Creamy Chicken Rigatoni (Printable Version)
Rigatoni and tender chicken coated in a garlic-parmesan cream, finished with sun-dried tomatoes and fresh herbs.
# What You Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
→ Pasta
02 - 12 oz rigatoni pasta
→ Vegetables & Aromatics
03 - 2 tablespoons olive oil
04 - 3 garlic cloves, minced
05 - 1 small yellow onion, finely chopped
06 - 5 oz baby spinach (optional)
07 - 3.5 oz oil-packed sun-dried tomatoes, drained and sliced
→ Dairy
08 - 3/4 cup heavy cream
09 - 2 oz grated parmesan cheese
10 - 2 tablespoons unsalted butter
→ Liquids
11 - 1/2 cup chicken broth
→ Seasonings
12 - 1 teaspoon dried Italian herbs
13 - Salt, to taste
14 - Black pepper, to taste
15 - Pinch of red pepper flakes (optional)
→ Garnish
16 - Fresh chopped parsley, for serving
17 - Extra grated parmesan, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain, reserving 1/2 cup of the pasta water.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté until golden and cooked through, 5 to 7 minutes. Transfer chicken to a plate.
03 - Lower the skillet heat to medium. Melt the butter in the same pan. Add chopped onion and cook until softened, about 2 to 3 minutes. Stir in minced garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.
04 - Pour in the heavy cream and chicken broth. Bring to a simmer. Stir in grated parmesan, dried Italian herbs, red pepper flakes if using, and spinach if desired. Cook for 2 to 3 minutes until spinach wilts and the sauce thickens slightly.
05 - Return cooked chicken and its juices to the skillet. Add drained rigatoni and toss to coat evenly in the sauce. If needed, add some reserved pasta water to loosen the sauce.
06 - Taste and adjust seasoning with additional salt and black pepper as needed. Serve immediately, garnished with fresh parsley and additional parmesan.
# Expert Tips:
01 -
- You get that velvety sauce clinging to every noodle, the kind that makes even leftovers earn a second glance.
- It’s secretly simple but looks and tastes like you put in way more effort—perfect for impressing hungry loved ones with minimal fuss.
02 -
- If you rush the onion or let the garlic burn, the base flavors go bitter fast—give them patience, not heat.
- Adding the chicken juices back in is a sneaky way of making the sauce extra savory; skip it and you’ll miss out.
03 -
- Always reserve extra pasta water; it’s the key to reviving and loosening heavy sauces without losing flavor.
- The real secret: let your ingredients come to room temperature before cooking for the smoothest sauce.