This is the Tuscan-style cream sauce pasta dinner that beats restaurant Italian. Pan-seared chicken in a silky garlic-parmesan cream sauce with chewy sun-dried tomatoes and fresh spinach, all coating ribbed rigatoni tubes. Forty minutes, one skillet, family of four fed and happy. The kind of pasta that gets requested every week.
Fun fact: rigatoni is the ribbed cousin of penne — the ridges grip cream sauce way better than smooth pasta. “Rigatoni alla Toscana” with sun-dried tomatoes and spinach isn’t actually traditional Italian — it’s a 1990s Italian-American restaurant creation that paired the most-loved Italian ingredients (sun-dried tomatoes, garlic, cream, parmesan) on tube pasta. It’s been a chain restaurant menu staple ever since.
Why this recipe works
RIDGED PASTA. Rigatoni’s ridges hold sauce 5x better than smooth pasta. Don’t sub for penne.
OIL FROM SUN-DRIED TOMATOES. Use 2 tbsp of the oil from the jar to sauté — adds tomato flavor you can’t get any other way.
RESERVE pasta water. 1/2 cup of starchy pasta water is the secret to silky sauce that clings to every tube.
2 tbsp oil from the sun-dried tomato jar (or olive oil)
1 tbsp butter
6 cloves garlic, minced
1/2 cup chopped sun-dried tomatoes in oil
1/2 cup dry white wine (or chicken broth)
2 cups heavy cream
1 cup chicken broth
1 cup grated parmesan + more for serving
1 tsp Italian seasoning
1/2 tsp red pepper flakes
4 cups baby spinach
Fresh basil leaves
Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook rigatoni 1 min less than package directions. Reserve 1/2 cup pasta water. Drain (don’t rinse).
Step 2: Season and sear chicken
Toss chicken with olive oil, Italian seasoning, salt, pepper, paprika. Heat a large skillet over medium-high. Add chicken in a single layer; sear 4-5 minutes per side until golden brown. Remove to a plate.
Step 3: Sauté garlic + sun-dried tomatoes
Lower heat to medium. Add sun-dried tomato oil and butter to the skillet. Add garlic; cook 60 seconds. Add chopped sun-dried tomatoes; stir 1 minute.
Step 4: Deglaze
Pour in white wine, scraping up any browned bits. Simmer 90 seconds to reduce by half.
Step 5: Build the sauce
Stir in heavy cream and chicken broth. Bring to a gentle simmer. Cook 3-4 minutes to thicken slightly.
Step 6: Add parmesan
Whisk in parmesan, Italian seasoning, red pepper flakes. Sauce should be silky.
Step 7: Combine
Return chicken to the pan. Add rigatoni and spinach. Toss to coat — spinach will wilt. Add pasta water 2 tbsp at a time if too thick.
Step 8: Serve
Top each bowl with more parmesan, fresh basil, cracked pepper. Garlic bread on the side.
Nutrition information
Calories: 820 kcal per serving
Protein: 52 g
Carbohydrates: 60 g
Fat: 42 g
Saturated Fat: 24 g
Sodium: 1,150 mg
Pro tips for the best chicken rigatoni pasta
CHICKEN THIGHS work too. Boneless thighs stay juicier. Cook time is the same. Slightly richer flavor.
DON’T BOIL the cream sauce. Simmer only — boiling breaks the cream into curds. Low and slow.
ADD MUSHROOMS. 8 oz sliced mushrooms sautéed with the garlic add another layer of umami.
LEFTOVERS thicken. Reheat with a splash of milk or broth — sauce reactivates beautifully.
Frequently asked questions
Can I use shrimp instead?
Yes — cook 2-3 min per side, remove, finish sauce, return at the end. Don’t overcook.
Can I make this gluten-free?
Sub GF rigatoni (chickpea or corn). Same sauce, same chicken.
How do I store leftovers?
3 days fridge. Reheat with milk. Cream sauce doesn’t freeze well.
What if I don’t have white wine?
Sub chicken broth + 1 tbsp white vinegar for similar acidity.
Can I make this dairy-free?
Sub coconut cream for heavy cream and skip parmesan. Add 2 tbsp nutritional yeast for cheesy flavor. Different but good.
