For my wife’s birthday this year I decided to make her a nice homemade pasta dinner. Experimenting years before with Alfredo and diced tomatoes I thought it would be fun to try to make a creamy, garlicy Alfredo pasta again but with chicken mixed in the sauce… I came out hella good.
1 lb Rigatoni
Rotisserie Chicken (~2 cups of any precooked chicken breast)
Pint of heavy whipping cream
3 cups of parmesan cheese
2 cloves of garlic minced
1 stick of butter
15oz can of diced tomatoes
Black Pepper to taste
Get water boiling for the pasta… don’t forget to salt the water. While the water is boiling mince your garlic and remove the breasts from the rotisserie chicken and chop up into small pieces. If you are not using rotisserie chicken, any cooked chicken should work.
Once water comes to a boil, toss in the rigatoni and begin creating your sauce.
In a big sauce pan put in the garlic and stick of butter. Over medium heat, melt the butter and saute the garlic making sure not to overcook. You just want the garlic to release its oils into the buter.
Once the garlic is sautéed, pour in your pint of heavy whipping cream and saute for 5 minutes.
After 5 minutes begin whisking in your parmesan cheese. The sauce will get thick almost right away. Just make sure to keep whisking so that the cheese melts and gets incorporated.
Once the cheese is incorporated, pour in your 15oz can of diced tomatoes and whisk in. This will turn your sauce a little pink and smooth it out.
Now toss in your chicken, incorporate and pepper to taste.
Once the pasta is cooked, drain the pasta saving a little water just in case the sauce is a little too thick.
Lower the heat on the sauce and toss the rigatoni in the pan with the sauce and incorporate. Pour in some of the pasta water if it seems a little too thick.
Plate and serve. Goes great with roasted garlic bread.