Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
Step 2: Season the chicken breasts with salt, pepper, paprika, and Italian seasoning on both sides.
Step 3: Heat olive oil in a large skillet over medium heat and cook the chicken for 5–6 minutes per side until golden brown and fully cooked. Remove and let rest, then slice into strips.
Step 4: In the same skillet, melt butter and sauté the minced garlic until fragrant, about 1 minute.
Step 5: Pour in the chicken broth and heavy cream, stirring to combine. Let it simmer for 3–4 minutes.
Step 6: Add provolone and Parmesan cheese gradually, stirring continuously until the sauce becomes smooth and creamy.
Step 7: Stir in garlic powder and red pepper flakes, adjusting seasoning if needed.
Step 8: Add the cooked rigatoni to the sauce and toss until well coated.
Step 9: Plate the pasta and top with sliced garlic Parmesan chicken.
Step 10: Garnish with chopped parsley and serve warm.
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 milk or chicken broth to maintain the creamy texture. Avoid high heat to prevent the sauce from separating.
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