Save It 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 my family on a chilly Sunday evening. Everyone went back for seconds, and it’s been a comfort food staple ever since.
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), 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 rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season Chicken:
- Season chicken pieces with salt, pepper, and Italian herbs.
- Sauté Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 5 to 7 minutes. Transfer chicken to a plate and set aside.
- Make Sauce Base:
- In the same skillet over medium heat, add butter and garlic. Sauté until fragrant, about 1 minute.
- Prepare Roux:
- Sprinkle in flour and whisk for 1 minute to combine.
- Add Liquids:
- Gradually add milk and cream, whisking constantly to avoid lumps. Bring to a gentle simmer.
- Finish Sauce:
- Stir in Parmesan cheese and nutmeg. Season with extra salt and pepper to taste. Simmer until sauce thickens, 2 to 3 minutes.
- Combine & Toss:
- Return cooked chicken to skillet. Add drained rigatoni and toss to coat, using reserved pasta water for a silky texture.
- Serve:
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Save It Sharing this creamy chicken rigatoni with the family always brings everyone to the table, and even picky eaters polish off their plates without a fuss!
Required Tools
Large pot, large skillet, colander, whisk, wooden spoon or spatula, chefs knife and cutting board
Nutrition
Each serving provides about 630 calories, 27 g fat, 62 g carbs, and 38 g protein.
Serving Suggestions
Pair this pasta with a crisp Chardonnay or Sauvignon Blanc, and enjoy with crusty bread or a simple green salad.
Save It This dish is sure to become a repeat favorite at your dinner table. Enjoy every bite and the happy faces around you!
Common Questions About Recipes
- → How do I prevent the sauce from turning lumpy?
Whisk the flour thoroughly with the butter before gradually adding milk and cream. Pour liquids slowly while whisking.
- → Can I use a different pasta shape?
Yes, penne or fusilli work well, though rigatoni holds the creamy sauce best and adds pleasing texture to each bite.
- → Is rotisserie chicken a suitable substitute?
Rotisserie chicken saves prep time. Add it once the sauce thickens to gently warm without overcooking the meat.
- → How do I make this dish more flavorful?
Try adding sautéed mushrooms or baby spinach to the cream sauce, or finish with a touch of ground nutmeg for depth.
- → Which wines pair well with this dish?
Crisp whites like Chardonnay or Sauvignon Blanc complement the richness of the creamy garlic-Parmesan sauce nicely.
- → Can this meal be made gluten-free?
Use gluten-free pasta and replace all-purpose flour with a gluten-free alternative to enjoy the same flavors safely.