Creamy Parmesan Chicken with Rigatoni Pasta

Ingredients:

• 12 oz rigatoni pasta
• 1 lb chicken breast, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3/4 cup grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp Italian seasoning
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Cook the Pasta:

1. In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Chicken:

1. In a large skillet, heat the olive oil and butter over medium heat.
2. Add the chicken pieces and season with salt and black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté the Garlic:

1. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

Make the Sauce:

1. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
2. Stir in the grated Parmesan cheese, smoked paprika, and Italian seasoning. Mix until the cheese is melted and the sauce is creamy.

Combine:

1. Return the cooked chicken to the skillet and add the rigatoni pasta. Toss everything together until well coated in the sauce.

Season:

1. Taste and