Chicken Rigatoni Dish (Print Version)
# Ingredients:
→ Key Ingredients
01 -
12 ounces rigatoni pasta
02 -
1 pound chicken breasts, no bones or skin
→ Sauce Components
03 -
4-6 garlic cloves, finely chopped
04 -
1 cup chicken stock
05 -
3 tablespoons unsalted butter
06 -
2 tablespoons olive oil
07 -
1 cup grated Parmesan cheese, freshly done
08 -
1 cup heavy whipping cream
→ Flavor and Toppings
09 -
Italian seasoning blend
10 -
A sprinkle of paprika
11 -
Salt and black pepper as needed
12 -
Fresh parsley, chopped for a garnish
# Instructions:
01 -
Get a big pot of water bubbling, add salt, and cook your rigatoni just until it’s got some chew. Don’t forget to take out a cup of the cooking water before draining—it might come in handy!
02 -
Dry the chicken with a paper towel, butterfly if you need to, then rub both sides with paprika, salt, pepper, and the Italian seasoning mix. Sear in olive oil over medium-high heat for 4-5 minutes per side until golden brown and done.
03 -
Using the same pan, toss in butter and cook your garlic until it smells amazing. Add chicken stock, stirring to scrape up all the tasty bits stuck to the pan.
04 -
Pour in heavy cream and heat until it thickens a little. Toss in the Parmesan bit by bit, mixing until silky. If things are too thick, a splash of reserved pasta water will do the trick.
05 -
Mix the cooked rigatoni and chicken back into the pan, making sure the sauce coats everything well. Sprinkle parsley on top and add more cheese if you’re feeling extra.
# Notes:
01 -
Freshly grated Parmesan blends in better for a smooth sauce
02 -
Al dente pasta holds up to the creamy sauce better
03 -
Layering seasonings at each step gives more depth of flavor