Garlic Chicken Rigatoni (Print Version)
# Ingredients:
→ Sauce Ingredients
01 -
1 cup chicken broth
02 -
3 finely chopped garlic cloves
03 -
1 cup freshly grated Parmesan
04 -
1 cup heavy whipping cream
05 -
3 tablespoons melted butter
→ Protein Source
06 -
1 pound chicken breasts, no skin or bones, diced into small cubes
→ Pasta & Flavors
07 -
12 oz rigatoni pasta
08 -
1 tablespoon freshly chopped parsley
09 -
1/4 teaspoon ground black pepper
10 -
1 teaspoon Italian herb mix
11 -
1/2 teaspoon salt
# Instructions:
01 -
Follow the instructions on the pasta packet to cook the rigatoni. Drain it well once it’s done and put it aside for later.
02 -
Heat 2 spoonfuls of butter in your pan over medium flame. Sprinkle chicken chunks with some pepper, salt, and Italian herb mix. Let them brown and cook for about 6-8 minutes.
03 -
In the same pan, toss in the rest of your butter and garlic. Let it sizzle for a minute. Add the broth, simmer for a few minutes, then slowly mix in cream and Parmesan until it’s all blended smoothly.
04 -
Place the chicken back into the pan and toss in the cooked pasta. Mix everything up to coat in the sauce. Sprinkle parsley on the top to finish.
# Notes:
01 -
Switch out the rigatoni for a different pasta style if you want
02 -
Goes amazing with cheesy garlic bread or a fresh side salad
03 -
Want more flavor? Throw in extra Parmesan or cream for a thicker sauce