Instructions
Step 1 Cook the rigatoni according to package instructions until al dente, then drain and set aside.
/nStep 2 Season the chicken breasts with paprika, garlic powder, salt, and black pepper.
/nStep 3 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.
/nStep 4 Remove the chicken from the skillet and let it rest before slicing.
/nStep 5 In the same skillet, add minced garlic and sauté until fragrant.
/nStep 6 Pour in chicken broth and tomato sauce, stirring to combine.
/nStep 7 Add heavy cream, parmesan cheese, and Italian seasoning, then simmer until the sauce thickens.
/nStep 8 Toss the cooked rigatoni in the sauce until well coated.
/nStep 9 Slice the chicken and serve alongside or over the pasta, garnished with fresh parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to maintain the sauce’s consistency. Avoid overcooking to keep the chicken tender.
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