Instructions
Step 1: Cook rigatoni according to package directions; drain and set aside.
Step 2: Season chicken strips with salt and pepper. In a large skillet, melt 1 tablespoon butter over medium heat and sear chicken for 4-5 minutes per side until golden and cooked through. Remove from skillet and set aside.
Step 3: In the same skillet, add remaining butter and sauté garlic for 1-2 minutes until fragrant.
Step 4: Pour in chicken broth and heavy cream, stirring well. Bring to a simmer and cook for 3-4 minutes, then stir in Parmesan cheese and Italian seasoning until smooth and thickened.
Step 5: Add cooked rigatoni to the sauce and toss to coat. Top with seared chicken.
Step 6: Garnish with chopped parsley and extra Parmesan if desired. Serve warm and enjoy!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk if needed to loosen the sauce. Freezing is not recommended as the cream sauce may separate when thawed.
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