Garlic Parmesan Chicken (Print Version)
Juicy chicken and pasta tossed in a garlic-Parmesan cream sauce. A comfort meal for any weeknight.
# Ingredients:
→ Main Ingredients
01 -
12 ounces of rigatoni, uncooked
02 -
1 pound of chicken breast, diced into small chunks
03 -
3 garlic cloves, finely chopped
04 -
3 tablespoons of butter, unsalted
05 -
1 cup of chicken stock
06 -
1 cup of heavy whipping cream
07 -
1 cup of Parmesan cheese, freshly grated
08 -
1/4 teaspoon of black pepper
09 -
1/2 teaspoon of salt
10 -
1 teaspoon of Italian herb blend
11 -
Chopped parsley for sprinkling on top
# Steps:
01 -
Fill a pot with salted water, bring it to a boil, and cook the rigatoni following the instructions on its package. Drain the pasta and set aside.
02 -
Heat 2 tablespoons of butter in a big pan. Sprinkle the chicken with salt, pepper, and Italian herbs. Cook it over medium heat until it's golden on the outside and cooked through, roughly 6 to 8 minutes. Set it aside.
03 -
In the same pan, add the last tablespoon of butter along with the minced garlic. Cook for about a minute, just enough for the aroma to come out.
04 -
Pour in the chicken broth, letting it cook for 3 or 4 minutes. Then stir in the cream and Parmesan cheese, blending until you get a smooth mixture. Let it gently simmer for another 2 to 3 minutes.
05 -
Put the chicken back into the pan, add the pasta, and toss everything into the sauce so it's all coated evenly. Sprinkle some fresh parsley over the top and serve hot.