Description
A comforting one-pan meal featuring tender herb-marinated chicken, creamy Parmesan sauce, al dente rigatoni, and crispy roasted potatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb rigatoni pasta
- 1 lb baby potatoes, quartered
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and black pepper to taste
- 1/2 cup chicken broth
- 2 tbsp butter
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss quartered potatoes with olive oil, salt, pepper, and half the herbs. Spread on a baking sheet and roast for 25-30 minutes until crispy.
- Season chicken breasts with salt, pepper, and remaining herbs. In a large skillet, heat olive oil over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant. Pour in chicken broth to deglaze, then add heavy cream and Parmesan. Simmer until sauce thickens, about 5 minutes.
- Cook rigatoni according to package directions until al dente. Drain and add to the creamy sauce, tossing to coat. Slice chicken and serve over pasta with crispy potatoes on the side. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.