Creamy Sun-Dried Tomato Chicken Rigatoni with Parmesan

This creamy sun-dried tomato chicken pasta is a trattoria-style classic that comes together in just 25 minutes. Sweet, umami-packed sun-dried tomatoes are the star of a velvety cream sauce that coats tender chicken cutlets and al dente rigatoni perfectly.

Finished with a sprinkle of Parmesan cheese and fresh scallion greens, this dish is both comforting and elegant. It’s an ideal choice for a quick weeknight dinner that feels special without hours of effort.

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Ingredients

ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry the scallions. Trim and thinly slice them, separating the white parts from the green tops. Finely chop the sun-dried tomatoes.
2. Pat the chicken cutlets dry with paper towels. Place them between two large pieces of plastic wrap and pound with a meat mallet or rolling pin until about ½ inch thick. Season both sides with garlic powder, salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 2-3 minutes per side. Transfer to a cutting board and let rest. Wipe out the pan and let it cool slightly.
4. Once the water is boiling, add the rigatoni and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the scallion whites and chopped sun-dried tomatoes. Cook, stirring constantly, until fragrant, 1-2 minutes.
6. Stir in the cream sauce base, chicken stock concentrate and ¼ cup of the reserved pasta water. Bring to a simmer, then reduce the heat to low. Cook, stirring constantly, until the sauce is warmed through, 1-2 minutes. If the pasta isn’t done yet, you can ladle water directly from the pot; keep the sauce covered off heat.
7. Slice the chicken crosswise. Add the sliced chicken and drained rigatoni to the pan with the sauce. Toss to coat everything evenly. Taste and adjust seasoning with salt and pepper if needed.
8. Divide the pasta among shallow bowls. Top with Parmesan cheese and the reserved scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute any short pasta like penne or fusilli. Cook according to package directions until al dente.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.

Can I make this dairy-free?

You can try using a dairy-free cream alternative and omit the Parmesan, but the sauce may not be as rich. Nutritional yeast can add a cheesy flavor.