Save 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.
I first made this rigatoni on a chilly evening after craving something both simple and indulgent. The combination of chicken and creamy Parmesan sauce quickly became a family favorite in our home.
Ingredients
- Rigatoni: 350 g (12 oz) rigatoni
- Chicken breast: 2 boneless, skinless chicken breasts (about 350 g 12 oz), cut into bite-sized pieces
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Dried Italian herbs (optional): 1/2 tsp
- Olive oil: 2 tbsp
- Garlic: 3 cloves, minced
- Unsalted butter: 2 tbsp
- All-purpose flour: 2 tbsp
- Whole milk: 1 1/2 cups (360 ml)
- Heavy cream: 1/2 cup (120 ml)
- Parmesan cheese: 1 cup (80 g), freshly grated
- Ground nutmeg (optional): 1/4 tsp
- Salt and pepper: to taste
- Fresh parsley: 2 tbsp, chopped, for garnish
- Extra grated Parmesan: for serving
Instructions
- Cook pasta:
- 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.
- Season chicken:
- Season the chicken pieces with salt, pepper, and Italian herbs.
- Cook chicken:
- 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.
- Sauté garlic:
- In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant, about 1 minute.
- Make roux:
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Add dairy:
- Gradually add the milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Finish sauce:
- Stir in the Parmesan cheese and nutmeg. Season with additional salt and pepper to taste. Simmer until the sauce thickens, 2–3 minutes.
- Combine:
- 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.
- Serve:
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Save One evening, we gathered at the table and everyone raced to serve themselves seconds. This dish now signals instant comfort and togetherness in our house.
Required Tools
Youll need a large pot for boiling pasta, a sturdy skillet for the sauce and chicken, and basic kitchen tools like a whisk and cutting board.
Allergen Information
This recipe contains wheat (gluten) and dairy. Always check pasta and other ingredients labels if you have dietary sensitivities.
Nutritional Information
Each serving provides approximately 630 calories, 27 g total fat, 62 g carbohydrates, and 38 g protein.
Save Finish with extra Parmesan on top and enjoy immediately for the best creamy texture. Leftovers reheat well for lunch the next day.
Recipe Guide
- → How do I prevent the sauce from curdling?
Whisk the milk and cream in gradually over low to medium heat and avoid boiling. Stir constantly to ensure a smooth, creamy sauce.
- → Can I use a different pasta instead of rigatoni?
Yes, other tubular pastas like penne or ziti work well as they hold the creamy sauce nicely.
- → What can I add for extra flavor?
Sautéed mushrooms or fresh baby spinach added to the sauce bring additional depth and texture.
- → How do I know when the chicken is cooked through?
Cook chicken pieces until golden and no longer pink inside, about 5–7 minutes depending on size.
- → Is the nutmeg necessary in the sauce?
Nutmeg is optional but adds a subtle warmth that complements the creamy Parmesan sauce.