Creamy Tuscan Chicken Rigatoni: One-Pan Weeknight Dinner 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 directions until al dente, then reserve 1/2 cup of the starchy water and drain.

While the pasta cooks, pat the chicken dry and prepare the seasoning mixture. Mince the garlic, chop the sun-dried tomatoes, and grate the Parmesan. Have all ingredients measured and within reach – the cooking goes quickly once you start.

Instructions

Sear the Chicken

1. 1Season and Sear the Chicken
   Pat the chicken breast dry with paper towels. In a small bowl, mix the Dijon mustard, smoked paprika, garlic powder, onion powder, Italian herbs, salt, and pepper. Rub the mixture all over the chicken. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3 minutes per side, until golden and cooked through. Transfer to a cutting board and let rest for a few minutes, then slice into strips.
   Look for The chicken should be deeply golden on both sides and reach 165°F (74°C) in the thickest part.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't move the chicken while searing – let it develop a golden crust before flipping.
2. 2Slice the Chicken
   Once the chicken has rested, slice it across the grain into 1/2-inch thick strips. Set aside. The chicken will be added back to the sauce later, so keep it warm on a plate.
   Look for The strips should be juicy and slightly pink in the center – but they will finish in the sauce.
   Tip Slicing against the grain makes the meat more tender.

The chicken should be deeply golden on both sides, with a fragrant spice crust. The skillet will have browned bits – these are flavor gold. The chicken should read 165°F (74°C) in the thickest part. Slice it into strips and set aside.

Build the Sauce

3. 3Sauté Garlic and Sun-Dried Tomatoes
   Reduce the heat to medium. Add the remaining 1 tbsp olive oil and the butter to the same skillet. Once the butter melts, add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute, stirring constantly, until fragrant.
   Look for The garlic should be golden but not browned – the aroma will be intense.
   Tip If the garlic browns too quickly, lower the heat to avoid bitterness.
4. 4Make the Cream Sauce
   Pour in the heavy cream and the starchy pasta water. Stir to combine, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and let cook for 2–3 minutes, until the sauce starts to thicken slightly.
   Look for The sauce should coat the back of a spoon but still be pourable.
   Tip Use reserved pasta water – the starch helps the sauce cling to the pasta.
5. 5Wilt the Spinach
   Add the fresh baby spinach to the skillet. Stir gently and cook for 1–2 minutes, until the spinach is completely wilted and bright green.
   Look for The spinach will shrink dramatically and become tender.
   Tip Add the spinach in handfuls if the skillet is crowded, stirring to wilt each batch.
6. 6Add Parmesan and Pasta
   Reduce the heat to low. Sprinkle in the grated Parmesan cheese, stirring constantly until melted and the sauce is velvety. Add the cooked rigatoni and the sliced chicken. Toss everything together until the pasta and chicken are fully coated in the sauce.
   Look for The sauce should be smooth and glossy, clinging to the pasta and chicken.
   Tip Add the Parmesan off the heat to prevent it from clumping.

You'll see the cream turn a warm golden color as it picks up the browned bits. The sauce will bubble gently and thicken slightly.

The spinach will wilt into dark green ribbons, and the Parmesan will melt into a smooth, glossy sauce. It should smell rich and garlicky.

Combine and Serve

7. 7Garnish and Serve
   Taste the pasta and adjust seasoning with salt and pepper. Garnish with fresh basil leaves and a generous crack of black pepper. Serve immediately, twirling the rigatoni into nests on warm plates.
   Look for The basil should be fresh and fragrant, the sauce creamy and thick.
   Tip Warm the serving bowls in a low oven for a few minutes to keep the pasta hot.

The rigatoni and chicken should be evenly coated in the creamy sauce, which clings to every ridge. The basil leaves add a fresh, aromatic contrast. The dish should look glossy and inviting, with steam rising and the sauce slowly pooling on the plate.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry. Use a meat thermometer to pull it at 165°F (74°C). Another pitfall is adding the Parmesan over high heat, causing it to clump – always stir it in off the heat or on low.

Also, don't skip the pasta water; it's the key to a silky sauce. If the sauce is too thin, let it simmer a few minutes longer; if too thick, add a splash of pasta water.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) in the thickest part, and the sauce is thick enough to coat the back of a spoon.

The pasta should be tender but still have a slight bite, and the spinach should be fully wilted. Taste and adjust seasoning with salt and pepper – the Parmesan adds salt, so go easy at first.

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