Whenever I make any kind of cream sauce pasta my husbands only critique is, this needs more sauce. I can deal with that. This recipe is so rich, creamy and heavy!! For all of you out there who love lots of sauce, this is for you.
- 1 box Rigatoni
- 3 chicken thinly sliced chicken breasts, slightly pounded flat
- 1 quart heavy cream
- 3 cups Parmesan cheese
- 4 tablespoons butter
- 3 tablespoons flour
- 3 garlic cloves, minced
- Italian seasoning, to taste
- salt and pepper, to taste
Directions: Boil noodles according to package directions. In a large skillet melt one tablespoon butter with one clove minced garlic. Saute chicken in butter about 3 minutes on each side adding your desired amount of seasonings to each side and set aside. In the same skillet melt the remaining butter with garlic and slowly stir in flour to form a roux. Slowly stir in heavy cream and cheese and bring to a slight simmer and remove from heat. Taste the sauce and add any extra salt, pepper, and Italian seasonings at this time. Pour sauce over noodles and serve with chicken on top!
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