# Components:
→ Pasta
01 - 12 oz rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (12 oz), cut into bite-sized pieces
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp dried Italian herbs (optional)
→ Sauce
06 - 2 tbsp olive oil
07 - 3 cloves garlic, minced
08 - 2 tbsp unsalted butter
09 - 2 tbsp all-purpose flour
10 - 1 1/2 cups whole milk
11 - 1/2 cup heavy cream
12 - 1 cup freshly grated Parmesan cheese (about 3.5 oz)
13 - 1/4 tsp ground nutmeg (optional)
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tbsp chopped fresh parsley
16 - Extra grated Parmesan cheese, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Season chicken pieces with salt, black pepper, and Italian herbs if using.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5 to 7 minutes. Remove chicken and set aside.
04 - Reduce skillet heat to medium. Add butter and minced garlic; sauté until fragrant, approximately 1 minute. Sprinkle flour and whisk continuously for 1 minute to form a roux.
05 - Gradually whisk in whole milk and heavy cream, stirring constantly to prevent lumps. Bring mixture to a gentle simmer.
06 - Stir in Parmesan cheese and nutmeg if using. Season with salt and pepper to taste. Simmer until sauce thickens, about 2 to 3 minutes.
07 - Return cooked chicken to the skillet. Add drained rigatoni and toss to coat evenly. Add reserved pasta water as needed to achieve a smooth, silky consistency.
08 - Plate immediately, garnished with chopped fresh parsley and additional grated Parmesan cheese.
