# Components:
→ Pasta
01 - 12 oz rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs (optional)
→ Sauce
06 - 2 tablespoons olive oil
07 - 3 cloves garlic, 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 pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water, drain the pasta, and set aside.
02 - Sprinkle chicken pieces with salt, black pepper, and dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sauté until golden brown and cooked through, about 5 to 7 minutes. Transfer to a plate and set aside.
04 - Reduce heat to medium and add butter and minced garlic to the skillet. Sauté until fragrant, about 1 minute.
05 - Sprinkle all-purpose flour into the skillet. Whisk constantly for 1 minute to form a roux.
06 - Gradually pour in whole milk and heavy cream while whisking, ensuring a smooth consistency. Bring to a gentle simmer.
07 - Stir in grated Parmesan cheese and ground nutmeg, if using. Season with additional salt and pepper to taste. Simmer for 2 to 3 minutes until the sauce is thick and velvety.
08 - Return cooked chicken to the skillet. Add drained rigatoni and toss to coat, using reserved pasta water as needed to adjust sauce texture.
09 - Transfer to serving plates and garnish with chopped parsley and extra Parmesan cheese. Serve immediately.
