Creamy Sun-Dried Tomato Rigatoni with Dijon Chicken Tips, FAQ & printable recipe

Tips for success

For the best sear, use a heavy skillet like cast iron or stainless steel, and heat it until the oil shimmers before adding the chicken.

Don't overcrowd the pan—cook the chicken in a single layer, and if necessary, do it in batches. Let the chicken rest after searing so the juices redistribute, keeping the slices moist when added back to the sauce.

To make the sauce extra creamy, stir in a splash of pasta water along with the Parmesan. The starch in the water helps emulsify the sauce, giving it a silky texture.

If the sauce thickens too much, add more pasta water a tablespoon at a time until it reaches the desired consistency. Taste and adjust seasoning—the sun-dried tomatoes and Parmesan are salty, so go easy on additional salt.

Variations

• Add Spinach: Stir in a few handfuls of fresh spinach at the end and let it wilt in the residual heat. This adds color and a mild, earthy flavor that complements the sun-dried tomatoes.
• Make It Spicy: Add 1/4 teaspoon of red pepper flakes along with the garlic for a gentle heat. Or use hot smoked paprika instead of sweet for a deeper, spicier kick.
• Use Shrimp: Swap the chicken for 1 pound of peeled shrimp. Sear the shrimp for 2 minutes per side, remove, and add back at the end with the pasta. Cook until shrimp are pink and opaque.
• Vegetarian Version: Omit the chicken and add 1 cup of sautéed mushrooms or roasted vegetables. Use vegetable broth in place of chicken broth if needed. The sauce remains creamy and satisfying.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of water or chicken broth to restore the creamy texture.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; when reheating, add a splash of water or chicken broth to loosen it. Reheat gently on the stovetop or in the microwave, stirring occasionally, until hot.

The chicken can be seasoned and seared up to a day ahead, then sliced and stored in the refrigerator. The sauce can be made ahead and refrigerated for up to 2 days; reheat and toss with freshly cooked pasta. Cook the pasta fresh for the best texture.

Serving ideas

Serve this rigatoni hot, straight from the skillet, with a generous shower of fresh basil and cracked black pepper.

A side of garlic bread or a crisp green salad with lemon vinaigrette balances the richness. For a heartier meal, add a simple arugula salad with shaved Parmesan.

This dish is satisfying on its own, but it also pairs well with grilled vegetables or a light soup.

For a touch of brightness, squeeze a little lemon juice over the top just before serving. Leftovers can be turned into a baked pasta by topping with mozzarella and broiling until bubbly.

Frequently asked questions

Recipe card

Creamy Sun-Dried Tomato Rigatoni with Dijon Chicken

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian herbs
• Salt, to taste
• Black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1/2 cup freshly grated Parmesan cheese
• 8 oz rigatoni pasta (about 2 1/2 cups dry)
• Fresh basil leaves, for garnish, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Garnish with fresh basil leaves and cracked black pepper. Serve immediately, while the sauce is creamy and warm.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

52 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.