Description
A comforting and flavorful dish featuring tender chicken and rigatoni pasta tossed in a creamy, herb-infused sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to skillet. Cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
- In the same skillet, add onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Add thyme and oregano. Bring to a simmer and cook for 5 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Return chicken to skillet and add cooked rigatoni. Toss everything together until well coated and heated through.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.