🍅 Sun-Dried Tomato Chicken Rigatoni in Parmesan Cream

Creamy, rich, and packed with bold Italian-inspired flavor, this Sun-Dried Tomato Chicken Rigatoni combines juicy seasoned chicken, tender rigatoni, tangy sun-dried tomatoes, garlic, and a silky Parmesan cream sauce. It’s an easy comfort-food dinner that feels restaurant-worthy but comes together in one skillet.

🛒 Ingredients

Chicken

• 1½ lbs chicken breasts, cut into bite-size pieces
• 1 tsp salt, divided
• ¾ tsp black pepper, divided
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• ½ tsp garlic powder

Pasta & Sauce

• 12 oz rigatoni
• 1 tbsp oil from the sun-dried tomato jar
• 5 tbsp butter, divided
• 6 cloves garlic, minced
• 1 small shallot, finely diced
• ¾ cup sun-dried tomatoes packed in oil, drained and sliced
• ½ tsp red pepper flakes
• 1 cup heavy cream
• ¾ cup freshly grated Parmesan cheese
• ½ cup reserved pasta water, as needed
• ½ tsp Italian seasoning, optional
• ¼ tsp black pepper, or to taste
• 2 tbsp fresh parsley, chopped, for garnish

👩‍🍳 Instructions

1. Season the chicken
Pat the chicken pieces dry. Toss them with ½ teaspoon salt, ½ teaspoon black pepper, Italian seasoning, smoked paprika, and garlic powder.

2. Cook the rigatoni
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Before draining, reserve about ½ cup of pasta water.

3. Brown the chicken
Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add 2 tablespoons of butter. Once hot, add the seasoned chicken in a single layer.

Cook for about 4–6 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.

4. Build the flavor base
Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet.

Add the diced shallot and cook for 2–3 minutes until softened. Stir in the minced garlic, sun-dried tomatoes, and red pepper flakes. Cook for another 1–2 minutes, stirring frequently, until fragrant.

5. Make the Parmesan cream sauce
Pour in the heavy cream and gently scrape the bottom of the skillet to loosen the flavorful browned bits.

Bring the sauce to a gentle simmer. Reduce the heat to low and gradually stir in the Parmesan cheese until melted and smooth.

If the sauce becomes too thick, add reserved pasta water a tablespoon or two at a time until it reaches a silky, creamy consistency.

6. Combine everything
Return the cooked chicken to the skillet. Add the drained rigatoni and toss gently until the pasta is completely coated in the Parmesan cream sauce.

Taste and adjust with the remaining salt and black pepper. Add a little more pasta water if needed.

7. Garnish and serve
Sprinkle with fresh parsley and additional Parmesan. Serve immediately while hot and creamy.

🍽️ Serving Tips

Serve with a simple green salad, roasted broccoli, asparagus, or steamed vegetables to balance the richness of the cream sauce.

Optional additions: spinach, mushrooms, extra Parmesan, or a squeeze of fresh lemon juice can add even more flavor.

Makes: 5–6 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: about 40 minutes

Tip: For the smoothest sauce, use freshly grated Parmesan rather than pre-shredded cheese, which can make creamy sauces grainy.