Description
A rich and flavorful dish featuring tender chicken, al dente rigatoni, and a creamy garlic butter parmesan sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 12 oz rigatoni pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- Season chicken cubes with salt and pepper. In a large skillet, melt 2 tbsp butter over medium-high heat. Cook chicken until golden and cooked through (about 6-8 minutes). Remove and set aside.
- In the same skillet, melt remaining butter. Add garlic and sauté until fragrant (about 30 seconds).
- Pour in heavy cream and chicken broth. Bring to a simmer, then reduce heat to medium-low. Stir in parmesan cheese until melted and smooth.
- Add Italian seasoning, red pepper flakes (if using), and season with salt and pepper to taste.
- Return cooked chicken to the skillet. Add cooked rigatoni and toss to coat evenly in the sauce.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.