Pin 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 chicken rigatoni for a family Sunday dinner and everyone went back for seconds. The balance of fragrant garlic, tender chicken, and the creamy sauce over rigatoni makes it a true comfort food staple.
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 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 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 the roux:
- Sprinkle in the flour and whisk for 1 minute to create a roux.
- Create the sauce:
- Gradually add the milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.
- Add cheese and season:
- 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 and 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.
Pin This dish has become a weekday favorite, and everyone enjoys helping sprinkle on extra Parmesan at the table while sharing laughs together.
Serving Suggestions
Pair this pasta with a light green salad or roasted vegetables. A crisp white wine such as Chardonnay or Sauvignon Blanc complements the creamy sauce perfectly.
Variations
Add sautéed mushrooms or fresh baby spinach for extra flavor and nutrition. Substitute cooked rotisserie chicken for a speedy meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk to restore creaminess.
Pin Give this Creamy Chicken Rigatoni a try for your next cozy night in. You'll be amazed at how quickly it comes together, and how satisfied everyone will be.
Recipe FAQ
- → Which cut of chicken works best?
Boneless, skinless chicken breasts are recommended for tender, bite-sized pieces that cook evenly and absorb flavors.
- → How can I enhance the sauce?
Add sautéed mushrooms or baby spinach for added richness and nutrition, complementing the garlic-Parmesan flavors.
- → Can I use a different type of pasta?
Penne or ziti are good alternatives to rigatoni; ensure it's cooked al dente for ideal texture in the creamy sauce.
- → Is there a quick substitution for the chicken?
Rotisserie chicken can be used for faster preparation. Just shred and toss with the sauce and pasta.
- → What wine pairs well with this dish?
Crisp Chardonnay or Sauvignon Blanc both balance the creamy sauce and highlight the savory chicken and cheese.
- → How can I avoid lumps in the sauce?
Whisk steadily while adding milk and cream to the roux, ensuring a smooth, velvety consistency for your sauce.