# Components:
→ Pasta
01 - 12 ounces rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (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 (about 3 ounces)
13 - 1/4 teaspoon ground nutmeg (optional)
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Season chicken pieces with salt, pepper, and dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5 to 7 minutes. Transfer to a plate and set aside.
04 - Reduce heat to medium. Add butter and minced garlic to the skillet; sauté until fragrant, approximately 1 minute.
05 - Sprinkle flour over the garlic and butter; whisk continuously for 1 minute to form a roux.
06 - Gradually whisk in whole milk and heavy cream, avoiding lumps. Bring mixture to a gentle simmer.
07 - Stir in Parmesan cheese and ground nutmeg. Season with additional salt and black pepper to taste. Simmer until sauce thickens, about 2 to 3 minutes.
08 - Return cooked chicken to the skillet. Add drained rigatoni and toss to coat evenly, adding reserved pasta water as needed to achieve a silky sauce.
09 - Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan as desired.
