Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 4 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 12 oz rigatoni pasta
- 1 cup freshly grated Parmesan cheese
- 2 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping garlic and measuring out the pasta.
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then add to the skillet. Cook for about 5-7 minutes per side until golden brown.
- Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Pour in heavy cream, stirring continuously for 3-5 minutes until slightly thickened.
- Toss in cooked rigatoni pasta, gently coating it in the creamy sauce.
- Sprinkle freshly grated Parmesan over the top and serve while hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 530
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg