# Components:
→ Pasta
01 - 12 ounces rigatoni
→ Chicken
02 - 2 boneless, skinless chicken breasts (12 ounces), cut into bite-sized pieces
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 (about 3 ounces)
13 - 1/4 teaspoon ground nutmeg (optional)
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra grated Parmesan cheese, for serving
# Method:
01 - Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season chicken pieces with salt, black pepper, and, if using, dried Italian herbs.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown 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.
05 - Sprinkle all-purpose flour into skillet and whisk constantly for 1 minute to form a roux.
06 - Gradually whisk in whole milk and heavy cream, stirring continuously to prevent lumps. Bring mixture to a gentle simmer.
07 - Stir in Parmesan cheese and nutmeg, if using. Season with additional salt and black pepper to taste. Simmer sauce until thickened, about 2 to 3 minutes.
08 - Return cooked chicken to skillet. Add drained rigatoni and toss gently to coat, adding reserved pasta water as needed to achieve a smooth, silky sauce.
09 - Plate immediately and garnish with chopped fresh parsley and extra grated Parmesan cheese.
