# What you'll need:
→ 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 (approx. 3 oz)
13 - 1/4 tsp ground nutmeg (optional)
14 - Salt and black pepper to taste
→ Garnish
15 - 2 tbsp chopped fresh parsley
16 - Extra grated Parmesan 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 pasta water, then drain and set aside.
02 - Combine chicken pieces with salt, black pepper, and dried Italian herbs evenly.
03 - Heat olive oil over medium-high heat in a large skillet. Add chicken and cook until golden and fully cooked, about 5 to 7 minutes. Remove chicken from skillet and set aside.
04 - Reduce heat to medium. Add butter and minced garlic to the skillet and sauté until fragrant, approximately 1 minute.
05 - Sprinkle flour over the butter and garlic; whisk continuously for 1 minute to form a roux.
06 - Gradually whisk in whole milk and heavy cream to prevent lumps. Bring mixture to a gentle simmer.
07 - Stir in Parmesan cheese and optional nutmeg. Season with salt and pepper to taste. Simmer until sauce thickens, about 2 to 3 minutes.
08 - Return cooked chicken to the skillet. Add drained rigatoni and toss to coat thoroughly, using reserved pasta water as needed to achieve a smooth sauce.
09 - Plate immediately, garnishing with fresh parsley and additional grated Parmesan.
