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Creamy Parmesan Chicken with Rigatoni Pasta

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Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb chicken breast cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Instructions
 

  • Cook the Pasta
  • Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
  • Cook the Chicken
  • Heat olive oil and butter in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through.
  • Add the Garlic
  • Stir in the minced garlic and cook for 1-2 minutes until fragrant.
  • Make the Creamy Sauce
  • Pour in the heavy cream and bring it to a gentle simmer. Add the Parmesan cheese and stir until melted and smooth, creating a creamy sauce.
  • Combine the Pasta
  • Add the cooked rigatoni to the skillet and toss to coat the pasta evenly with the creamy sauce. Adjust the seasoning with additional salt and pepper, if needed.
  • Serve
  • Serve the pasta hot, garnished with chopped parsley and an extra sprinkle of Parmesan cheese for added flavor.