Chicken with Creamy Alfredo Rigatoni by Birds Eye

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You are here: Recipes > Chicken with Creamy Alfredo Rigatoni

Total Ratings: 19
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Chicken with Creamy Alfredo Rigatoni

4 boneless, skinless chicken breast halves, (about 1-1/4 lbs.)
2 Tbsp. olive oil, divided
8 oz. mushrooms, sliced
1 medium zucchini, chopped
1 bag (11 oz.) Steamfresh® Chef's Favorites Rigatoni & Vegetables with Tomato Parmesan Sauce, cooked according to package directions
1 container (10 oz.) refrigerated light Alfredo sauce
1/4 tsp. dried Italian seasoning

Preheat oven to 350°F.
Season chicken with salt and black pepper. Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium-high heat and cook chicken, turning once, 10 minutes or until golden brown; remove from skillet and set aside.
Add remaining 1 tablespoon olive oil to skillet and cook mushrooms and zucchini, stirring occasionally, 5 minutes or until starting to brown.
Stir in prepared Rigatoni & Vegetables with Tomato Parmesan Sauce and ½ container Alfredo sauce. Transfer to an oven-safe baking dish. Top with reserved chicken breast. Pour remaining Alfredo sauce over chicken and sprinkle with Italian seasoning.
Bake 20 minutes or until hot and bubbly.