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.
This recipe quickly became my go-to for satisfying both family and friends when comfort food is needed. The creamy sauce and flavorful chicken always get rave reviews at our table.
Ingredients
- Rigatoni: 350 g (12 oz) rigatoni
- Chicken breasts: 2 boneless skinless, about 350 g (12 oz), cut into bite-sized pieces
- Salt: 1/2 tsp, plus more for pasta water
- Black pepper: 1/4 tsp
- Dried Italian herbs (optional): 1/2 tsp
- Olive oil: 2 tbsp
- Garlic: 3 cloves, minced
- Unsalted butter: 2 tbsp
- All-purpose flour: 2 tbsp
- Whole milk: 1 1/2 cups (360 ml)
- Heavy cream: 1/2 cup (120 ml)
- Parmesan cheese: 1 cup (80 g), freshly grated
- Ground nutmeg (optional): 1/4 tsp
- Salt and pepper: To taste
- Fresh parsley: 2 tbsp chopped, for garnish
- Extra Parmesan: For serving
Instructions
- Cook the 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 the chicken:
- Season the chicken pieces with salt, pepper, and Italian herbs.
- Brown 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.
- Make the garlic butter base:
- In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant about 1 minute.
- Create 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.
- Finish the sauce:
- Stir in the Parmesan cheese and nutmeg. Season with salt and pepper to taste. Simmer until the sauce thickens 2–3 minutes.
- Combine everything:
- 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 My family loves when this dish hits the dinner table—it sparks requests for seconds and even leftovers for lunch the next day!
Required Tools
You'll need a large pot, large skillet, colander, whisk, wooden spoon (or spatula), and a sharp chef's knife with cutting board for prepping ingredients.
Allergen Information
This recipe contains wheat (gluten) and dairy. Some types of rigatoni may contain traces of egg—always check packaging if allergies are a concern.
Nutrition Facts
Each serving contains approximately: 630 calories, 27 g fat, 62 g carbohydrates, and 38 g protein.
Save Serve piping hot for the coziest meal. Leftovers reheat well for next-day lunches—just add a splash of milk to loosen the sauce.
Recipe FAQ Section
- → What is the best pasta to use for this dish?
Rigatoni is ideal as its ridges hold the creamy sauce well, but tubular pastas like penne or ziti can also work.
- → How can I prevent the sauce from becoming lumpy?
Whisk the flour into melted butter to form a roux, then slowly add milk and cream while whisking constantly to ensure a smooth sauce.
- → Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the sauce and chicken separately and combine with pasta just before serving.
- → What are good side dishes to serve with this meal?
Light salads or roasted vegetables complement the rich flavors and provide a balanced meal.
- → Is it possible to add vegetables to this dish?
Yes, sautéed mushrooms or baby spinach can be added into the sauce for extra flavor and nutrition.