Ingredients
→ Main Dish Ingredients
1 pound boneless chicken breasts, cut into bite-sized pieces
3 tablespoons unsalted butter
3 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
12 ounces rigatoni pasta
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped, for garnish
Steps
Boil rigatoni in salted water according to package directions. Drain and set aside.
Melt 2 tablespoons butter in a large pan. Season the chicken with Italian seasoning, salt, and black pepper. Cook over medium heat until golden and cooked through, about 6-8 minutes. Remove and set aside.
Add the remaining tablespoon of butter and minced garlic to the same pan. Sauté for 1 minute, or until fragrant.
Pour in chicken broth and simmer for 3-4 minutes. Stir in heavy cream and freshly grated Parmesan cheese. Mix until smooth and simmer for an additional 2-3 minutes.
Return the cooked chicken to the pan. Add the rigatoni and toss until evenly coated in the sauce. Top with freshly chopped parsley and serve hot.
Required Tools
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander for draining pasta
- Wooden spoon or spatula for cooking