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.
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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
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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.
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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.
