Ingredients:
For the Chicken:
- 2 large chicken breasts, sliced into thin strips
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the Rigatoni and Sauce:
- 300g (10 oz) rigatoni pasta
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ cup chicken broth
- 1 tsp Italian seasoning
- 1 tsp paprika (optional for color and flavor)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
1. Cook the Pasta:
- Boil the rigatoni in salted water according to package instructions until al dente. Drain and set aside.
2. Prepare the Chicken:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season the chicken strips with Italian seasoning, salt, and pepper.
- Add the chicken to the skillet and cook for 4–5 minutes per side until golden brown and fully cooked.
- Remove the chicken from the skillet and set aside.
3. Make the Sauce:
- In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute.
- Stir in heavy cream, chicken broth, Italian seasoning, and paprika. Bring to a gentle simmer.
- Gradually whisk in the Parmesan cheese, stirring until smooth and creamy. Season with salt and pepper to taste.
4. Combine the Dish:
- Add the cooked rigatoni to the sauce and toss until fully coated.
- Return the cooked chicken to the skillet, placing it on top of the pasta.
- Let it simmer for 2–3 minutes to warm everything through.
5. Garnish and Serve:
- Sprinkle with chopped fresh parsley and extra Parmesan cheese before serving.
Tips for Perfection:
- Use freshly grated Parmesan for the best flavor and smooth texture.
- Add a handful of spinach or sun-dried tomatoes for extra flavor and nutrients.
- Serve with garlic bread or a side salad for a complete meal.
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#ComfortFoodDinner
