# What You’ll Need:
→ Pasta
01 - 12 oz rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (12 oz), cut into bite-sized pieces
03 - ½ tsp salt
04 - ¼ tsp black pepper
05 - ½ 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 - 1½ cups whole milk
11 - ½ cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - ¼ tsp ground nutmeg (optional)
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tbsp chopped fresh parsley
16 - Extra grated Parmesan, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve ½ cup pasta water, drain, and set aside.
02 - Season chicken pieces with salt, pepper, and dried Italian herbs if using.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and fully cooked, about 5 to 7 minutes. Transfer to a plate and keep warm.
04 - Reduce heat to medium. Add butter and minced garlic to the skillet; cook until fragrant, about 1 minute.
05 - Sprinkle flour over the garlic and butter. Whisk continuously for 1 minute to form a roux.
06 - Gradually pour in whole milk and heavy cream while whisking to prevent lumps. Bring the mixture to a gentle simmer.
07 - Stir in Parmesan cheese and nutmeg if using. Season with additional salt and pepper to taste. Simmer the sauce until it thickens, about 2 to 3 minutes.
08 - Return the cooked chicken to the skillet. Add drained rigatoni and toss to coat evenly, adding reserved pasta water as needed to achieve a silky sauce consistency.
09 - Plate immediately and garnish with chopped fresh parsley and extra Parmesan cheese.
