# Components:
→ Pasta and Protein
01 - 12 ounces rigatoni pasta
02 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Fats and Oils
03 - 2 tablespoons olive oil
04 - 3 tablespoons unsalted butter
→ Aromatics and Seasonings
05 - 4 cloves garlic, minced
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon salt, or to taste
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon red pepper flakes, optional
→ Liquids
10 - 1/2 cup chicken broth
11 - 1 cup heavy cream
→ Cheese and Garnishes
12 - 3/4 cup freshly grated Parmesan cheese
13 - 2 tablespoons chopped fresh parsley, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, black pepper, and Italian seasoning, then cook for 5 to 7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
03 - In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Deglaze the pan by pouring in the chicken broth and simmer for 2 minutes, scraping up any browned bits.
04 - Stir in the heavy cream and let simmer for 3 to 4 minutes until slightly thickened. Add the grated Parmesan and mix until the sauce is smooth. If a thinner consistency is desired, add some of the reserved pasta water.
05 - Return the cooked chicken to the skillet. Add the rigatoni and toss thoroughly to evenly coat in the sauce. Let simmer for 1 to 2 minutes to heat through.
06 - Remove from heat. Garnish with chopped parsley, additional Parmesan cheese, and red pepper flakes if desired. Serve warm.
