Ingredients
Scale
- 12 oz rigatoni pasta
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Cook rigatoni in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
- In a skillet, heat olive oil over medium-high heat. Sear chicken pieces seasoned with salt and pepper until golden brown. Remove from pan.
- Melt butter in the same skillet, add minced garlic, and sauté briefly. Pour in chicken broth and simmer.
- Stir in heavy cream and let thicken slightly before mixing in Parmesan cheese.
- Return chicken to the skillet, add rigatoni, and toss everything until well coated. Simmer for an additional minute.
- Serve garnished with parsley.
Notes
- Reserve pasta water to adjust sauce consistency if needed.
- Add vegetables like spinach or mushrooms for extra flavor and nutrition.
- Use freshly grated Parmesan for the best texture and taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 674
- Sugar: 2 g
- Sodium: 658 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 138 mg