Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces rigatoni pasta
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the rigatoni in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
- In a skillet, melt 2 tablespoons of butter over medium heat. Season chicken with salt, pepper, and Italian seasoning; cook until golden brown (6-8 minutes). Remove and set aside.
- In the same skillet, melt remaining butter and sauté minced garlic for about 1 minute. Pour in chicken broth and simmer for 3-4 minutes.
- Stir in heavy cream and Parmesan; let simmer until thickened (2-3 minutes). Add back the chicken and rigatoni; toss together using reserved pasta water as needed.
- Garnish with fresh parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 640
- Sugar: 4g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg