# What you'll need:
→ Pasta
01 - 12 ounces rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts, approximately 12 ounces, cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon dried Italian herbs (optional)
→ Sauce
06 - 2 tablespoons olive oil
07 - 3 garlic cloves, minced
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1 1/2 cups whole milk
11 - 1/2 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - 1/4 teaspoon ground nutmeg (optional)
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Additional grated Parmesan cheese for serving
# Method:
01 - Bring a large pot of salted water to a boil and cook rigatoni until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain and set pasta aside.
02 - Season chicken pieces with salt, black pepper, and Italian herbs if using.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, approximately 5 to 7 minutes. Remove chicken and set aside.
04 - Reduce skillet heat to medium. Add butter and minced garlic; sauté until fragrant, about 1 minute.
05 - Sprinkle flour into the skillet and whisk continuously for 1 minute to form a roux.
06 - Gradually whisk in whole milk and heavy cream to prevent lumps. Bring mixture to a gentle simmer.
07 - Stir in Parmesan cheese and nutmeg if using. Season with salt and black pepper to taste. Simmer for 2 to 3 minutes until sauce thickens.
08 - Return the cooked chicken to the skillet, add rigatoni, and toss to coat in the sauce. Add reserved pasta water as necessary to achieve a silky consistency.
09 - Plate immediately and garnish with chopped parsley and additional Parmesan cheese.
