Rich, creamy, and packed with classic Tuscan flavors — this Creamy Tuscan Chicken Rigatoni features juicy seasoned chicken, a velvety garlic-Parmesan sauce, sun-dried tomatoes, spinach, and mushrooms. It’s restaurant-quality comfort food that’s surprisingly easy to make at home!
Prep Time: 15 minutes (+30 min marination) Cook Time: 25 minutes Servings: 4
Ingredients
For the Chicken
- 1 lb boneless chicken breast, pounded to even thickness
- Salt to taste
- 1 tsp black pepper
- 1 tbsp Dijon mustard
- 1 tsp red chili flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp lemon juice
- 1 tsp smoked paprika
- 2 tbsp oil (for marinating) + extra for cooking
For the Pasta & Sauce
- 8 oz rigatoni, boiled until al dente (reserve 1 cup pasta water)
- 1 tbsp butter
- ½ yellow onion, finely chopped
- 4–5 cloves garlic, minced
- ½ cup mushrooms, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup sun-dried tomatoes
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup spinach
- 1 cup unsweetened heavy whipping cream
- ¾ cup freshly grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp red chili flakes (adjust to taste)
- Salt & pepper to taste
- Squeeze of fresh lemon juice
- 1 tbsp chives, chopped (for garnish)
Method
1. Marinate the Chicken In a bowl, combine chicken with salt, black pepper, Dijon mustard, red chili flakes, garlic powder, onion powder, Italian seasoning, lemon juice, smoked paprika, and 2 tbsp oil. Mix well to coat evenly. Let it marinate for at least 30 minutes (1–2 hours is even better).
2. Cook the Pasta Boil rigatoni in generously salted water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
3. Cook the Chicken Heat oil in a large skillet over medium-high heat. Cook the marinated chicken for 4–5 minutes per side until golden brown and fully cooked. Remove from the pan, let it rest for 5 minutes, then slice.
4. Make the Creamy Tuscan Sauce In the same skillet, melt 1 tbsp butter. Add chopped onion and sauté for 2–3 minutes until softened. Add minced garlic and cook until fragrant (about 30 seconds).
Stir in sliced mushrooms, cherry tomatoes, and sun-dried tomatoes. Cook for 3–4 minutes until softened.
Sprinkle in the flour and cook for 1 minute. Gradually whisk in the chicken broth and simmer for 2 minutes.
Lower the heat and pour in the heavy cream. Add dried basil, red chili flakes, salt, and pepper. Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy.
Add spinach and cook until wilted.
5. Assemble Add the cooked rigatoni to the sauce and toss well to coat. Use reserved pasta water a little at a time to achieve a silky, luxurious consistency.
Add the sliced chicken back into the pan and gently mix. Finish with a squeeze of fresh lemon juice.
Final Touch & Garnish
Serve hot in pasta bowls. Top with extra grated Parmesan cheese and chopped chives.
Pro Tips for Best Results
- Freshly grated Parmesan melts better and gives a smoother sauce.
- Pound the chicken evenly so it cooks uniformly.
- Sun-dried tomatoes packed in oil add extra richness — use the oil for cooking if you like.
- Adjust red chili flakes to control the spice level.
- For extra creaminess, add 1–2 tbsp cream cheese.
Serving Suggestions
- Garlic bread or cheesy focaccia on the side
- Fresh green salad with balsamic vinaigrette
- Chilled white wine (Pinot Grigio or Chardonnay pairs beautifully)
This Creamy Tuscan Chicken Rigatoni is the perfect balance of creamy, savory, and fresh — ideal for weeknight dinners or when you want to impress guests!
Try it and tell me in the comments how it turned out. Want a spicy version, lighter version, or one-pan method next?
Save this recipe — it’s going to be your new favorite pasta dish! 🍝❤️
