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.
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
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.
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.