12 oz rigatoni pasta

2 tbsp unsalted butter

1 tbsp olive oil

2 boneless, skinless chicken breasts, diced

½ tsp salt

½ tsp black pepper

1 tsp Italian seasoning

4 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

1 cup Parmesan cheese, freshly grated

¼ tsp red pepper flakes (optional)

⅛ tsp nutmeg (optional)

1 cup fresh spinach, chopped (optional)

Fresh parsley, for garnish

Cook rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet over medium heat, melt butter and add olive oil.
Season the diced chicken with salt, pepper, and Italian seasoning. Cook in the skillet for 5-6 minutes until golden brown and fully cooked. Remove and set aside.
In the same skillet, sauté minced garlic for 1 minute until fragrant.
Pour in heavy cream and chicken broth, stirring to combine. Simmer for 2-3 minutes.
Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Add red pepper flakes and nutmeg if using.
Stir in cooked rigatoni and return the chicken to the skillet, tossing everything to coat in the sauce. Add fresh spinach if using, allowing it to wilt.
Garnish with fresh parsley and serve warm.

For a spicier kick, increase the red pepper flakes or add a pinch of cayenne.

Swap chicken for shrimp or cooked sausage for a variation.

Use Pecorino Romano or Gruyère instead of Parmesan for a different flavor.

Store leftovers in an airtight container for up to 3 days and reheat with a splash of broth or cream.