👩🍳 Instructions
1
Preheat oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
2
Cook rigatoni in salted boiling water until 2 minutes shy of al dente. Reserve 1 cup pasta water, then drain.
3
Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken until golden, about 4–5 minutes. Transfer to a plate.
4
Reduce heat to medium. Melt butter in the skillet, add garlic and sauté 30–45 seconds. Whisk in flour and cook 1 minute.
5
Slowly whisk in chicken stock and milk, scraping up browned bits. Simmer until sauce thickens, 3–4 minutes.
6
Remove from heat and whisk in 1 cup Parmesan until smooth. Stir in Dijon and nutmeg if using. Adjust seasoning.
7
Return chicken to the skillet, add pasta and toss to coat. Loosen with reserved pasta water if necessary. Transfer to baking dish.
8
Mix panko breadcrumbs with melted butter, parsley, and remaining 1/4 cup Parmesan; sprinkle over pasta.
9
Bake uncovered 15–20 minutes until bubbly and golden. Broil 1–2 minutes for extra browning if desired. Let rest 5 minutes before serving.
