Creamy Rigatoni with Roasted Vegetables
Satisfy your decadent and heathy cravings with this easy and delicious creamy rigatoni with roasted vegetables.
Ingredients
- 2 large Chicken breasts season with 1/2 tsp each of salt, pepper, smoked paprika, all purpose seasoning & dried parsley flakes plus 1 tbsp of olive oil
- 2 cups of rigatoni pasta
- 1 small shallot diced
- 1 tbsp butter
- 1 tbsp minced garlic
- 1 tbsp sun-dried tomato paste
- 2 cups of heavy cream
- 1 tsp kickin chicken finger lickin spice blend gourmet collection
- 1 cup of parmesan cheese
- 1/2 cup shredded white cheddar cheese
- 2 cups of roasted broccoli & cauliflower
Instructions
- For Vegetables
- Heat oven to 400 degrees
- Combine vegetables on a sheet tray with a drizzle of olive oil and season to taste with salt and pepper
- Roast on the top rack for 20-30 minutes or until tender
- For Chicken
- Season chicken and drizzle with olive oil and cook in the air fryer on 375 for 12-15 minutes, flipping halfway through
- Once chicken is done cooking, set aside to let rest for 10 minutes then slice for serving
- For pasta
- Cook rigatoni according to package instructions
- In a skillet on medium heat, add butter and olive oil and saute shallots until fragrant about 1 minute
- Next add sun-dried tomato paste and garlic
- Stir to combine then add heavy cream
- Bring sauce to a light simmer then add cheese
- Once sauce is velvety and begins to thicken add cooked rigatoni and stir well to combine
- Turn off the heat, then top with chicken and roasted vegetables
- Toss well to combine and enjoy