Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

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)

Cook Mode Prevent your screen from going dark

Boil the Pasta:

Cook the rigatoni pasta following the directions on the package until al dente.

Drain and keep aside.

Sauté the Chicken:

In a large pan, melt 2 tablespoons of butter over medium heat.

Add the bite-sized chicken pieces and season with salt, black pepper, and Italian seasoning.

Sauté for 6-8 minutes, stirring occasionally, until the chicken turns golden brown and is fully cooked.

Remove it from the pan and set aside.

Prepare the Sauce:

In the same pan, melt the remaining 1 tablespoon of butter and add the minced garlic.

Sauté for 1 minute until aromatic.

Pour in the chicken broth while stirring, and bring it to a gentle simmer.

Let it cook for 3-4 minutes to reduce slightly.

Add Cream and Cheese:

Lower the heat and pour in the heavy cream, followed by the Parmesan cheese.

Stir constantly until the sauce is rich and smooth.

Allow it to simmer for 2-3 minutes until it thickens.

Combine Chicken and Pasta:

Return the cooked chicken to the pan, then add the drained rigatoni pasta.

Stir well to coat everything evenly with the creamy sauce.

Garnish and Serve:

Top with freshly chopped parsley and serve immediately while warm.