Rich Creamy Pasta (Printable Version)
Golden chicken and tender pasta in a silky Parmesan garlic butter sauce. Topped with cheese, it’s a rich dish that’s easy to love.
# Ingredients:
→ Pasta and Chicken
01 -
2 boneless, skinless chicken breasts, diced into small chunks
02 -
12 oz of rigatoni noodles
→ Sauce Components
03 -
3 tbsp of unsalted butter
04 -
2 tbsp of olive oil
05 -
4 garlic cloves, finely chopped
06 -
1 cup of heavy cream
07 -
½ cup of chicken stock
08 -
¾ cup of freshly shredded Parmesan cheese
→ Seasonings
09 -
½ tsp of table salt (adjust to your liking)
10 -
1 tsp of Italian herbs
11 -
¼ tsp of crushed red pepper (optional for a spicy kick)
12 -
2 tbsp of freshly chopped parsley for sprinkling on top
13 -
½ tsp of ground black pepper
# Steps:
01 -
Boil a big pot of salted water. Once it's rolling, throw in the rigatoni and let it cook till it's tender but still a little firm. Before straining, scoop out about half a cup of the cooking water—it works wonders for the sauce later on!
02 -
Get your biggest pan ready and heat up some olive oil. Add the chicken and sprinkle with Italian seasoning, salt, and pepper. Cook for about 5-7 minutes or until the pieces are golden and fully done. Be sure to give the chicken space, so it browns nicely instead of steaming. Set aside once done.
03 -
Using the same pan (to keep all that flavor!), toss in the butter and garlic. Cook just until you start smelling the garlic, no longer than 30 seconds, so it doesn’t burn. Pour in the chicken stock and stir, scraping the browned bits off the bottom of the pan. Let this simmer gently for a couple of minutes.
04 -
Pour the heavy cream into the pan and let it bubble softly for a few minutes, giving it time to thicken up. Sprinkle in the Parmesan and stir until it’s all melted into a smooth and creamy sauce. If it’s too thick, add a bit of the reserved pasta water to loosen it up to your liking.
05 -
Toss the chicken back into the pan and coat it well in the sauce. Stir in the drained rigatoni, mixing gently so every bite is covered in the creamy goodness. Let it all heat through for a couple minutes.
06 -
Take it off the heat, sprinkle over the fresh parsley, and for extra cheesy vibes, add another dusting of Parmesan. Want a little spice? Throw on some red pepper flakes. Serve it up while it’s nice and hot!
# Notes:
01 -
This is the kind of comfort food that’s impressive enough to serve guests but easy enough to whip up midweek.
02 -
The sauce keeps thickening as it cools, so enjoy it straight away for the best texture.
03 -
Store leftovers in the fridge for up to three days. Heat them gently with a splash of cream or milk to wake up the sauce again.