Creamy Garlic Parmesan Chicken (Print View)

Tender chicken and rigatoni in garlic-Parmesan cream sauce—perfect for cozy dinners and easy entertaining.

# What You'll Need:

→ Pasta

01 - 12 oz rigatoni

→ Chicken

02 - 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs (optional)

→ Sauce

06 - 2 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 1 1/2 cups whole milk
11 - 1/2 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - 1/4 teaspoon ground nutmeg (optional)
14 - Salt and pepper, to taste

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan, for serving

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente following the package directions. Reserve 1/2 cup pasta water, drain, and set aside.
02 - Season chicken pieces evenly with salt, black pepper, and dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and cooked through, about 5 to 7 minutes. Transfer chicken to a plate and set aside.
04 - Reduce skillet heat to medium. Add butter and minced garlic; sauté until fragrant, approximately 1 minute.
05 - Sprinkle in all-purpose flour, whisking constantly for 1 minute to develop a roux.
06 - Gradually pour in whole milk and heavy cream while whisking to avoid lumps. Bring to a gentle simmer.
07 - Stir in grated Parmesan cheese and ground nutmeg. Season the sauce with additional salt and pepper to taste. Simmer until sauce thickens, about 2 to 3 minutes.
08 - Return cooked chicken to the skillet. Add drained rigatoni and gently toss to coat in sauce, incorporating reserved pasta water as needed for desired consistency.
09 - Plate immediately and garnish with fresh parsley and extra Parmesan.

# Expert Suggestions:

01 -
  • Ready to eat in about forty minutes so it is doable on busy weeknights
  • Pasta and sauce made in one skillet for easy cleanup
  • The Parmesan melting into the sauce gives it the creamiest finish
  • Chicken adds lean protein to keep you fuller longer
  • Flexible for adding mushrooms or greens depending what is in your fridge
02 -
  • Pasta water adds starch to help the sauce cling to rigatoni
  • This dish is loaded with protein and calcium from chicken and cheese
  • Leftovers reheat beautifully for lunch or next day dinner
03 -
  • Always use freshly grated Parmesan for a sauce that melts seamlessly if using pre-grated it may be gritty
  • Toast your flour after whisking it with butter and garlic before adding liquids this step avoids a pasty flavor
  • Do not skip reserving pasta water it transforms the texture
  • Season chicken generously before searing for full flavor in every bite
  • Taste as you go and adjust salt or cheese for a perfectly balanced dish

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