Bertucci's Inspired Chicken and Broccoli Rigatoni

local_grocery_store Ingredients

• 8 ounces rigatoni pasta, cooked according to package instructions
• 2 chicken breasts, boneless, skinless, thinly sliced
• 2 cups broccoli florets, steamed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus more for serving)
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon black pepper (plus more to taste)
• 2 tablespoons fresh parsley, chopped, for garnish

restaurant_menu Method

1. 1.Cook rigatoni pasta according to package instructions. Drain and set aside.
2. 2.Heat olive oil in a large skillet over medium heat.
3. 3.Add chicken slices and cook until browned and cooked through, about 4-5 minutes per side. Remove chicken from skillet and set aside.
4. 4.In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
5. 5.Add heavy cream, grated Parmesan cheese, salt, and black pepper to the skillet. Stir well to combine.
6. 6.Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
7. 7.Add steamed broccoli florets to the skillet and cook for an additional 2-3 minutes to heat through.
8. 8.Taste the sauce and adjust the seasoning with more salt and black pepper, if desired.
9. 9.Add cooked rigatoni pasta to the skillet and toss to coat the pasta with the creamy sauce.
10. 10.Serve the Chicken and Broccoli Rigatoni hot, garnished with fresh parsley and extra grated Parmesan cheese.
11. 11.Enjoy the comforting flavors of this Bertucci's inspired dish!

lightbulb_outline Tips

• chevron_rightFor extra flavor, you can add a splash of white wine to the sauce while it simmers.
• chevron_rightFeel free to add some red pepper flakes for a spicy kick.
• chevron_rightServe with a side of garlic bread and a fresh green salad for a complete meal.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.