Save to Pinterest 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 tried this recipe, my family was amazed by how the flavors came together. The creamy sauce and tender chicken made it an instant favorite in our home.
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 Rigatoni:
- 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.
- Make Sauce Base:
- In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant, about 1 minute.
- Create 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.
- Add Cheese & Seasoning:
- 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.
- Garnish & Serve:
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Save to Pinterest Everyone gathered around the table as I served this rigatoni, and it became a regular request for birthdays and family Sundays.
Notes
For extra flavor, add sautéed mushrooms or spinach to the sauce, or substitute rotisserie chicken if you are short on time.
Required Tools
Large pot, large skillet, colander, whisk, wooden spoon or spatula, chef's knife and cutting board.
Nutritional Information
Calories: 630 Protein: 38 g Fat: 27 g Carbohydrates: 62 g (per serving)
Save to Pinterest This creamy rigatoni is always a crowd-pleaser and is perfect for sharing with friends and family. Enjoy every comforting bite!
Recipe FAQs
- → How do you prevent the sauce from becoming lumpy?
Whisk the flour with butter to form a roux before gradually adding milk and cream while continuously whisking to maintain a smooth texture.
- → Can I use other pasta types besides rigatoni?
Yes, pasta shapes like penne or fusilli work well since they hold the creamy sauce effectively.
- → How do I ensure the chicken stays tender?
Cook chicken over medium-high heat until golden and just cooked through for juicy, tender bites.
- → What can I add for extra flavor?
Sautéed mushrooms or baby spinach added to the sauce introduce depth and freshness.
- → Is there a way to make the sauce thicker or thinner?
Adjust the thickness by adding reserved pasta water for a thinner sauce or simmer longer to thicken.