Description
A rich and flavorful pasta dish with tender chicken in a creamy garlic butter sauce.
Ingredients
Scale
For the Crust:
- 1 lb rigatoni pasta
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 4 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley (chopped)
Instructions
1. Prepare the Crust:
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add chicken and cook until browned and no longer pink (about 6-8 minutes).
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in heavy cream, parmesan cheese, Italian seasoning, salt, and pepper. Stir well and simmer for 3-4 minutes until slightly thickened.
- Add cooked rigatoni to the skillet and toss to coat evenly in the sauce.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.