One Pot Tuscan Chicken Rigatoni Recipe Made Easy

There’s something truly comforting about a meal that comes together in just one pot, and this One Pot Tuscan Chicken Rigatoni recipe is a shining example of that. Combining tender chicken, creamy sun-dried tomato sauce, and perfectly cooked rigatoni, this dish is a weeknight winner that doesn’t skimp on flavor.

Whether you’re cooking for your family or impressing guests, this recipe will quickly become a favorite. The rich, garlicky sauce infused with spinach and Parmesan cheese brings a taste of Italy straight to your table with minimal cleanup.

What’s more, the one-pot method means fewer dishes and more time to enjoy your meal. It’s ideal for busy cooks who crave homemade comfort food without the hassle.

Plus, the ingredients are easy to find and come together in under 40 minutes. Ready to savor a creamy, savory, and hearty pasta dinner?

Let’s dive into how to make this delicious one-pot Tuscan chicken rigatoni!

Why You’ll Love This Recipe

This recipe is a perfect blend of convenience and gourmet flavor. Here’s why it stands out:

• One-pot cooking: Less mess, less fuss, and everything cooks together for maximum flavor.
• Rich Tuscan flavors: Sun-dried tomatoes, garlic, and spinach create a vibrant sauce that’s both creamy and tangy.
• Quick and easy: Ready in about 35-40 minutes, perfect for busy weeknights.
• Family-friendly: Hearty enough for adults, simple enough to please kids.
• Customizable: Easily adaptable with your favorite vegetables or protein swaps.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 1 cup sun-dried tomatoes (packed in oil), chopped
• 3 cups chicken broth (low sodium preferred)
• 1 cup heavy cream
• 12 ounces rigatoni pasta (uncooked)
• 2 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• Salt and freshly ground black pepper, to taste
• Red pepper flakes (optional, for a bit of heat)
• Fresh basil or parsley, chopped for garnish

Equipment

• Large deep skillet or Dutch oven with lid
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Grater for Parmesan cheese
• Colander (optional, for draining pasta if needed)

Instructions

1. Heat olive oil in your large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken pieces, seasoning them with salt and pepper. Cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
2. Add the diced onion and garlic to the same pan. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes. Be careful not to burn the garlic.
3. Stir in the chopped sun-dried tomatoes and dried Italian seasoning. Cook for another 1-2 minutes to release their flavors.
4. Pour in the chicken broth and heavy cream. Stir well to combine, scraping up any browned bits from the bottom of the pan.
5. Add the uncooked rigatoni pasta, spreading it out as evenly as possible in the liquid. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
6. Cover the pan with a lid and simmer for about 12-15 minutes, stirring occasionally to prevent the pasta from sticking. Cook until the rigatoni is al dente and most of the liquid is absorbed.
7. Return the cooked chicken to the pan along with the fresh baby spinach. Stir gently until the spinach wilts, about 2 minutes.
8. Remove the pan from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt, pepper, and red pepper flakes if using.
9. Garnish with fresh basil or parsley before serving for a fresh, vibrant touch.

Tips & Variations

“For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.”

• Protein swap: Try using diced turkey breast, chicken thighs, or even Italian sausage for a different flavor profile.
• Vegetarian option: Replace chicken with sautéed mushrooms, zucchini, or eggplant and use vegetable broth instead of chicken broth.
• Heat it up: Add a pinch more red pepper flakes or a dash of hot sauce for those who like their pasta spicy.
• Cheese alternatives: Parmesan works beautifully, but pecorino Romano or Asiago add a sharper taste.
• Make it gluten-free: Use gluten-free rigatoni or your favorite gluten-free pasta.
• Adding more veggies: Toss in some chopped bell peppers, sun-dried tomato oil for extra flavor, or artichoke hearts for Mediterranean flair.

Nutrition Facts

Serving Suggestions

This Tuscan chicken rigatoni pairs wonderfully with a simple green salad or crusty bread to soak up the luscious sauce. For a fresh and light side, try our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

If you’re looking to round out your meal with a warm starter, consider the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food for a creamy, flavorful soup option.

For those who enjoy exploring more one-pot pasta dishes, check out our collection of All Recipes Roasted Vegetable Pasta for Easy Dinners to keep your weeknight dinners exciting and delicious.

Conclusion

This One Pot Tuscan Chicken Rigatoni recipe is a delightful example of how simple ingredients and a one-pot cooking method can create a delicious, hearty meal. The creamy sauce, infused with sun-dried tomatoes and fresh spinach, envelops tender chicken and perfectly cooked rigatoni for a dish that’s both comforting and impressive.

Whether you’re short on time or just want a fuss-free dinner with big flavors, this recipe has got you covered.

Don’t forget, the versatility of this dish means you can customize it to suit your dietary preferences or what’s in your pantry. Once you try it, it’ll likely become a staple in your recipe rotation.

Enjoy the ease, richness, and authentic Italian flair all in one pot!

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