Cheesecake Factory Chicken and Broccoli Pasta

Cheesecake Factory Chicken and Broccoli Pasta

Better than takeout this easy to make Skillet Pasta Dish is the ultimate comfort food! Loaded with tender chicken and pasta in a delicious creamy sauce, you'll love this great meal!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 679kcal

Author Deb Clark

Equipment

Stock Pot
chef knife

Ingredients

1 ½ cups sauteed chicken breasts cut into ¾" pieces
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic minced
⅛ teaspoon crushed red chili flakes
2 cups broccoli ½" chopped
8 ounces rigatoni pasta
½ cup parmesan cheese grated
4 ounces cream cheese
14 ounces alfredo sauce
½ cup sundried tomatoes julienned
1 tablespoon chopped croutons
1 wedge lemon and minced parsley for garnish.

Instructions

Cook the rigatoni pasta in salted water to al dente as per package instructions. Drain well, set aside.
Heat the olive oil in a large skillet over medium heat.
Add the chopped broccoli to the large frying pan and saute, season with salt, pepper and crushed red pepper flakes. Add the minced garlic & continue to saute for another minute.
Place the chicken in the pan and pour in the alfredo sauce. Add the cream cheese and stir until it's melted.
Pour the cooked pasta in the cream sauce and sprinkle with parmesan cheese. Toss to incorporate. Ensure that the cheese is completely mixed in the creamy sauce.
Add the sundried tomatoes and toss. Top with chopped croutons and squeeze the lemon wedge over the top, enjoy!

Notes

When you're boiling pasta, always season (salt) the water well and use a large enough pot. Allow the water to come to a rolling boil before adding the dried pasta.
Stir the pasta every couple of minutes while it's boiling so it doesn't stick together.
Reserve a cup of the cooking water - If your Alfredo sauce is too thick, thin it with a little reserved pasta water or chicken broth.

Nutrition