Ingredients
– 12 oz rigatoni pasta
– 1 lb boneless, skinless chicken breasts, diced
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Fresh parsley, chopped for garnish
Equipment Needed
– Large pot for cooking pasta
– Large skillet or saucepan
– Wooden spoon or spatula
– Measuring cups and spoons
– Knife and cutting board
Step-by-Step Instructions
Let’s get cooking! First, boil a large pot of salted water, and cook the rigatoni according to the package instructions until it’s al dente. The smell of pasta boiling always brings back such wonderful memories from my childhood. Once the pasta is cooked, I drain it, tossing a little bit of olive oil into the pot to prevent sticking and set it aside. (See the next page below to continue steps…)