Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tbsp butter, divided
- 3–4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 12 oz rigatoni pasta
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni until al dente. Reserve 1/2 cup of pasta water and drain.
- Season chicken pieces with salt, pepper, and Italian seasoning.
- In a large skillet over medium-high heat, melt 1 tbsp butter and cook chicken until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
- Reduce heat to medium. In the same skillet, melt remaining 2 tbsp butter and sauté garlic until fragrant, about 30 seconds.
- Pour in chicken broth, scraping up any browned bits, and bring to a simmer.
- Stir in heavy cream, then whisk in Parmesan gradually until smooth and slightly thickened. Add reserved pasta water as needed to loosen the sauce.
- Add cooked rigatoni and chicken to the skillet and toss to coat evenly in the sauce.
- Adjust seasoning to taste and garnish with chopped parsley before serving.
Notes
- Stir in vegetables like broccoli, peas, or spinach for added nutrition.
- Use penne or shells if you don’t have rigatoni.
- Substitute boneless thighs or rotisserie chicken for convenience.
- Use half-and-half instead of heavy cream for a lighter version.
- Add red pepper flakes for a little heat.
- Store leftovers in the fridge for up to 3 days; reheat gently with a splash of liquid.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
