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.
The very first time I made this creamy garlic Parmesan chicken rigatoni, it became an instant favorite at my dinner table. I love how quickly it comes together, yet feels special enough to serve guests.
Ingredients
- Pasta: 350 g (12 oz) rigatoni
- Chicken: 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, minced: 3 cloves
- Unsalted butter: 2 tbsp
- All-purpose flour: 2 tbsp
- Whole milk: 1 1/2 cups (360 ml)
- Heavy cream: 1/2 cup (120 ml)
- Freshly grated Parmesan cheese: 1 cup (80 g)
- Ground nutmeg (optional): 1/4 tsp
- Salt and pepper, to taste: as needed
- Chopped fresh parsley: 2 tbsp
- Extra grated Parmesan, for serving: as desired
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.
- Finish Sauce:
- 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.
Save I love sharing this recipe on chilly evenings. My family always gathers quickly when they smell the garlic and Parmesan melting together.
Pairing Suggestions
This dish pairs beautifully with a crisp Chardonnay or Sauvignon Blanc and a simple green salad.
Make It Your Own
Add sautéed mushrooms or baby spinach for extra flavor and nutrition.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk if the sauce thickens.
Save This comforting pasta is sure to impress, whether for a family meal or a casual dinner party. Enjoy every creamy bite!
Recipe Q&A
- → Can I use a different pasta instead of rigatoni?
Yes, other sturdy pasta shapes like penne or ziti work well as they hold the creamy sauce nicely.
- → How can I make the sauce thicker?
Simmer the sauce slightly longer to reduce it or add a bit more flour during the roux step for added thickness.
- → Is it possible to prepare this dish ahead of time?
You can cook the components separately and combine them before serving, though the sauce is best enjoyed fresh.
- → What can I add for extra flavor?
Sautéed mushrooms or baby spinach stirred into the sauce add depth and freshness.
- → Which wine pairs well with this dish?
A crisp Chardonnay or Sauvignon Blanc complements the richness and enhances the flavors.
- → Can I substitute chicken with another protein?
Yes, turkey or even firm tofu can be used, adjusting cooking times accordingly.