Ingredients
– 1 pound rigatoni pasta
– 1 pound chicken breasts, cut into bite-sized pieces
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon Italian seasoning
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Large pot for boiling pasta
– Skillet or large frying pan
– Mixing spoon or spatula
– Measuring cups and spoons
– Knife and chopping board
Step-by-Step Instructions
To start, bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. I always like to taste it a minute or two before it’s done to ensure it’s just right. Meanwhile, in a large skillet over medium heat, add the olive oil and let it get nice and hot before adding your chicken pieces. I like to season my chicken with salt, pepper, and Italian seasoning as it cooks to develop perfect flavors. Cook each side until golden brown and fully cooked through, which takes about 6-8 minutes. I can’t help but inhale the delicious scent of garlic as it starts to simmer in the next step! (See the next page below to continue steps…)