Creamy Chicken Rigatoni

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Hi Everyone!
Today's recipe is a wonderful dish, full of flavor, creamy, cheesy and simply delicious, perfect for any time of the year.  I hope you like it as much as I did.

Serves 3-4

  • 2 cups uncooked Rigatoni (Add 1 more cup of pasta to serve up to 5-6 )
  • 2 large chicken breasts cut into bite sizes pieces (add 1 more breast to serve 5-6)
  • 1 12oz package of frozen broccoli and cauliflower
  • 1 10oz can of Cream of Chicken
  • 2 minced garlic cloves
  • ½ cup chopped onions
  • ¼ cup of fresh parsley finely chopped
  • ½ cup white wine
  • ½ cup chicken broth or water (add 2/3 cups of broth or water to serve 5-6)
  • 2 tablespoons extra virgin olive oil1 
  • 1 cup of Parmesan cheese (add ¼ cup more of cheese to serve 5-6)
  • Salt and ground black pepper to taste
Cook the Rigatoni according to direction on the package. ( I usually cook my pasta in boiling water, with salt, 1 garlic clove and splash of olive oil. Cook until Al Dente, drain and set aside.

In a large pan, on high heat,  heat up 1 tablespoon of extra virgin olive oil,  cook the chicken for about 4-5 minutes or until brown on all sides. (It doesn't matter if the chicken isn't cooked all they way, you just want to give it a little color, and it will finish cooking later.) Remove the chicken from the pan and set aside for a little bit.

Reduce the heat to medium low, add ½ tablespoon of extra virgin olive oil to the pan and cook the onion and garlic for about 2 minutes or until soft and aromatic.  Add in the white wine and continue to cook for 2-3 more minutes on medium high, or until the wine is reduce to half.

Once the wine is reduced, add in the cream of chicken and also add in ½ cup of chicken broth or water; stir together,  continue to cook on medium high for about 5 minutes or until heated through,taste the flavor and add any salt and pepper if needed; then add in the frozen vegetable and bring to a boil. Once it starts boiling, add in the chicken, continue to cook for 2 more minutes, or until the chicken is cooked all the way through.

Add in the pasta,  season with ½ cup of Parmesan cheese, and 2 tablespoons of fresh parsley. Give it one last toss, and that's it, turn off the heat, top the pasta mixture with 2 more tablespoons of Parmesan cheese and serve.

Garnish with more cheese if you want to and fresh parsley.