Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
Ingredients:
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
12 oz rigatoni pasta
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta: Cook the rigatoni pasta according to package instructions. Drain and set aside.
Cook the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook for 6-8 minutes until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
Prepare the Sauce Base: In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté for about 1 minute until fragrant.
Simmer the Broth: Pour in the chicken broth, stirring to combine, and bring it to a simmer. Cook for 3-4 minutes to reduce slightly.
Make the Creamy Sauce: Stir in the heavy cream and Parmesan cheese. Mix until the sauce becomes smooth and creamy. Let it simmer for 2-3 minutes.
Combine Ingredients: Return the cooked chicken to the skillet, followed by the cooked rigatoni pasta. Toss everything together to coat the chicken and pasta in the sauce.
Serve and Garnish: Garnish with fresh parsley and serve immediately.
Cooking Time: 25 minutes
Servings: 4
Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce
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