Ingredients
- Olive oil, 2 tablespoons
- Chicken sausage, 1 pound, sliced
- Yellow onion, 1 medium, chopped
- Garlic, 2 cloves, minced
- Rigatoni pasta, 1 pound
- Chicken broth, 4 cups
- Heavy cream, 1 cup
- Parmesan cheese, 1/2 cup, grated
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced chicken sausage and cook until browned on all sides. Remove the sausage from the pot and set aside.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Add the rigatoni pasta and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for about 12-15 minutes, or until the pasta is cooked through and the broth has mostly been absorbed, stirring occasionally to prevent sticking.
- Step 4: Stir in the cooked chicken sausage, heavy cream, and Parmesan cheese. Cook for another 2-3 minutes, or until the cheese is melted and the sauce is creamy.
- Step 5: Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of chicken broth or water to prevent the pasta from drying out.
- Garnish with fresh parsley or basil for a pop of color and flavor to complement the rich sauce.
- Don't overcook the pasta, as it will continue to absorb liquid and soften after adding the cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American