# Components:
→ Pasta
01 - 12 oz rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (12 oz), cut into bite-sized pieces
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp dried Italian herbs (optional)
→ Sauce
06 - 2 tbsp olive oil
07 - 3 cloves garlic, minced
08 - 2 tbsp unsalted butter
09 - 2 tbsp all-purpose flour
10 - 1 1/2 cups whole milk
11 - 1/2 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - 1/4 tsp ground nutmeg (optional)
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tbsp chopped fresh parsley
16 - Extra grated Parmesan for serving
# Method:
01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Season chicken pieces with salt, pepper, and Italian herbs if using.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and fully cooked, 5 to 7 minutes. Transfer to a plate and set aside.
04 - Reduce heat to medium in the same skillet. Add butter and minced garlic; sauté until fragrant, about 1 minute. Sprinkle flour over the mixture and whisk continuously for 1 minute to form a roux.
05 - Gradually whisk in whole milk and heavy cream to avoid lumps. Bring to a gentle simmer.
06 - Stir in Parmesan cheese and nutmeg if using. Adjust seasoning with salt and pepper. Simmer until sauce thickens, about 2 to 3 minutes.
07 - Return cooked chicken to the skillet. Add drained rigatoni and toss gently to coat, adding reserved pasta water as needed for a smooth sauce consistency.
08 - Plate immediately, garnishing with chopped parsley and extra Parmesan cheese.
