Pin this 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 on a busy evening when I wanted something extra comforting without spending hours in the kitchen. The whole family loved it, and it quickly became one of our go-to pasta recipes.
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 Pasta:
- 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.
- Saute Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 5&7 minutes. Transfer chicken to a plate and set aside.
- Make Garlic Butter:
- In the same skillet, reduce heat to medium. Add butter and minced garlic; saute until fragrant, about 1 minute.
- Create Roux:
- Sprinkle flour and whisk for 1 minute to create a roux.
- Add Dairy:
- Gradually pour in milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Add Cheese and Seasonings:
- Stir in Parmesan cheese and nutmeg. Season with additional salt and pepper. Simmer until sauce thickens, 2&3 minutes.
- Combine Chicken and Pasta:
- Return cooked chicken to skillet. Add drained rigatoni and toss to coat, adding reserved pasta water if needed for a silky sauce.
- Serve:
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Pin this We always enjoy this rigatoni dish on chilly evenings when everyone gathers around the table, eager for seconds. Even picky eaters end up requesting it for leftovers!
Recipe Variations
Add sauteed mushrooms or baby spinach to give the dish extra flavor and nutrition. For an easy shortcut, substitute cooked rotisserie chicken in place of fresh chicken breasts.
Serving Suggestions
Pair with a crisp green salad or garlic bread. A cold Chardonnay or Sauvignon Blanc complements the creamy sauce perfectly.
Required Tools
To make this recipe, you will need a large pot, large skillet, colander, whisk, wooden spoon or spatula, and a chefs knife with cutting board.
Pin this This creamy chicken rigatoni is crowd-pleasing and simple to make, bringing comfort to your table. Enjoy every rich, savory bite!
Frequently Asked Recipe Questions
- → How do I prevent the sauce from separating?
Whisk the flour and butter thoroughly to form a smooth roux before gradually adding milk and cream. Keep the sauce at a gentle simmer and stir continuously to maintain the creamy texture.
- → Can I use a different pasta type?
Yes, short tubular pastas like penne or ziti work well and hold the cream sauce effectively.
- → What can I add for extra flavor?
Sautéed mushrooms or baby spinach can be folded into the sauce for additional depth and texture.
- → How do I know when the chicken is cooked perfectly?
Cook chicken pieces until they turn golden and reach an internal temperature of 165°F (74°C), ensuring tenderness without dryness.
- → Is it necessary to reserve pasta water?
Yes, reserved pasta water can be added to adjust the sauce consistency for a silky finish.
- → Can I substitute rotisserie chicken?
Using cooked rotisserie chicken saves time and works well with this creamy preparation.