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
1/2 cup chicken broth
3/4 cup grated Parmesan cheese
1 tsp smoked paprika
1/2 tsp Italian seasoning
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Cook the rigatoni according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Season the chicken with paprika, Italian seasoning, salt, and pepper. Cook the chicken for 5-6 minutes until golden and fully cooked. Remove from skillet and set aside.
In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant.
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.
Stir in the grated Parmesan cheese until melted and the sauce becomes creamy.
Add the cooked chicken back to the skillet and toss in the rigatoni, ensuring everything is coated in the sauce.
Garnish with fresh parsley and serve immediately.
Prep Time ⏱️ 10 minutes
Cook Time ⏱️ 20 minutes
Total Time ⏱️ 30 minutes
Servings 🍽️ 4
Calories 630 kcal per serving