Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 12 oz rigatoni pasta
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley (optional)
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot; add rigatoni and cook for 10-12 minutes until al dente. Drain and set aside.
- 2. Sauté the Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook for 5-7 minutes per side until golden brown.
- 3. Add Garlic and Butter: Lower heat, add minced garlic, and sauté for 1 minute. Stir in butter until melted.
- 4. Combine Pasta and Sauce: Add drained rigatoni to the skillet; mix well. Add reserved pasta water if needed to achieve desired creaminess.
- 5. Finish with Cheese: Stir in grated Parmesan while still warm until creamy.
- 6. Serve: Garnish with extra Parmesan and parsley if desired; serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 380g)
- Calories: 610
- Sugar: 2g
- Sodium: 650mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 150mg