Chicken Riggies Recette

Comment préparer Chicken Riggies

1. Cook 1 pound rigatoni pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes, and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, melt 4 tablespoons of butter. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
4. Stir in 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 cup chicken broth, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Bring the sauce to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the cooked chicken and 1/4 cup chopped fresh parsley.
6. Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water, 1 tablespoon at a time, if needed to loosen the sauce.
7. Serve immediately, garnished with extra Parmesan cheese and fresh parsley. Enjoy with crusty bread and a side salad!