Garlic Chicken Rigatoni

Ingredients and Weight:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 pound rigatoni pasta
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Season chicken with salt and pepper. Dredge in flour.
2. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides.
3. Add onion and garlic to the skillet and cook until softened.
4. Stir in diced tomatoes and chicken broth. Bring to a simmer and cook for 15 minutes.
5. While the sauce simmers, cook rigatoni according to package directions.
6. Stir heavy cream and Parmesan cheese into the sauce. Season with salt and pepper to taste.
7. Drain rigatoni and add to the sauce. Stir to combine.

Nutritional Information:

Per serving (1 cup):

• Calories: 480
• Fat: 20g
• Protein: 25g
• Carbohydrates: 60g

Dish Characteristics:

• Creamy and flavorful sauce
• Tender chicken
• Al dente pasta
• Versatile dish that can be served as a main course or side dish

User Comments:

• "This dish is so delicious and easy to make. I used rotisserie chicken to save time, and it turned out perfectly."
• "The sauce is creamy and flavorful, and the chicken is tender and juicy. I served it with a side of roasted broccoli."
• "I doubled the recipe and made it for a dinner party. It was a huge hit, and everyone raved about it."

Special Precautions and Tips:

• Use boneless, skinless chicken thighs for the best flavor and texture.
• Don't overcook the chicken, or it will become dry and tough.
• If you don't have heavy cream on hand, you can substitute milk or half-and-half.
• Serve the dish immediately for the best flavor.