Pin 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.
This creamy garlic Parmesan chicken rigatoni always impresses my family with its rich flavor and easy preparation.
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
- Step 1:
- 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
- Step 2:
- Season the chicken pieces with salt pepper and Italian herbs
- Step 3:
- 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
- Step 4:
- In the same skillet reduce heat to medium Add butter and minced garlic sauté until fragrant about 1 minute
- Step 5:
- Sprinkle in the flour and whisk for 1 minute to create a roux
- Step 6:
- Gradually add the milk and cream whisking constantly to prevent lumps Bring to a gentle simmer
- Step 7:
- Stir in the Parmesan cheese and nutmeg Season with additional salt and pepper to taste Simmer until the sauce thickens 2 3 minutes
- Step 8:
- 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
- Step 9:
- Serve immediately garnished with fresh parsley and extra Parmesan
Pin Sharing this dish at family dinners fills the room with warmth and happiness.
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
Calories 630 Total Fat 27 g Carbohydrates 62 g Protein 38 g
Pin This creamy garlic Parmesan chicken rigatoni recipe is sure to become a favorite in your home in no time.
Recipe Q&A
- → How do I prevent the sauce from becoming lumpy?
Whisk the flour into the melted butter thoroughly before gradually adding the milk and cream. Stir constantly to ensure a smooth roux base and prevent lumps.
- → Can I use other pasta types besides rigatoni?
Yes, sturdy pasta shapes like penne or ziti work well to hold the thick cream sauce, ensuring each bite has great flavor.
- → How do I keep the chicken juicy and tender?
Cook chicken pieces over medium-high heat until golden but not overdone, about 5-7 minutes. This retains moisture and adds nice color.
- → What’s a good substitute for heavy cream in this dish?
Using half-and-half or whole milk can lighten the sauce but may reduce richness. Adding a small amount of extra butter can help maintain creaminess.
- → How can I add extra flavor or nutrition?
Sautéed mushrooms or baby spinach stirred into the sauce add texture, flavor, and nutrients without overpowering the dish.
- → Is it better to save some pasta water for the sauce?
Yes, reserved pasta water adjusts sauce consistency and helps the sauce cling to the rigatoni for a silky finish.
