Garlic Butter Chicken and Creamy Parmesan Rigatoni
Ingredients:
12 oz rigatoni pasta
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
3 tablespoons butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Begin by cooking the rigatoni in a pot of salted boiling water until it’s al dente. Once cooked, drain the pasta and set it aside for later.
While the pasta cooks, heat a large skillet over medium heat and melt the butter. Add the chicken pieces and cook them for 5-7 minutes, flipping them as needed, until they’re golden and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, toss in the garlic and sauté for 1 minute, allowing it to release its aroma.
Pour in the chicken broth and let it simmer for a couple of minutes, letting the liquid reduce a little. Stir in the heavy cream and Parmesan cheese, then season with Italian seasoning, salt, and pepper. Let the sauce simmer and thicken for 3-4 minutes.
Add the cooked chicken and rigatoni back into the skillet, tossing everything together so the sauce coats the pasta and chicken evenly.
Finish with a sprinkle of fresh parsley for garnish, then serve hot and enjoy!
Cooking Time: 30 minutes | Servings: 4 | Calories: ~550 per serving