Creamy Sun-Dried Tomato Rigatoni with Chicken
Creamy Sun-Dried Tomato Rigatoni with Chicken
Ingredients
For the Pasta
- 1 pound rigatoni pasta
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 1 tablespoon olive oil
- 4 slices bacon, diced
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 red onion, small, diced
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup tomato paste
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 7 min
- 3
Add the chicken pieces to the same skillet and cook until browned on all sides and cooked through, about 5-8 minutes. Remove the chicken from the pan and set aside with the bacon.
⏱️ 8 min
- 4
Reduce heat to medium. Add the diced red onion to the skillet and sauté until softened and translucent, about 4-5 minutes. Add the minced garlic and chopped sun-dried tomatoes, cooking for another 1 minute until fragrant.
⏱️ 6 min
- 5
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, allowing it to deepen in color and flavor. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes.
⏱️ 5 min
- 6
Stir in the heavy cream, Parmesan cheese, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly. If the sauce becomes too thick, add a splash of the reserved pasta water.
⏱️ 5 min
- 7
Return the cooked chicken and bacon to the skillet with the sauce. Add the drained rigatoni pasta and toss everything together until the pasta is thoroughly coated. Stir in the fresh chopped parsley.
⏱️ 3 min
- 8
Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sun-Dried Tomato Rigatoni with Chicken
Ingredients
For the Pasta
- 1 pound rigatoni pasta
- 1 tablespoon salt, for pasta water
For the Creamy Sauce
- 1 tablespoon olive oil
- 4 slices bacon, diced
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 red onion, small, diced
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup tomato paste
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 7 min - 3
Add the chicken pieces to the same skillet and cook until browned on all sides and cooked through, about 5-8 minutes. Remove the chicken from the pan and set aside with the bacon.
⏱️ 8 min - 4
Reduce heat to medium. Add the diced red onion to the skillet and sauté until softened and translucent, about 4-5 minutes. Add the minced garlic and chopped sun-dried tomatoes, cooking for another 1 minute until fragrant.
⏱️ 6 min - 5
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, allowing it to deepen in color and flavor. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes.
⏱️ 5 min - 6
Stir in the heavy cream, Parmesan cheese, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it thickens slightly. If the sauce becomes too thick, add a splash of the reserved pasta water.
⏱️ 5 min - 7
Return the cooked chicken and bacon to the skillet with the sauce. Add the drained rigatoni pasta and toss everything together until the pasta is thoroughly coated. Stir in the fresh chopped parsley.
⏱️ 3 min - 8
Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
⏱️ 1 min