Ingredients:

  • 5 lbs boneless, skinless chicken breasts (about 3 large), cut into 1-inch cubes
  • 2 Tbsp Olive Oil (for searing)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • Salt & Black Pepper, to taste
  • 12 oz Rigatoni or Penne Pasta
  • 1 Tbsp Kosher Salt (for water)
  • 2 Tbsp Unsalted Butter
  • 1 large Shallot, finely minced
  • 4 cloves Garlic, freshly minced
  • 1/2 cup Oil-packed Sun-Dried Tomatoes, drained and roughly chopped
  • 1 Tbsp All-Purpose Flour
  • 1 cup warm Chicken Stock (low sodium)
  • 5 cups Heavy Cream (Double Cream)
  • 1 cup Freshly Grated Parmesan, plus extra for garnish
  • 1/4 tsp Red Pepper Flakes
  • 2 cups Fresh Spinach (packed)
  • 1/4 cup Fresh Basil (chiffonade), for garnish

Instructions:

  1. Prepare the Chicken: Cube the chicken breasts and toss them with 2 Tbsp olive oil, salt, pepper, paprika, and oregano.
  2. Sear the Chicken: Heat the large pan over medium-high heat. Add the chicken in a single layer. Sear for 2-3 minutes per side until golden brown and almost cooked through (internal temperature should be approximately 155°F / 68°C).
  3. Rest: Remove the chicken from the pan and set it aside on a plate. Deglaze the pan slightly with a tablespoon of water, scraping up any fond (browned bits), and reserve this flavor for the sauce.
  4. Boil Pasta: While the chicken rests, bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook until al dente—1 minute less than package instructions.
  5. Drain and Reserve: Drain the pasta, reserving at least 1 cup (240 ml) of the starchy pasta cooking water. Toss the drained pasta with a drizzle of oil to prevent sticking.
  6. Sweat Aromatics: Return the large pan to medium heat. Melt the butter. Add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and sun-dried tomatoes, cooking for another minute until fragrant.
  7. Create the Roux: Sprinkle the flour over the aromatics and cook, stirring constantly, for 1 minute (this cooks out the raw flour taste).
  8. Whisk in Liquids: Slowly pour in the warm chicken stock, whisking continuously to ensure no lumps form. Once smooth, stir in the heavy cream and red pepper flakes. Bring the sauce to a gentle simmer.
  9. Thicken and Season: Reduce the heat to low. Simmer gently for 5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning (salt and pepper).
  10. Add Cheese and Finish: Remove the pan from the heat. Stir in the freshly grated Parmesan cheese until fully melted and the sauce is smooth and luxurious. Stir in the fresh spinach until it wilts (about 1 minute).
  11. Combine: Return the cooked chicken and any accumulated resting juices to the sauce. Stir well to coat.
  12. Introduce Pasta: Add the cooked rigatoni to the pan. Toss everything thoroughly until the pasta is fully coated in the sauce. If the sauce looks too thick, add reserved pasta water, one ladleful at a time, until the desired consistency is reached.
  13. Serve: Garnish generously with fresh basil chiffonade and extra Parmesan. Serve immediately.