Ingredients
Scale
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 10–12 minutes. Drain, reserving 1 cup of pasta water.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden and cooked through, about 6–8 minutes. Remove chicken to a plate.
- Reduce heat to medium. Add more oil if needed, then sauté the minced garlic until fragrant, about 30 seconds—don’t let it burn.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Return the cooked chicken to the skillet. Add the drained rigatoni and toss to coat evenly in the sauce. Heat through for 1–2 minutes.
- Taste and adjust seasoning with salt, black pepper, and red pepper flakes. Serve hot, sprinkled with chopped parsley.
Notes
Use freshly grated Parmesan for the best flavor. Save some pasta water to help the sauce adhere to the rigatoni.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian