Creamy Tuscan Chicken Rigatoni

Ingredients

• 1 lb boneless chicken breast (Pounded to even thickness)
• salt (To taste, for chicken)
• 1 tsp black pepper
• 1 tbsp Dijon mustard
• 1 tsp red chili flakes (For the chicken)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1 tsp lemon juice (For the chicken marinade)
• 1 tsp smoked paprika powder
• 2 tbsp oil (Plus more for cooking the chicken)
• 1 cup rigatoni (Boiled until al dente; reserve 1 cup pasta water)
• 1 tbsp butter
• 0.5 yellow onion (Finely chopped)
• 4.5 cloves garlic (Minced)
• 0.5 cup mushrooms (Sliced)
• 0.5 cup cherry tomatoes (Halved)
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1 cup spinach
• 0.25 cup sun-dried tomatoes (Source says “sun diced tomatoes”)
• 0.75 cup Parmesan cheese (Freshly grated; extra for serving)
• salt and pepper (To taste, for the sauce)
• lemon juice (A squeeze, for serving)
• 1 tsp dried basil
• 1 tsp red chili flakes (For the sauce; adjust to taste)
• 1 cup unsweetened heavy whipping cream
• 1 tbsp chives (Chopped)
• 1 cup reserved pasta water (Add as needed for a silky sauce)

Steps

1. 1

   Pound the chicken breasts to an even thickness. Combine them with salt, black pepper, Dijon mustard, red chili flakes, garlic powder, onion powder, Italian seasoning, lemon juice, smoked paprika, and 2 tablespoons oil. Marinate for at least 30 minutes.

2. 2

   Cook the rigatoni in salted boiling water until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.

3. 3

   Heat additional oil in a skillet over medium-high heat. Add the marinated chicken and cook for 4–5 minutes per side, until golden and fully cooked.

4. 4

   Remove the chicken from the skillet, let it rest, and then slice it.

5. 5

   In the same skillet, melt the butter. Add the chopped onion and sauté for 2–3 minutes.

6. 6

   Add the minced garlic and cook until fragrant.

7. 7

   Add the sliced mushrooms, halved cherry tomatoes, and sun-dried tomatoes. Cook until the vegetables are softened.

8. 8

   Add the flour and cook for 1 minute.

9. 9

   Slowly whisk in the chicken broth. Simmer for 2 minutes.

10. 10

    Lower the heat. Stir in the heavy cream, dried basil, red chili flakes, and salt and pepper to taste.

11. 11

    Mix in the grated Parmesan cheese until the sauce is smooth.

12. 12

    Add the spinach and cook until wilted.

13. 13

    Add the cooked rigatoni and toss until coated in the sauce. Add reserved pasta water as needed to achieve a silky consistency.

14. 14

    Top the rigatoni with the sliced chicken, chopped chives, a squeeze of lemon juice, and extra Parmesan before serving.

Notes

The source does not specify an exact amount of additional cooking oil, the quantity of reserved pasta water to add, or a chicken internal temperature. Adjust the second amount of red chili flakes to taste.

Nutrition per serving

• main
• pasta
• chicken
• Italian
• creamy
• stovetop
• high-protein