# What You Need:
→ Pasta
01 - 12 ounces rigatoni
→ Chicken
02 - 2 boneless skinless chicken breasts (12 ounces), cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs (optional)
→ Sauce
06 - 2 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1 1/2 cups whole milk
11 - 1/2 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese (about 80 grams)
13 - 1/4 teaspoon ground nutmeg (optional)
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the rigatoni until al dente following package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - In a bowl, season chicken pieces with salt, black pepper, and dried Italian herbs if using.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5 to 7 minutes. Transfer to a plate and set aside.
04 - Reduce heat to medium. In the same skillet, melt butter and sauté minced garlic until fragrant, approximately 1 minute.
05 - Sprinkle flour over garlic butter and whisk constantly for 1 minute to form a roux.
06 - Gradually pour in whole milk and heavy cream while whisking continuously to prevent lumps. Bring to a gentle simmer.
07 - Stir in Parmesan cheese and ground nutmeg if desired. Season with salt and pepper to taste. Simmer until sauce thickens, about 2 to 3 minutes.
08 - Return cooked chicken to skillet, add drained rigatoni and toss to coat evenly, adding reserved pasta water as needed for a smooth sauce. Garnish with chopped fresh parsley and extra Parmesan before serving.
