# 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 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
# Method:
01 - Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to package directions. Reserve 1/2 cup pasta water, drain, and set aside.
02 - Combine chicken pieces with salt, black pepper, and dried Italian herbs, tossing to coat evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes until golden and fully cooked. Remove from skillet and keep warm.
04 - Reduce heat to medium and add butter to the skillet. Stir in minced garlic and sauté for about 1 minute until fragrant.
05 - Sprinkle flour into the garlic butter and whisk continuously for 1 minute to form a roux.
06 - Slowly whisk in whole milk and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
07 - Add grated Parmesan cheese and nutmeg, then season with salt and pepper to taste. Simmer until thickened, about 2 to 3 minutes.
08 - Return cooked chicken to the skillet, add drained rigatoni, and toss to coat in the sauce. Add reserved pasta water as needed to achieve a smooth consistency.
09 - Plate immediately, garnishing with chopped parsley and additional grated Parmesan cheese.
