Garlic Parmesan Chicken with Creamy Rigatoni Pasta
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
8 oz rigatoni pasta
2 tablespoons unsalted butter
1/4 cup fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook for 6-7 minutes on each side until the chicken is golden brown and fully cooked. Remove from the skillet and set aside. Slice into strips once cooled.
Make the Creamy Sauce: 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, stirring to combine. Let it simmer for 2-3 minutes. Then add the heavy cream, stirring continuously until the sauce thickens slightly.
Add the Cheese: Stir in the grated Parmesan cheese, allowing it to melt and create a creamy sauce.
Combine Pasta and Chicken: Add the cooked rigatoni pasta to the skillet and toss to coat in the creamy sauce. Add the sliced chicken on top and toss again to combine everything.
Serve: Garnish with freshly chopped parsley and serve warm.
Cooking Time: 30 minutes
Servings: 4
Calories: ~650 per serving