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.
The first time I made this for my family, the kitchen filled with the incredible aroma of garlic and Parmesan melting into the cream sauce. Everyone asked for seconds—even the picky eaters dove in!
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
- 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 to 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 and sauté until fragrant, about 1 minute.
- Make Roux:
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Add Milk and Cream:
- 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 to 3 minutes.
- Combine and Serve:
- 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 immediately, garnished with fresh parsley and extra Parmesan.
Save We love gathering around the table with bowls of this rigatoni—everyone spoons up extra sauce and sprinkles more Parmesan on top. It is a true comfort meal we look forward to during busy weeks.
Required Tools
Large pot, large skillet, colander, whisk, wooden spoon or spatula, Chefs knife and cutting board
Allergen Information
Contains: Wheat (gluten), Milk (dairy), Possible traces of egg (in some pasta). Always check labels for hidden allergens if you have sensitivities.
Nutritional Information
Calories: 630, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 38 g (per serving)
Save This delicious rigatoni comes together quickly for a satisfying dinner. Pair it with a crisp salad or chilled white wine to complete your meal.
Kitchen Guide
- → How can I prevent the sauce from curdling?
To avoid curdling, add the milk and cream gradually while whisking constantly and keep the heat moderate during simmering.
- → Can I use different pasta types?
Yes, short pasta like penne or fusilli works well as they hold the creamy sauce nicely.
- → What can I add for extra flavor?
Sautéed mushrooms or baby spinach can be stirred into the sauce for added texture and taste.
- → Is it possible to prepare this dish ahead of time?
Cook the components separately and combine just before serving to maintain the sauce’s silky texture.
- → How should leftover portions be stored?
Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently to preserve creaminess.