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 recipe when my family requested something hearty but easy on a busy weeknight. The combination of chicken and rigatoni with a silky cream sauce quickly became a household favorite, and it’s now a regular on 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, 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 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.
- Sauté 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 Sauce Base:
- In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant, about 1 minute.
- Make 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 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 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 kids love helping sprinkle the Parmesan and parsley on top after I toss the pasta. Gathering around the table with hearty plates of this creamy rigatoni always turns dinner into a warm family moment.
Serving Suggestions
Pair with a crisp green salad and crusty bread for a complete meal. A glass of Chardonnay or Sauvignon Blanc makes an ideal accompaniment.
Flavor Variations
Add sautéed mushrooms or baby spinach to the sauce for extra depth. Try substituting cooked rotisserie chicken for an even quicker version.
Allergen and Nutritional Info
This recipe contains wheat and dairy. Each serving provides approximately 630 calories, 27 g fat, 62 g carbohydrates, and 38 g protein.
Save This creamy garlic Parmesan chicken rigatoni brings both comfort and elegance in every bite. Enjoy every forkful with your favorite company.
Kitchen Guide
- → Can I use a different pasta than rigatoni?
Yes, penne or ziti work well as substitutes; just ensure they cook to al dente for best texture.
- → How can I make the sauce thicker?
Simmer the sauce a little longer while stirring to allow it to reduce and thicken naturally.
- → Is it possible to prepare chicken ahead of time?
Cook and season the chicken in advance, then reheat gently in the sauce before serving to retain moisture.
- → Can I add vegetables to this dish?
Yes, sautéed mushrooms or baby spinach can be stirred into the sauce for extra flavor and nutrition.
- → What type of cheese is best to use?
Freshly grated Parmesan cheese provides the best flavor and texture for this creamy sauce.