Creamy Chicken Rigatoni (Print version)

Tender chicken and rigatoni in a garlicky parmesan cream sauce with sun-dried tomatoes and spinach.

# What goes in:

→ 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 and freshly ground black pepper, to taste
14 - Pinch of red pepper flakes (optional)

→ Garnish

15 - Fresh chopped parsley, for serving
16 - Extra grated parmesan cheese, for serving

# Cooking steps:

01 - Fill a large pot with salted water and bring to a boil. Add rigatoni and cook according to package directions until al dente. Drain and reserve 1/2 cup pasta cooking water.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season generously with salt and pepper, and sauté until golden and fully cooked, about 5 to 7 minutes. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. In the same skillet, melt the butter. Add chopped onion and cook until softened, about 2 to 3 minutes. Stir in minced garlic and sun-dried tomatoes; cook for 1 minute until aromatic.
04 - Pour in heavy cream and chicken broth. Bring to a gentle simmer. Stir in grated parmesan, Italian seasoning, red pepper flakes if using, and spinach (if desired). Cook 2 to 3 minutes until spinach wilts and sauce begins to thicken.
05 - Return chicken and any collected juices to the skillet. Add the drained rigatoni and toss to combine. Add reserved pasta water as needed to achieve a smooth, creamy sauce that coats the pasta evenly.
06 - Taste and adjust seasoning with additional salt and black pepper if desired.
07 - Distribute pasta among plates. Garnish with chopped parsley and extra grated parmesan. Serve immediately.

# Tips from flavorandfeast:

01 -
  • The sauce is so irresistibly creamy, you might find yourself scraping the skillet just to get every last drop.
  • It makes any regular Tuesday taste like a special occasion—without much extra fuss in the kitchen.
02 -
  • If you rush the cream or cook it at too high heat, the sauce can split—patience is your secret weapon.
  • Saving pasta water is the unspoken hero behind creamy pasta; I once skipped it, only to find my sauce clinging for dear life to the pan instead of my pasta.
03 -
  • Taste as you go—different parmesan or broth brands can really change your salt balance.
  • Stir in a spoonful of mascarpone for extra velvety decadence on special nights.

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