Garlic Parmesan Chicken (Print Version)
# Ingredients:
01 -
12 ounces of rigatoni noodles.
02 -
1 pound chicken breasts, diced into small pieces.
03 -
3 garlic cloves, finely chopped.
04 -
3 tablespoons of butter.
05 -
1 cup of rich chicken stock.
06 -
1 cup freshly shredded Parmesan.
07 -
1 cup heavy whipping cream.
08 -
1 teaspoon of Italian herbs blend.
09 -
1/4 teaspoon of ground black pepper.
10 -
1/2 teaspoon of salt.
11 -
Fresh parsley to sprinkle on top.
# Instructions:
01 -
Cook rigatoni in salted boiling water following the package steps, then drain and put aside.
02 -
In a skillet, heat up 2 tablespoons of butter. Sprinkle the chicken with salt, pepper, and Italian herbs before cooking for 6-8 minutes until it turns golden brown.
03 -
Add the leftover butter to the same pan, stir in the garlic, and cook for about a minute until it smells amazing.
04 -
Pour in the chicken stock and simmer for around 3-4 minutes. Mix in the Parmesan and cream until smooth and creamy, then cook for another 2-3 minutes.
05 -
Toss the pasta into the sauce along with the chicken. Mix well until everything is coated nicely.
06 -
Sprinkle parsley on top and enjoy while it’s warm.
# Notes:
01 -
Freshly grated Parmesan works best for a creamy finish.
02 -
Keep the heat on medium-low when adding cream to avoid curdling.