Garlic Butter Chicken with Parmesan Rigatoni Pasta
Ingredients:
12 oz rigatoni pasta
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
3 tablespoons butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Cook the rigatoni pasta in a large pot of salted water according to the package directions. Once done, drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chicken pieces and cook for about 5-7 minutes, turning occasionally until the chicken is golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside.
In the same skillet, add the minced garlic and cook for 1 minute until it’s fragrant and softened.
Pour in the chicken broth and bring it to a simmer, allowing the liquid to reduce slightly. Stir in the heavy cream and Parmesan cheese, then season with Italian seasoning, salt, and pepper. Let the sauce simmer for about 3-4 minutes, until it thickens a bit.
Add the cooked chicken and rigatoni back into the skillet. Toss everything together, making sure the pasta and chicken are evenly coated with the creamy sauce.
Garnish with chopped fresh parsley and serve hot!
Cooking Time: 30 minutes | Servings: 4 | Calories: ~550 per serving