Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 12 oz rigatoni pasta
- 1 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare your ingredients by gathering everything needed.
- Cook the rigatoni in salted boiling water until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Season chicken breasts with salt and pepper; add to the skillet and cook until golden brown (5-7 minutes per side). Remove and let rest.
- In the same skillet, add minced garlic and sauté until fragrant (about 1 minute).
- Add reserved pasta water to the skillet along with additional butter to create the sauce. Mix well.
- Return the chicken to the skillet with cooked rigatoni; toss until well coated with sauce. Finish with Parmesan cheese and parsley.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 620
- Sugar: 2g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg