Garlic Chicken Rigatoni (Print Version)

# Ingredients:

→ Meat

01 - 1 lb of chicken breast, no skin or bones, chopped into small chunks

→ Creamy Sauce

02 - 3 tbsp of butter

03 - 3 minced garlic cloves

04 - 1 cup of broth made from chicken

05 - 1 cup of rich heavy cream

06 - 1 cup of freshly grated Parmesan

→ Pasta and Flavors

07 - 12 oz of rigatoni noodles

08 - 1 tsp of Italian herbs

09 - 1/2 tsp of salt

10 - 1/4 tsp of black pepper

11 - 1 tbsp of freshly chopped parsley

# Instructions:

01 - Follow the cooking time on your pasta's package, drain it once done, and leave on the side.

02 - Warm up 2 tbsp of butter in a pan over medium heat. Sprinkle the chicken with black pepper, salt, and Italian herbs. Cook for around 6 to 8 minutes or until golden-brown.

03 - In the same pan, cook garlic in the leftover butter for about a minute. Pour in the broth and let it simmer for 3 or 4 minutes. Mix in the cream and Parmesan cheese, stirring until smooth.

04 - Put the chicken back in the pan, toss in the cooked pasta, and coat everything in the sauce. Sprinkle over parsley to finish.

# Notes:

01 - Feel free to swap out rigatoni for another type of pasta

02 - Tastes great with garlic bread or a fresh salad

03 - For a thicker sauce, add a bit more cheese or cream

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