Tender chicken and rigatoni in velvety garlic-Parmesan cream sauce. Comforting, easy, and ideal for weeknight dinners.
# Components:
→ Pasta
01 - 12 oz rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs
→ 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
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan, for serving
# Directions:
01 - In a large pot, bring salted water to a rolling boil. Add rigatoni and cook until al dente following package directions. Reserve 1/2 cup pasta water. Drain pasta and set aside.
02 - Sprinkle chicken pieces evenly with salt, black pepper, and dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté until golden and cooked through, about 5 to 7 minutes. Transfer chicken to a plate and set aside.
04 - Lower skillet heat to medium. Add unsalted butter and garlic, and sauté for 1 minute until aromatic.
05 - Add all-purpose flour to the skillet and whisk for 1 minute, ensuring a smooth roux forms.
06 - Gradually pour in whole milk and heavy cream, whisking continuously. Bring mixture to a gentle simmer.
07 - Stir in grated Parmesan cheese and nutmeg. Season with additional salt and pepper. Simmer for 2 to 3 minutes until thickened.
08 - Return cooked chicken to the skillet. Add drained rigatoni and toss to coat well, adding reserved pasta water as needed for a smooth, silky sauce.
09 - Transfer to serving plates. Top with chopped fresh parsley and extra grated Parmesan. Serve immediately.
