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.
I first made this after craving a classic pasta night at home and it quickly became a favorite comfort dish in our family rotation.
Ingredients
- Rigatoni: 350 g (12 oz)
- Boneless, skinless chicken breasts: 2 (about 350 g / 12 oz), cut into bite&sized pieces
- Salt: 1/2 tsp, plus more to taste
- Black pepper: 1/4 tsp, plus more to taste
- 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)
- Freshly grated Parmesan cheese: 1 cup (80 g), plus extra for serving
- Ground nutmeg (optional): 1/4 tsp
- Fresh parsley: 2 tbsp, chopped
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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 garlic:
- 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.
- Add cheese:
- 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.
- Garnish & serve:
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Save My family always gathers around the table faster when this pasta is on the menu, and it's a tradition for special Sunday dinners at our place.
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: 630 calories, 27 g total fat, 62 g carbohydrates, 38 g protein
Save This creamy rigatoni is comfort food at its best. Serve hot and savor every garlicky, cheesy bite!
Recipe Help
- → How do I ensure the chicken stays tender?
Cook the chicken over medium-high heat just until golden and cooked through, avoiding overcooking to retain juiciness.
- → Can I substitute rigatoni with other pasta types?
Yes, pasta shapes like penne or fusilli work well, holding the creamy sauce effectively.
- → What is the purpose of reserving pasta water?
Adding reserved pasta water helps loosen the sauce and bind it smoothly to the pasta.
- → How can I adjust the sauce thickness?
Simmer the sauce longer to thicken or add reserved pasta water to thin it to desired consistency.
- → Are there optional ingredients to enhance flavor?
Sautéed mushrooms or baby spinach can be added to the sauce for extra depth and nutrition.
