Save to Pinterest 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 remember making this for my family on a chilly evening when everyone craved something hearty and satisfying. The aroma of sizzling garlic and bubbling sauce brought everyone to the kitchen before it was even finished!
Ingredients
- Pasta: 350 g (12 oz) rigatoni
- Chicken: 2 boneless, skinless chicken breasts (about 350 g / 12 oz), cut into bite-sized pieces
- Chicken Seasoning: 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 Rigatoni:
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season Chicken:
- Season chicken pieces with salt, black pepper, and Italian herbs.
- Cook Chicken:
- Heat olive oil in a large skillet over medium-high. Add chicken and cook until golden and cooked through, about 5 to 7 minutes. Transfer chicken to a plate and set aside.
- Make Garlic Butter:
- In the same skillet, reduce heat to medium. Add unsalted butter and minced garlic. Sauté until fragrant, about 1 minute.
- Roux and Sauce:
- Sprinkle in flour, whisk for 1 minute. Gradually add milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Cheese and Seasoning:
- Stir in Parmesan cheese and nutmeg. Season with additional salt and pepper to taste. Simmer until sauce thickens, 2 to 3 minutes.
- Combine:
- Return cooked chicken to skillet. Add drained rigatoni and toss to coat, adding reserved pasta water as needed for silky sauce.
- Serve:
- Garnish with fresh parsley and extra grated Parmesan. Serve immediately.
Save to Pinterest My kids love helping toss the pasta in the pan, and we always end up sharing stories around the table as we dig in together.
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.
Nutritional Information
Per serving: 630 calories, 27 g total fat, 62 g carbohydrates, 38 g protein
Save to Pinterest This Creamy Garlic Parmesan Chicken Rigatoni is perfect topped with extra parsley and enjoyed with a crisp glass of white wine. Leftovers reheat beautifully for lunch the next day.
Common Recipe Questions
- → What kind of chicken works best?
Boneless, skinless chicken breasts are ideal, cut into bite-sized pieces for even cooking and tender texture.
- → How do I achieve a smooth, creamy sauce?
Whisk flour and butter to make a roux, then gradually add milk and cream while stirring to avoid lumps.
- → Can I substitute the pasta type?
Yes, penne, ziti, or other hearty pasta shapes work well and hold up nicely with the creamy sauce.
- → What garnishes add extra flavor?
Chopped fresh parsley and extra grated Parmesan offer brightness and depth to the finished dish.
- → Is it possible to make this ahead of time?
You can prep the chicken and sauce in advance. Gently reheat and toss with cooked pasta before serving.
- → Can I add vegetables?
Sautéed mushrooms or fresh baby spinach can be included to make the dish more robust and colorful.