Ingredients:
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
12 oz rigatoni pasta
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Cook the rigatoni pasta according to package instructions, then drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook the chicken for 6-8 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for about 1 minute until fragrant.
Pour in the chicken broth, stirring to combine, and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
Add the heavy cream and Parmesan cheese, stirring until the sauce becomes smooth and creamy. Let it simmer for 2-3 minutes.
Add the cooked chicken back to the skillet, followed by the cooked rigatoni pasta. Toss to combine and coat the pasta and chicken in the creamy sauce.
Garnish with fresh parsley and serve immediately.
Cooking Time: 25 minutes | Servings: 4
