# What You'll Need:
→ Pasta
01 - 12 ounces rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (approximately 12 ounces), cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs (optional)
→ Sauce
06 - 2 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1 1/2 cups whole milk
11 - 1/2 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - 1/4 teaspoon ground nutmeg (optional)
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese, for serving
# Cooking Steps:
01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Combine chicken pieces with salt, black pepper, and dried Italian herbs if using.
03 - Heat olive oil over medium-high heat in a large skillet. Add chicken pieces and cook until golden and fully cooked, about 5 to 7 minutes. Remove chicken and set aside.
04 - Reduce heat to medium. Add unsalted butter and minced garlic to the skillet; sauté until fragrant, approximately 1 minute.
05 - Sprinkle in all-purpose flour and whisk continuously for 1 minute to form a roux.
06 - Gradually whisk in whole milk and heavy cream, ensuring a smooth mixture. Bring to a gentle simmer.
07 - Stir in grated Parmesan cheese and ground nutmeg if desired. Season with salt and pepper to taste. Simmer until sauce thickens, about 2 to 3 minutes.
08 - Return cooked chicken to the skillet. Add drained rigatoni and toss to coat evenly, adding reserved pasta water as necessary for a silky consistency.
09 - Plate immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese.
