# What you'll need:
→ Pasta
01 - 12 ounces rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 12 ounces), cut into bite-sized pieces
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon dried Italian herbs (optional)
→ Sauce
06 - 2 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1½ cups whole milk
11 - ½ cup heavy cream
12 - 1 cup freshly grated Parmesan cheese (about 80 grams)
13 - ¼ teaspoon ground nutmeg (optional)
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, drain, and set aside.
02 - Season 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 chicken and cook until golden brown and cooked through, about 5 to 7 minutes. Transfer to a plate and set aside.
04 - Reduce heat to medium in the same skillet. Add butter and minced garlic, sautéing until fragrant, approximately 1 minute.
05 - Sprinkle in all-purpose flour and whisk continuously for 1 minute to form a roux.
06 - Gradually whisk in whole milk and heavy cream, stirring constantly to avoid lumps. Bring mixture to a gentle simmer.
07 - Stir in freshly grated Parmesan cheese and nutmeg if desired. Season sauce with additional salt and pepper. Simmer until sauce thickens, about 2 to 3 minutes.
08 - Return cooked chicken to the skillet, add drained rigatoni, and toss to combine. Add reserved pasta water as needed to achieve a silky sauce consistency.
09 - Serve immediately garnished with chopped fresh parsley and extra grated Parmesan cheese.
