Pin it A comforting pasta dish featuring tender chicken, a rich garlic-Parmesan cream sauce, and perfectly cooked rigatoni. Ideal for a cozy weeknight meal or entertaining guests.
This dish has become a favorite for my family during chilly evenings when we want something warm and satisfying yet easy to prepare.
Ingredients
- Pasta: 350 g (12 oz) rigatoni
- Chicken: 2 boneless skinless chicken breasts (about 350 g / 12 oz) cut into bite-sized pieces, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried Italian herbs (optional)
- Sauce: 2 tbsp olive oil, 3 cloves garlic minced, 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) whole milk, 1/2 cup (120 ml) heavy cream, 1 cup (80 g) freshly grated Parmesan cheese, 1/4 tsp ground nutmeg (optional), Salt and pepper to taste
- Garnish: 2 tbsp chopped fresh parsley, Extra grated Parmesan for serving
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water then drain and set aside.
- Step 2:
- Season the chicken pieces with salt pepper and Italian herbs.
- Step 3:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through 5 7 minutes. Transfer chicken to a plate and set aside.
- Step 4:
- In the same skillet reduce heat to medium. Add butter and minced garlic sauté until fragrant about 1 minute.
- Step 5:
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Step 6:
- Gradually add the milk and cream whisking constantly to prevent lumps. Bring to a gentle simmer.
- Step 7:
- Stir in the Parmesan cheese and nutmeg. Season with additional salt and pepper to taste. Simmer until the sauce thickens 2 3 minutes.
- Step 8:
- Return the cooked chicken to the skillet. Add the drained rigatoni and toss to coat adding reserved pasta water as needed for a silky sauce.
- Step 9:
- Serve immediately garnished with fresh parsley and extra Parmesan.
Pin it Cooking this dish brings my whole family to the table with smiles and appetites ready for a hearty meal.
Notes
For extra flavor add sautéed mushrooms or baby spinach to the sauce. Substitute cooked rotisserie chicken to save time. Pair with a crisp Chardonnay or Sauvignon Blanc.
Required Tools
Large pot Large skillet Colander Whisk Wooden spoon or spatula Chefs knife and cutting board
Nutritional Information
Calories 630 Total Fat 27 g Carbohydrates 62 g Protein 38 g per serving
Pin it This creamy garlic Parmesan rigatoni offers delicious comfort and can be customized with your favorite ingredients.
Recipe Questions & Answers
- → How can I keep the chicken tender and juicy?
Cook the chicken over medium-high heat just until golden and cooked through, about 5–7 minutes, to retain moisture.
- → What is the purpose of reserving pasta water?
Reserved pasta water helps loosen the sauce and bind it to the rigatoni for a silky, cohesive texture.
- → Can I substitute Parmesan with another cheese?
Yes, Pecorino Romano or Asiago can be used for a similar sharp and creamy flavor.
- → How do I prevent lumps in the cream sauce?
Whisk constantly when adding the milk and cream to the roux, and heat gently to ensure a smooth sauce.
- → What are good additions for extra flavor?
Sautéed mushrooms or baby spinach added to the sauce can enhance flavor and texture.