Creamy Salmon Pasta with Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions, until al dente.

Drain the pasta, reserving a bit of pasta water for later if needed. Set aside.

2. Prepare the Salmon:

Season the salmon fillets with salt, pepper, and garlic powder on both sides.

Heat olive oil in a large skillet over medium-high heat. Cook the salmon for 4-5 minutes on each side, until golden brown and cooked through.

Remove the salmon from the skillet and set aside. Flake the salmon into large chunks once it’s cool enough to handle.

3. Make the Creamy Sauce:

In the same skillet, melt butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer for 3-4 minutes until it thickens slightly.

Stir in the Parmesan cheese, sun-dried tomatoes, and season with salt and pepper to taste. Let the sauce cook for another 2-3 minutes until it’s smooth and creamy.

4. Combine the Pasta and Sauce:

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