Tender garlic-seasoned chicken served with rigatoni, sun-dried tomatoes and spinach in a rich but balanced Parmesan sauce. This easy pasta dinner combines savory garlic, tangy tomatoes and freshly grated Parmesan in every bite.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
For the Garlic Chicken
- 1½ lb (680 g) boneless, skinless chicken thighs or chicken breasts
- 1½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- 1 tablespoon chopped fresh parsley
For the Rigatoni
- 12 oz (340 g) rigatoni
- Salt, for the pasta water
- 1 tablespoon butter
- 4 garlic cloves, minced
- ½ cup sun-dried tomatoes packed in oil, drained and sliced
- ¼ teaspoon red pepper flakes, optional
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ cup reserved pasta water, plus more if needed
- 3 packed cups fresh baby spinach
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Salt, to taste
For Serving
- Freshly grated Parmesan
- Chopped fresh parsley
- Cracked black pepper
Instructions
1. Cook the rigatoni
Bring a large pot of generously salted water to a boil. Add the rigatoni and cook until al dente, according to the package directions.
Before draining, reserve about 1 cup of pasta water. Drain the pasta and set aside.
2. Season the chicken
Pat the chicken dry with paper towels. Season evenly with garlic powder, smoked paprika, Italian seasoning, salt and black pepper.
3. Cook the chicken
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken and cook for about 5–7 minutes per side, depending on thickness, until deeply golden and cooked through. Chicken should reach an internal temperature of 165°F (74°C).
Reduce the heat to medium-low. Add the butter, minced garlic and parsley. Spoon the garlic butter over the chicken for about 1 minute.
Transfer the chicken to a plate and allow it to rest while preparing the pasta.
4. Build the sauce
Using the same skillet, reduce the heat to medium. Leave the flavorful browned bits in the pan.
Add 1 tablespoon butter, followed by the minced garlic, sun-dried tomatoes and red pepper flakes. Cook for 1–2 minutes, stirring frequently, until fragrant.
Pour in the heavy cream and about ¼ cup reserved pasta water. Add the Italian seasoning and black pepper.
Bring to a very gentle simmer for 2 minutes. Do not allow the cream to boil aggressively.
5. Add the Parmesan
Reduce the heat to low. Gradually stir in the freshly grated Parmesan until melted and the sauce becomes smooth.
Add another splash of pasta water if necessary. The sauce should be silky and loose enough to coat the rigatoni rather than forming a thick Alfredo-style sauce.
6. Add the spinach and pasta
Add the fresh spinach and stir for about 1–2 minutes, just until wilted.
Add the drained rigatoni and toss gently until every piece is coated with the garlic Parmesan sauce.
If the sauce becomes too thick, add reserved pasta water 1–2 tablespoons at a time until the desired consistency is reached.
Taste and adjust the salt and pepper.
7. Finish the dish
Return the chicken to the skillet whole or cut it into rustic pieces. Spoon some of the sauce over the chicken and warm everything together for about 1 minute.
Finish with freshly grated Parmesan, parsley and cracked black pepper.
Serve immediately.
Tips for the Best Rigatoni
Use freshly grated Parmesan. Pre-shredded Parmesan contains anti-caking ingredients and does not melt as smoothly into the sauce.
Do not overcook the pasta. Al dente rigatoni holds its shape and continues absorbing a little sauce after being added to the skillet.
Keep the pasta water. Its starch helps emulsify the Parmesan sauce and gives it a silky texture without requiring excessive cream.
Drain the sun-dried tomatoes well. A small amount of their oil adds flavor, but too much can make the finished pasta greasy.
Add the Parmesan over low heat. Excessive heat can cause Parmesan to separate or become grainy.
Variations
For a lighter sauce, replace half of the heavy cream with chicken broth.
Boneless chicken thighs provide a particularly juicy result, while chicken breasts give the dish a leaner texture.
For extra heat, increase the red pepper flakes to ½ teaspoon.
Mushrooms can also be sautéed with the sun-dried tomatoes before adding the cream.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk, cream or water to loosen the Parmesan sauce. Avoid high heat, which can cause the sauce to separate.
FAQ
Can frozen spinach be used?
Yes. Thaw it completely and squeeze out as much excess water as possible before adding it to the sauce.
Can the chicken be cooked ahead?
Yes. The chicken can be cooked up to one day ahead and refrigerated. Slice or portion it and gently reheat it in the finished pasta sauce.
Why did the Parmesan sauce become grainy?
The heat was probably too high or the cheese was added too quickly. Lower the heat before adding Parmesan and stir it in gradually.
What can replace rigatoni?
Penne, mezzi rigatoni, ziti or another short tubular pasta all work well.
Conclusion
Garlic Parmesan Chicken Rigatoni with Sun-Dried Tomatoes & Spinach brings together juicy seasoned chicken, hearty pasta, tangy sun-dried tomatoes and tender spinach in a silky Parmesan sauce. It is rich enough for a comforting dinner while keeping each ingredient distinct and flavorful.
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