Pin It 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 creamy rigatoni, it instantly became a favorite for our family. The combination of garlic and Parmesan makes every bite special and it always feels comforting after a long day.
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.
- 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 to 7 minutes. Transfer chicken to a plate and set aside.
- Make Sauce Base:
- In the same skillet, reduce heat to medium. Add butter and minced garlic and sauté until fragrant, about 1 minute.
- Make Roux:
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Make Sauce:
- 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 to 3 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.
Pin It My kids always ask for seconds when I make this chicken rigatoni, and it has quickly become our go-to for family gatherings. Even picky eaters love the creamy sauce.
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. Read labels carefully to avoid allergens.
Nutritional Information
Each serving provides: 630 calories, 27 g total fat, 62 g carbohydrates, 38 g protein.
Pin It Serve warm with a crisp salad and a glass of wine for an extra special touch. Leftovers keep well for up to two days in the fridge.
Recipe Questions & Answers
- → How do I prevent the sauce from lumping?
Whisk the flour into melted butter to form a smooth roux before gradually adding milk and cream while constantly whisking to avoid lumps.
- → Can I use a different pasta shape?
Yes, pasta like penne or fusilli work well as they hold the creamy sauce similarly to rigatoni.
- → Is it better to cook chicken pieces fully before adding to sauce?
Cooking chicken until golden and cooked through before mixing ensures a juicy texture and avoids overcooking in the sauce.
- → What can I add for extra flavor?
Sautéed mushrooms or fresh baby spinach added to the sauce elevate the taste and provide extra texture.
- → How do I thin the sauce if it’s too thick?
Reserve some pasta cooking water and add it gradually to the sauce to reach a silky consistency without diluting flavor.