Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 12 oz rigatoni pasta
- 6 tbsp unsalted butter
- 1 cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Gather and prepare all ingredients, chopping the garlic finely.
- Cook rigatoni in salted boiling water for 10-12 minutes until al dente; drain and reserve some pasta water.
- In a large skillet, melt half the butter over medium heat. Season chicken with salt and pepper, then sauté for 5-7 minutes per side until golden brown.
- Remove chicken and set aside. In the same skillet, add remaining butter and minced garlic; sauté until fragrant.
- Slice chicken into bite-sized pieces and return to the skillet along with cooked rigatoni. Mix gently, adding reserved pasta water as necessary.
- Serve hot, topped with grated Parmesan and chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 610
- Sugar: 2g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 145mg