Garlic Parmesan Chicken with Creamy Rigatoni Pasta

A rich and flavorful pasta dish with tender chicken, a garlicky Parmesan cream sauce, and perfectly cooked rigatoni.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 8 oz rigatoni pasta
• 2 tablespoons unsalted butter
• ¼ cup fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.
   • Cook the rigatoni according to package instructions until al dente. Drain and set aside.

2. Prepare the Chicken:

   • Season the chicken breasts with Italian seasoning, salt, and pepper.
   • Heat olive oil in a large skillet over medium-high heat.
   • Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F).
   • Remove the chicken from the pan and let it rest before slicing.

3. Make the Sauce:

   • In the same skillet, reduce heat to medium and add the butter.
   • Stir in the minced garlic and cook for 30 seconds until fragrant.
   • Pour in the chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the pan.
   • Stir in the heavy cream and Parmesan cheese. Let simmer for 3-4 minutes until thickened.

4. Combine Everything:

   • Add the cooked rigatoni to the skillet and toss to coat in the creamy sauce.
   • Slice the chicken and place it on top of the pasta.

5. Garnish & Serve:

   • Sprinkle with fresh parsley and additional Parmesan if desired.
   • Serve warm and enjoy!

Tips & Variations:

• Add veggies: Toss in spinach, sun-dried tomatoes, or mushrooms for extra flavor.
• Spice it up: Add red pepper flakes for a little heat.
• Use different pasta: Penne or fettuccine work well too.