# Components:
→ Pasta
01 - 12 ounces rigatoni
→ Chicken
02 - 12 ounces boneless, skinless chicken breasts, cut into bite-sized pieces
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
05 - ½ 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 - 1½ cups whole milk
11 - ½ cup heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - ¼ teaspoon ground nutmeg (optional)
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese for serving
# Method Steps:
01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Season chicken pieces with salt, black pepper, and dried 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. Transfer to a plate and keep warm.
04 - Reduce heat to medium. Add butter and minced garlic to the skillet and sauté until fragrant, approximately 1 minute.
05 - Sprinkle flour over garlic and butter, whisking continuously for 1 minute to form a roux.
06 - Slowly whisk in whole milk and heavy cream to avoid lumps. Bring mixture to a gentle simmer, stirring constantly.
07 - Stir in grated Parmesan cheese and nutmeg if using. Adjust seasoning with salt and pepper. Simmer sauce until it thickens, about 2 to 3 minutes.
08 - Return cooked chicken to skillet. Add drained rigatoni and toss to coat thoroughly, adding reserved pasta water incrementally to achieve a smooth, silky texture.
09 - Plate immediately, garnishing with chopped fresh parsley and extra Parmesan cheese to taste.
