Description
A creamy and comforting One Pot Rigatoni Alfredo with tender chicken, kale, and a rich Parmesan sauce cooked all in one pan for easy cleanup and a delicious dinner.
Ingredients
Scale
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
- Cook the chicken: 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.
- Sauté onion and garlic: 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.
- Add pasta and liquids: 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.
- Finish the sauce and reheat: 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.
- Serve: 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.
