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 creamy rigatoni for a family dinner, and everyone loved how the flavors melded together. It became an instant favorite, requested again and again for our weekly pasta night.
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 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 Chicken:
- Season the chicken pieces with salt, pepper, and Italian herbs.
- Brown 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 Roux:
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Create Sauce:
- 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 Gathering around the table with my family while sharing this hearty meal brings back wonderful memories. The creamy sauce and tender chicken always spark smiles and laughter.
Serving Suggestions
Pair this rigatoni with a crisp green salad and garlic bread for a complete meal. A light Italian white wine makes a lovely complement.
Ingredient Substitutions
If preferred, swap out chicken for cooked shrimp or use gluten-free pasta for dietary needs. Spinach or mushrooms add extra flavor and nutrition.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, stirring in a splash of milk to keep the sauce creamy.
Save This creamy garlic Parmesan chicken rigatoni brings comfort and flavor to your table. Enjoy every bite with friends and family.
Recipe FAQ
- → How can I make the sauce creamier?
Incorporate a bit more heavy cream or Parmesan cheese and stir gently to maintain a smooth texture.
- → What type of pasta works best with this dish?
Rigatoni is ideal as its ridges hold the creamy sauce well, but penne or ziti are good alternatives.
- → Can I prep ingredients in advance?
Yes, chicken can be cut beforehand, and sauce ingredients measured out to save time during cooking.
- → How do I prevent the sauce from lumping?
Whisk the flour into melted butter before gradually adding milk and cream to ensure a smooth blend.
- → What garnishes enhance flavor and presentation?
Fresh chopped parsley and extra grated Parmesan add color and a burst of savory taste.