Description
A cozy and creamy pasta dish with pan-seared chicken, garlic, and parmesan that’s both satisfying and simple to make. Perfect for weeknight comfort or dinner with guests.
Ingredients
Scale
2 boneless, skinless chicken breasts, cut into bite-sized chunks
10 oz rigatoni pasta
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
1 cup heavy cream
1 cup freshly grated parmesan cheese
1 teaspoon Italian seasoning
Salt and black pepper to taste
Chopped fresh parsley for garnish (optional)
Instructions
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken until golden brown and cooked through. Remove and set aside.
- Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- In the same skillet, lower the heat and melt the butter. Add garlic and sauté until fragrant (30 seconds).
- Pour in the heavy cream and simmer gently.
- Whisk in the parmesan cheese gradually until the sauce is smooth.
- Add chicken and pasta to the sauce. Toss until evenly coated. Add reserved pasta water as needed.
- Garnish with extra parmesan and parsley. Serve immediately.