If you know me you know I love pasta, but my favorite type of pasta is probably rigatoni. I just love when they are al dente and they are just the perfect size and shape for me. That’s why I decided to feature them in today’s recipe. This recipe can’t get any easier either, so between my favorite type of pasta and the ease – it is safe to say this recipe was a hit for me (and Miguel) at dinner time.

Dump and bake recipes are just that – you put every ingredient in a pan and pop it in the oven and watch it cook. There is no precooking needed so you only need a few minutes to put it together and then you have time to get other stuff done or spend time with your family while dinner makes itself for you.

Dump and Bake Chicken Alfredo with a Kick

What you need

1.25 pounds of diced, uncooked chicken breast
1 package of whole wheat rigatoni
22oz jar of Alfredo sauce
1 Can of chicken broth
1/2 cup of light sour cream
1/2 cup of milk

Seasonings: (To taste)
Paprika
Onion – dried
Garlic – minced, dried
Red Chili Flakes
Parsley

What to do

Preheat oven to 425. Combine all ingredients in a large bowl (or in the pan you are going to bake in) and transfer to a 9×11 greased baking dish.  Cover in foil and cook for about 30 minutes. Uncover and stir and cook for another 10 minutes or so.

That’s all the directions. That’s it. Just take out, serve and enjoy!

Thanks for catching up!

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