Creamy Garlic Parmesan Chicken

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 on a chilly evening and my family instantly declared it a new favorite. Its rich flavors and comforting texture keep everyone coming back for seconds.

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

Make crepes, pancakes, tortillas, and omelets evenly with quick heating and precise temperature control.

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Cook 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 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.

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.

Create Sauce:

Gradually add the milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer.

Thicken 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.

Serve:

Serve immediately, garnished with fresh parsley and extra Parmesan.

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This chicken rigatoni is now one of our go-to dishes for family dinners. Watching everyone dig in around the table always feels special.

Required Tools

Large pot, large skillet, colander, whisk, wooden spoon or spatula, chefs knife and cutting board

Allergen Information

Contains: Wheat (gluten), Milk (dairy), possible traces of egg (in some pasta). Always check labels for hidden allergens if you have sensitivities.

Nutritional Information

Calories: 630, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 38 g (per serving)

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Quickly air fry vegetables, roast proteins, bake snacks, and reheat leftovers for easy everyday meals.

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Serve this pasta fresh for best texture and flavor. Enjoy every creamy bite with your loved ones.

Recipe FAQs

→ How do you achieve a creamy sauce without lumps?

Gradually whisk the milk and cream into the flour and butter roux while stirring constantly to ensure a smooth, lump-free sauce.

→ Can I use a different pasta than rigatoni?

Yes, penne or ziti work well as substitutes due to their similar shape and ability to hold sauce.

→ How should the chicken be prepared for best flavor?

Season bite-sized chicken pieces with salt, pepper, and herbs, then cook over medium-high heat until golden and cooked through for optimal taste.

→ What is a good way to add extra flavor to the dish?

Incorporate sautéed mushrooms or baby spinach into the sauce to enhance earthiness and nutrition.

→ How can leftover pasta water help the sauce?

Adding reserved pasta water loosens the sauce slightly and helps it cling to the pasta for a silky finish.

→ What wine pairs nicely with this dish?

A crisp Chardonnay or Sauvignon Blanc complements the rich garlic and Parmesan notes perfectly.