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.
I first made this creamy garlic Parmesan chicken rigatoni for a family dinner and it became a fast favorite. Everyone asked for seconds, and it was easy to prepare without spending hours in the kitchen.
Ingredients
- Pasta: 350 g (12 oz) rigatoni
- Chicken: 2 boneless, skinless chicken breasts (about 350 g / 12 oz), cut into bite-sized pieces, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried Italian herbs (optional)
- Sauce: 2 tbsp olive oil, 3 cloves garlic (minced), 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 1/2 cups (360 ml) whole milk, 1/2 cup (120 ml) heavy cream, 1 cup (80 g) freshly grated Parmesan cheese, 1/4 tsp ground nutmeg (optional), salt and pepper (to taste)
- Garnish: 2 tbsp chopped fresh parsley, extra grated Parmesan (for serving)
Instructions
- Cook the Rigatoni:
- 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 the Chicken:
- Season the chicken pieces with salt, pepper, and Italian herbs.
- Cook the 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 & Seasonings:
- Stir in the Parmesan cheese and nutmeg. Season with additional salt and pepper to taste. Simmer until the sauce thickens, 2 – 3 minutes.
- Combine Chicken & Pasta:
- 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 This dish always brings my family together around the table and disappears fast. It is a go-to for comforting dinners and always gets rave reviews from guests.
Required Tools
Large pot, large skillet, colander, whisk, wooden spoon or spatula, chefs knife and cutting board
Allergen Information
Contains wheat (gluten), milk (dairy), and possible traces of egg in some pasta. Always check labels if you have sensitivities.
Nutritional Information (per serving)
Calories: 630, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 38 g
Save Serve immediately for the creamiest texture. Pair with a crisp Chardonnay to complement the flavors and enjoy.
Recipe FAQ
- → How do I prevent the sauce from becoming lumpy?
Whisk the flour into the melted butter to form a smooth roux before gradually adding milk and cream, whisking constantly.
- → Can I use a different pasta type?
Yes, any short, tubular pasta like penne or ziti works well in this creamy garlic-Parmesan dish.
- → How do I know when the chicken is fully cooked?
Cook chicken pieces until golden and no longer pink inside, usually 5–7 minutes over medium-high heat.
- → What can I add for extra flavor?
Sautéed mushrooms or baby spinach added to the sauce create additional depth and freshness.
- → Is there a way to make this dish faster?
Substituting cooked rotisserie chicken saves time without sacrificing flavor.