Creamy Tuscan Chicken Gluten-Free Rigatoni

Ingredients

• 12 oz gluten-free rigatoni
• 1.5 pounds boneless skinless chicken thighs
• 1/2 cup sun-dried tomatoes (oil-packed), drained and sliced
• 3 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup chicken broth (gluten-free)
• 4 garlic cloves, minced
• 3/4 cup freshly grated Parmesan
• 1.5 teaspoons Italian seasoning
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• fresh basil for garnish

Instructions

1. 1

   Season the chicken thighs on both sides with Italian seasoning, salt, and pepper. Heat olive oil in a large deep skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and cooked through (165°F internal). Transfer to a cutting board and let rest.

2. 2

   While the chicken cooks, boil the rigatoni in salted water according to package directions. Reserve 1/2 cup pasta water, then drain.

3. 3

   In the same skillet with the chicken drippings, reduce heat to medium. Add the garlic and cook for 30 seconds. Add the sun-dried tomatoes and stir for 1 minute.

4. 4

   Pour in the heavy cream and chicken broth. Bring to a gentle simmer and cook for 3–4 minutes until the sauce starts to thicken.

5. 5

   Add the spinach in handfuls, stirring until wilted. Stir in the Parmesan until melted and smooth.

6. 6

   Slice the rested chicken into strips. Add the drained rigatoni and sliced chicken to the skillet. Toss everything in the sauce, adding splashes of pasta water if needed for silkiness.

7. 7

   Serve in warm bowls garnished with fresh basil and extra Parmesan.

Recipe Variations

• →Swap in your favorite gluten-free pasta shape — the sauce works with any cut.
• →Make it dairy-free by using cashew cream and nutritional yeast instead of Parmesan.