Save to Pinterest 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 became a staple in my kitchen on chilly evenings when I craved something both indulgent and simple to prepare. The combination of juicy chicken and velvety sauce over hearty rigatoni always brings smiles around the table.
Ingredients
- Rigatoni: 350 g (12 oz)
- Chicken breasts: 2 boneless, skinless (about 350 g / 12 oz), cut into bite-sized pieces
- Salt: 1/2 tsp, plus more to taste
- Black pepper: 1/4 tsp, plus more to taste
- Dried Italian herbs: 1/2 tsp (optional)
- Olive oil: 2 tbsp
- Garlic: 3 cloves, minced
- Butter: 2 tbsp unsalted
- 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, plus extra for serving
- Ground nutmeg: 1/4 tsp (optional)
- Fresh parsley: 2 tbsp, chopped, for garnish
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season the chicken:
- Season chicken pieces with salt, pepper, and Italian herbs.
- Cook the chicken:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5 to 7 minutes. Transfer 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.
- Simmer the cream sauce:
- Gradually add the milk and cream, whisking constantly. Bring to a gentle simmer.
- Add cheese and seasonings:
- Stir in Parmesan and nutmeg. Season with more salt and pepper. Simmer until thickened, 2 to 3 minutes.
- Combine chicken and pasta:
- Return cooked chicken to the skillet. Add drained rigatoni. Toss to coat, adding reserved pasta water if needed for consistency.
- Finish and serve:
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Save to Pinterest Sitting together as a family with big bowls of this creamy pasta always leads to laughter and requests for seconds. It’s the perfect dish for sharing stories and savoring comfort food at home.
Recipe Variations
Try adding sautéed mushrooms or baby spinach for extra texture and nutrition. Swap the chicken for shrimp or omit meat for a vegetarian option with extra veggies.
Serving Suggestions
This pasta pairs beautifully with a crisp green salad or garlic bread. For drinks, enjoy with a chilled glass of Chardonnay or Sauvignon Blanc.
Allergen & Nutrition Info
Contains wheat (gluten) and milk (dairy); some pasta may contain egg. Each serving provides approximately 630 calories, 27 g fat, 62 g carbohydrates, and 38 g protein.
Save to Pinterest This creamy garlic Parmesan chicken rigatoni is sure to become a new weeknight favorite. Leftovers taste just as delicious the next day.
Recipe Questions & Answers
- → How do you achieve a creamy sauce without lumps?
Whisk the flour into melted butter to form a roux before slowly adding milk and cream while continuously whisking. This prevents lumps and creates a smooth sauce.
- → Can I use a different pasta type?
Yes, other pasta shapes like penne or fusilli work well as they hold the creamy sauce effectively.
- → What is the best way to cook chicken for this dish?
Cut chicken into bite-sized pieces, season, then sauté in olive oil over medium-high heat until golden and cooked through, about 5–7 minutes.
- → How do I adjust seasoning in the cream sauce?
Taste after adding Parmesan and add salt, pepper, or nutmeg gradually to balance the flavors to your preference.
- → Can I prepare this ahead of time?
You can cook pasta and chicken separately and make the sauce just before serving for best texture and flavor.