Flavor-Packed Rigatoni Pasta &Amp; Chicken Stock Concentrate Recipe for Busy Nights

This creamy sun-dried tomato salmon pasta brings together the sweetness of sun-dried tomatoes and the richness of a velvety cream sauce. It’s a satisfying dinner that comes together in just 25 minutes, perfect for a busy weeknight.

Seared salmon is paired with al dente rigatoni, all tossed in a luscious sauce made from cream sauce base and chicken stock concentrate. Finished with a sprinkle of Parmesan and fresh scallion greens, this dish is sure to become a favorite.

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Ingredients

6 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

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView 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. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Finely chop sun-dried tomatoes.
2. Pat salmon dry with paper towels; season all over with garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon and cook until browned and cooked through, 2-3 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly.
3. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
4. Heat a drizzle of oil in pan used for salmon over medium-high heat. Add scallion whites and sun-dried tomatoes; cook, stirring constantly, until fragrant, 1-2 minutes. Stir in cream sauce base, stock concentrate and 1/4 cup pasta cooking water (1/2 cup for 4 servings). Bring to a simmer, then reduce heat to low. Cook, stirring constantly until sauce is warmed through, 1-2 minutes. If pasta isn’t done, ladle water directly from pot. Keep covered off heat until ready to use.
5. Slice salmon into pieces. Add salmon and drained rigatoni to pan with sauce. Toss to thoroughly coat. Taste and season with salt and pepper if desired. (For 4 servings, if pan isn’t large enough, transfer everything back into the empty pasta pot.)
6. Divide pasta between shallow bowls and top with Parmesan and scallion greens. Serve.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless skinless chicken cutlets for the salmon. Cook them the same way until golden and cooked through.

Can I make this pasta ahead of time?

This dish is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or milk to restore the sauce.

What can I use instead of cream sauce base?

You can substitute with heavy cream mixed with a teaspoon of all-purpose flour to thicken or use a store-bought Alfredo sauce.