Ingredients
Scale
- 12 oz rigatoni pasta
- 2 chicken breasts, diced
- 4 tablespoons garlic, minced
- 1/2 cup butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the rigatoni according to the package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Add the diced chicken to the skillet, cooking until browned and cooked through.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce is creamy.
- Season with salt and pepper to taste.
- Add the cooked rigatoni to the skillet, tossing to coat the pasta in the sauce.
- Serve hot, garnished with fresh parsley.
Notes
To store leftovers, let the dish cool completely and transfer to an airtight container. Refrigerate for up to three days. Reheat with a splash of cream or milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten-Free with alternative pasta
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg