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 chicken rigatoni for my family after a long day, and everyone loved how satisfying and comforting it was. The combination of garlic and Parmesan makes each bite irresistible.
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
- Boil 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.
- Prep Chicken:
- Season the chicken pieces with salt, pepper, and Italian herbs.
- Cook 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.
- Start Sauce:
- 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.
- Add Liquids:
- Gradually add the milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Finish Sauce:
- 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 The first time my kids helped stir the sauce, their faces lit up from the aroma, and now this rigatoni is a regular request for special occasions.
Required Tools
Large pot, large skillet, colander, whisk, wooden spoon or spatula, chefs knife and cutting board
Allergen Information
Contains: Wheat (gluten), Milk (dairy). Always check product labels for potential allergens if you or someone you serve has food sensitivities.
Nutritional Information
Per serving: 630 calories, 27 g total fat, 62 g carbohydrates, 38 g protein.
Save Garnish with fresh parsley and extra Parmesan just before serving for a restaurant-style finish. Enjoy your creamy chicken rigatoni hot and fresh.
Recipe FAQs
- → What type of pasta suits this dish best?
Rigatoni works well due to its ridges and tube shape, which hold the creamy sauce nicely, but penne or ziti can also be used.
- → Can I use other cheese instead of Parmesan?
Parmesan is ideal for its sharp, nutty flavor, but Pecorino Romano or Grana Padano are good alternatives.
- → How to prevent sauce from curdling?
Whisk milk and cream in gradually over low to medium heat and avoid boiling to maintain a smooth, creamy texture.
- → Is it possible to add vegetables?
Yes, sautéed mushrooms, baby spinach, or peas can complement the sauce and bring extra color and nutrition.
- → What's the best method to cook the chicken?
Cooking bite-sized chicken pieces over medium-high heat until golden ensures they stay tender and flavorful.