Save 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 is a delightful dish that brings warmth and flavor to any table.
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Ingredients
- Pasta: 350 g (12 oz) rigatoni
- Chicken: 2 boneless, skinless chicken breasts (about 350 g / 12 oz), cut into bite-sized pieces
- Chicken seasoning: 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried Italian herbs (optional)
- Sauce base: 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)
- Sauce seasoning: Salt and pepper, to taste
- Garnish: 2 tbsp chopped fresh parsley, Extra grated Parmesan, for serving
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Instructions
- Cook pasta:
- 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.
- Sauté aromatics:
- In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant, about 1 minute.
- Make roux:
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Add liquids:
- Gradually add the milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Finish sauce:
- 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.
- Serve:
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Save This recipe reminds me of comforting dinners spent with loved ones, sharing good food and laughter.
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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.
Nutritional Information (per serving)
- Calories: 630
- Total Fat: 27 g
- Carbohydrates: 62 g
- Protein: 38 g
Save 
Enjoy this delightful and easy-to-make Creamy Garlic Parmesan Chicken Rigatoni, perfect for any occasion.
Recipe FAQ
- → Can I use a different pasta shape?
Yes, penne or fusilli work well and hold the creamy sauce nicely.
- → How can I make the sauce thicker?
Add a bit more flour when making the roux or simmer the sauce longer to reduce.
- → Are there ways to add vegetables?
You can sauté mushrooms, baby spinach, or bell peppers and stir them into the sauce.
- → Can I substitute rotisserie chicken?
Yes, cooked rotisserie chicken saves time and blends well with the creamy sauce.
- → How do I avoid a lumpy sauce?
Whisk the milk and cream in gradually over medium heat, stirring constantly to ensure a smooth texture.
- → What wine pairs best?
A crisp Chardonnay or Sauvignon Blanc complements the creamy, savory flavors of the dish.
