One Pot Creamy Chicken and Broccoli Rigatoni

Season the chicken with a light coating of salt, pepper, paprika, onion and garlic powder. Using a 4.25 Qt Multipurpose Ceramic Non-Stick Pan on medium high heat add 1 Tbsp Olive oil and 1 Tbsp of butter. Once butter is melted add chicken. Cook for 6-8 minutes until chicken is cooked through and internal temperature reaches 165ºF. Remove from the pan and set aside. Turn the heat to medium low and add 2 Tbsp of Butter. Add shallots. Cook for 2-3 minutes. Add garlic. Season with salt and pepper. Cook until garlic is fragrant and shallots begin to look translucent. Add dry pasta. Stir and coat the pasta in the butter. Toast the pasta for 2 minutes. Add 3 Cups Chicken Stock. Cover and simmer. After 8-10 minutes check to see if you need to add more broth. Once pasta is al dente and broth is nearly completely gone add broccoli and heavy cream. Simmer until heavy cream has thickened and broccoli is tender. Add chicken back into the pan. Turn heat to the lowest setting. Add freshly grated parmesan and continue to stir until a creamy sauce has formed. Finish with parsley, fresh cracked pepper and a drizzle of olive oil. Serve and enjoy!