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.

The first time I made this rigatoni, my kitchen filled with the irresistible aroma of garlic and Parmesan. Everyone kept coming back for seconds, and it quickly became a requested favorite at family dinners.

Ingredients

• Pasta: 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 (optional): 1/2 tsp
• 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 (optional): 1/4 tsp
• Salt and pepper: to taste
• Fresh parsley: 2 tbsp, chopped
• Extra grated Parmesan: for serving

Instructions

Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

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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.

Season the Chicken:

Season the chicken pieces with salt, pepper, and Italian herbs.

Sauté 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 Garlic Butter:

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.

Finish 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 and Toss:

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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I love serving this dish on cool evenings when the family gathers around a bustling table. It never fails to spark laughter and stories as everyone enjoys every forkful.

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.

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Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

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Serve immediately for the best creamy texture. A handful of extra Parmesan and fresh parsley makes each plate irresistible.

Recipe FAQ

→ Can I substitute rigatoni with another pasta?

Yes, penne or fettuccine work well if you don't have rigatoni. Choose sturdy shapes to hold the sauce.

→ How do I prevent the sauce from getting lumpy?

Whisk the flour thoroughly into the butter and add milk gradually, stirring constantly to maintain a smooth texture.

→ What is the best way to reheat leftovers?

Gently reheat in a skillet with a splash of milk or reserved pasta water to restore creaminess without drying out.

→ Can I use pre-cooked chicken?

Absolutely. Rotisserie or leftover chicken can be stirred in with the pasta and sauce for quick preparation.

→ How can I add extra flavor?

Try adding sautéed mushrooms, baby spinach, or a pinch of nutmeg for deeper aroma and taste.

→ Is this dish suitable for gluten-free diets?

Use gluten-free pasta and a gluten-free flour substitute for the sauce if you need a wheat-free option.