Alfredo Chicken Rigatoni

Chicken rigatoni served in a creamy Alfredo-style sauce. A simple, fast and deliciously rich recipe.

Cooking time
25 min.
Preparation time
25 min.
4 servings
  • 1/2 lb (227 g) rigatoni
  • 1 lb (454 g) skinless boneless chicken breast, cut into strips
  • 2 tbsp (30 mL) olive oil
  • 1/4 cup (60 mL) butter
  • 1/2 cup (125 mL) 5% M.F. Québon Ultra’cream Dairy Blend for Cooking
  • 1/2 cup (125 mL) grated Parmesan cheese
  • Salt and pepper to taste
  1. In a large pot of boiling salted water, cook the pasta until al dente.
  2. Reserve 1 cup (250 mL) of cooking water. Drain and lightly oil. Set aside.
  3. Brown the chicken in oil. Add salt and pepper. Keep warm.
  4. In a skillet, melt the butter with the cream.
  5. Add pasta, chicken, 1/2 cup (125 mL) of cooking water and cheese. Stir until the cheese is melted, add cooking water as needed. Adjust the seasoning.