Save Creamy Garlic Parmesan Chicken Rigatoni is 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 still remember the first time I made this dish on a chilly evening, watching everyone go back for seconds and the creamy sauce vanishing from every plate. It has since become my go-to recipe when I want to impress guests or treat my family to something special.
Ingredients
- Rigatoni: 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: 1/2 tsp (optional)
- 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: 1/4 tsp (optional)
- Salt and Pepper: to taste
- Fresh Parsley: 2 tbsp, chopped
- Extra Grated 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.
- Prepare 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 Sauce Base:
- In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant, about 1 minute.
- Create 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 & 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:
- 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 pasta is perfect for a family dinner, and my kids love helping sprinkle the fresh parsley and extra cheese on top before we dig in around the table.
Required Tools
You will need a large pot for the pasta, a large skillet for the sauce, a colander, whisk, wooden spoon or spatula, and a chefs knife with cutting board to prepare this recipe with ease.
Allergen Information
This dish contains wheat (gluten) and milk (dairy). Some pasta brands may also have traces of egg, so always check labels if you have allergies or sensitivities.
Nutritional Information
Each serving contains approximately 630 calories, 27 g total fat, 62 g carbohydrates, and 38 g protein.
Save Serve this creamy chicken rigatoni fresh and hot for maximum flavor. Leftovers can be reheated with a splash of milk to restore creaminess.
Cooking Guide
- → How do you prevent the sauce from becoming lumpy?
Whisk the flour into the butter thoroughly to form a smooth roux before slowly adding milk and cream while continuously whisking, ensuring a silky sauce.
- → Can I use a different type of pasta?
Yes, other pasta shapes like penne or fusilli work well as they hold the creamy sauce nicely.
- → How to know when the chicken is cooked perfectly?
Cook chicken until golden brown and no longer pink inside, usually 5-7 minutes depending on piece size.
- → What can I add for extra flavor?
Sautéed mushrooms or baby spinach can be added to the sauce for extra depth and nutrition.
- → Is it possible to prepare this faster?
Substituting cooked rotisserie chicken saves time while maintaining great taste.