Garlic Parmesan Chicken with Herb-Infused Rigatoni
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbsp olive oil
4 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 lb rigatoni pasta
2 tbsp butter
1/2 cup heavy cream
1/4 cup chicken broth
1/4 cup grated Parmesan cheese (plus extra for garnish)
Directions:
1. Cook rigatoni according to package directions. Reserve about 1/2 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add minced garlic, 1/4 cup Parmesan cheese, parsley, basil, oregano, salt, and pepper to the skillet. Stir to combine and cook for 1 minute more.
4. Stir in butter and heavy cream. Bring to a simmer and cook until sauce slightly thickens, about 2 minutes.
5. Add cooked rigatoni and 1/4 cup of the reserved pasta water to the skillet. Toss to coat. If sauce is too thick, add more pasta water, a tablespoon at a time, until desired consistency is reached.
6. Stir in the remaining 1/4 cup Parmesan cheese.
7. Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Cooking Time: 25 minutes | Servings: 4 | Calories: Approximately 550 per serving (estimate)