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 love how this recipe brings everyone together around the dinner table, making weeknights feel a little more special. The aroma alone is enough to get appetites rumbling!
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)
- Sauce Seasoning: Salt and pepper, to taste
- Garnish: 2 tbsp chopped fresh parsley, Extra grated Parmesan, for serving
Instructions
- Cook Rigatoni:
- 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.
- Sauté Garlic:
- In the same skillet, reduce heat to medium. Add butter and minced garlic sauté until fragrant, about 1 minute.
- Add Flour:
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Add Milk & Cream:
- Gradually add the milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Add Cheese & Seasoning:
- Stir in the Parmesan cheese and nutmeg. Season with additional salt and pepper to taste. Simmer until the sauce thickens, 2–3 minutes.
- Combine:
- 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 This is one of those dishes that always earns rave reviews from my family. It's a true crowd-pleaser that satisfies even the pickiest eaters!
Required Tools
- Large pot
- Large skillet
- Colander
- 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 garlic parmesan chicken rigatoni is sure to become a cherished recipe in your home. Enjoy every delicious, comforting bite!
Recipe FAQ
- → Can I substitute another pasta type?
Yes, penne or ziti also work well. Adjust cooking time as needed for different shapes.
- → How do I thicken the cream sauce?
Use flour in the roux and simmer the sauce until it reaches your desired consistency.
- → Is it possible to use pre-cooked chicken?
Absolutely—rotisserie or leftover roast chicken cuts preparation time and works beautifully in this dish.
- → What can I add for extra flavor?
Try including sautéed mushrooms, baby spinach, or a hint of lemon zest for deeper flavor.
- → Which wine pairs best with this meal?
A crisp Chardonnay or Sauvignon Blanc balances the creamy richness of the sauce nicely.
- → Can I make it gluten-free?
Use gluten-free rigatoni and swap all-purpose flour for a gluten-free alternative.