Creamy Tuscan Chicken Rigatoni

Ingredients

• Rigatoni — 230 g
• Reserved pasta water — 240 ml
• Butter — 1 tbsp
• Yellow onion — 0.5 pcs
• Garlic — 5 pcs
• Mushrooms — 0.5 cup
• Cherry tomatoes — 0.5 cup
• Sun-dried tomatoes — 0.25 cup
• All-purpose flour — 1 tbsp
• Chicken broth — 240 ml
• Heavy whipping cream — 240 ml
• Spinach — 1 cup
• Parmesan cheese, freshly grated — 0.75 cup
• Salt
• Black pepper
• Lemon juice
• Dried basil — 1 tsp
• Red chili flakes — 1 tsp
• Chives, chopped — 1 tbsp

Steps

1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente; reserve about 240 ml of the pasta cooking water, then drain and set the pasta aside.
2. In a large skillet over medium heat, melt the butter and sauté the chopped yellow onion for 2–3 minutes until translucent; add the minced garlic and cook until fragrant, about 30 seconds.
3. Add the sliced mushrooms, halved cherry tomatoes and sun-dried tomatoes to the skillet and cook until softened.
4. Sprinkle in the flour and cook, stirring, for 1 minute, then slowly whisk in the chicken broth and simmer for 2 minutes to thicken slightly.
5. Reduce the heat and stir in the heavy cream, dried basil, red chili flakes, and salt and black pepper to taste; heat until the sauce is warmed and starting to thicken.
6. Stir in the grated Parmesan until the sauce is smooth, then add the spinach and cook until wilted; if the sauce is too thick, add reserved pasta water a little at a time to reach a silky consistency.
7. Return the drained rigatoni to the skillet and toss to coat thoroughly in the sauce; taste and adjust seasoning and add a squeeze of lemon juice if using.
8. Transfer the sauced rigatoni to plates or a serving dish, top with the sliced pan-seared chicken from the sub-recipe, and finish with chopped chives and extra Parmesan before serving.

Pan-seared marinated chicken

• Boneless chicken breast, pounded to even thickness — 450 g
• Salt
• Black pepper — 1 tsp
• Dijon mustard — 1 tbsp
• Red chili flakes — 1 tsp
• Garlic powder — 1 tsp
• Onion powder — 1 tsp
• Italian seasoning — 1 tsp
• Lemon juice — 1 tsp
• Smoked paprika — 1 tsp
• Oil — 2 tbsp

1. Combine the black pepper, Dijon mustard, red chili flakes, garlic powder, onion powder, Italian seasoning, lemon juice, smoked paprika, oil and salt to taste in a bowl; rub the mixture all over the chicken breasts and marinate for at least 30 minutes.
2. Heat a skillet over medium-high heat and add a little oil. Cook the marinated chicken breasts for 4–5 minutes per side, until golden and cooked through.
3. Remove the chicken from the skillet, let it rest for a few minutes, then slice to serve on top of the rigatoni.