Ingredients
Scale
- 8 oz rigatoni pasta
- 2 chicken breasts
- 3 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook rigatoni pasta according to package directions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Season chicken breasts with salt and pepper, then add to the skillet.
- Cook until golden and cooked through, about 5-7 minutes per side; remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant.
- Stir in heavy cream and parmesan cheese, mixing until smooth.
- Add cooked rigatoni to the skillet, tossing to coat in the sauce.
- Slice the cooked chicken and place on top of the rigatoni.
- Garnish with parsley and serve immediately.
Notes
For extra creaminess, add more heavy cream or cheese. Add red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg