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 first tried this chicken rigatoni recipe on a chilly evening and fell in love with its smooth sauce and easy preparation. It quickly became a favorite for family dinners and sharing with friends.
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Ingredients
- Pasta: 350 g (12 oz) rigatoni
- Chicken: 2 boneless skinless chicken breasts (about 350 g (12 oz)) cut into bite-sized pieces 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
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Instructions
- Cook the Pasta:
- 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 the Chicken:
- Season the chicken pieces with salt pepper and Italian herbs.
- Cook the 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.
- Create Garlic Roux:
- In the same skillet reduce heat to medium. Add butter and minced garlic and sauté until fragrant about 1 minute.
- Add Flour:
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Build the Sauce:
- Gradually add the milk and cream whisking constantly to prevent lumps. Bring to a gentle simmer.
- Add Cheese and Seasonings:
- Stir in the Parmesan cheese and nutmeg. Season with additional salt and pepper to taste. Simmer until the sauce thickens 2–3 minutes.
- Combine and Finish:
- 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.
Pin it This rigatoni has become a staple when we gather around the table on cool evenings for warm and comforting meals everyone loves.
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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
Pin it 
Enjoy this creamy chicken rigatoni for dinner and taste the difference homemade makes. It is sure to become a favorite comfort dish.
Frequently Asked Questions
- → What type of pasta works best for this dish?
Rigatoni is ideal due to its ridges and tube shape, which hold the creamy sauce well, enhancing each bite.
- → How can I make the sauce thicker?
Simmer the sauce a few minutes longer to reduce liquid or add a bit more flour when creating the roux to achieve desired thickness.
- → Can I use other cheeses instead of Parmesan?
Grated Pecorino Romano can be a good substitute, offering a similar salty, sharp flavor profile.
- → Is it possible to prepare this ahead of time?
You can cook the chicken and sauce separately, then combine with freshly cooked pasta just before serving to maintain texture.
- → What herbs complement the flavors here?
Dried Italian herbs or fresh parsley work well, adding aromatic notes without overpowering the creamy base.
