Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- ½ cup unsalted butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot and cook rigatoni until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then cook until golden brown, about 5-6 minutes per side. Remove from skillet.
- Sauté minced garlic in the same skillet until fragrant (about 1 minute).
- Pour in heavy cream, stirring continuously. Add Parmesan cheese and Italian seasoning, mixing until combined.
- Slice chicken into bite-sized pieces and return it to the skillet with rigatoni. Toss until coated in sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 680
- Sugar: 4g
- Sodium: 800mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg