Ingredients
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
12 oz rigatoni pasta
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Directions
Cook the pasta:
Bring a pot of salted water to a boil and cook the rigatoni according to package
instructions.
Drain and set aside.
Prepare the chicken:
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Sauté for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the garlic butter base:
In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant.
Build the sauce:
Pour in the chicken broth, stirring to deglaze the skillet and incorporate any browned bits. Bring to a gentle simmer and let it cook for 3-4 minutes to reduce slightly.
Create the creamy Parmesan sauce:
Lower the heat and stir in the heavy cream and grated Parmesan cheese. Mix until the sauce is smooth and creamy, letting it simmer for 2-3 minutes to thicken.
Combine pasta and chicken:
Return the cooked chicken to the skillet, followed by the drained rigatoni. Toss everything together, ensuring the pasta and chicken are fully coated in the luscious sauce.
Serve:
Transfer the dish to serving plates or a large platter. Garnish with freshly chopped parsley and serve immediately while warm.
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Calories: ~550 kcal per serving
Servings: 4
Enjoy this creamy, flavorful dish with a side of garlic bread or a fresh green salad for a complete meal!
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