Description
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
12 oz rigatoni pasta, cooked and drained
¼ cup fresh parsley, chopped
¼ cup shredded mozzarella cheese (optional)
Directions:
Season the chicken pieces with salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and fully cooked, about 5-7 minutes. Remove from the skillet
and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
Add the Parmesan cheese, Italian seasoning, and red pepper flakes, stirring until the sauce is smooth and creamy.
Return the cooked chicken to the skillet and let it simmer for 2-3 minutes.
Add the cooked rigatoni pasta, tossing to coat evenly in the sauce.
Sprinkle with fresh parsley and mozzarella cheese if desired.
Serve warm and enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 550 per serving Servings: 4 servings
