Garlic Parmesan Chicken Pasta (Print Version)

# Ingredients:

→ Meat

01 - 1 pound of chicken breast, no skin or bones, diced into small chunks

→ Creamy Sauce

02 - 1 cup of grated Parmesan

03 - 3 garlic cloves, finely minced

04 - 3 tablespoons of butter

05 - 1 cup of chicken stock

06 - 1 cup of heavy cream

→ Pasta & Flavors

07 - 1/4 teaspoon black pepper

08 - 1/2 teaspoon salt

09 - 1 teaspoon Italian herbs mix

10 - 12 ounces of rigatoni pasta

11 - 1 tablespoon of chopped fresh parsley

# Instructions:

01 - Prepare the rigatoni as directed on the box, drain it, and set it aside.

02 - Heat 2 tablespoons of butter in a pan over medium heat. Sprinkle the chicken with some salt, pepper, and Italian seasoning. Cook it for about 6 to 8 minutes until it turns golden.

03 - Using the same skillet, melt the leftover butter and fry the garlic for a minute. Add in the broth and let it simmer for 3-4 minutes. Stir in the cream and Parmesan until it all blends nicely.

04 - Put the chicken back into the skillet, toss in the pasta, and mix it all so it's coated in the sauce. Sprinkle parsley on top before serving.

# Notes:

01 - Swap rigatoni for any kind of pasta if needed

02 - Tastes great with some garlic bread or a fresh salad

03 - More cheese or extra cream can make the sauce even creamier

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