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.
The first time I made this dish, my family devoured it and asked for seconds. The combination of creamy sauce and savory chicken has made it our go-to comfort recipe for busy nights.
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
- 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.
- Prepare 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. - Begin Sauce:
- 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 Dairy:
- 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 My kids love helping me sprinkle the fresh parsley on top and everyone gathers around the table as soon as this is served.
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
Calories: 630; Total Fat: 27 g; Carbohydrates: 62 g; Protein: 38 g.
Save This chicken rigatoni shines when served fresh but reheats beautifully for leftovers. Try with a crisp Chardonnay for an elevated meal.
Recipe FAQ
- → What type of pasta is best for this dish?
Rigatoni is ideal due to its ridged surface that holds the creamy sauce well, but similar tubular pastas work nicely too.
- → Can I substitute chicken with another protein?
Yes, tender cuts of turkey or even sautéed mushrooms can be used for different textures and flavors.
- → How do I achieve a smooth, creamy sauce?
Whisk the flour into melted butter to form a roux before gradually adding milk and cream, stirring constantly to avoid lumps.
- → Is it possible to prepare this dish ahead of time?
It's best served fresh, but leftovers can be refrigerated and gently reheated, adding a splash of milk to restore creaminess.
- → What garnishes enhance the flavor?
Fresh chopped parsley and extra grated Parmesan add brightness and depth to this rich dish.