Description
A comforting and flavorful dish featuring tender chicken, garlic butter, and creamy Parmesan with rigatoni pasta.
Ingredients
- 12 oz rigatoni pasta
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 3 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Reserve about ½ cup of pasta water before draining.
- In a skillet, heat olive oil over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning, and sear until golden brown, about 5-7 minutes. Set aside.
- In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the reserved chicken broth and let it simmer for about 2 minutes. Stir in the heavy cream and let it thicken slightly, about 2-3 minutes. Whisk in the Parmesan cheese until smooth and creamy.
- Return the chicken to the skillet and toss in the cooked rigatoni. Mix until everything is coated in the sauce. Add reserved pasta water if desired for consistency. Let it simmer for another minute to meld the flavors.
- Serve warm, garnished with fresh parsley and extra Parmesan on top.
Notes
Use fresh ingredients for the best flavor. Reserve pasta water for the desired creamy consistency and adjust spice levels to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American