Creamy Parmesan Sauce & Garlic Butter Chicken and Rigatoni Foil Packets
Ingredients:
- 2 boneless, skinless chicken breasts
- 250 grams of rigatoni pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Olive oil for drizzling
Instructions:
1. Preheat your oven to 200°C (400°F) and prepare a large piece of aluminum foil.
2. In a large pot, cook the rigatoni pasta according to package instructions. Drain and set aside.
3. In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
4. Add the chicken breasts to the skillet, seasoning with salt and pepper. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from heat and slice the chicken.
5. In the same skillet, add the remaining butter and pour in the heavy cream. Stir well and let it simmer for a couple of minutes.
6. Stir in the grated Parmesan cheese until melted and creamy. Take off the heat.
7. On the aluminum foil, layer half of the cooked rigatoni, place the sliced chicken on top, and pour half of the creamy sauce over it. Add the remaining rigatoni and sauce.
8. Fold the foil into a packet, sealing it well. Place it on a baking sheet and bake in the preheated oven for about 20 minutes.
9. Remove from oven, carefully open the foil, and garnish with fresh parsley.
Notes:
- Feel free to add your favorite vegetables to the foil packets for extra nutrition.
- Adjust the amount of cheese based on your preference for creaminess.
- Preparation time: 15 minutes | Cooking time: 30 minutes | Total time: 45 minutes | Kcal: Approximately 400 per serving | Servings: 4 servings