Creamy Tuscan Chicken Rigatoni: One-Pan Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, season the chicken generously and let it sit at room temperature for 15 minutes before cooking – this helps the seasoning penetrate and ensures even cooking.

Don't crowd the skillet; if the chicken is too large, use a wider pan or cook in batches. A hot skillet is key for a golden crust.

To make the sauce extra silky, add the Parmesan gradually while stirring constantly. If you prefer a thinner sauce, add a bit more pasta water. For a touch of heat, add a pinch of red pepper flakes along with the garlic. Leftover sauce can be loosened with a splash of milk or cream when reheating.

Variations

• Add Mushrooms: Sauté 8 oz sliced cremini mushrooms with the garlic and sun-dried tomatoes until golden. They add an earthy depth that complements the creamy sauce. Increase the butter by 1 tbsp to help them brown.
• Spicy Arrabbiata Twist: Stir in 1/2 tsp red pepper flakes with the garlic, and use 1 cup of marinara sauce in place of 1/2 cup of the heavy cream. This gives a spicy, tomato-forward sauce that still stays creamy.
• Vegetarian Version: Omit the chicken and add 1 cup of roasted red pepper strips and 1 can of drained chickpeas for protein. Sauté the chickpeas with the garlic to crisp them slightly, then proceed with the sauce.
• Lemon Herb Brightness: Add the zest of 1 lemon and 1 tbsp fresh lemon juice along with the spinach. Finish with a handful of chopped fresh parsley in addition to basil for a brighter, fresher flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The sauce may separate slightly; stir before reheating.

Freezer

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

Reheat

Reheat gently on the stovetop over medium-low heat, adding a splash of milk or pasta water to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools – add a splash of milk or pasta water when reheating to restore its creamy texture. Reheat gently on the stovetop or in the microwave, stirring occasionally.

The chicken can be seasoned and seared up to 2 days ahead; slice and store in the refrigerator. The sauce can also be made ahead, but add the pasta and chicken just before serving to prevent them from overcooking.

When ready to serve, reheat the sauce, then toss with freshly cooked pasta and the sliced chicken.

Serving ideas

Serve the rigatoni in shallow bowls, twirling each portion into a neat nest. Garnish with a few fresh basil leaves and a generous crack of black pepper.

A sprinkle of extra Parmesan on top is always welcome. This pasta pairs beautifully with a crisp green salad dressed with lemon vinaigrette and a glass of light red wine like Chianti.

For a complete meal, add a side of garlic bread or crusty Italian bread to soak up any extra sauce. If you have leftovers, they make a delicious lunch served cold or reheated.

The dish is rich and satisfying, so a modest portion goes a long way – serve with a light vegetable side to balance the cream.

Frequently asked questions

Recipe card

Creamy Tuscan Chicken Rigatoni: One-Pan Weeknight Dinner

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 dried Italian herbs
• Salt, to taste
• Black pepper, to taste
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (drained, chopped)
• 1 1/2 cups heavy cream
• 1/2 cup starchy pasta water
• 2 cups fresh baby spinach
• 1/2 cup freshly grated Parmesan cheese
• 250 g rigatoni pasta (about 8.8 oz)
• Fresh basil leaves, for garnish, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

720

Protein

38 g

Carbohydrates

45 g

Fat

43 g

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