Buttery Chicken Rigatoni (Print Version)
# Ingredients:
→ Main Components
01 -
12 ounces rigatoni pasta
02 -
1 pound chicken breast, skinless and boneless
→ For the Sauce
03 -
4-6 minced garlic cloves
04 -
2 to 3 tablespoons of unsalted butter
05 -
1 cup of chicken broth
06 -
1 cup heavy cream
07 -
1 cup grated Parmesan cheese (freshly done)
08 -
2 tablespoons olive oil
→ Seasonings & Garnish
09 -
Pepper and salt, adjust to preference
10 -
Paprika
11 -
Italian herb mix
12 -
Freshly chopped parsley for topping
# Instructions:
01 -
Fill a big pot with water, salt it well, and bring it to a rolling boil. Throw in the rigatoni and cook until it's perfectly firm (al dente). Before draining, scoop out a cup of the starchy water—it could come in handy later.
02 -
Dry your chicken with a paper towel and butterfly it if it’s too thick. Sprinkle on paprika, Italian herb seasoning, salt, and black pepper. In a large pan with olive oil, brown each side for 4-5 minutes over medium-high heat until it’s golden brown and cooked through.
03 -
Using the same pan, toss in the butter and let it melt. Once it's sizzling, gently cook the garlic until it smells amazing. Pour in chicken broth and use a spoon to scrape up every tasty bit stuck to the bottom of the pan.
04 -
Stir in the heavy cream and let it bubble gently until the mixture thickens a little. Add the Parmesan cheese in small amounts, stirring until the sauce is silky. Toss in a bit of saved pasta water if needed to thin it out.
05 -
Drop the cooked pasta and chicken back into the pan. Use a spatula or tongs to coat everything in the creamy, cheesy sauce. Sprinkle on parsley and add extra Parmesan if that’s your thing.
# Notes:
01 -
Using freshly shredded Parmesan results in a smoother sauce
02 -
Cooking your pasta al dente helps it absorb the sauce better
03 -
Seasoning in layers enhances the overall taste