Creamy Sun-Dried Tomato Rigatoni with Dijon Chicken Step-by-step instructions

Before you start

Before cooking, bring a large pot of salted water to a boil for the rigatoni. Cook the pasta according to package instructions until al dente, then drain and reserve about 1 cup of the pasta water.

Pat the chicken dry with paper towels and season as directed. Have all other ingredients measured and ready, as the cooking moves quickly once you start.

Instructions

Sear the Chicken

1. 1Season and Sear the Chicken
   Season the chicken breast on all sides with Dijon mustard, smoked paprika, garlic powder, onion powder, Italian herbs, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3 minutes per side, until golden brown and caramelized. The chicken will finish cooking later, so it's okay if it's not cooked through yet. Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
   Look for The chicken should be golden brown and crusty on both sides, with an internal temperature of about 150°F (66°C) at this point.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Pat the chicken dry with paper towels before seasoning to help it sear better.
2. 2Slice the Chicken into Strips
   Once the chicken has rested for a few minutes, slice it into thin strips against the grain. The chicken will be added back to the skillet later to finish cooking in the sauce, so keep the slices warm and set aside.
   Look for The strips should be about 1/2-inch wide and still slightly pink in the center.
   Tip Slicing against the grain keeps the chicken tender.

The chicken should be golden brown on both sides, with a fragrant spice crust. The skillet will have browned bits—these are flavor.

The chicken may not be fully cooked through yet; it will finish later. Let it rest before slicing to keep the juices in.

Build the Sauce

3. 3Build the Sauce Base
   In the same skillet, melt the butter over medium heat. Add the minced garlic and sun-dried tomatoes, and sauté for 1 minute until fragrant. The garlic should be aromatic but not browned. Stir frequently to prevent burning.
   Look for The butter will foam and the garlic will smell sweet and nutty.
   Tip If the skillet looks dry, add a splash of olive oil or pasta water.
4. 4Make the Creamy Parmesan Sauce
   Stir in the freshly grated Parmesan cheese. Keep stirring until the cheese melts into a velvety sauce. If the sauce seems too thick, add a few tablespoons of the reserved pasta water to loosen it. The sauce will cling to the pasta beautifully.
   Look for The cheese should melt smoothly, creating a glossy, creamy sauce.
   Tip Grate the Parmesan fresh for the smoothest melt; pre-shredded cheese may clump.

The butter will foam, and the garlic will become fragrant. The sun-dried tomatoes will soften slightly. When you add the Parmesan, it should melt into a smooth, glossy sauce. If it looks gritty, the heat is too high—lower it and stir.

Combine and Finish

5. 5Combine Pasta, Chicken, and Sauce
   Add the boiled rigatoni to the skillet, along with the sliced chicken. Toss everything together until the pasta and chicken are fully coated in the sauce. Let it cook for 2-3 minutes, allowing the chicken to finish cooking and the flavors to meld.
   Look for The sauce should cling to the pasta and chicken, and the chicken should be cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce is too thick, add more pasta water a tablespoon at a time.
6. 6Garnish and Serve
   Garnish with fresh basil leaves and cracked black pepper. Serve immediately, while the sauce is creamy and warm.
   Look for The basil adds freshness and color.
   Tip For extra richness, drizzle with a little olive oil before serving.

The rigatoni and chicken should be coated evenly with the creamy sauce. The chicken should be cooked through, and the sauce should cling to the pasta. The aroma is rich and savory with a hint of basil. Serve immediately.

Common mistakes

Overcooking the chicken is a common mistake; sear it just until golden, then finish it in the sauce to keep it moist. Adding the Parmesan all at once can cause clumping—stir gradually and keep the heat moderate.

If the sauce becomes too thick, loosen it with pasta water, not milk, which can curdle. Avoid using pre-shredded Parmesan, as it contains anti-caking agents that prevent smooth melting.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the sauce is creamy and coats the pasta. The chicken should be tender and no longer pink in the center.

The sauce should be thick enough to cling to the rigatoni without being dry. Taste and adjust seasoning with salt and pepper before serving.

• Poultry: 165°F (74°C) in the thickest part