Zesty Sundried Tomato & Spinach Rigatoni Chicken Recipe

Pasta nights transform with this mouthwatering sundried tomato & spinach rigatoni that promises bold Mediterranean flavors and wholesome ingredients.

Tender chicken marinated in fragrant herbs perfectly complements the rich, tangy sauce.

Each bite delivers a symphony of textures and colors that dance across your plate.

The rigatoni absorbs the delectable herb-infused chicken and sundried tomato essence, creating a harmonious culinary experience.

Fresh spinach adds a vibrant green pop and nutritional boost to this comforting dish.

Weeknight dinners will never be the same once you master this simple yet elegant recipe.

FAQs

• How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should be white throughout with no pink areas and juices running clear.

• Can I substitute ingredients if I don't have everything on hand?

Use regular tomatoes instead of sun-dried tomatoes, swap chicken for turkey or tofu, and replace heavy cream with half-and-half or milk. Adjust seasonings to maintain flavor profile.

• What herbs work best with this recipe?

Fresh or dried oregano complements the dish perfectly. Basil, thyme, or rosemary can also add interesting flavor notes. Choose herbs that enhance the tomato and chicken combination.

Sun-dried Tomato Spinach Rigatoni: What Sets It Apart

• Elevate Home Cooking: Transform an ordinary weeknight dinner into a restaurant-quality meal with vibrant flavors and professional-level techniques.
• Quick and Versatile Preparation: Prepare a gourmet dish in under an hour using simple ingredients and minimal cooking skills, perfect for busy home cooks.
• Nutritious One-Skillet Wonder: Combine protein-packed chicken, nutrient-rich spinach, and hearty pasta in a single skillet, minimizing cleanup and maximizing flavor complexity.
• Crowd-Pleasing Comfort Food: Delight both adults and kids with a creamy, herb-infused pasta that balances sophisticated ingredients like sun-dried tomatoes with familiar, comforting elements.

Herb-Infused Rigatoni – What Goes In

• Chicken Breasts: A lean protein that provides a hearty base for the dish and absorbs the herb-infused seasoning perfectly.

• Rigatoni: A robust pasta shape that captures the creamy sauce in its ridges and tubes.

• Shallots, Garlic: Aromatic ingredients that provide a deep, rich foundational flavor to the sauce.
• Sun-Dried Tomatoes: Concentrated tomato pieces that add intense, sweet-tangy depth to the dish.
• Tomato Paste: A thick, rich ingredient that intensifies the tomato flavor and helps thicken the sauce.

• Paprika, Garlic Powder, Oregano: Warm spices that add complexity and depth to the chicken and sauce.
• Salt, Black Pepper: Essential seasonings that balance and elevate all other flavors.

• Heavy Cream, Milk: Creamy liquids that create a smooth, luxurious sauce texture.
• Parmesan Cheese: A sharp, salty cheese that melts beautifully and adds richness to the sauce.

• Spinach: A nutritious leafy green that wilts into the sauce, adding color and a subtle earthy flavor.

• Olive Oil, Butter: Cooking fats that provide flavor and help develop a rich sauce base.

• Fresh Parsley: A bright, fresh herb that adds a final touch of color and light flavor.

Make Sun-Dried Tomato Rigatoni Like This

Step 1: Prepare Chicken for Seasoning

Grab chicken breasts and generously drizzle olive oil over them.

Massage the oil into the meat to ensure even coverage.

• Paprika
• Garlic powder
• Salt
• Black pepper

Sprinkle the spice mixture thoroughly on both sides of the chicken.

Step 2: Sear and Roast Chicken

Heat a large oven-safe skillet with remaining olive oil over medium-high heat.

Carefully place seasoned chicken in the hot skillet.

Sear each side for 3 minutes until golden brown.

Transfer the entire skillet to a preheated oven at 350°F.

Bake for 10-15 minutes until internal temperature reaches 165°F.

Step 3: Cook Pasta and Prepare Sauce Base

Boil rigatoni according to package directions until al dente.

In the same skillet used for chicken, melt butter over medium heat.

• Finely chopped shallots
• Sundried tomatoes

Cook until shallots become soft and translucent.

Toss in minced garlic and cook for an additional minute.

Step 4: Create Creamy Sauce

• Oregano
• Paprika
• Garlic powder
• Salt
• Black pepper

Pour in heavy cream and milk, stirring to create a smooth sauce.

Add fresh spinach, grated parmesan, and chopped tomatoes.

Simmer until cheese melts and spinach wilts.

Step 5: Combine and Serve

Toss cooked rigatoni into the creamy sauce, ensuring each pasta piece is well-coated.

Slice or cube the roasted chicken and gently mix into the pasta.

Garnish with additional parmesan and chopped parsley.

Season with salt and pepper to personal taste.

Serve hot and enjoy the vibrant, herb-infused dish.

Tips For Dreamy Spinach Rigatoni Pasta

• Get a golden-brown crust by patting chicken dry before seasoning and using a hot skillet for even searing.
• Cook rigatoni just until al dente to prevent mushiness and help sauce cling better to the pasta.
• Toast herbs and spices briefly in the skillet to intensify their aromatic qualities before adding liquid ingredients.
• Add dairy ingredients slowly and stir continuously to maintain a smooth, creamy sauce without curdling.
• Use fresh parsley as a final garnish to add brightness and cut through the rich, creamy sauce.

