Garlic Parmesan Chicken (Print Version)

# Ingredients:

01 - 1 cup heavy cream.
02 - 1 pound chicken breast, cut into small bites.
03 - 3 garlic cloves, chopped finely.
04 - 3 tablespoons butter.
05 - 1 cup grated Parmesan cheese.
06 - 1 teaspoon Italian herbs blend.
07 - 12 oz rigatoni pasta.
08 - 1/4 teaspoon ground black pepper.
09 - 1/2 teaspoon table salt.
10 - Fresh parsley to sprinkle on top.
11 - 1 cup chicken stock.

# Instructions:

01 - Cook rigatoni following package instructions. Drain well and keep it nearby.
02 - Heat 2 tablespoons of butter. Coat chicken with salt, pepper, and herbs. Cook 6-8 minutes, until browned.
03 - Stir the last tablespoon of butter into the pan. Toss in finely chopped garlic and cook for 1 minute.
04 - Add broth to the pan and allow to reduce for 3-4 minutes. Stir in cream and Parmesan cheese, letting it melt. Simmer another 2-3 minutes.
05 - Put the chicken back into the skillet. Add pasta, stirring until everything is evenly coated.
06 - Garnish with parsley on top and dig in while it's warm.

# Notes:

01 - For a silky sauce, use freshly grated Parmesan cheese.
02 - Keep the stovetop heat on medium or lower when adding cream to avoid curdling.

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