Parmesan Chicken Pasta (Printer-Friendly Layout)
Juicy chicken with rigatoni gets loaded with thick Parmesan cream. Quick, cozy, and awesome for busy nights.
# Ingredients You'll Need:
→ Sauce
01 -
240 ml heavy cream
02 -
1 tablespoon unsalted butter
03 -
1 teaspoon smoked paprika
04 -
120 ml chicken broth
05 -
Salt, as much as you like
06 -
2 tablespoons olive oil
07 -
Freshly ground black pepper, to your liking
08 -
0.5 teaspoon Italian herbs
09 -
75 g Parmesan cheese, shredded
10 -
3 garlic cloves, finely chopped
→ Garnish
11 -
Chopped fresh parsley
→ Chicken
12 -
450 g boneless chicken breast, into bite-size chunks
→ Pasta
13 -
60 g rigatoni noodles
# Step-by-Step Instructions:
01 -
Dish everything out into bowls and top each one with a good handful of parsley.
02 -
Slide the chicken back into your pan, throw in the pasta, and gently toss until it all gets covered in that creamy cheesy sauce.
03 -
Turn your burner down low, toss in all the shredded Parmesan, and mix until you get a dreamy smooth sauce.
04 -
Splash in the chicken broth and the cream. Give everything a good stir and let it all bubble away for a few minutes until it thickens slightly.
05 -
Now add the butter to the pan you used for the chicken. Let it melt, stir in the garlic, and keep that moving around until your kitchen smells awesome.
06 -
Warm up some olive oil in a big pan on medium-high. Throw your chicken in with paprika, herbs, a pinch of salt, and pepper. Cook for 5–6 minutes until the pieces look nicely golden and aren't pink. Move them onto a plate and cover loosely.
07 -
Fill up a big pot with salted water, boil the rigatoni till it's got a bit of bite left, drain it, and set it to the side.
# Extra Tips and Tricks:
01 -
Grating your own Parmesan amps up the flavor, and a fresh crack of black pepper really ties it all together.