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Tuscan Chicken Rigatoni with Sun-Dried Tomatoes and Spinach Recipe

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4.3 from 1 review

This Tuscan Chicken Rigatoni recipe combines tender chicken pieces with a creamy sun-dried tomato and spinach sauce, all simmered with rigatoni pasta for a hearty and flavorful Italian-inspired one-pot meal. Perfect for weeknight dinners, it’s rich, comforting, and packed with robust flavors.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 35 to 40 minutes
  • Total Time: 45 to 50 minutes
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Chicken

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon kosher salt, divided, plus more as needed
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided

Aromatics & Sauce

  • 1 medium shallot, finely chopped (about 1/4 cup)
  • 3 cloves garlic, thinly sliced
  • 4 oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried oregano
  • 1 (32-ounce) carton low-sodium chicken broth (4 cups)
  • 1 1/2 cups heavy cream

Pasta and Greens

  • 1 pound dried rigatoni pasta
  • 4 ounces baby spinach (4 packed cups)

Cheese

  • 1/4 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Season the chicken: In a bowl, season the 1 pound of cut boneless, skinless chicken pieces with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to prepare for cooking.
  2. Brown the chicken: Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat until shimmering. Add the chicken in a single layer and cook, stirring occasionally, until browned all over, about 7 to 9 minutes. Remove the chicken and transfer it to a bowl; it may not be fully cooked at this stage.
  3. Sauté aromatics and build flavor: Add the remaining 1 tablespoon olive oil to the same pot. Add the finely chopped shallot and thinly sliced garlic cloves, cooking while stirring occasionally until fragrant, about 1 minute. Stir in the thinly sliced sun-dried tomatoes, tomato paste, and dried oregano. Continue cooking, stirring often, until the tomato paste darkens in color, about 1 to 2 minutes, to deepen the sauce flavor.
  4. Add liquids and pasta: Pour in the low-sodium chicken broth and heavy cream. Stir in the dried rigatoni pasta and the remaining 1/2 teaspoon kosher salt. Bring the mixture to a simmer, then adjust the heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, until the pasta is al dente, about 18 to 20 minutes. The sauce will reduce and thicken as the pasta cooks.
  5. Finish the dish: Reduce heat to medium-low. Stir in the grated Parmesan cheese, the browned chicken along with any accumulated juices from the bowl. Continue cooking, stirring occasionally, until the sauce thickens slightly and coats the rigatoni, and the chicken is cooked through, about 2 minutes.
  6. Add spinach and season: Stir in the baby spinach and cook until wilted, about 1 minute. Taste the dish and season with additional kosher salt and freshly ground black pepper as needed.
  7. Serve: Plate the Tuscan Chicken Rigatoni and garnish with additional grated Parmesan cheese for extra flavor and presentation. Serve hot and enjoy your creamy, flavorful Italian-inspired meal.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheat leftovers over medium heat on the stovetop or in the microwave, adding a splash of chicken broth if the pasta seems dry.
  • You can substitute spinach with kale or Swiss chard for variation.
  • For a lighter version, use half-and-half instead of heavy cream.
  • Ensure to stir occasionally during pasta cooking to prevent sticking and promote even cooking.

Find it online: https://zaracooking.com/tuscan-chicken-rigatoni-with-sun-dried-tomatoes-and-spinach-recipe/