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Season the Chicken: Pat the chicken breasts dry and rub them with olive oil, smoked paprika, garlic powder, Italian seasoning, salt, and pepper. Let the chicken marinate for 15 minutes.
Grill the Chicken: Preheat the grill to medium heat (about 350°F / 175°C). Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for 5 minutes before slicing into strips.
Prep the Pasta and Vegetables:
Cook the Pasta: Boil a large pot of salted water. Cook the rigatoni pasta according to the package instructions (about 10-12 minutes). In the last 3 minutes, add the broccoli florets to blanch. Drain both the pasta and broccoli, reserving ½ cup of pasta water, and set aside.
Sauté the Bell Pepper: In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté the sliced bell pepper for 3-4 minutes until softened, then remove and set aside.
Make the Alfredo Sauce:
Prepare the Sauce: In the same skillet, reduce the heat to medium and sauté the minced garlic for 30 seconds until fragrant.
Cook the Sauce: Add the heavy cream and bring it to a simmer. Stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (optional). Let the sauce simmer for 3-5 minutes until it thickens. If the sauce is too thick, add a bit of the reserved pasta water to achieve your desired consistency. Season with salt and pepper to taste.
Combine and Serve:
Mix Pasta and Sauce: Toss the cooked rigatoni pasta, sautéed bell peppers, and blanched broccoli in the Alfredo sauce, ensuring everything is well-coated.
Serve: Plate the creamy pasta and top it with the grilled chicken slices. Garnish with freshly chopped parsley and extra Parmesan cheese. Serve with garlic bread or a crisp side salad.
Serving and Storage Tips:
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