Buttery Chicken Rigatoni (Print Version)
# Ingredients:
→ Main Components
01 -
12 ounces rigatoni pasta
02 -
1 pound chicken breasts, no bones or skin
→ For the Sauce
03 -
1 cup grated Parmesan, freshly done
04 -
1 cup broth (chicken)
05 -
1 cup heavy cream
06 -
2 tablespoons olive oil
07 -
2-3 tablespoons butter (unsalted)
08 -
4-6 cloves minced garlic
→ Seasonings & Garnish
09 -
Black pepper and salt, as much as you need
10 -
Chopped parsley (fresh)
11 -
Paprika spice
12 -
Italian herb mix
# Instructions:
01 -
Salt a big pot of water and heat it until it’s bubbling. Cook the rigatoni until it still has some bite (al dente). Before draining, scoop out a cup of the hot water in case you need to adjust the sauce later.
02 -
Dry the chicken breast completely, cut it open flat (if needed), and coat both sides with paprika, Italian herbs, salt, and pepper. In a skillet over medium-high heat, cook it in olive oil for about 4-5 minutes per side until golden and done inside.
03 -
Using the same pan, toss in the butter. Once melted, add your minced garlic and let it cook until you smell its aroma. Pour in the chicken broth, stirring up all the tasty bits stuck to the bottom.
04 -
Pour in the heavy cream and let it bubble for a bit to thicken. Sprinkle in the Parmesan cheese and stir until smooth. If it’s too thick, add a little of that reserved pasta water to adjust.
05 -
Put the chicken back in the skillet, along with the pasta. Mix it all gently so the sauce covers every bite. Finish with parsley and extra Parmesan if you’re feeling fancy.
# Notes:
01 -
Grating Parmesan fresh gives you a smoother sauce
02 -
Slightly firm (al dente) pasta lets the sauce stick better
03 -
Layering spices as you cook makes tastier results