Garlic Parmesan Chicken Pasta (Version imprimable)
Rigatoni and golden chicken tossed in a rich, creamy Parmesan and garlic sauce. Ready in 35 minutes.
# Composition:
→ Pasta & Seasonings
01 -
12 oz of rigatoni pasta
02 -
1/4 teaspoon of black pepper
03 -
1/2 teaspoon salt
04 -
1 teaspoon of a blend of Italian herbs
05 -
A tablespoon of freshly cut parsley leaves
→ Sauce Base
06 -
1 cup grated Parmesan cheese
07 -
1 cup heavy cream
08 -
1 cup chicken broth
09 -
3 minced garlic cloves
10 -
3 tablespoons of butter
→ Protein
11 -
1 lb of chicken breasts without skin or bones, cut into small chunks
# Étapes de réalisation:
01 -
Add the chicken back to the skillet, toss in the cooked pasta, and mix it all with the sauce. Sprinkle parsley on top to finish.
02 -
Heat the rest of the butter in the same pan and quickly cook the chopped garlic. Pour in the broth and let it bubble for a few minutes. Stir in the cream and Parmesan until smooth.
03 -
Melt 2 tablespoons of butter in a pan over medium heat. Sprinkle salt, pepper, and Italian seasonings on the chicken. Cook for 6 to 8 minutes until it's browned.
04 -
Boil the rigatoni following the package details, drain, and set it aside.
# Détails supplémentaires:
01 -
You can switch rigatoni for another pasta of your choice.
02 -
This dish goes great with garlic bread or a fresh salad.
03 -
For a richer flavor, add extra cream or a handful of cheese.