Garlic Parmesan Chicken Rigatoni (Print Version)
# Ingredients:
→ Main Ingredients
01 -
680g boneless, skinless chicken breast, cut into bite-sized pieces
02 -
45g unsalted butter, divided
03 -
4 cloves garlic, minced
04 -
355ml low-sodium chicken broth
05 -
240ml heavy cream
06 -
100g freshly grated Parmigiano Reggiano cheese
07 -
450g rigatoni pasta
08 -
2 teaspoons Italian seasoning blend
09 -
Sea salt
10 -
Freshly ground black pepper
11 -
60ml fresh parsley, chopped
# Instructions:
01 -
Cook the rigatoni pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
02 -
Melt 30g of butter in a large skillet over medium heat. Season the chicken pieces with Italian seasoning, salt, and pepper. Add the chicken to the skillet and cook undisturbed for 6-8 minutes, until golden brown and cooked through.
03 -
Add the remaining 15g of butter and the minced garlic to the skillet with the cooked chicken. Sauté for approximately 1 minute, until fragrant but not browned.
04 -
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and release any browned bits. Bring to a gentle simmer and reduce for 3-4 minutes.
05 -
Stir in the heavy cream and freshly grated Parmigiano Reggiano cheese. Reduce the heat to low and stir continuously for 2-3 minutes until the cheese is completely melted and the sauce is smooth and creamy.
06 -
Return the browned chicken to the skillet. Add the cooked rigatoni pasta and toss thoroughly to ensure all components are evenly coated in the rich sauce.
07 -
Sprinkle generously with chopped fresh parsley. Serve immediately for optimal enjoyment.
# Notes:
01 -
For a different protein option, consider sautéed mushrooms or shrimp as a substitute for chicken.
02 -
Penne or ziti pasta can be used interchangeably with rigatoni if preferred.
03 -
To reduce richness, half-and-half can be used instead of heavy cream, though the sauce's consistency and depth of flavor will vary.
04 -
Utilize freshly grated Parmigiano Reggiano for superior flavor and a smoother sauce melt; pre-shredded varieties may not emulsify as effectively.
05 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of cream or broth to rehydrate the sauce if needed.