Ingredients
- 1 lb rigatoni pasta
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 1/2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a skillet over medium heat. Cook chicken with salt, pepper, and paprika until golden and cooked through. Remove and set aside.
- In the same skillet, sauté chopped onion until soft, then add garlic and cook for 30 seconds.
- Pour in chicken broth and simmer, scraping up browned bits.
- Reduce heat and stir in heavy cream, letting it simmer until slightly thickened.
- Add parmesan cheese and stir until melted and smooth.
- Season with oregano and red pepper flakes if using.
- Return chicken to the skillet and add cooked rigatoni.
- Toss to coat evenly, adding reserved pasta water if needed to loosen the sauce.
- Garnish with fresh parsley and serve immediately.
Notes
- Add vegetables like mushrooms, spinach, or broccoli for extra nutrition.
- Sun-dried tomatoes add a tangy depth of flavor.
- Substitute half the cream with milk for a lighter version.
- Use shrimp instead of chicken for variation.
- Fresh basil or thyme enhances the flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk or broth to loosen the sauce.
- Avoid overheating to prevent sauce separation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg
