Tender chicken and rigatoni in velvety garlic-Parmesan sauce. Cozy, flavorful, and easy for weeknights.
# Components:
→ Pasta
01 - 12 oz rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (approx. 12 oz), diced
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs
→ 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
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente per package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Sprinkle chicken pieces with salt, black pepper, and dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high. Sauté chicken until golden and fully cooked, 5 to 7 minutes. Transfer to a plate and set aside.
04 - Reduce skillet to medium heat. Melt butter and add minced garlic, cooking until fragrant, about 1 minute.
05 - Sprinkle in flour and whisk for 1 minute to form a roux.
06 - Gradually whisk in whole milk and heavy cream. Stir constantly to maintain a smooth consistency. Bring mixture to a gentle simmer.
07 - Add Parmesan cheese and ground nutmeg to the sauce. Season with additional salt and pepper. Simmer until thickened, 2 to 3 minutes.
08 - Return chicken to skillet. Add drained rigatoni and gently toss to coat, incorporating reserved pasta water as needed for a velvety texture.
09 - Arrange pasta on plates. Top with fresh parsley and a generous sprinkle of extra Parmesan. Serve immediately.
