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 was inspired to make this Creamy Garlic Parmesan Chicken Rigatoni when I wanted something both cozy and impressive without hours in the kitchen. The rich, velvety sauce and the tender chicken make it a favorite in our home.
Ingredients
- Rigatoni: 350 g (12 oz) rigatoni
- Chicken breast: 2 boneless, skinless 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: 3 cloves, minced
- Unsalted butter: 2 tbsp
- All-purpose flour: 2 tbsp
- Whole milk: 1 1/2 cups (360 ml)
- Heavy cream: 1/2 cup (120 ml)
- Parmesan cheese: 1 cup (80 g), freshly grated
- Ground nutmeg (optional): 1/4 tsp
- Salt and pepper: to taste
- Fresh parsley: 2 tbsp chopped, for garnish
- Extra Parmesan: for serving
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.
- Make Aromatics:
- In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant, about 1 minute.
- Prepare 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.
- Garnish and Serve:
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Save This dish is a staple for our family gatherings, especially on chilly nights when everyone craves something filling and comforting. The kids love how cheesy it is, and it always disappears fast around the dinner table.
Serving Suggestions
Pair this creamy rigatoni with a green salad and crusty bread for a complete meal. It also goes well with roasted vegetables or a glass of crisp white wine.
Ingredient Swaps
Try substituting rotisserie chicken to save time or add mushrooms and baby spinach for extra vegetables and flavor.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk and gently warm on the stovetop to keep the sauce creamy.
Save This creamy chicken rigatoni is bound to become a go-to in your dinner routine. Enjoy every bite of its comforting flavors!
Recipe Help & FAQs
- → How do I prevent the sauce from lumping?
Gradually add milk and cream to the roux while whisking constantly to ensure a smooth, creamy sauce without lumps.
- → Can I use different pasta instead of rigatoni?
Yes, penne, ziti, or other tubular pasta work well, as they hold the creamy sauce effectively.
- → What can enhance the flavor of the sauce?
Adding sautéed mushrooms or baby spinach brings extra depth and freshness to the creamy garlic-Parmesan sauce.
- → How do I keep the chicken tender and juicy?
Cook the chicken pieces over medium-high heat until golden and cooked through, about 5–7 minutes, avoiding overcooking.
- → Is it possible to make this dish ahead of time?
Yes, you can prepare the sauce and cook chicken in advance; recombine with pasta before serving for best texture.