Go Back

One Pot Tuscan Chicken Rigatoni

A creamy, flavorful one pot dish with juicy chicken, sun-dried tomatoes, and rigatoni pasta, perfect for weeknight dinners.
Imprimer la recette Pin Recipe
Temps de préparation 10 minutes
Temps de cuisson 25 minutes
Temps total 35 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 1 pound boneless chicken thighs or breasts, cut into bite-sized pieces Chicken thighs are preferred for tenderness.
  • 1 pound rigatoni pasta Other options include penne or ziti.
  • 1/2 cup sun-dried tomatoes in oil, drained Adds sweetness and tang.
  • 1 small onion Softened to release flavor.
  • 3 cloves garlic Adds a fragrant base.
  • 4 cups chicken broth Use a good quality for best flavor.
  • 1 cup heavy cream For a rich and silky sauce; half-and-half can be used for a lighter version.
  • 1 cup freshly grated Parmesan For a salty, nutty flavor.
  • 1 cup packed spinach Add for color and freshness.
Seasonings
  • to taste Italian seasoning or oregano
  • to taste salt and black pepper Salt in layers during cooking.
  • optional red pepper flakes For additional heat.

Method
 

Preparation
  1. Brown the chicken in a splash of oil with salt and pepper. Remove chicken to a plate.
  2. In the same pot, soften onion and garlic.
  3. Add the sun-dried tomatoes and a pinch of Italian seasoning.
  4. Stir in the dry rigatoni pasta.
  5. Pour in chicken broth and bring to a simmer, stirring occasionally.
Cooking
  1. When the rigatoni is almost al dente, stir in cream, Parmesan, and spinach.
  2. Return the chicken to the pot along with any juices and simmer until the chicken is cooked through and the sauce is glossy.
  3. Taste and adjust salt as necessary, adding a squeeze of lemon if desired.

Notes

Leftovers can be refrigerated for 3 to 4 days or frozen for up to 2 months. Reheat with a splash of water or broth for best results.