Save to Pinterest 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 made this Creamy Garlic Parmesan Chicken Rigatoni after a long day at work, and the combination of garlic and Parmesan was instantly comforting. The kids loved helping stir the sauce and sprinkling the extra cheese on top.
Ingredients
- Pasta: 350 g (12 oz) rigatoni
- Chicken: 2 boneless, skinless chicken breasts (about 350 g / 12 oz), cut into bite-sized pieces
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Dried Italian herbs (optional): 1/2 tsp
- Olive oil: 2 tbsp
- Garlic: 3 cloves, minced
- Unsalted butter: 2 tbsp
- All-purpose flour: 2 tbsp
- Whole milk: 1 1/2 cups (360 ml)
- Heavy cream: 1/2 cup (120 ml)
- Parmesan cheese: 1 cup (80 g), freshly grated
- Ground nutmeg (optional): 1/4 tsp
- Salt and pepper: to taste
- Chopped fresh parsley: 2 tbsp
- Extra grated Parmesan: for serving
Instructions
- Boil Pasta:
- Bring a large pot of salted water to boil. Cook the rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season Chicken:
- Season the chicken pieces with salt, pepper, and Italian herbs.
- Cook Chicken:
- 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.
- Make Garlic Butter:
- In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté until fragrant, about 1 minute.
- Prepare Roux:
- Sprinkle in the flour and whisk for 1 minute.
- Add Liquids:
- Gradually add milk and cream, whisking constantly. Bring to a gentle simmer.
- Add Cheese & Season:
- Stir in Parmesan cheese and nutmeg. Season with additional salt and pepper. Simmer until thickened, 2–3 minutes.
- Combine:
- Return cooked chicken to the skillet. Add drained rigatoni and toss to coat, adding reserved pasta water for a silky sauce as needed.
- Garnish & Serve:
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Save to Pinterest Every time I bring this pasta to the table, my family gathers around excitedly. Watching everyone share seconds is a small celebration of how food brings us together.
Recipe Variations
Try adding sautéed mushrooms or baby spinach for extra depth. Rotisserie chicken works great as a quick substitute for the cooked chicken breasts.
Serving Suggestions
Pair this rigatoni with a crisp Chardonnay or Sauvignon Blanc. A simple green salad is a perfect side to balance the richness.
Troubleshooting Tips
If the sauce thickens too much, use reserved pasta water to loosen it. Be sure to add liquids gradually to avoid lumps in your cream sauce.
Save to Pinterest This creamy chicken rigatoni is the ultimate comfort dish. Enjoy it fresh out of the pan for the best flavor and texture.
Recipe Questions & Answers
- → How do I ensure the chicken stays tender?
Season chicken evenly and cook over medium-high heat just until golden and cooked through, about 5-7 minutes, avoiding overcooking for juicy results.
- → Can I use a different pasta type?
Yes, rigatoni works well to hold the creamy sauce, but other tubular or short pasta shapes like penne or ziti can be substituted.
- → How do I prevent lumps in the sauce?
Whisk the flour into melted butter thoroughly before slowly adding milk and cream while whisking constantly to ensure a smooth, lump-free sauce.
- → What can I add for extra flavor?
Sautéed mushrooms or baby spinach can be stirred into the sauce for additional depth and texture.
- → How should I reheat leftovers?
Reheat gently over low heat, adding a splash of milk or cream to restore sauce creaminess without drying out the dish.