Garlic Butter Chicken with Parmesan Rigatoni Pasta

Cook the rigatoni pasta in a large pot of salted water according to the package directions. Once done, drain and set aside.

Cook the Chicken:
In a large skillet, melt the butter over medium heat. Add the chicken pieces and cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set it aside.

Make the Garlic Butter Sauce:
In the same skillet, add the minced garlic and cook for 1 minute until fragrant and softened. Pour in the chicken broth and bring it to a simmer, allowing the liquid to reduce slightly.

Prepare the Creamy Sauce:
Stir in the heavy cream and grated Parmesan cheese. Season with Italian seasoning, salt, and black pepper. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.

Combine Chicken and Pasta:
Add the cooked chicken and rigatoni back into the skillet. Toss everything together, ensuring the pasta and chicken are evenly coated with the creamy garlic butter sauce.

Serve:
Garnish with chopped fresh parsley and serve hot!

Serving and Storage Tips:

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