Garlic Parmesan Chicken Rigatoni (Printable Version)
# What You'll Need:
01 -
1 pound boneless chicken breasts, cut into bite-sized pieces
02 -
3 tablespoons butter, divided
03 -
3 cloves garlic, minced
04 -
1 cup chicken broth
05 -
1 cup heavy cream
06 -
1 cup freshly grated Parmesan cheese
07 -
340g (12 ounces) rigatoni pasta
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
Fresh parsley, chopped, for garnish
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain and set aside.
02 -
In a large skillet, melt 2 tablespoons butter over medium-high heat. Season chicken with Italian seasoning, salt, and pepper. Add to the pan and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from pan and set aside.
03 -
Add remaining tablespoon of butter and minced garlic to the same pan. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 -
Pour in chicken broth and bring to a simmer. Let reduce for 3-4 minutes. Reduce heat to medium-low, then stir in heavy cream and freshly grated Parmesan until smooth. Allow sauce to simmer and thicken for 2-3 minutes.
05 -
Return cooked chicken to the pan. Add the drained rigatoni and toss until all pasta is evenly coated in the creamy sauce.
06 -
Garnish with chopped fresh parsley and additional Parmesan if desired. Serve immediately while hot.
# Handy Tips:
01 -
Use freshly grated Parmesan cheese for the smoothest sauce consistency.
02 -
Maintain medium-low heat when adding dairy components to prevent the sauce from breaking.