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 dish quickly became a favorite in our home after I first made it for a relaxed family dinner. The combination of garlic and Parmesan always brings everyone to the table in a hurry.
Ingredients
- Pasta: 350 g (12 oz) rigatoni
- Chicken: 2 boneless, skinless chicken breasts (about 350 g / 12 oz), cut into bite-sized pieces
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Dried Italian herbs (optional): 1/2 tsp
- Olive oil: 2 tbsp
- Garlic: 3 cloves, minced
- Unsalted butter: 2 tbsp
- All-purpose flour: 2 tbsp
- Whole milk: 1 1/2 cups (360 ml)
- Heavy cream: 1/2 cup (120 ml)
- Parmesan cheese: 1 cup (80 g), freshly grated
- Ground nutmeg (optional): 1/4 tsp
- Salt and pepper: to taste
- Chopped fresh parsley: 2 tbsp
- Extra grated Parmesan: for serving
Instructions
- Cook the 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.
- Sauté Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, 5 minutes. Transfer chicken to a plate and set aside.
- Sauté Garlic:
- In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant, about 1 minute.
- Make the Roux:
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Add Milk and Cream:
- Gradually add the milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Add Cheese and Nutmeg:
- Stir in the Parmesan cheese and nutmeg. Season with additional salt and pepper to taste. Simmer until the sauce thickens, 2 minutes.
- Combine Chicken and Pasta:
- 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 Everyone looks forward to digging into their bowls when I make this rigatoni. It is the dish my family requests most on chilly evenings.
Required Tools
Large pot, large skillet, colander, whisk, wooden spoon, chefs knife and cutting board.
Allergen Information
Contains wheat and dairy. Always check labels if you have sensitivities.
Nutritional Information
Per serving: Calories 630, Total Fat 27 g, Carbohydrates 62 g, Protein 38 g.
Save This creamy chicken rigatoni is sure to comfort and impress every time. Enjoy every bite with loved ones around your table.
Recipe Questions & Answers
- → How do I prevent the sauce from becoming lumpy?
Whisk continuously while gradually adding milk and cream to the roux, which helps create a smooth, creamy sauce without lumps.
- → Can I use different pasta for this dish?
Yes, short pasta like penne or rigatoni works best to hold the creamy sauce, but you can substitute with similar shapes to your preference.
- → Is it possible to make this dish ahead of time?
You can prepare the sauce and cook the chicken in advance, then reheat gently and toss with freshly cooked pasta to maintain texture.
- → What can I add to boost the flavor profile?
Incorporate sautéed mushrooms or baby spinach into the sauce for added depth and freshness without overpowering the creamy base.
- → Which wine pairs best with this dish?
A crisp Chardonnay or Sauvignon Blanc complements the richness of the sauce and balances the savory chicken flavors.