Description
A rich, creamy Parmesan sauce with perfectly seared chicken and rigatoni pasta – the ultimate comfort food for any occasion. Ready in under 30 minutes!
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs)
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- 1 teaspoon Italian seasoning
- Fresh parsley for garnish (optional)
Instructions
- Cook the rigatoni pasta in a large pot of salted boiling water until al dente, about 10 minutes. Drain and set aside, reserving 1 cup of pasta water.
- While the pasta cooks, heat the olive oil over medium-high heat in a large skillet. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook the chicken for 5-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. Bring the cream to a simmer and cook for 3-4 minutes.
- Stir in the Parmesan cheese and simmer until the sauce thickens, about 3 more minutes. If the sauce gets too thick, add a splash of the reserved pasta water to thin it out.
- Slice the cooked chicken into thin strips and add it back to the skillet.
- Toss the drained pasta in the sauce, ensuring it’s evenly coated. Adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Notes
- Use fresh, high-quality Parmesan cheese for the best flavor.
- Feel free to swap the chicken for shrimp or roasted vegetables for a variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 Serving
- Calories: 560
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g