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.
The first time I made this creamy chicken rigatoni, my family couldn't stop asking for seconds. The garlic-Parmesan sauce is so comforting that it quickly became a weeknight favorite at our dinner table.
Ingredients
- Pasta: 350 g (12 oz) rigatoni
- Chicken: 2 boneless, skinless chicken breasts (about 350 g / 12 oz), cut into bite-sized pieces
- Chicken Seasoning: 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.
- 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.
- Prepare Garlic Butter:
- 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 Dairy:
- Gradually add the milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Add Cheese:
- Stir in the Parmesan cheese and nutmeg. Season with additional 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 Sharing this dish with my loved ones always brings laughter and comfort around the table. Classic Italian-American flavors make everyone feel at home.
Required Tools
Large pot, colander, large skillet, whisk, wooden spoon or spatula, chefs knife and cutting board
Allergen Information
Contains: Wheat (gluten), milk (dairy), possible traces of egg (in some pasta). Always check labels for hidden allergens if you have sensitivities.
Nutritional Information
Per serving: Calories 630, Total fat 27 g, Carbohydrates 62 g, Protein 38 g
Save This creamy chicken rigatoni is irresistible and perfect for dinner tonight. Enjoy each forkful with extra Parmesan sprinkled on top!
Kitchen Questions
- → How do I get the sauce creamy without lumps?
Whisk the flour into melted butter carefully to form a smooth roux before slowly adding milk and cream while constantly whisking to prevent lumps.
- → Can I use other pasta shapes?
Yes, short pasta like penne or ziti works well, holding the creamy sauce nicely.
- → What can I substitute for heavy cream?
Whole milk mixed with a bit of butter can approximate the richness if heavy cream isn’t available.
- → How to ensure chicken stays juicy?
Cook chicken over medium-high heat just until golden and no longer pink inside to keep it tender.
- → Can I add vegetables to this dish?
Yes, sautéed mushrooms or baby spinach can be added to deepen flavor and add texture.