♨️Garlic Mushroom Chicken Rigatoni
in White Cheddar Cream Sauce👩🏼🍳
✅Ingredients:
18 oz rigatoni pasta1 1/2 tablespoons
olive oil3 tablespoons butter1 1/2 lbs
chicken breast, cut into bite size
pieces1 1/2 teaspoons Italian
seasoning3/4 teaspoon salt3/4
teaspoon black pepper1 1/2 cups
mushrooms, sliced6 cloves garlic,
minced1 1/2 cups heavy cream9 oz
Velveeta, cubed1 1/2 cups shredded
white cheddar cheese3/4 cup grated
Parmesan6 oz cream cheese,
softened3/4 teaspoon garlic powder3/4
teaspoon onion powder3/4 cup
reserved pasta water✅
Directions:
1. Bring a large pot of salted water to a
boil, add the rigatoni, and cook until
just tender. Before draining, scoop out
about three quarters cup of the pasta
water and set it aside, then drain.
2. Heat the olive oil in a large skillet
over medium high heat, add the
chicken pieces, and let them cook
without moving for a few minutes to
build a golden crust.
Sprinkle in the Italian seasoning, salt,
and black pepper, then stir and
continue cooking until fully done with
slightly crispy edges.
Remove the chicken and set aside.
3. In the same skillet, add the butter
and let it melt, then add the sliced
mushrooms and cook until softened
and lightly browned.
4. Stir in the minced garlic and cook
for about 30 seconds until fragrant.
5. Pour in the heavy cream and stir
gently, letting it heat through and
begin to thicken.6. Add the Velveeta
and keep stirring until completely
melted into a smooth creamy base,
then add the cream cheese and mix
until fully blended.7. Stir in the white
cheddar and Parmesan, mixing until
the sauce becomes thick, glossy, and
rich.8. Sprinkle in the garlic powder
and onion powder, then mix well.
9. Pour in a little of the reserved pasta
water, just enough to loosen the sauce
while keeping it thick and creamy.
10. Add the cooked rigatoni and toss
until fully coated in the sauce.
11. Serve it your signature way with
the garlic mushroom chicken on one
side and the creamy rigatoni on the
other, both covered in that thick,
cheesy sauce.
Enjoy.