made this Garlic Parmesan Chicken with Creamy Rigatoni Pasta, and it’s SO delicious! The chicken is perfectly seasoned and the creamy Parmesan sauce on the rigatoni is so rich and comforting. Definitely a dinner I’ll be making again soon!
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
8 oz rigatoni pasta
2 tablespoons unsalted butter
1/4 cup fresh parsley, chopped (for garnish)
Directions:
Start by bringing a large pot of salted water to a boil. Cook the rigatoni pasta according to the package directions until it’s al dente. Drain and set it aside for later.
Heat olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Cook for 6-7 minutes on each side until golden and fully cooked through. Remove the chicken from the skillet and set it aside to cool, then slice it into strips.
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds until it’s fragrant. Pour in the chicken broth, stirring everything together. Let it simmer for 2-3 minutes. Then, add in the heavy cream, stirring as it thickens into a creamy sauce.
Stir in the grated Parmesan cheese and keep mixing until it melts completely, making the sauce rich and smooth.
Toss the cooked rigatoni pasta into the skillet with the sauce, making sure it’s fully coated. Place the sliced chicken on top and give everything a good toss to combine.
Garnish with freshly chopped parsley and serve this delicious dish warm.
Cooking Time: 30 minutes
Servings: 4
Calories: ~650 per serving