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 creamy chicken rigatoni for my family on a chilly evening and it quickly became a requested favorite. The rich sauce and comforting pasta always bring everyone to the table with smiles.
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 according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season Chicken:
- Season chicken pieces with salt, pepper, and Italian herbs.
- Cook Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5 to 7 minutes. Transfer to a plate and set aside.
- Start Sauce:
- In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté until fragrant, about 1 minute.
- Make Roux:
- Sprinkle in flour and whisk for 1 minute to create a roux.
- Add Liquids:
- Gradually add milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Finish Sauce:
- Stir in Parmesan cheese and nutmeg. Season with additional salt and pepper. Simmer until sauce thickens, 2 to 3 minutes.
- Combine and Serve:
- Return chicken to skillet. Add drained rigatoni and toss to coat, adding reserved pasta water as needed for a silky sauce. Serve immediately, garnished with fresh parsley and extra Parmesan.
Save Whenever I make this dish, it reminds me of our family gathering around the table, passing extra Parmesan and sharing stories about our day. It brings warmth and togetherness every single time.
Serving Suggestions
Pair the rigatoni with a crisp green salad and toasted garlic bread for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to maintain creaminess.
Variation Ideas
Add mushrooms or baby spinach to the sauce for extra flavor and texture, or swap parsley for fresh basil as garnish.
Save This creamy garlic Parmesan chicken rigatoni is sure to satisfy any pasta craving and impress guests. Enjoy every bite and the comfort it brings to your table.
Recipe Questions
- → How do I prevent the sauce from becoming lumpy?
Whisk milk and cream gradually into the roux while stirring constantly to create a smooth sauce.
- → Can I use other pasta shapes?
Yes, penne or ziti work well; just ensure similar cooking times for the best texture.
- → What wine pairs nicely with this dish?
Try a crisp Chardonnay or Sauvignon Blanc to complement the creamy and savory flavors.
- → Is there a way to make this dish quicker?
Use cooked rotisserie chicken instead of raw chicken breast to reduce preparation time.
- → What vegetables can I add?
Sautéed mushrooms or baby spinach are excellent additions to enhance flavor and texture.
- → Can I make this gluten-free?
Substitute gluten-free rigatoni and flour for a suitable alternative. Always check packaging labels.