Tuscan Chicken Rigatoni

Prep: 10 mins

Cook: 40 mins

Difficulty: Intermediate

Servings: 4 Servings

There are so many comforting and delicious one-pot meals out there. Honestly, the possibilities are endless these days. But the one that I keep going back to is this one-pot Tuscan chicken rigatoni. One-pot meals are all about layering or building flavor within the same pot, and there is nothing better than cooking pasta in a boatload of flavors. Here, I call for browning chicken breasts first, then building the sauce in the same pot. The combination of savory, garlicky flavors pairs really well with a creamy tomato sauce. And a little bit of dried oregano adds the perfect hint of earthy, almost peppery flavor to enhance the sauce. This easy, flavorful meal is perfect for a quick weeknight dinner, or even a special occasion.

Ingredients

Pasta: Rigatoni is the ideal pasta shape. Its holes are perfect for absorbing extra sauce, making for flavorful saucy bites of tomatoey goodness.
Sun-dried tomatoes: Brings a touch of umami flavor while also intensifying the overall tomato flavor in the pasta.
Chicken: Boneless, skinless chicken breast is the protein of choice here, as it adds texture to the dish.
Parmesan cheese: Helps season the pasta without the need of added salt. Because Parm is already salty, it gives the pasta the perfect bite while contributing its iconic nutty flavor.
Heavy cream: Contributes the ideal amount of fat, and partners with the chicken broth to create a perfectly creamy sauce as it simmers.
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
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
1 pound dried rigatoni pasta
4 ounces baby spinach (4 packed cups)
1/4 cup grated Parmesan cheese, plus more for serving

Instructions

Season 1 pound boneless, skinless chicken breast pieces with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon of the 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, 7 to 9 minutes. Transfer to a bowl (it might not be cooked through).
Add the remaining 1 tablespoon olive oil, 1 finely chopped medium shallot, and 3 thinly sliced garlic cloves to the pot. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in 4 thinly sliced sun-dried tomatoes, 1 tablespoon tomato paste, and 1/2 teaspoon dried oregano. Cook, stirring often, until the tomato paste is darkened in color, 1 to 2 minutes.
Stir in 1 (32-ounce) carton low-sodium chicken broth, 1 1/2 cups heavy cream, 1 pound dried rigatoni, and the remaining 1/2 teaspoon kosher salt. Bring to a simmer. Cook, adjusting the heat as needed to maintain a simmer, until the pasta is al dente, 18 to 20 minutes.
Reduce the heat to medium-low. Stir in 1/4 cup grated Parmesan cheese, the chicken, and any accumulated juices in the bowl. Cook, stirring occasionally, until the sauce thickens slightly and coats the pasta, and the chicken is cooked through, about 2 minutes.
Stir in 4 ounces baby spinach until wilted, about 1 minute. Taste and season with kosher salt and black pepper as needed. Serve garnished with more grated Parmesan.