👉Ingredients:
◾️12 oz rigatoni pasta
◾️1 lb chicken breast, cut into bite-sized pieces
◾️2 tbsp olive oil
◾️1 tbsp butter
◾️3 cloves garlic, minced
◾️1 cup heavy cream
◾️1/2 cup chicken broth
◾️3/4 cup grated Parmesan cheese
◾️1 tsp smoked paprika
◾️1/2 tsp Italian seasoning
◾️Salt and black pepper to taste
◾️Fresh parsley, chopped (for garnish)
👉Directions:
✅️Cook the rigatoni according to package instructions. Drain and set aside.
✅️In a large skillet, heat olive oil over medium-high heat. Season the chicken with paprika, Italian seasoning, salt, and pepper. Cook the chicken for 5-6 minutes until golden and fully cooked. Remove from skillet and set aside.
✅️In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant.
✅️Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
✅️Stir in the grated Parmesan cheese until melted and the sauce becomes creamy.
✅️Add the cooked chicken back to the skillet and toss in the rigatoni, ensuring everything is coated in the sauce.
✅️Garnish with fresh parsley and serve immediately.
◾️Prep Time ⏱️ 10 minutes
◾️Cook Time ⏱️ 20 minutes
◾️Total Time ⏱️ 30 minutes
◾️Servings 🍽️ 4
◾️Calories 🔥 630 kcal per serving
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