Description
A flavorful pasta dish featuring tender chicken cooked in a rich garlic butter sauce, tossed with rigatoni and topped with parmesan cheese.
Ingredients
Scale
- 8 ounces rigatoni pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil a large pot of salted water and cook the rigatoni according to package instructions until al dente; drain and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- Add the chicken pieces to the skillet and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Pour in the heavy cream and bring to a simmer. Stir in half of the Parmesan cheese until melted and creamy.
- Add the cooked rigatoni to the skillet and toss to coat evenly with the sauce.
- Remove from heat and sprinkle with the remaining Parmesan cheese and fresh parsley before serving.
Notes
For a lighter version, substitute heavy cream with half-and-half or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 40g