Description
A comforting and flavorful dish featuring tender chicken and rigatoni pasta coated in a creamy garlic butter parmesan sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- 250g rigatoni pasta
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the rigatoni pasta according to package instructions. Drain and set aside.
- Season the chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Cook the chicken breasts until golden and cooked through. Remove and slice into strips.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Add heavy cream and parmesan cheese. Stir until the sauce thickens.
- Add the cooked pasta and chicken strips to the skillet. Toss to coat evenly.
- Garnish with fresh parsley and serve hot.
Notes
- Use freshly grated parmesan for the best flavor.
- Adjust seasoning to your preference.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian