# Components:
→ Pasta
01 - 12 oz rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (12 oz), cut into bite-sized pieces
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp dried Italian herbs (optional)
→ Sauce
06 - 2 tbsp olive oil
07 - 3 cloves garlic, minced
08 - 2 tbsp unsalted butter
09 - 2 tbsp 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 tsp ground nutmeg (optional)
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tbsp chopped fresh parsley
16 - Extra grated Parmesan, for serving
# Method:
01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente per package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Season chicken pieces with salt, black pepper, and dried Italian herbs if using.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 5 to 7 minutes. Remove chicken to a plate and keep warm.
04 - Reduce skillet heat to medium. Add butter and minced garlic; sauté until fragrant, about 1 minute.
05 - Sprinkle flour over garlic and butter; whisk continuously for 1 minute to form a roux.
06 - Slowly whisk in whole milk and heavy cream, stirring constantly to prevent lumps. Bring mixture to a gentle simmer.
07 - Stir in Parmesan cheese and ground nutmeg if desired. Adjust salt and pepper to taste. Simmer until sauce thickens, 2 to 3 minutes.
08 - Return cooked chicken to skillet. Add drained rigatoni and toss gently to coat, adding reserved pasta water as needed for desired sauce consistency.
09 - Dish up immediately garnished with chopped fresh parsley and extra grated Parmesan cheese.
