Sunday, October 26, 2008

Chicken Rigatoni with Cream Cheese Sauce

This was a delightful little dish from Lynsey Lou's Place. I love her blend of flavors and creative additions. This is definitely a nice, easy keeper!

  • I think the only thing I'd change is to double the sauce; other than that - big winner!

    Check out my little green bean thief:

  • Busted!


  • 8 ounces rigatoni pasta
  • 3-4 Chicken cutlets -cubed
  • Olive oil-for drizzling
  • Fresh cracked pepper- to taste
  • Garlic salt - to taste
  • 2 1/2-3 Cups sugar snapped peas-prepared as directed
  • Parmesan cheese-for sauce and to garnish

Cream Sauce:

  • 2 ounces cream cheese-at room temperature
  • 2-3 tablespoons butter
  • 1/4-1/2 cup milk
  • Fresh cracked pepper-to taste

Bring large pot of salted water to a boil. Add pasta, and cook about 8-10 minutes. Once finished, drain the pasta and set aside.

Warm some olive oil in a skillet and then add cubed chicken. Stir in chicken and season with pepper and garlice salt. Cook about 5 minutes, until chicken is cooked entirely through. Remove chicken to drain.

Cream Sauce:
In a small sauce pan add cream cheese and butter, melt together over low to medium heat.

Continue until the blend is smooth and creamy. Stir in milk, fresh cracked pepper and 1/4 cup parmesan cheese.

Simmer mixture over low heat for 2-3 minutes, stirring constantly.

Once finished combine chicken, pasta, sugar snap peas and cream sauce and mix together.

Serve with parmesan cheese on top along with fresh cracked pepper.


  1. Your little thief is a cutie! The pasta looks fabulous, I've been wanting to make a creamy pasta dish lately, I think I may try this!

  2. so i made this without using parmesan cheese, and used Adobo seasoning instead of garlic powder. needed some salt, but it was DELICIOUS! i really wanted to make a chicken and crean sauce dinner tonight but had no parmesan to make my normal alredo. this was great, and my son ate it too!! thanks!


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