Golden chicken, rigatoni, and a creamy garlic butter sauce finished with fresh Parmesan for a satisfying, savory dinner.
# Components:
→ Pasta
01 - 12 oz rigatoni pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Sauce Base
03 - 2 tbsp olive oil
04 - 3 tbsp unsalted butter
05 - 4 cloves garlic, minced
06 - ½ cup chicken broth
07 - 1 cup heavy cream
→ Finishing Touches
08 - ¾ cup freshly grated Parmesan cheese
09 - 1 tsp Italian seasoning
10 - ½ tsp salt, or to taste
11 - ½ tsp black pepper
12 - ¼ tsp red pepper flakes, optional
13 - 2 tbsp chopped fresh parsley, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook for 5-7 minutes until golden brown. Remove from the pan and set aside.
03 - In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan.
04 - Stir in the heavy cream and let it simmer for 3-4 minutes until slightly thickened. Add the Parmesan cheese and mix until smooth. If the sauce consistency is too thick, incorporate a small amount of the reserved pasta water.
05 - Return the cooked chicken to the skillet. Toss the chicken in the sauce until fully coated. Add the drained rigatoni and mix thoroughly to ensure it is evenly coated. Allow to simmer for 1-2 minutes.
06 - Remove the skillet from the heat. Garnish with fresh parsley, additional Parmesan cheese, and red pepper flakes, if desired. Serve immediately while warm.
