Creamy Garlic Butter Chicken and Rigatoni in Parmesan Sauce

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

3 tablespoons butter

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

12 oz rigatoni pasta

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon fresh parsley, chopped (for garnish)

Directions:

Cook the Pasta: Cook the rigatoni pasta according to package instructions. Drain and set aside.

Cook the Chicken: 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 for 6-8 minutes until the chicken is golden brown and cooked through. Remove from the skillet and set aside.

Prepare the Sauce Base: In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté for about 1 minute until fragrant.

Simmer the Broth: Pour in the chicken broth, stirring to combine, and bring it to a simmer. Cook for 3-4 minutes to reduce slightly.

Make the Creamy Sauce: Stir in the heavy cream and Parmesan cheese. Mix until the sauce becomes smooth and creamy. Let it simmer for 2-3 minutes.

Combine Ingredients: Return the cooked chicken to the skillet, followed by the cooked rigatoni pasta. Toss everything together to coat the chicken and pasta in the sauce.

Serve and Garnish: Garnish with fresh parsley and serve immediately.

Cooking Time: 25 minutes

Servings: 4