Description
A delicious and creamy chicken pasta dish that’s quick to prepare and absolutely delightful.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 250g rigatoni pasta
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt, pepper, and Italian seasoning. In a skillet, heat olive oil over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and let it rest before slicing.
- Cook the Pasta: In a pot, cook the rigatoni pasta according to package instructions. Drain and set aside.
- Make the Creamy Sauce: In the same skillet, add butter and melt over medium heat. Add minced garlic and sauté until fragrant. Pour in the chicken broth and heavy cream, stirring well. Bring the mixture to a simmer and let it reduce slightly. Stir in Parmesan cheese until the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked pasta to the creamy sauce, tossing to coat. Adjust seasoning with additional salt and pepper if needed.
- Serve: Slice the chicken breasts and arrange them over the pasta. Garnish with freshly chopped parsley. Serve immediately.
Notes
- Ensure the chicken is fully rested before slicing to keep it juicy.
- You can add vegetables like spinach or mushrooms to the sauce for added flavor.
- Use freshly grated Parmesan for a richer taste.
- Adjust the thickness of the sauce with more cream or broth as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg