Creamy Chicken Rigatoni (Print View)
Silky garlic-parmesan sauce coats rigatoni and tender chicken with sun-dried tomatoes and wilted spinach.
# 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 sun-dried tomatoes, oil-packed and drained, 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 and black pepper, to taste
14 - Pinch of red pepper flakes (optional)
→ Garnish
15 - Fresh chopped parsley, for serving
16 - Extra grated parmesan, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add rigatoni and cook per package directions until al dente. Drain, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper, sauté until golden and fully cooked, around 5 to 7 minutes. Transfer chicken to a plate.
03 - Lower skillet heat to medium. Melt butter, add chopped onion and cook until translucent, about 2 to 3 minutes. Stir in minced garlic and sliced sun-dried tomatoes, cooking until fragrant, about 1 minute.
04 - Pour in heavy cream and chicken broth. Bring to a gentle simmer. Stir in parmesan, dried Italian herbs, red pepper flakes, and spinach if using. Cook for 2 to 3 minutes until spinach wilts and sauce thickens.
05 - Return chicken and juices to the skillet. Add drained rigatoni and toss to evenly coat in sauce. Add reserved pasta water as needed to adjust consistency.
06 - Taste sauce and adjust salt and pepper to preference. Serve hot, garnished with chopped parsley and additional parmesan.
# Expert Hints:
01 -
- The sauce clings to every curve of the rigatoni thanks to a sneaky ladle of pasta water.
- It turns leftover chicken and a crisper drawer raid into something impressive—no culinary degree required.
02 -
- After once letting the cream boil too fiercely and ending up with a split sauce, I always keep the heat moderate after adding dairy.
- Reserved pasta water isn’t just a suggestion—it truly saves the day if the sauce ever turns too thick.
03 -
- Searing chicken without crowding the pan guarantees the best color and flavor.
- Adding a knob of butter at the finish makes the sauce extra glossy and delicious.