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
Instructions:
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.