Description
A delightful one-pan dish combining tender chicken and rigatoni pasta in a rich, creamy garlic Parmesan sauce.
Ingredients
Scale
- 12 oz rigatoni pasta
- 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
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the rigatoni pasta according to the package instructions. Once cooked, drain and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and bring it to a simmer.
- Stir in the heavy cream and grated Parmesan cheese. Season with Italian seasoning, salt, and black pepper. Allow the sauce to simmer for 3-4 minutes until slightly thickened.
- Add the cooked chicken back into the skillet along with the cooked rigatoni. Toss to coat the pasta in the sauce.
- Garnish with fresh parsley and serve hot.
Notes
For extra flavor, consider adding vegetables like spinach or sun-dried tomatoes. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: creamy chicken, rigatoni, garlic butter, one-pan meal, pasta recipe