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 Garlic Parmesan Chicken Rigatoni for a chilly evening with friends. Everyone loved the tender chicken and comforting sauce, and it quickly became a regular favorite.
Ingredients
- Pasta: 350 g (12 oz) rigatoni
- Chicken: 2 boneless, skinless chicken breasts (about 350 g / 12 oz), cut into bite-sized pieces
- Salt: 1/2 tsp
- 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
- Chopped fresh parsley: 2 tbsp
- Extra grated 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 and Cook the Chicken:
- Season the chicken pieces with salt, pepper, and Italian herbs. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, 5 to 7 minutes. Transfer chicken to a plate and set aside.
- Make the Sauce:
- In the same skillet, reduce heat to medium. Add butter and minced garlic, sauté until fragrant, about 1 minute. Sprinkle in the flour and whisk for 1 minute to create a roux. Gradually add the milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Finish and Serve:
- Stir in the Parmesan cheese and nutmeg. Season with additional salt and pepper to taste. Simmer until the sauce thickens, 2 to 3 minutes. 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 immediately, garnished with fresh parsley and extra Parmesan.
Save This rigatoni recipe is a favorite for Sunday family dinners, with everyone gathering around the table and sharing stories over heaping plates of pasta.
Required Tools
Large pot, large skillet, colander, whisk, wooden spoon or spatula, chefs knife and cutting board
Nutritional Information
Per serving: Calories 630, Total Fat 27 g, Carbohydrates 62 g, Protein 38 g
Serving Ideas
Pair with a crisp Chardonnay or Sauvignon Blanc for a complete meal.
Save This dish is creamy, comforting, and sure to please any pasta lover. Enjoy it piping hot and finish with extra parsley or Parmesan to make it your own.
Kitchen Help
- → How do I keep the chicken tender when cooking?
Cook chicken pieces over medium-high heat until golden and just cooked through, about 5-7 minutes, to retain juiciness.
- → What’s the best way to avoid lumps in the sauce?
Whisk the flour into melted butter until smooth, then gradually add milk and cream while continuously whisking to prevent lumps.
- → Can I use a different pasta instead of rigatoni?
Yes, pasta like penne or ziti work well, as their shapes hold the creamy sauce effectively.
- → How can I adjust the sauce thickness?
Simmer longer to thicken or add reserved pasta water gradually to loosen the sauce to desired consistency.
- → What garnishes complement this dish?
Fresh parsley and extra grated Parmesan enhance flavor and add brightness to the creamy pasta and chicken.