# What You'll Need:
→ Pasta
01 - 12 ounces rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (12 ounces), cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon dried Italian herbs (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 ground black pepper to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese for serving
# Method:
01 - Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
02 - Combine chicken pieces with salt, pepper, and dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Remove from skillet and set aside.
04 - Reduce heat to medium and add butter and minced garlic to the same skillet. Sauté until fragrant, approximately 1 minute.
05 - Sprinkle flour over the butter and garlic mixture and whisk continuously for 1 minute to form a roux.
06 - Gradually whisk in whole milk and heavy cream, maintaining constant stirring to avoid lumps. Bring mixture to a gentle simmer.
07 - Stir in Parmesan cheese and nutmeg. Season with salt and pepper to taste. Simmer until sauce thickens, about 2 to 3 minutes.
08 - Return cooked chicken to skillet. Add drained rigatoni and toss to coat. Add reserved pasta water as needed to achieve a smooth consistency. Serve immediately garnished with fresh parsley and extra Parmesan.
