One-Pot Chicken Alfredo with Rigatoni Recipe

Ingredients

Chicken and Aromatics

• 2 tbsp avocado oil
• 3 chicken breasts chopped into bite-size chunks (roughly 550g/1.1lb)
• ¼ tsp salt
• ¼ tsp pepper
• 1 small onion peeled and finely diced
• 3 cloves garlic peeled and minced

Pasta and Sauce

• 250 g (7 oz) dried rigatoni pasta
• 160 ml (2/3 cup) homemade or good quality chicken stock
• 480 ml (2 cups) whole/full-fat milk
• 120 ml (1/2 cup) double (heavy) cream
• 70 g (2.5 oz) Cavolo Nero kale roughly chopped
• 75 g (3/4 cup) Parmesan grated

To Serve

• Pinch black pepper
• 2 tbsp chopped parsley
• 2 tbsp Parmesan grated

Instructions

1. Heat the oil in a large frying pan on medium heat. Add the chicken chunks seasoned with salt and pepper. Cook for 5-6 minutes, turning regularly until the chicken is browned and cooked through. Remove with a slotted spoon and place in a bowl; cover with foil to keep warm.
2. Add the diced onion to the pan and sauté gently for a couple of minutes until translucent. Add the minced garlic and cook, stirring, for 30 seconds until fragrant.
3. Stir in rigatoni pasta, chicken stock, and whole milk. Bring to a simmer, then cover with a lid or foil. Reduce the heat to low and cook gently for 12 minutes until the pasta is just al dente.
4. Remove the lid and stir in the double cream and grated Parmesan. Add the chopped kale and previously cooked chicken. Cover again and cook for 2-3 minutes until the kale has wilted and the chicken is heated through.
5. Serve the pasta sprinkled with extra Parmesan, a pinch of black pepper, and chopped fresh parsley for garnish.

Notes

• To prevent the sauce from splitting, use gentle heat and add cream and Parmesan last to heat through slowly. If sauce looks shaky, uncover and stir to bring it back together.
• If the sauce seems to separate during the final step, remove the lid and stir; it should recombine.
• Best enjoyed immediately for a creamy sauce. Reheating can cause slight oil separation but can be refreshed by adding extra cream and Parmesan.
• To make ahead, cool quickly after cooking, cover, and refrigerate. Reheat gently in microwave or saucepan with extra cream and Parmesan.
• Freezing is not recommended as creamy sauces may split and pasta can become mushy upon thawing.
• Reheat leftovers for 3-4 minutes in microwave or 6-7 minutes on the stovetop on low heat, stirring occasionally until piping hot.