If you’re not a pasta expert, you’re probably wondering what pipe rigate is. It’s a short pasta which holds thicker sauces particularly well as it gets trapped in the lines on their surface. But, that’s not the real reason why I used pipe rigate. I’m aware there are certain shapes of pasta which are better suited for certain types of sauces and to be honest I thought the pasta shape I chose wasn’t meant for thick sauces until I searched it up. So why did I choose pipe rigate? They’re fun and fanciful and I thought that they looked really cute. I mean, just look at them! Not the best explanation but, my choice of pasta ended up being one which was meant for thick cream sauces.
I love thick cream sauces and it’s something I used to always order in restaurants. However, after moving to Hong Kong there isn’t a place which (in my opinion) does it remotely correct. Seriously. If you live in Hong Kong or happen to take a holiday trip here, try ordering a simple carbonara. It’s clumpy and dry… As someone who could no longer stand seeing such a delicacy be put to shame, I had to get working on a recipe.
A basic cream sauce, also known as Bechamel, consists of butter, flour, heavy cream and salt. Some people may add additional seasoning such as paprika or even cayenne if they like the heat. The foundation of the cream sauce is pretty versatile and if you want to make macaroni and cheese from scratch, start with the bechamal and add cheese. It’s as simple as that. And to make this Creamy Garlic Chicken Pipe Rigate, the bechamal is made with garlic and parmesan cheese.
Don’t feel intimidated by a cream sauce because honestly, it’s not that hard. It all starts with melted butter, a few cloves of garlic, thenflour to form a roux. This will help thicken the sauce. Next, cooking cream added and mixed in until it becomes a smooth mixture. (Check the notes about cooking cream.) Season it with some salt and pepper and the parmesan cheese is added last to make an ooey, gooey, heavenly cream sauce.
Once the sauce is ready, toss the pasta and chicken with your pot of cheesy goodness and it’s time to dig in. It easy, quick and super creamy.
- Salt and Pepper to taste
- 2 Boneless Skinless Chicken Breasts
- 1 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
- 1 tbsp Oil
- 2 tbsp Unsalted Butter
- 4 cloves Garlic, minced
- 1 1/2 tbsp Flour
- 1 cup Cooking Cream
- 1/2 cup Grated Parmesan
- Fresh Thyme, for serving
- Pipe Rigate
- In a large pot of salted boiling water, cooking pasta according to package directions. Drain and return to pot.
- Dice chicken and season with salt, pepper, garlic powder and Italian seasoning. In a large skillet , heat oil and cook chicken over medium-high heat until cooked through. Set aside.
- Wipe skillet clean and melt butter over medium-high heait. Stir in garlic, cooking for 1-2 minutes or until fragrant. Sprinkle flour over butter garlic mixture until thick.
- Gradually mix cooking cream until a smooth sauce is formed. Season with salt and pepper and stir in Parmesan cheese until melted.
- Take sauce off the heat and stir in chicken and pipe rigate. Garnish with thyme and serve.
- I used cooking cream because I haven’t found heavy cream in local supermarket. I’ve done a bit of research and I think they are either the same thing or fairly similar. If you’ve got heavy cream, feel free to use that but cooking cream works just as well. If anyone’s got the answer to what the difference is, please leave a comment below!
- I’d love to see you’re creations. So be sure to upload any recipes you make to Instagram and tag me, @cookingofalifetime!
- Picture of piperigate is from Pinterest