One Pot Rigatoni Alfredo with Chicken Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rigatoni pasta with chicken and kale in a rich, garlicky Alfredo cream sauce made in a single skillet. The chicken is tender, the kale adds nutrition and slight bitterness, and the sauce is luxuriously creamy. A quick comfort food dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp oil ((I use a neutral oil such as avocado oil))
- 3 chicken breasts (chopped into bite-size chunks (roughly 550g/1.1lb))
- 1/4 tsp each of salt and pepper
- 1 small onion (peeled and finely diced)
- 3 cloves garlic (peeled and minced)
- 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)
- pinch black pepper
- 2 tbsp chopped parsley
- 2 tbsp Parmesan (grated)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 734mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 994mg
- Calcium
- 437mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 734MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.