Pin it 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 staple in my home, perfect for both quick dinners and special occasions.
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 dente. 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 to 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 to 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.
Pin it This dish always brings my family together around the table for a warm and satisfying meal.
Notes
Pair with a crisp Chardonnay or Sauvignon Blanc for a delightful dining experience.
Required Tools
Large pot, large skillet, colander, whisk, wooden spoon or spatula, chefs 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.
Pin it This creamy garlic Parmesan chicken rigatoni is the perfect blend of comfort and elegance for any meal.
Recipe FAQs
- → Can I use a different pasta instead of rigatoni?
Yes, short pasta shapes like penne, fusilli, or ziti work well with creamy sauces and hold the sauce nicely.
- → How do I prevent the sauce from becoming too thick?
Add reserved pasta water gradually to thin the sauce until you reach a smooth, silky consistency.
- → What’s the best way to cook the chicken evenly?
Cut chicken into bite-sized pieces and cook over medium-high heat until golden and cooked through, about 5–7 minutes.
- → Can I make the sauce dairy-free?
To avoid dairy, substitute milk and cream with plant-based alternatives and use a dairy-free cheese or omit Parmesan.
- → Is it possible to prepare this dish ahead of time?
Yes, prepare components separately and combine just before serving to maintain the sauce’s creaminess and pasta texture.