Creamy Garlic Butter Chicken Pasta (Print Version)
# Ingredients:
01 -
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
3 tablespoons butter
03 -
3 cloves garlic, minced
04 -
1 cup chicken broth
05 -
1 cup heavy cream
06 -
1 cup grated Parmesan cheese
07 -
12 oz rigatoni pasta
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
1 tablespoon fresh parsley, chopped (for garnish)
# Instructions:
01 -
Cook the rigatoni pasta according to package instructions. Drain and set aside.
02 -
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook the chicken for 6-8 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
03 -
In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for 1 minute until fragrant. Pour in the chicken broth, stirring to combine, and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
04 -
Add the heavy cream and Parmesan cheese, stirring until the sauce becomes smooth and creamy. Let it simmer for 2-3 minutes.
05 -
Add the cooked chicken back into the skillet, followed by the cooked rigatoni pasta. Toss to combine, coating the pasta and chicken in the creamy sauce.
06 -
Garnish with fresh parsley and serve immediately.
# Notes:
01 -
You can substitute the rigatoni with any pasta of your choice, such as penne or fettuccine.
02 -
For an extra creamy texture, add a little more Parmesan cheese or a dash more heavy cream.
03 -
This dish can be paired with a side salad or garlic bread for a complete meal.