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 rigatoni for a casual dinner with friends when I wanted something both satisfying and fuss-free. The combination of creamy sauce and tender chicken won everyone over, making it a repeat favorite in our home.

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 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.

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 minutes. Transfer chicken to a plate and set aside.

Make the Sauce:

In the same skillet, reduce heat to medium. Add butter and minced garlic; sauté until fragrant, about 1 minute.

Form the 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 minutes.

Combine & Serve:

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 immediately, garnished with fresh parsley and extra Parmesan.

Save

The first time I made this for my family, everyone asked for seconds, and it quickly became our go-to comfort meal. Sharing this dish together always brings warmth to our table.

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 (per serving)

Calories: 630, Total Fat: 27 g, Carbohydrates: 62 g, Protein: 38 g

Save

Serve piping hot for best texture and flavor. This rigatoni makes a satisfying centerpiece for family gatherings or special nights in.

Recipe FAQ

→ How do I prevent the sauce from becoming lumpy?

Whisk the flour with butter to form a roux before gradually adding milk and cream while continuously whisking. This steady mixing prevents lumps and ensures a smooth sauce.

→ Can I use a different pasta instead of rigatoni?

Yes, other sturdy pastas like penne or ziti work well as they hold the creamy sauce effectively.

→ How do I avoid overcooking the chicken?

Cook chicken pieces until golden and just cooked through, approximately 5–7 minutes, to maintain tenderness and juiciness.

→ What can I add for extra flavor?

Sautéed mushrooms or baby spinach incorporated into the sauce add depth and complementary textures.

→ Is it possible to make this dish ahead of time?

Prepare components separately and combine before serving. Reheat gently to maintain the sauce’s creamy texture.