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Bowl of rigatoni pasta with sliced chicken in a cream sauce.

Creamy Sundried Tomato Chicken Pasta

  • Author: Emma Taylor
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Chicken cutlets and rigatoni toss together in a quick cream sauce flavored with sun-dried tomatoes and garlic.

Ingredients

Scale
  • 12 ounces (340g) rigatoni pasta
  • 1.5 pounds (680g) chicken cutlets
  • 1 tablespoon cooking oil
  • 2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 medium scallions
  • 1/2 cup (80g) oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup (120ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (45g) grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until al dente, about 9 to 11 minutes. Reserve 1 cup (240ml) of the pasta cooking water, then drain the pasta.
  2. While the water heats, pat the chicken cutlets dry with paper towels. Season both sides evenly with the garlic powder, kosher salt, and black pepper.
  3. Heat the cooking oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3 to 4 minutes per side, until browned and the internal temperature reaches 165°F (74°C) on a meat thermometer. Transfer the chicken to a clean cutting board to rest.
  4. Slice the white parts of the scallions and set aside. Slice the green parts of the scallions and keep them separate for garnish.
  5. Reduce the skillet heat to medium. Add the scallion whites and chopped sun-dried tomatoes. Cook for 1 minute, stirring constantly.
  6. Pour the chicken broth and heavy cream into the skillet. Bring the liquid to a gentle simmer. Cook for 2 minutes until the sauce thickens slightly.
  7. Slice the rested chicken into strips. Add the sliced chicken, drained rigatoni, and Parmesan cheese to the skillet. Toss everything together, adding a splash of the reserved pasta water if the sauce is too thick.
  8. Divide the pasta into bowls and garnish with the scallion greens before serving.

Notes

  • Always use a meat thermometer to ensure your chicken reaches a safe internal temperature of 165°F (74°C).
  • If your skillet is not large enough to hold the pasta and chicken, you can mix everything together in the empty pasta pot.
  • Dry sun-dried tomatoes can be used instead of oil-packed, but you may need to add a teaspoon of oil to the skillet when cooking them.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://wowcooks.com/creamy-sundried-tomato-chicken-pasta/