Instructions
Step 1 Season the chicken breasts with salt, pepper, paprika, and Italian seasoning. /nStep 2 Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked, about 5–7 minutes per side. Remove and let rest before slicing. /nStep 3 Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside. /nStep 4 In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute. /nStep 5 Pour in chicken broth and heavy cream, stirring well to combine. Let it simmer for 3–4 minutes. /nStep 6 Add grated Parmesan cheese and stir until the sauce is smooth and creamy. /nStep 7 Add the cooked rigatoni to the sauce and toss until evenly coated. /nStep 8 Slice the chicken and place it on top of the pasta. /nStep 9 Garnish with fresh parsley and extra Parmesan if desired. Serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.
Avoid overheating to prevent the sauce from separating.
This dish is best enjoyed fresh, but can be reheated successfully with proper care.
Continue on the next page