Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and black pepper, to taste
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup sun-dried tomatoes, chopped
3 cups chicken broth
2 cups heavy cream
12 oz rigatoni pasta, uncooked
3 cups baby spinach
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Fresh basil, for garnish (optional)
Instructions
1. Heat olive oil in a large pot or deep skillet over medium-high heat. Add chicken, season with salt and pepper, and sauté until golden and cooked through. Remove and set aside.
2. In the same pot, add garlic and red pepper flakes. Cook for 30 seconds until fragrant.
3. Add sun-dried tomatoes and stir for 1 minute.
4. Pour in chicken broth and heavy cream. Stir in uncooked rigatoni pasta and bring to a boil.
5. Reduce heat to a simmer. Cook uncovered, stirring frequently, for about 12–15 minutes, or until pasta is al dente.
6. Stir in the cooked chicken, baby spinach, and Parmesan cheese. Mix until the spinach wilts and the sauce thickens.
7. Season with Italian seasoning and adjust salt and pepper to taste.
8. Garnish with fresh basil and serve hot.
Notes
For extra richness, stir in a tablespoon of butter at the end. You can substitute rigatoni with penne or any short pasta. If using oil-packed sun-dried tomatoes, drain before chopping. Add mushrooms for more umami flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 680
- Sugar: 5g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 145mg