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Creamy Parmesan Chicken with Rigatoni Pasta

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Ingredients
  

  • 2 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
  • ½ cup chicken broth
  • ¾ cup grated Parmesan cheese
  • 1 tsp smoked paprika
  • ½ tsp Italian seasoning
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Cook the Pasta
  • Cook the rigatoni according to package instructions. Drain and set aside.
  • Cook the Chicken
  • In a large skillet, heat olive oil over medium-high heat.
  • Season the chicken pieces with smoked paprika, Italian seasoning, salt, and pepper.
  • Cook the chicken for 5-6 minutes until golden brown and fully cooked. Remove from the skillet and set aside.
  • Sauté the Garlic
  • In the same skillet, add butter and minced garlic.
  • Sauté for about 1 minute until fragrant.
  • Make the Sauce
  • Pour in the chicken broth and heavy cream, stirring to combine.
  • Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
  • Add the Cheese
  • Stir in the grated Parmesan cheese until melted and the sauce becomes creamy.
  • Combine Everything
  • Add the cooked chicken back to the skillet.
  • Toss the cooked rigatoni, ensuring everything is coated in the creamy sauce.
  • Serve
  • Garnish with fresh parsley and serve immediately.