Description
A rich and creamy dish featuring tender chicken and al dente rigatoni in a delicious Parmesan sauce, perfect for weeknight dinners or impressing guests.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 3 tablespoons butter (divided)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 12 oz rigatoni pasta
Instructions
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken with salt, pepper, and Italian seasoning. Sauté for about 6-8 minutes until golden brown. Remove and set aside.
- Add the remaining tablespoon of butter and garlic to the same skillet. Sauté until fragrant.
- Pour in the chicken broth and let it simmer for 3-4 minutes.
- Stir in the heavy cream and grated Parmesan cheese until smooth. Allow it to simmer for an additional 2-3 minutes.
- Toss in the cooked chicken and rigatoni, ensuring everything is well-coated with the sauce.
- Serve immediately, garnished with chopped parsley.
Notes
For lighter variations, use half-and-half instead of heavy cream. Add vegetables like spinach or sun-dried tomatoes for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg