Chicken Parmesan Rigatoni (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
12 oz rigatoni pasta
02 -
3 garlic cloves, minced
03 -
1 tsp Italian seasoning
04 -
1 cup heavy cream
05 -
1/2 tsp salt
06 -
1 lb boneless chicken breasts, cut into small chunks
07 -
1 cup chicken broth
08 -
3 tbsp unsalted butter
09 -
1 cup freshly grated Parmesan cheese
10 -
1/4 tsp black pepper
11 -
Chopped fresh parsley for topping
# Step-by-Step Directions:
01 -
Mix the cooked pasta and chicken back into the pan. Toss everything so the sauce covers it well. Sprinkle on the parsley and dig in right away.
02 -
Add the chicken broth to the pan and let it bubble gently for 3 to 4 minutes. Pour in the cream and cheese, stirring till creamy. Let it simmer a bit more to thicken, about 2 to 3 minutes.
03 -
Put the remaining tablespoon of butter and garlic in the same pan. Cook it for about a minute until you can smell it.
04 -
Heat 2 tablespoons of butter in a big pan. Sprinkle chicken pieces with Italian seasoning, salt, and pepper. Cook until golden brown and done, about 6 to 8 minutes. Take the chicken out and keep it aside.
05 -
Cook rigatoni in salty water as the package says until firm but not hard. Drain and put it aside.
# Helpful Notes:
01 -
Grating Parmesan fresh helps the sauce get creamier and taste better.