# Ingredients:
→ Pasta
01 - 12 ounces rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (approximately 12 ounces), cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon 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 pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese, for serving
# Instructions:
01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining. Set drained pasta aside.
02 - Season chicken pieces evenly 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 until golden and fully cooked, approximately 5 to 7 minutes. Transfer chicken to a plate and set aside.
04 - Reduce heat to medium in the same skillet. Add butter and minced garlic; cook until fragrant, about 1 minute.
05 - Sprinkle in flour and whisk continuously for 1 minute to form a roux.
06 - Gradually pour in whole milk and heavy cream while whisking to avoid lumps. Bring mixture to a gentle simmer.
07 - Stir in grated Parmesan and ground nutmeg if using. Season with additional salt and pepper to taste. Simmer for 2 to 3 minutes until sauce thickens.
08 - Return cooked chicken to skillet. Add drained rigatoni and toss thoroughly to coat pasta and chicken with sauce. Add reserved pasta water as needed to achieve a smooth, silky consistency.
09 - Plate immediately, garnishing with chopped fresh parsley and extra Parmesan cheese as desired.
