Description
A decadent and flavorful dish featuring tender chicken and al dente rigatoni pasta coated in a rich, creamy garlic butter and Parmesan sauce.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 lb rigatoni pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Cook rigatoni pasta according to package directions. Drain and set aside.
- While the pasta is cooking, melt butter in a large skillet over medium heat.
- Add chicken pieces to the skillet and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add minced garlic to the skillet and cook for about 1 minute until fragrant.
- Pour in heavy cream and bring to a simmer.
- Stir in Parmesan cheese, salt, and pepper. Cook until the sauce thickens slightly.
- Return the cooked chicken to the skillet and add the drained rigatoni. Toss to coat everything in the sauce.
- Serve immediately, garnished with fresh parsley.
Notes
- For a richer sauce, you can add a splash of white wine to the skillet after cooking the garlic and let it reduce before adding the cream.
- Feel free to add other vegetables like spinach, mushrooms, or broccoli to this dish.
- Ensure the chicken is cooked through before adding it back to the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American