Chicken and rigatoni tossed in a creamy garlic-Parmesan sauce, served hot for a cozy, flavorful meal.
# What You'll Need:
→ Pasta
01 - 12 oz rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 12 oz total)
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
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Reserve 1/2 cup pasta water, drain, and set aside.
02 - Combine chicken pieces with salt, black pepper, and Italian herbs in a bowl, tossing to coat evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and fully cooked, approximately 5 to 7 minutes. Transfer chicken to a plate and set aside.
04 - Lower skillet heat to medium. Add unsalted butter and minced garlic, stirring until aromatic, about 1 minute.
05 - Sprinkle flour into the skillet and whisk for 1 minute to form a smooth roux.
06 - Pour in the whole milk and heavy cream slowly, whisking constantly to avoid lumps. Bring mixture to a gentle simmer.
07 - Mix in freshly grated Parmesan cheese and ground nutmeg. Season the sauce with salt and pepper as needed. Keep simmering until the sauce thickens, 2 to 3 minutes.
08 - Return cooked chicken to the skillet. Add drained rigatoni and reserved pasta water gradually, stirring until pasta is coated and the sauce reaches a silky consistency.
09 - Transfer prepared pasta to plates. Garnish with fresh chopped parsley and extra grated Parmesan cheese. Serve immediately.
