Creamy Herb Chicken with Garlic Potatoes & Alfredo Rigatoni

If you are craving something creamy and comforting, this is for you.

This creamy herb chicken pasta is a complete, satisfying meal. It delivers big flavors without the stress. It is the perfect answer to a long day.

Why You Will Love This Creamy Herb Chicken Pasta

This dish is the king of comfort food. It is perfect for a cozy Winter evening. You get three favorite foods on one plate. The flavors are rich but very balanced. Ready in one hour, it beats ordering takeout. Your kitchen will smell absolutely amazing.

How This Comes Together

This recipe uses a simple workflow to save time. You roast the potatoes while the chicken sears. The pasta boils in the background. It is a simple process for a big reward. Even beginners can master this multi-component meal. Everything finishes at the same time.

What You Will Need

Most of these items are likely in your pantry already.

• 2 lbs boneless skinless chicken breasts
• 1.5 lbs baby yellow potatoes, halved
• 1 lb dried rigatoni pasta
• 2.5 cups heavy cream, divided
• 1 cup freshly grated Parmesan cheese
• 1/2 cup unsalted butter
• 1/2 cup chicken broth
• 6 cloves garlic, minced and divided
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper
• 2 tbsp fresh parsley, chopped

Step-By-Step Directions

1. Preheat your convection oven to 400F (200C).
2. Toss halved potatoes with oil, garlic, rosemary, salt, and pepper.
3. Spread potatoes on a sheet pan and roast for 30 minutes.
4. Season chicken with oregano, thyme, salt, and pepper.
5. Sear chicken in a skillet until it reaches 165F.
6. Deglaze the skillet with broth and add 1 cup cream.
7. Simmer the sauce until it thickens and return chicken.
8. Boil rigatoni in salted water until it is al dente.
9. Make Alfredo sauce by melting butter with cream and garlic.
10. Whisk in Parmesan cheese until the sauce is smooth.
11. Toss the cooked rigatoni into the creamy Alfredo sauce.
12. Plate the chicken, potatoes, and pasta with fresh parsley.

How To Serve It

Serve this while it is steaming hot. Place the chicken and potatoes next to the pasta. A crispy green salad balances the rich cream. You could also add a slice of garlic bread. This is a great meal for casual hosting. Your guests will feel very special.

Leftovers & Storage

Store leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat the pasta with a splash of milk. This keeps the sauce creamy and delicious. I do not recommend freezing the cream sauce. It is best enjoyed fresh or within a few days.

Make It Even Better

• Do not skip deglazing the chicken pan for extra flavor.
• Use fresh Parmesan cheese for the smoothest sauce possible.
• Pat the chicken dry before seasoning to get a better sear.
• Cut potatoes into equal sizes for even roasting.
• Keep some pasta water to thin the sauce if needed.
• Serve on warmed plates to keep the meal hot.
• Add a pinch of red pepper flakes for a tiny kick.

Easy Ways To Change It Up

• Use gluten-free pasta and flour for a GF version.
• Swap potatoes for roasted broccoli for a lighter side.
• Add sautéed mushrooms to the chicken sauce for earthy flavor.
• Try chicken thighs instead of breasts for extra juiciness.

Quick Questions

Can I use milk instead of heavy cream?

Heavy cream provides the best texture for this sauce. Milk will be much thinner and may break. Stick to cream for the best results.

What is the best potato to use?

Baby yellow or Yukon Gold potatoes are best. They have a buttery texture and thin skin. They roast up perfectly every time.

I hope you love this hearty meal as much as I do. It is pure comfort on a plate. Enjoy every bite!

— Ethan

Creamy Herb Chicken with Garlic Potatoes & Alfredo Rigatoni

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 920

Ingredients Method

Ingredients

  

• 2 lbs boneless skinless chicken breasts
• 1.5 lbs baby yellow potatoes, halved
• 1 lb dried rigatoni pasta
• 2.5 cups heavy cream, divided
• 1 cup freshly grated Parmesan cheese
• 1/2 cup unsalted butter
• 1/2 cup chicken broth
• 6 cloves garlic , minced and divided
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper
• 2 tbsp fresh parsley, chopped

Method

 

1. Preheat convection oven to 400F (200C).
2. In a large bowl, toss halved potatoes with 2 tbsp olive oil, 3 cloves of minced garlic, rosemary, salt, and pepper. Spread in a single layer on a parchment-lined sheet pan and roast for 30 minutes or until internal temperature reaches 210F and exterior is golden.
3. Season chicken breasts with oregano, thyme, salt, and pepper. Heat remaining 1 tbsp olive oil in a heavy-bottomed skillet over medium-high heat. Sear chicken for 6-8 minutes per side until the internal temperature reaches 165F. Remove chicken and tent with foil.
4. Deglaze the skillet with chicken broth, scraping the fond from the bottom. Add 1 cup of heavy cream and simmer for 5-7 minutes until the sauce reduces by one-third and coats the back of a spoon. Return chicken to the pan.
5. Bring a large pot of salted water (1% salinity) to a boil. Cook rigatoni until al dente (approximately 11-13 minutes). Reserve 1/2 cup of pasta water and drain the rest.
6. In a separate saucepan over medium heat, melt butter and whisk in the remaining 1.5 cups of heavy cream and remaining garlic. Simmer gently for 3 minutes.
7. Gradually whisk Parmesan cheese into the cream mixture until an emulsion forms and the sauce is smooth. Incorporate reserved pasta water if the consistency is too thick.
8. Toss the cooked rigatoni into the Alfredo sauce until fully coated.
9. Plate the chicken with the herb cream sauce, side the roasted potatoes, and serve alongside the Alfredo rigatoni. Garnish with fresh parsley.