My Chicken and Broccoli Rigatoni Alfredo Pasta is flavorful, easy to make and a family favorite for a reason!
Introduction
Cooking pasta on the griddle? Yes, you heard that right! Today, I’m sharing a fantastic and surprisingly easy recipe for Chicken and Broccoli Rigatoni Alfredo Pasta done entirely on the griddle. This unique cooking method is a game-changer and a hack you absolutely need to know about. Not only is it a breeze to make, but it’s also a family-friendly meal that everyone will love. Let’s dive into this delicious and innovative way to enjoy a classic pasta dish.
Ingredients
- 2 cups rigatoni pasta, cooked al dente
- 2 chicken breasts
- 2 cups frozen broccoli florets
- 1 jar Alfredo sauce (store-bought or homemade)
- Salt and pepper to taste
- 1/2 cup mozzarella cheese or Italian blend cheese
- Freshly grated Parmesan cheese for garnish
- To season chicken
- 2 tsp montreal chicken seasoning or your favorite all purpose blend
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Cook pasta al dente according to package instructions, then set aside
- Heat your griddle to medium-high heat.
- Lightly coat the surface with olive oil to prevent sticking
- Season the chicken breasts with seasoning blend, drizzle with olive oil
- Place the chicken on the preheated griddle and cook for about 5-7 minutes on each side, or until fully cooked and no longer pink inside. Use a griddle dome to steam the chicken all the way through
- Remove the chicken from the griddle and set aside, once cool, dice chicken into bite sized pieces
- Add the broccoli florets to the griddle. Cook for 3-4 minutes, turning occasionally, until they are tender and slightly charred
- To the broccoli, mix the cooked rigatoni pasta with the Alfredo sauce. Add the cooked chicken, stirring gently to combine all the ingredients. Add cheese as desired
- Continue cooking on the griddle for another 2-3 minutes, ensuring everything is well-coated with the sauce and heated through.
- Garnish with freshly grated Parmesan cheese and chopped parsley if desired.
Chicken and Broccoli Rigatoni Alfredo Pasta
My Chicken and Broccoli Rigatoni Alfredo Pasta is flavorful, easy to make and a family favorite for a reason!
Servings 6 servings
Ingredients
- 2 cups rigatoni pasta cooked al dente
- 2 chicken breasts
- 2 cups frozen broccoli florets
- 1 jar Alfredo sauce store-bought or homemade
- Salt and pepper to taste
- 1/2 cup mozzarella cheese or Italian blend cheese
- Freshly grated Parmesan cheese for garnish
- To season chicken
- 2 tsp montreal chicken seasoning or your favorite all purpose blend
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Cook pasta al dente according to package instructions, then set aside
- Heat your griddle to medium-high heat.
- Lightly coat the surface with olive oil to prevent sticking
- Season the chicken breasts with seasoning blend, drizzle with olive oil
- Place the chicken on the preheated griddle and cook for about 5-7 minutes on each side, or until fully cooked and no longer pink inside. Use a griddle dome to steam the chicken all the way through
- Remove the chicken from the griddle and set aside, once cool, dice chicken into bite sized pieces
- Add the broccoli florets to the griddle. Cook for 3-4 minutes, turning occasionally, until they are tender and slightly charred
- To the broccoli, mix the cooked rigatoni pasta with the Alfredo sauce. Add the cooked chicken, stirring gently to combine all the ingredients. Add cheese as desired
- Continue cooking on the griddle for another 2-3 minutes, ensuring everything is well-coated with the sauce and heated through.
- Garnish with freshly grated Parmesan cheese and chopped parsley if desired.
Why Griddle Cooking is a Game-Changer
- Ease and Convenience: Cooking everything on the griddle means fewer pots and pans to clean. It’s a straightforward method that simplifies the cooking process.
- Versatility: The griddle allows for even cooking and a beautiful sear on the chicken and vegetables, enhancing their flavors.
- Family-Friendly: This recipe is perfect for family dinners. The creamy Alfredo sauce, tender chicken, and crisp broccoli are a combination that kids and adults alike will enjoy.
- Outdoor Fun: Griddle cooking can be done outdoors, making it a fun activity for summer evenings and family gatherings.
Tips for Perfect Griddle Pasta
- Pre-Cook the Pasta: Cooking the pasta al dente beforehand ensures it won’t become mushy on the griddle.
- Even Slicing: Slice the chicken evenly for uniform cooking.
- Watch the Heat: Keep the griddle at medium-high to prevent burning and ensure even cooking.
- Use Quality Sauce: A good quality Alfredo sauce makes all the difference. Whether store-bought or homemade, ensure it’s creamy and flavorful. My favorite is Raos sauce.
Why Your Family Will Love This Dish
- Creamy and Delicious: The rich Alfredo sauce combined with perfectly cooked chicken and broccoli makes for a mouth-watering meal.
- Nutritious: With protein from the chicken and vitamins from the broccoli, this dish is both tasty and nutritious.
- Quick and Easy: This recipe comes together quickly, making it ideal for busy weeknights.
- Customizable: Feel free to add your favorite vegetables or switch out the rigatoni for another pasta shape your family loves.
Enjoy this Chicken and Broccoli Rigatoni Alfredo Pasta cooked on the griddle with your family. It’s a fun, innovative way to prepare a classic dish that’s sure to become a new favorite.
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Feel free to share your thoughts and variations on this recipe in the comments below. Have you tried cooking pasta on the griddle before?
