# The Ingredients You'll Need:
→ Pasta
01 - 12 oz rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (approximately 12 oz), diced
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon dried Italian herb blend (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 fresh parsley, chopped
16 - Additional grated Parmesan cheese, for serving
# Step-by-Step Instructions:
01 - Fill a large pot with water, add salt, and bring to a rolling boil. Cook the rigatoni until al dente following the package directions. Reserve 1/2 cup of pasta water, drain rigatoni, and set aside.
02 - Toss the diced chicken breasts with salt, black pepper, and Italian herbs until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until golden and fully cooked, about 5 to 7 minutes. Transfer chicken to a plate.
04 - Reduce heat to medium. Add unsalted butter and minced garlic to the skillet, sautéing until aromatic, approximately 1 minute.
05 - Sprinkle all-purpose flour over the buttery garlic mixture and whisk continuously for 1 minute to form a smooth roux.
06 - Gradually pour in milk and heavy cream, whisking actively to integrate the liquid and prevent lumps. Allow the sauce to come to a gentle simmer.
07 - Incorporate freshly grated Parmesan and nutmeg, stirring until cheese is melted and the sauce begins to thicken, around 2 to 3 minutes. Adjust seasoning with salt and pepper.
08 - Return the cooked chicken to the skillet. Add the drained rigatoni and gently toss together, introducing reserved pasta water as needed for a supple, creamy texture.
09 - Plate the rigatoni and chicken mixture immediately. Top each portion with chopped fresh parsley and a sprinkling of extra Parmesan cheese.
