Save 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 for a family dinner, hoping to impress my guests. The silky sauce brought everyone back for seconds, and now it is one of our go-to comfort meals for busy evenings.
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
- Cook Pasta:
- 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.
- Prepare 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.
- Make Roux:
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Add Dairy:
- Gradually add the milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Add Cheese & Season:
- Stir in the Parmesan cheese and nutmeg. Season with additional salt and pepper to taste. Simmer until the sauce thickens, 2–3 minutes.
- Combine & Finish:
- 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.
- Serve:
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Save Sharing this rigatoni with my kids makes a simple weeknight special. They love helping sprinkle the cheese on top and always request extra parsley.
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 (per serving)
Calories: 630, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 38 g
Save Enjoy this comforting rigatoni for a delicious dinner that feels special but is easy to prepare. Every bite is creamy, savory, and wonderfully satisfying.
Recipe FAQ
- → How do I prevent the sauce from curdling?
Whisk constantly while adding milk and cream gradually, maintain medium heat, and avoid boiling to keep the sauce smooth.
- → Can I substitute rigatoni with other pasta?
Yes, penne or ziti work well and hold the creamy sauce nicely.
- → What’s the best way to cook chicken pieces evenly?
Cut into uniform bite-sized pieces, season, and cook on medium-high heat until golden and fully cooked through, about 5–7 minutes.
- → How can I add extra vegetables to this dish?
Sauté mushrooms or baby spinach alongside the garlic before making the sauce for added flavor and nutrition.
- → How can I make the sauce thicker?
Ensure the roux is cooked well before adding liquids and simmer the sauce gently until it reaches desired thickness.