2. Sauté the Chicken:
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook the chicken for 6–8 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
3. Build the Sauce Base:
In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for about 1 minute until fragrant.
4. Add the Liquids:
Pour in the chicken broth, stirring to combine, and bring to a simmer. Let it cook for 3–4 minutes to reduce slightly.
5. Finish the Sauce:
Add the heavy cream and Parmesan cheese, stirring until the sauce becomes smooth and creamy. Let it simmer for 2–3 minutes.
6. Combine Everything:
Add the cooked chicken back to the skillet, followed by the cooked rigatoni pasta. Toss to combine and coat the pasta and chicken in the creamy sauce.
7. Garnish and Serve:
Garnish with fresh parsley and serve immediately.
