Servings: 2 People
Calories: 685kcal
Equipment
- Pot for boiling wate
- Mixing bowl
- Skillet for sautéing
- Utensils such as a spoon, spatula, and tongs for stirring and handling ingredients
- Knife and Cutting Board
- Plate or bowl for serving
Ingredients
- 1 cup f broccoli chopped into ½” pieces
- ⅛ teaspoon freshly ground black pepper
- 7 ounces alfredo sauce
- ¼ teaspoon Himalayan pink salt
- ½ tablespoon crunchy croutons finely chopped
- A pinch about 1/16 teaspoon of red chili flakes
- 4 ounces rigatoni pasta
- ¾ cup chicken breasts cut into ¾” pieces
- ¼ cup Parmigiano-Reggiano cheese finely grated
- 1 tablespoon extra-virgin olive oil
- ½ fresh lemon wedge and a sprinkle of parsley for garnish
- 2 cloves of organic garlic finely minced
- 2 ounces creamy cheese
- ¼ cup sun-drenched sundried tomatoes delicately julienned
Instructions
Cook Pasta:
- Cook the artisanal rigatoni pasta in a pot of salted boiling water according to the package instructions until it reaches the desired tenderness. Drain the pasta and set it aside.
Season Chicken:
- In a mixing bowl, combine the grilled sautéed chicken breast pieces with Himalayan pink kosher salt and freshly ground black pepper. Set aside.
Sauté Chicken:
- Heat extra-virgin olive oil in a skillet over medium-high heat. Add the seasoned chicken pieces to the skillet and cook until they are lightly browned and cooked through. Remove the chicken from the skillet and set it aside.
Sauté Garlic and Broccoli:
- In the same skillet, add minced organic garlic and crushed red chili flakes. Sauté for a minute until fragrant. Add chopped farm-fresh broccoli to the skillet and cook for a few minutes until the broccoli is slightly tender but still crisp.
Combine Ingredients:
- Add the cooked rigatoni pasta to the skillet with the sautéed broccoli. Stir in the grated aged Parmigiano-Reggiano cheese, creamy artisanal cheese, and homemade Alfredo sauce. Mix all the ingredients together until well combined.
Add Chicken and Sundried Tomatoes:
- Gently fold in the cooked chicken pieces and delicately julienned sun-drenched sundried tomatoes into the pasta mixture. Stir to incorporate all the components evenly.
Heat and Serve:
- Heat the combined pasta mixture over low-medium heat until it’s warmed through. Ensure the cheeses are melted and the flavors are blended.
Plate and Garnish:
- Serve the Chicken and Broccoli Pasta on plates or in a bowl. Garnish each serving with finely chopped homemade crunchy croutons, a fresh lemon wedge for a hint of acidity, and a sprinkle of hand-picked garden parsley for a vibrant touch.
Enjoy:
- Serve the Chicken and Broccoli Pasta inspired by the Cheesecake Factory and savor its delightful flavors and textures!
Notes
Here are a few tips to enhance your cooking experience and ensure a delicious Chicken and Broccoli Pasta Cheesecake Factory dish:
– To add extra flavor to the dish, toss the cooked broccoli with a drizzle of olive oil and a pinch of salt before adding it to the pasta.
– For a more vibrant presentation, blanch the broccoli in ice water immediately after draining to retain its bright green color.
– Customize the spice level by adjusting the amount of red chili flakes to your liking.
– For a vegetarian version, omit the chicken and substitute vegetable broth for the chicken broth in the alfredo sauce.
– Stir in the sundried tomatoes at the end to preserve their delicate flavor.
Nutrition
Calories: 685kcal
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