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.
This recipe has become a family favorite that I love to serve when friends come over as it's both satisfying and simple to make.
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 denté. 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.
Save This dish always brings everyone to the table where we share laughs and the joy of a warm meal together.
Required Tools
Large pot, large skillet, colander, whisk, wooden spoon or spatula, chef's 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
Per serving calories: 630, total fat 27 g, carbohydrates 62 g, protein 38 g
Save This creamy garlic Parmesan rigatoni is a guaranteed crowd-pleaser that's easy to prepare on any night.
Recipe Questions & Answers
- → Can I use a different pasta than rigatoni?
Yes, penne, fusilli, or penne rigate are great alternatives that hold the creamy sauce well.
- → How do I prevent the sauce from becoming lumpy?
Whisk the flour into melted butter to form a roux before adding milk and cream gradually while stirring constantly to ensure a smooth sauce.
- → Can this dish be made ahead of time?
You can prepare the sauce and chicken separately in advance, then combine and warm gently with cooked pasta before serving.
- → What can I add for extra flavor or texture?
Sautéed mushrooms, baby spinach, or a sprinkle of crushed red pepper flakes work well to boost taste and texture.
- → What wine pairs nicely with this dish?
A crisp Chardonnay or Sauvignon Blanc balances the creamy sauce and rich Parmesan flavors beautifully.