# 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
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
# How to Make:
01 - 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.
02 - Season the 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 the chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Transfer to a plate and set aside.
04 - Reduce heat to medium in the same skillet. Add butter and minced garlic, sautéing until fragrant, approximately 1 minute.
05 - Sprinkle flour over the garlic and butter, whisk continuously for 1 minute to form a roux.
06 - Gradually pour in the whole milk and heavy cream while whisking constantly to avoid lumps. Bring mixture to a gentle simmer.
07 - Stir in the Parmesan cheese and nutmeg if desired. Season with additional salt and pepper to taste. Simmer for 2 to 3 minutes until the sauce thickens.
08 - Return the cooked chicken to the skillet with the sauce. Add the drained rigatoni and toss to coat evenly, adding reserved pasta water as needed for desired sauce consistency.
09 - Plate immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese.
