# Components:
→ Pasta
01 - 12 oz rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 12 oz)
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
# Directions:
01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set pasta aside.
02 - Season chicken pieces evenly with salt, black pepper, and Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, 5 to 7 minutes. Transfer to a plate and keep warm.
04 - Reduce skillet heat to medium. Add unsalted butter and minced garlic, sautéing until fragrant, about 1 minute. Sprinkle in the flour and whisk for 1 minute to form a roux.
05 - Gradually pour in whole milk and heavy cream, whisking constantly to avoid lumps. Bring mixture to a gentle simmer.
06 - Stir in freshly grated Parmesan cheese and nutmeg. Season with additional salt and pepper as needed. Simmer until sauce thickens, about 2 to 3 minutes.
07 - Return cooked chicken to the skillet. Add drained rigatoni and toss gently to coat, incorporating reserved pasta water for desired sauce consistency.
08 - Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese.
