Description
A creamy, comforting Italian-inspired pasta featuring tender chicken, rigatoni, sun-dried tomatoes, and fresh spinach in a velvety garlic-Parmesan sauce.
Ingredients
- Rigatoni Pasta: 12 ounces
- Chicken Breast: 1 pound, boneless and skinless
- Olive Oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Sun-Dried Tomatoes: 1 cup, chopped
- Heavy Cream: 1 1/2 cups
- Chicken Broth: 1/2 cup
- Parmesan Cheese: 1 cup, freshly grated
- Baby Spinach: 3 cups, fresh
- Italian Seasoning: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon, freshly ground
Instructions
- Preheat Your Equipment: Bring a medium pot of salted water to a boil for the pasta.
- Combine Ingredients: Cook rigatoni according to package instructions until al dente, reserving 1/2 cup pasta water before draining.
- Prepare Your Cooking Vessel: Heat olive oil in a large skillet over medium-high heat.
- Assemble the Dish: Season chicken with salt, pepper, and Italian seasoning, then sear for 4–5 minutes per side until golden. Remove and slice.
- Cook to Perfection: In the same skillet, sauté garlic until fragrant. Add sun-dried tomatoes, chicken broth, and cream. Simmer for 5 minutes, then stir in Parmesan and spinach until wilted. Return chicken to the pan.
- Finishing Touches: Toss cooked rigatoni in the sauce, adding pasta water if needed to loosen.
- Serve and Enjoy: Plate generously, garnish with extra Parmesan, and serve warm.
Notes
- Use freshly grated Parmesan for the smoothest melt.
- Let chicken rest before slicing to keep it juicy.
- Reserve pasta water to adjust sauce consistency.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 115mg
Keywords: Tuscan Chicken Rigatoni, creamy pasta, Italian chicken recipe, rigatoni with cream sauce, sun-dried tomato pasta