Creamy Tuscan Chicken Rigatoni

• Chicken breast(600 g)
• Rigatoni(320 g)
• Olive oil(1 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Sun-dried tomatoes(90 g)
• Baby Spinach(120 g)
• Heavy cream(250 ml)
• Chicken Broth(180 ml)
• Parmesan(80 g)
• Tomato paste(1 tbsp)
• Italian Seasoning(2 tsp)
• Chili flakes(½ tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Fresh basil(10 g)optional

Method

1. 1

   Cut {Chicken breast} into irregular bite-size pieces. Finely chop {Onion}, mince {Garlic}, roughly chop {Sun-dried tomatoes}, grate {Parmesan}, and pick the leaves from {Fresh basil}.

   ~12 min

2. 2

   Bring a large pot of well-salted water to the boil. Add {Rigatoni} and cook until just al dente. Reserve 200ml pasta water, then drain.

   ~10 min

3. 3

   Meanwhile, heat {Olive oil} in a large deep skillet over medium-high heat. Add the chicken with {Salt} and {Black pepper}, then cook until lightly golden and nearly cooked through. Add {Onion}, {Garlic}, {Sun-dried tomatoes}, {Tomato paste}, {Italian Seasoning}, and {Chili flakes}. Cook, stirring, until the onion softens and everything smells fragrant.

   ~8 min

4. 4

   Pour in {Chicken Stock} and {Heavy cream}. Bring to a gentle bubble, then simmer until slightly thickened. Stir in {Baby Spinach} until wilted.

   ~5 min

5. 5

   Add the drained rigatoni and {Parmesan} to the sauce. Toss well, adding a splash of reserved pasta water as needed until the sauce turns thick, glossy, and clings inside the pasta tubes. Fold everything together so the chicken sits throughout the pasta rather than on top.

   ~3 min

6. 6

   Serve in warm bowls with {Fresh basil} scattered over the top and extra black pepper if you like.

   ~0 min