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 remember making this creamy garlic Parmesan chicken rigatoni for a family gathering. The aroma of simmering garlic and melting Parmesan filled the kitchen, and everyone was eager for seconds.
Ingredients
- Pasta: 350 g (12 oz) rigatoni
- Chicken: 2 boneless, skinless chicken breasts (about 350 g / 12 oz), cut into bite-sized pieces, 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 the Pasta:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season the Chicken:
- Season the chicken pieces with salt, pepper, and Italian herbs.
- Sauté and Cook Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, 5 to 7 minutes. Transfer chicken to a plate and set aside.
- Start the Sauce:
- In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté until fragrant, about 1 minute.
- Make the Roux:
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Add Dairy:
- Gradually add the milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Finish the Sauce:
- Stir in the Parmesan cheese and nutmeg. Season with additional salt and pepper. Simmer until the sauce thickens, 2 to 3 minutes.
- Combine and Serve:
- Return the cooked chicken to the skillet. Add the 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 Sharing this rigatoni at our family table always brings everyone together, laughter echoing as we pass the Parmesan. It is a recipe that warms hearts and satisfies cravings.
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 if you have sensitivities.
Nutritional Information
Calories: 630, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 38 g (per serving)
Save This creamy pasta is ready in under an hour and perfect for sharing. Enjoy with a crisp white wine for the ultimate comfort meal.
Recipe Guide
- → What type of pasta works best?
Rigatoni is ideal due to its ridges that hold the creamy sauce well, but penne or ziti can be good substitutes.
- → Can I use pre-cooked chicken?
Yes, rotisserie or leftover cooked chicken can be added to save time without compromising flavor.
- → How to prevent the sauce from lumping?
Whisk the flour into the butter to form a roux before gradually adding milk and cream, whisking constantly until smooth.
- → What can be added for extra flavor?
Sautéed mushrooms or fresh baby spinach stirred into the sauce add depth and nutrition.
- → How to adjust sauce thickness?
Use reserved pasta water to loosen the sauce if it becomes too thick or to achieve desired consistency.
- → Can I substitute Parmesan cheese?
While Parmesan provides a distinct flavor, Pecorino Romano can be used for a sharper taste.