Creamy Tuscan Chicken Rigatoni: One-Pan Weeknight Dinner

This Creamy Tuscan Chicken Rigatoni is the weeknight dinner that feels like a restaurant splurge but comes together in one skillet in about 30 minutes.

Golden seared chicken, tender rigatoni, and a silky sun-dried tomato and spinach cream sauce, finished with Parmesan and fresh basil. It's the kind of meal that makes everyone at the table go quiet – then ask for seconds.

Tuscan-style pasta is loved for its rich, garlicky cream sauce studded with sun-dried tomatoes and wilted spinach. Here, chicken breast is seasoned with Dijon and smoked paprika, seared until golden, then sliced and tossed back into the sauce.

The rigatoni's ridges catch every bit of the velvety sauce, and the Parmesan adds a savory depth that ties it all together. This is comfort food with a touch of elegance, yet simple enough for a busy Tuesday.

Ingredients

Why this recipe works

The chicken is seasoned with a bold mix of Dijon mustard, smoked paprika, garlic powder, onion powder, and Italian herbs, then seared in olive oil.

This creates a deeply flavorful crust that infuses the entire dish. Searing the chicken first also leaves browned bits in the skillet, which are deglazed with cream to build a sauce with layers of savory taste.

The sauce relies on heavy cream and starchy pasta water, which together create a luxurious, clingy texture. The starch from the pasta water helps the sauce emulsify and coat the rigatoni evenly, while the Parmesan melts into a velvety finish.

Adding the spinach at the end keeps it bright and tender, and the sun-dried tomatoes provide a sweet-tart pop that balances the richness.

Notes and substitutions

Use freshly grated Parmesan – pre-shredded varieties often contain anti-caking agents that can make the sauce grainy. For the best flavor, grate it from a wedge just before adding. The sun-dried tomatoes come in oil-packed or dry; both work, but oil-packed add extra richness. If using dry, soak them in hot water for 10 minutes before chopping.

Rigatoni is ideal because its ridges hold the sauce beautifully, but you can substitute penne or ziti. Cook the pasta al dente – it will finish cooking in the sauce. Reserve at least 1/2 cup of the pasta water before draining; the starch is essential for the sauce's texture. If the sauce becomes too thick, add a splash more pasta water to loosen it.

• Chicken breast: Chicken thighs (boneless, skinless) – they stay juicier; adjust cooking time to about 8 minutes.
• Heavy cream: Half-and-half mixed with 1 tbsp all-purpose flour for a lighter sauce (add flour with the butter).
• Sun-dried tomatoes in oil: Drained and rinsed sun-dried tomatoes (not oil-packed) – add 1 extra tbsp olive oil when sautéing.
• Rigatoni: Penne, ziti, or any short tube pasta – cooking time may vary slightly.

Equipment

• Large skillet (12-inch)
• Large pot for pasta
• Cutting board
• Chef's knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Tongs