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Heat oil in Dutch oven over medium-high heat. Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low.
To begin with this particular recipe, we have to prepare a few components. You can have creamy parmesan chicken rigatoni using 9 ingredients and 3 steps. Here is how you can achieve that.
Active ingredients of Creamy Parmesan Chicken Rigatoni:
- Take 14 oz Campbells Creamy Herb & Garlic cooking soup
- Make ready 16 oz Rigatoni pasta
- Take 2 cup chopped cooked chicken (rotisserie or cooked)
- Get 1 cup shredded parmesan cheese
- Get 14 oz diced fire-roasted tomatoes
- Prepare 15 oz Alfredo sauce
- Take 2 tbsp diced jalapeños
- Take 1 cup italian style panko bread crumbs
- Make ready salt & pepper
Place onion, garlic, chicken, salt, pepper, Marinara sauce, cream cheese, Italian seasoning, and bay leaves into a slow cooker. Stir sauce to combine and shred chicken. Toss with freshly cooked pasta and serve hot. In a large bowl combine cooked pasta, cooked chicken, cream of chicken soup and cheese sauce.
This Is To Make Creamy Parmesan Chicken Rigatoni:
- Cook pasta as directed on the package until al-dente and drain.
- Mix together the soup, tomatoes, alfredo & jalapeños. Stir in pasta, chicken, 1/2 cup bread crumbs & 1/2 cup cheese.
- Pour into buttered casserole dish and top with remaining bread crumbs & cheese. Bake at 350°F for 12 minutes & Serve.
Turn on the pressure cooker and press the SAUTE function. Adjust to high and heat olive oil. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. To make the creamy spinach parmesan sauce, add the remaining tablespoon butter to the same pan.
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