# What You'll Need:
→ 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 ground 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 black pepper, to taste
→ Garnish
15 - 2 tbsp chopped fresh parsley
16 - Extra grated Parmesan cheese for serving
# How to make it:
01 - Bring a large pot of salted water to a boil and cook rigatoni until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season chicken pieces with salt, pepper, and Italian herbs. Heat olive oil in a large skillet over medium-high heat, cook chicken until golden and cooked through, about 5 to 7 minutes. Remove and set aside.
03 - Reduce skillet heat to medium, add butter and minced garlic, sauté until fragrant, approximately 1 minute.
04 - Sprinkle flour over butter and garlic, whisk continuously for 1 minute to form a roux.
05 - Gradually incorporate whole milk and heavy cream while whisking to prevent lumps. Bring the mixture to a gentle simmer.
06 - Stir in Parmesan cheese and nutmeg, seasoning with salt and pepper as needed. Simmer until sauce thickens, about 2 to 3 minutes.
07 - Return cooked chicken to the skillet, add drained rigatoni, and toss gently to coat. Add reserved pasta water incrementally to achieve a silky sauce consistency.
08 - Plate immediately and garnish with fresh parsley and additional Parmesan cheese as desired.
