Creamy Sun-Dried Tomato Rigatoni with Dijon Chicken

This creamy sun-dried tomato rigatoni with Dijon chicken is the kind of dinner that feels special but comes together in one skillet. Chicken breasts are seasoned with a bold mix of Dijon, smoked paprika, and Italian herbs, then seared until caramelized.

The same pan becomes the base for a velvety Parmesan sauce studded with garlic and sun-dried tomatoes. Toss in rigatoni and sliced chicken, and you have a rich, savory pasta that's perfect for weeknights yet impressive enough for guests.

This recipe turns a handful of pantry staples into a restaurant-worthy pasta dish. The chicken is coated in Dijon mustard and a blend of spices, then seared to a golden crust. The skillet is deglazed with butter, garlic, and sun-dried tomatoes, creating a fragrant base.

Parmesan melts into a creamy sauce that clings to every ridge of the rigatoni. Finished with fresh basil and cracked pepper, each bite is savory, tangy, and satisfying. Best of all, it's ready in about 30 minutes, using just one pan for most of the cooking.

Ingredients

Why this recipe works

Searing the chicken first builds a deep, caramelized crust that adds flavor to the whole dish. The Dijon mustard not only seasons the meat but also helps the spice rub adhere, creating a flavorful coating.

As the chicken rests, the juices redistribute, keeping the slices tender when added back to the sauce.

The sauce comes together quickly in the same skillet, picking up the browned bits left from the chicken. Butter and Parmesan create a rich, velvety texture, while sun-dried tomatoes add a sweet-tangy burst. The pasta water helps emulsify the sauce, making it silky and clingy without being heavy.

Notes and substitutions

Use boneless, skinless chicken breasts for even cooking, or substitute thighs for more juiciness. Dijon mustard is key—it provides a tangy depth that pairs beautifully with the sun-dried tomatoes.

Smoked paprika adds a subtle smokiness; regular paprika works but won't have the same intensity.

For the best texture, grate Parmesan from a block rather than using pre-shredded. Sun-dried tomatoes packed in oil add extra richness; if using dry, rehydrate them in warm water first. Rigatoni's ridges capture the sauce perfectly, but any short pasta like penne or ziti works.

• chicken breast: chicken thighs (boneless, skinless) can be used; adjust cooking time as needed.
• rigatoni: penne, ziti, or any short pasta shape works well.
• Parmesan: Pecorino Romano can be substituted for a sharper flavor.
• sun-dried tomatoes: Oil-packed sun-dried tomatoes add extra richness; drain and pat dry before chopping.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Wooden spoon or spatula
• Large pot for pasta
• Colander