Salmon Pasta

Ingredients

• •12 oz rigatoni pasta
• 🧂for pasta water Salt
• •2 salmon fillets
• 🫒2 tbsp olive oil
• 🧂to taste Salt and pepper
• 🧄1 tsp garlic powder
• 🧂2 tbsp unsalted butter
• 🧄2 cloves garlic, minced
• •1 cup heavy cream
• 🍗1/2 cup chicken or vegetable broth
• 🧀1/2 cup grated Parmesan cheese
• 🍅1/2 cup sun-dried tomatoes, chopped
• •1 tbsp (for garnish) fresh parsley, chopped

Instructions

1. 1Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions, until al dente. Drain the pasta, reserving a bit of pasta water for later if needed. Set aside.
2. 2Season the salmon fillets with salt, pepper, and garlic powder on both sides. Heat olive oil in a large skillet over medium-high heat. Cook the salmon for 4-5 minutes on each side, until golden brown and cooked through. Remove the salmon from the skillet and set aside. Flake the salmon into large chunks once it's cool enough to handle.
3. 3In the same skillet, melt butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer for 3-4 minutes until it thickens slightly.
4. 4Stir in the Parmesan cheese, sun-dried tomatoes, and season with salt and pepper to taste. Let the sauce cook for another 2-3 minutes until it's smooth and creamy.
5. 5Add the cooked rigatoni to the skillet and toss to coat the pasta in the creamy sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.