# Components:
→ Pasta
01 - 12 oz rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp dried Italian herbs (optional)
→ Sauce
06 - 2 tbsp olive oil
07 - 3 cloves garlic, minced
08 - 2 tbsp unsalted butter
09 - 2 tbsp all-purpose flour
10 - 1 1/2 cups whole milk
11 - 1/2 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - 1/4 tsp ground nutmeg (optional)
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tbsp chopped fresh parsley
16 - Extra grated Parmesan cheese for serving
# Preparation Steps:
01 - 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.
02 - Season the chicken pieces with salt, black pepper, and dried Italian herbs if using.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, approximately 5 to 7 minutes. Transfer chicken to a plate and set aside.
04 - Reduce heat to medium and add butter to the same skillet. Sauté minced garlic until fragrant, about 1 minute. Sprinkle flour over the mixture and whisk continuously for 1 minute to form a roux.
05 - Gradually whisk in whole milk and heavy cream, maintaining a steady whisk to prevent lumps. Bring the sauce to a gentle simmer.
06 - Stir in grated Parmesan cheese and ground nutmeg if using. Season with salt and pepper to taste. Simmer the sauce until it thickens, about 2 to 3 minutes.
07 - Return the cooked chicken to the skillet. Add the drained rigatoni and toss gently to coat evenly, adding reserved pasta water as needed to achieve a silky sauce consistency.
08 - Plate immediately and garnish with chopped fresh parsley and additional grated Parmesan cheese.
