Ingredients
Scale
- 12 oz rigatoni pasta
- 1 ½ lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 5 tbsp unsalted butter
- 5 cloves garlic
- ¾ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- Salt and freshly cracked black pepper to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
- 2 tbsp all-purpose flour
Instructions
- Cook rigatoni in salted boiling water until al dente, then drain.
- In a skillet, heat olive oil over medium heat; season and sauté chicken until golden brown. Set aside.
- In the same skillet, melt butter, add minced garlic, and cook until fragrant. Sprinkle flour and whisk for 2 minutes.
- Gradually add chicken broth and heavy cream while whisking to achieve a creamy consistency; stir in Parmesan until melted.
- Combine cooked rigatoni and chicken with the sauce; toss to coat well.
- Serve hot with extra Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 640
- Sugar: 4g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg