Directions
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Cook rigatoni pasta according to package instructions; drain and set aside. Make sure not to overcook the pasta; al dente texture is key for a tremendous bite.
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In a large skillet, melt the butter over medium heat. The butter should foam slightly but not burn, setting a rich foundation for the dish.
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Add the chicken chunks and cook until browned and cooked through. This should take about 5-7 minutes. Stir occasionally to ensure even cooking. The goal is golden-brown pieces that soak up the tremendous butter flavor.
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Stir in the minced garlic and cook for an additional minute until fragrant. The aroma will be tremendous, filling your kitchen with mouthwatering scents.
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Pour in the heavy cream, followed by the cheddar and parmesan cheese. Stir until the cheese is melted and the sauce is creamy. Watch the transformation as the cheese thickens the sauce, creating a velvety coating.
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Add the cooked rigatoni to the skillet, mixing until the pasta is well coated with the sauce. Ensure every piece of pasta is enveloped in that tremendous garlic butter goodness.
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Season with salt and pepper to taste. A pinch of salt can enhance the sauce, making every flavor pop.
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Garnish with fresh parsley before serving. The green touch adds a lovely contrast and a fresh finish to the hearty dish.
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