Tuscan Chicken Rigatoni

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1 teaspoon kosher salt, divided, plus more as needed

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil, divided

1 medium shallot, finely chopped (about 1/4 cup)

3 cloves garlic, thinly sliced

4 oil-packed sun-dried tomatoes, drained and thinly sliced

1 tablespoon tomato paste

1/2 teaspoon dried oregano

1 (32-ounce) carton low-sodium chicken broth (4 cups)

1 1/2 cups heavy cream

1 pound dried rigatoni pasta

4 ounces baby spinach (4 packed cups)

1/4 cup grated Parmesan cheese, plus more for serving

Directions

Step 1

Season 1 pound boneless, skinless chicken breast pieces with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Step 2

Heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat until shimmering. Add the chicken in a single layer and cook, stirring occasionally, until browned all over, 7 to 9 minutes. Transfer to a bowl (it might not be cooked through).

Step 3

Add the remaining 1 tablespoon olive oil, 1 finely chopped medium shallot, and 3 thinly sliced garlic cloves to the pot. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in 4 thinly sliced sun-dried tomatoes, 1 tablespoon tomato paste, and 1/2 teaspoon dried oregano. Cook, stirring often, until the tomato paste is darkened in color, 1 to 2 minutes.

Step 4

Stir in 1 (32-ounce) carton low-sodium chicken broth, 1 1/2 cups heavy cream, 1 pound dried rigatoni, and the remaining 1/2 teaspoon kosher salt. Bring to a simmer. Cook, adjusting the heat as needed to maintain a simmer, until the pasta is al dente, 18 to 20 minutes.

Step 5

Reduce the heat to medium-low. Stir in 1/4 cup grated Parmesan cheese, the chicken, and any accumulated juices in the bowl. Cook, stirring occasionally, until the sauce thickens slightly and coats the pasta, and the chicken is cooked through, about 2 minutes.

Step 6

Stir in 4 ounces baby spinach until wilted, about 1 minute. Taste and season with kosher salt and black pepper as needed. Serve garnished with more grated Parmesan.

Nutrition

• Serving Size: Serves 6
• Calories: 678 cal
• Total Fat: 32.0 g
• Saturated Fat: 16.2 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 522.9 mg
• Total Carbohydrate: 63.1 g
• Dietary Fiber: 3.1 g
• Total Sugars: 4.8 g
• Protein: 34.6 g