Creamy pasta with tender chicken (Print Version)
# Ingredients:
01 -
12 oz rigatoni pasta
02 -
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
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
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)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions 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 is too thick, stir in a bit of reserved pasta water.
05 -
Return the cooked chicken to the skillet and toss it in the sauce. Add the rigatoni and mix until fully coated. Let it simmer for 1-2 minutes.
06 -
Remove from heat and garnish with fresh parsley, extra Parmesan, and red pepper flakes if desired. Serve warm.