# Components:
→ Pasta
01 - 12 oz rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs (optional)
→ 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 (optional)
14 - Salt and pepper to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese, for serving
# Method:
01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Season chicken pieces with salt, black pepper, and Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden and cooked through, about 5 to 7 minutes. Transfer to a plate and set aside.
04 - Reduce skillet heat to medium. Melt butter, add minced garlic, and sauté until fragrant, about 1 minute.
05 - Sprinkle in flour. Whisk for 1 minute to form a roux.
06 - Gradually whisk in milk and heavy cream, stirring constantly to prevent lumps. Bring to a gentle simmer.
07 - Stir in Parmesan cheese and nutmeg. Season sauce with additional salt and pepper to taste. Simmer until thickened, about 2 to 3 minutes.
08 - Return chicken to skillet. Add drained rigatoni and toss to coat, using reserved pasta water to loosen sauce if needed.
09 - Serve immediately, garnished with chopped parsley and extra Parmesan.
