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.
This creamy garlic Parmesan chicken rigatoni has become a favorite for both quick weeknight dinners and special occasions.
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
- Step 1:
- 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.
- Step 2:
- Season the chicken pieces with salt pepper and Italian herbs.
- Step 3:
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through 57 minutes. Transfer chicken to a plate and set aside.
- Step 4:
- In the same skillet reduce heat to medium. Add butter and minced garlic sauté until fragrant about 1 minute.
- Step 5:
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Step 6:
- Gradually add the milk and cream whisking constantly to prevent lumps. Bring to a gentle simmer.
- Step 7:
- Stir in the Parmesan cheese and nutmeg. Season with additional salt and pepper to taste. Simmer until the sauce thickens 23 minutes.
- Step 8:
- 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.
- Step 9:
- Serve immediately garnished with fresh parsley and extra Parmesan.
Save to Pinterest My family loves gathering around this dish especially on chilly evenings when comfort food is a must.
Notes
For extra flavor add sautéed mushrooms or baby spinach to the sauce. Pair with a crisp Chardonnay or Sauvignon Blanc.
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.
Save to Pinterest Enjoy this creamy comforting dish as a delicious weeknight dinner or whenever you crave Italian-American flavors.
Recipe FAQs
- → How can I prevent the cream sauce from splitting?
Whisk the milk and cream gradually into the roux over medium heat and avoid boiling vigorously. Gentle simmering keeps the sauce smooth.
- → What’s the best way to cook the chicken for tenderness?
Cook bite-sized chicken pieces in olive oil over medium-high heat until golden and cooked through, about 5–7 minutes, to retain juiciness.
- → Can I substitute rigatoni with another pasta type?
Yes, short tubular pasta like penne or ziti works well, as they hold the creamy sauce nicely.
- → How to add extra flavor to the sauce?
Sautéed mushrooms or baby spinach incorporated into the sauce add depth and freshness without overpowering the creamy texture.
- → What herbs complement this dish best?
Dried Italian herbs enhance the chicken’s flavor, while fresh parsley sprinkled on top provides a bright finish.