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 dish for a small family gathering on a chilly evening, and everyone asked for seconds. The blend of flavors and comforting texture quickly made it a weeknight favorite in our home.
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 Rigatoni:
- 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.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium,high heat. Add the chicken and cook until golden and cooked through, 5,7 minutes. Transfer chicken to a plate and set aside.
- Sauté Garlic:
- 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.
- Add Cheese and Season:
- Stir in the Parmesan cheese and nutmeg. Season with additional salt and pepper to taste. Simmer until the sauce thickens, 2,3 minutes.
- Combine:
- 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:
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Save This recipe is now a staple during busy school nights when we gather around the table and share stories. It never fails to bring smiles and contented sighs after each bite.
Recipe Notes
For extra flavor, you can add sautéed mushrooms or baby spinach to the sauce. To save time, substitute cooked rotisserie chicken.
Serving Suggestions
Pair with a crisp Chardonnay or Sauvignon Blanc, and a light green salad for a complete meal.
Nutritional Information
Each serving provides approximately 630 calories, 27 g fat, 62 g carbohydrates, and 38 g protein.
Save Enjoy this creamy rigatoni right away for the silkiest sauce. Leftovers reheat well the next day!
Recipe FAQ Section
- → Can I use other pasta shapes?
Yes, penne, ziti, or fusilli work well and hold the sauce nicely.
- → How do I keep chicken moist?
Sauté chicken just until cooked through, then set aside to avoid drying out while preparing the sauce.
- → What can I add for more flavor?
Sautéed mushrooms or baby spinach add depth and complement the creamy sauce perfectly.
- → Is this dish suitable for meal prep?
Absolutely! Store leftovers in an airtight container and reheat gently with a splash of milk to refresh the sauce.
- → Are there gluten-free alternatives?
Use gluten-free pasta and substitute gluten-free flour in the sauce for a similar result.
- → What wine pairs well?
Crisp Chardonnay or Sauvignon Blanc balances the richness and enhances the flavors beautifully.