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 chicken rigatoni after a busy day, looking to whip up something both hearty and comforting. It's now a staple whenever we want to impress guests without spending hours in the kitchen.
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.
- 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, about 5 to 7 minutes. Transfer chicken to a plate and set aside.
- Sauté & Make Roux:
- In the same skillet, reduce heat to medium. Add butter and minced garlic. Sauté until fragrant, about 1 minute. Sprinkle in the flour and whisk for 1 minute.
- Make Cream Sauce:
- Gradually add the milk and cream, whisking constantly. Bring to a gentle simmer. Stir in Parmesan cheese and nutmeg. Season with additional salt and pepper to taste. Simmer until thickened, 2 to 3 minutes.
- Combine:
- 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 My family lights up when they see this pasta hit the table, especially on cool evenings when we gather for a cozy meal together.
Flavor Twists
Add sautéed mushrooms or spinach for a veggie-packed version, or a pinch of red pepper flakes for a gentle heat.
Serving Suggestions
Pair with a crisp green salad and a glass of Chardonnay or Sauvignon Blanc to complement the creamy sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to maintain the creamy texture.
Save This dish is always a crowd-pleaser and makes weeknights that much more delicious. Enjoy every creamy bite.
Recipe FAQ
- → Can I use a different pasta instead of rigatoni?
Yes, pasta shapes like penne or fusilli work well, holding the creamy sauce effectively.
- → How do I avoid lumps in the cream sauce?
Whisk the flour in melted butter thoroughly before gradually adding milk and cream, stirring constantly to maintain smoothness.
- → Can I prepare this dish ahead of time?
While best served fresh, you can cook components separately and combine before reheating gently on the stove.
- → What can I add to the sauce for extra flavor?
Sautéed mushrooms or baby spinach can be stirred in to enhance the sauce’s richness and texture.
- → Is there a recommended wine pairing?
Crisp white wines such as Chardonnay or Sauvignon Blanc complement the creamy and savory flavors nicely.