Spinach Rigatoni – Tasty New Variations

• Vegan Veggie Pasta Delight: Replace chicken with firm tofu or tempeh, marinate in herb blend. Swap heavy cream and milk with coconut milk or cashew cream for a plant-based version.
• Gluten-Free Mediterranean Option: Use gluten-free rigatoni or zucchini noodles. Substitute wheat-based ingredients with tamari or coconut aminos for seasoning.
• Low-Carb Cauliflower Spin: Replace rigatoni with cauliflower rice or spiralized vegetables. Use Greek yogurt instead of heavy cream to reduce calories and maintain creamy texture.
• Spicy Southwest Version: Add jalapeños and chili powder to sauce. Include black beans and corn for extra protein and southwestern flavor profile. Swap parmesan with pepper jack cheese for a zesty kick.

How To Serve Sun-Dried Tomato Rigatoni

• Cozy Family Dinner Night: Gather everyone around the table and serve this hearty pasta dish with warm, crusty garlic bread to soak up the delicious creamy sauce.
• Wine Pairing Perfection: Choose a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the rich, herb-infused chicken and tangy sun-dried tomatoes.
• Fresh Side Salad Companion: Create a light arugula salad with lemon vinaigrette to balance the creamy pasta and add a zesty, refreshing element to the meal.
• Mediterranean Feast Presentation: Sprinkle extra fresh parsley, add a few whole sun-dried tomatoes on top, and serve with a small side of olives for an authentic Mediterranean dining experience.

Store Sun-Dried Tomato Rigatoni Pasta Well

• Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. Keep chicken and pasta separate to maintain optimal texture.
• Place cooled dish in freezer-safe containers, removing excess air. Freeze for up to 2 months. Avoid freezing dishes with cream-based sauces, as they may separate upon thawing.
• Place portion in microwave-safe dish, sprinkle few tablespoons of water or extra cream to prevent drying. Heat in 30-second intervals, stirring between each, until thoroughly warmed.

Sundried Tomato & Spinach Rigatoni with Herb-Infused Chicken Recipe

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4.5 from 26 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Sundried tomato & spinach rigatoni delights pasta enthusiasts with Mediterranean-inspired flavors. Herb-kissed chicken and tangy tomatoes create a comforting meal you’ll savor with each delicious forkful.

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Ingredients

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Proteins:

• 2 boneless skinless chicken breasts (approximately 1 pound)

Pasta and Main Ingredients:

• 8 ounces (226 grams) rigatoni pasta noodles
• 1 cup (100 grams) fresh spinach
• 1 cup (240 milliliters) heavy cream
• 1 cup (240 milliliters) milk
• 1 cup (100 grams) parmesan cheese (grated)
• 1 cup (150 grams) cherry tomatoes

Herbs, Spices, and Additional Ingredients:

• 3 tablespoons (45 milliliters) olive oil
• 4 tablespoons (56 grams) unsalted butter
• 1/4 cup (40 grams) shallot
• 1/4 cup (50 grams) sun-dried tomatoes
• 2 tablespoons (30 grams) tomato paste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon garlic (minced)
• Fresh parsley (for garnish)
• Salt and pepper (to taste)

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Instructions

1. Prepare the oven at 350°F (175°C) and position a rack in the center for even heating.
2. Massage olive oil into chicken breasts, then create a spice blend by mixing paprika, garlic powder, salt, and pepper to coat the meat thoroughly.
3. Sear chicken in a hot, oven-safe skillet over medium-high heat for 3 minutes per side, developing a golden-brown crust.
4. Transfer skillet directly to preheated oven and roast chicken for 10-15 minutes until internal temperature reaches 165°F (74°C).
5. Meanwhile, cook rigatoni in salted water until al dente, reserving some pasta water for potential sauce adjustment.
6. In the same skillet, melt butter and sauté shallots with sun-dried tomatoes until shallots become translucent and fragrant.
7. Add minced garlic and cook briefly, then incorporate tomato paste and dried herbs to intensify the flavor profile.
8. Pour in heavy cream and milk, stirring to create a smooth, creamy sauce base.
9. Introduce fresh spinach and grated parmesan, allowing the ingredients to meld and the spinach to wilt gently.
10. Fold cooked rigatoni into the sauce, ensuring each pasta piece is well-coated.
11. Slice the roasted chicken and nestle pieces into the pasta mixture.
12. Garnish with additional parmesan and chopped parsley, seasoning with salt and pepper to enhance the final dish.

Notes

• Maximize flavor by thoroughly rubbing herb and spice mix into chicken for deep, consistent seasoning.
• Ensure chicken is perfectly cooked by using a meat thermometer to check internal temperature, preventing dryness.
• Replace chicken with grilled portobello mushrooms or plant-based protein for a meat-free version.
• Gluten-sensitive diners can swap regular rigatoni with gluten-free pasta without compromising the dish’s rich, creamy texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 675 kcal
• Sugar: 5 g
• Sodium: 820 mg
• Fat: 40 g
• Saturated Fat: 16 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.5 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Protein: 37 g
• Cholesterol: 135 mg