Garlic Parmesan Rigatoni (Print Version)
Juicy chicken and rigatoni in a rich garlic and Parmesan sauce for a cozy, easy dinner.
# Ingredients:
→ Ingredients for the Main Course
01 -
1 cup shredded Parmesan cheese, freshly grated
02 -
1 cup heavy whipping cream
03 -
3 garlic cloves, finely chopped
04 -
3 tablespoons of plain butter, unsalted
05 -
12 ounces of rigatoni, uncooked
06 -
1/2 teaspoon ground black pepper
07 -
1 teaspoon dried Italian herbs
08 -
1 pound of chicken breast, cut into chunks
09 -
1/4 teaspoon of table salt
10 -
1 cup chicken stock or broth
11 -
Fresh parsley, minced, as a topping
# Steps:
01 -
Follow rigatoni package directions to boil in salty water. Once cooked, drain using a colander and keep aside.
02 -
Heat 2 butter tablespoons in a wide pan. Sprinkle chicken pieces with salt, pepper, and the dried Italian seasoning. Cook on medium heat for around 6-8 minutes until they're browned and cooked through. Set aside.
03 -
In the same pan, melt the last tablespoon of butter. Add chopped garlic and gently cook for a minute until it smells amazing.
04 -
Slowly pour in the chicken stock and let it bubble gently for about 3-4 minutes. Mix in the cream and Parmesan, stirring until smooth. Let it cook down slightly for another 2-3 minutes.
05 -
Toss the cooked chicken back into the skillet along with the rigatoni. Stir everything until it's all coated in the sauce. Sprinkle chopped parsley over the top and serve while hot.