# What You'll Need:
→ Pasta
01 - 12 oz rigatoni
→ Chicken
02 - 12 oz boneless, skinless chicken breasts, cut into bite-sized pieces
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp dried Italian herbs (optional)
→ Sauce
06 - 2 tbsp olive oil
07 - 3 cloves garlic, minced
08 - 2 tbsp unsalted butter
09 - 2 tbsp 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 tsp ground nutmeg (optional)
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tbsp chopped fresh parsley
16 - Extra grated Parmesan cheese, for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve 1/2 cup pasta water, drain, and set aside.
02 - Season chicken pieces with salt, black pepper, and dried Italian herbs if using.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes until golden and cooked through. Remove chicken and set aside.
04 - Reduce heat to medium. Add butter and minced garlic to the same skillet. Sauté for about 1 minute until fragrant.
05 - Sprinkle flour into skillet and whisk continuously for 1 minute to form a roux.
06 - Gradually pour in whole milk and heavy cream while whisking to prevent lumps. Bring mixture to a gentle simmer.
07 - Stir in freshly grated Parmesan and nutmeg if using. Adjust salt and pepper to taste. Simmer sauce until thickened, about 2–3 minutes.
08 - Return cooked chicken to skillet. Add drained rigatoni and toss to coat in sauce, using reserved pasta water as needed to achieve desired consistency.
09 - Plate immediately, garnished with chopped fresh parsley and extra Parmesan cheese.
