Pin It 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 and it quickly became a household favorite. The combination of juicy chicken and velvety sauce always satisfies, and leftovers are just as delicious.
Ingredients
- Rigatoni: 350 g (12 oz) rigatoni
- Chicken Breasts: 2 boneless skinless chicken breasts (about 350 g / 12 oz) cut into bite-sized pieces
- Salt: 1/2 tsp
- Black Pepper: 1/4 tsp
- Dried Italian Herbs (optional): 1/2 tsp
- Olive Oil: 2 tbsp
- Garlic: 3 cloves minced
- Unsalted Butter: 2 tbsp
- All-Purpose Flour: 2 tbsp
- Whole Milk: 1 1/2 cups (360 ml)
- Heavy Cream: 1/2 cup (120 ml)
- Parmesan Cheese: 1 cup (80 g) freshly grated
- Ground Nutmeg (optional): 1/4 tsp
- Salt and Pepper: to taste
- Fresh Parsley: 2 tbsp chopped for garnish
- 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.
- 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 5, 7 minutes. Transfer chicken to a plate and set aside.
- Sauté Garlic:
- 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:
- Stir in the Parmesan cheese and nutmeg. Season with additional salt and pepper to taste. Simmer until the sauce thickens 2, 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.
Pin It My family loves gathering around the table to share this warm, cheesy pasta. It is a dish that brings everyone together with smiles and satisfied bellies.
Serving Suggestions
Pair with a crisp green salad or garlic bread for a full meal. A glass of chilled Chardonnay or Sauvignon Blanc complements the rich flavors.
Storing and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop or in the microwave adding a splash of milk if needed to loosen the sauce.
Ingredient Variations
Swap rigatoni for penne or fusilli if you prefer. Use spinach or sautéed mushrooms for extra veggies or try a blend of Italian cheeses for more depth of flavor.
Pin It This creamy garlic Parmesan chicken rigatoni brings comforting Italian-American flavors to your table in under an hour. Enjoy every bite!
Questions About This Recipe
- → What type of pasta works best?
Rigatoni is preferred for its tubular shape that holds sauce well, but other medium pasta shapes like penne or ziti can also be used.
- → How can I make the sauce thicker?
Ensure you cook the roux properly before adding liquids and simmer the sauce until it reaches a creamy, thick consistency.
- → Can I use other cheese instead of Parmesan?
Parmesan offers a sharp, nutty flavor, but Pecorino Romano or Asiago can be used for a slightly different taste profile.
- → Is it possible to prepare this dish ahead?
You can cook the sauce and chicken in advance and combine with freshly cooked pasta just before serving to maintain texture.
- → How do I prevent the sauce from separating?
Whisk the cream sauce gently over medium heat and avoid boiling vigorously to keep it smooth and creamy.
