Creamy Pasta Dinner (Print Version)
# Ingredients:
→ Pasta and Chicken
01 -
12 oz rigatoni pasta
02 -
2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Sauce Components
03 -
2 tbsp olive oil
04 -
3 tbsp unsalted butter
05 -
4 cloves garlic, minced
06 -
½ cup chicken broth
07 -
1 cup heavy cream
08 -
¾ cup freshly grated Parmesan cheese
→ Seasonings
09 -
1 tsp Italian seasoning
10 -
½ tsp salt, or to taste
11 -
½ tsp black pepper
12 -
¼ tsp red pepper flakes (optional for heat)
13 -
2 tbsp chopped fresh parsley for garnish
# Instructions:
01 -
Bring a large pot of water to a rolling boil and add a generous pinch of salt. Cook your rigatoni until it's just tender but still has a bit of bite. Remember to save about half a cup of the starchy pasta water before draining - it's magical for bringing sauces together later!
02 -
While the pasta's bubbling away, heat up some olive oil in your largest skillet. Toss in those chicken pieces, sprinkle with salt, pepper, and Italian herbs, then let them sizzle until they're golden and cooked through - about 5-7 minutes. The secret is not to crowd the pan too much so they brown nicely instead of steaming. Set them aside when done.
03 -
Using the same pan (hello, extra flavor!), melt the butter and add your minced garlic. Let it cook just until it becomes fragrant - about 30 seconds. Don't let it brown or it'll taste bitter. Pour in the chicken broth and use your spoon to scrape up all those delicious browned bits from the chicken. Let this simmer and reduce for a couple minutes.
04 -
Now for the good stuff - pour in the heavy cream and let everything bubble gently for 3-4 minutes until it starts to thicken. Sprinkle in the Parmesan and stir until it melts into a smooth, velvety sauce. If it seems too thick, splash in some of that reserved pasta water until it reaches your perfect consistency.
05 -
Add the chicken back to the pan and give everything a good toss in the sauce. Then tumble in your drained rigatoni and gently fold until every piece is coated in that luxurious sauce. Let it all mingle and warm through for another minute or two.
06 -
Take your pan off the heat and scatter fresh parsley over the top. For cheese lovers, add an extra sprinkle of Parmesan, and if you like a bit of heat, a few red pepper flakes. Serve it up while it's still hot and watch everyone dive in!
# Notes:
01 -
This dish is pure comfort food that somehow feels fancy enough for company but easy enough for a Tuesday night.
02 -
The sauce will continue to thicken as it cools, so serve immediately for best results.
03 -
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of cream or milk.