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One Pot Parmesan Chicken and Rigatoni

5 from 1 vote
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Ingredients
  

  • 3 T. sundried tomato oil
  • 1 1/2-2 pounds chicken tenders cut into bite sized pieces
  • salt, pepper, garlic powder, paprika
  • ¼ c. grated parmesan cheese
  • 2 tablespoons salted butter
  • 1 medium shallot chopped
  • 2 cloves garlic chopped
  • ½ pound penne or short cut Rigatoni mezzi
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese
  • 2 teaspoons dijon mustard
  • 2 bunches baby broccoli or 2 c baby spinach

Instructions
 

  • Heat oil in a large, deep stockpot.
  • Season chicken generously and once oil is hot, cook chicken until golden -about 5 mins.
  • Add the 1/4 c. parmesan cheese and cook 1 more minute. Plate the chicken.
  • In the same pot, add butter, shallot, and garlic.
  • Cook 3 minutes.
  • Add 4 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is how you like it.
  • Stir in the cream, mustard, the 1/2 cup parmesan, baby broccoli (or spinach) and add in the chicken with any juices on the plates. Simmer a few minutes. Top with more parmesan for serving, if desired.