Garlic Butter Chicken Rigatoni in Creamy Parmesan Sauce
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:
Cook rigatoni in salted boiling water until al dente. Drain and set aside.
In a large skillet over medium heat, melt butter. Add chicken and cook 5-7 minutes until golden and cooked through. Remove chicken and set aside.
In the same skillet, sauté garlic for about 1 minute until fragrant.
Pour in chicken broth and simmer for 2 minutes to reduce slightly.
Stir in heavy cream, Parmesan, Italian seasoning, salt, and pepper. Let sauce simmer 3-4 minutes until thickened.
Add chicken and rigatoni back to the skillet, tossing to coat everything in the creamy sauce.
Garnish with fresh parsley and serve immediately.
Cooking Time: 30 minutes | Servings: 4 | Calories: ~550 per serving