Creamy tuscan chicken rigatoni

Ingredients

• For the chicken — 1 lb boneless chicken breast, pounded to even thickness
• For the chicken — Salt to taste
• For the chicken — 1 tsp black pepper
• For the chicken — 1 tbsp dijon mustard
• For the chicken — 1 tsp red chili flakes
• For the chicken — 1 tsp garlic powder
• For the chicken — 1 tsp onion powder
• 1 tsp Italian seasoning — 1 tsp lemon juice
• 1 tsp Italian seasoning — 1 tsp smoked paprika powder
• 1 tsp Italian seasoning — 2 tbsp oil + more for cooking
• For the pasta — 8 oz rigatoni, boiled until al dente, reserve 1 cup pasta water
• For the pasta — 1 tbsp butter
• For the pasta — 1/2 yellow onion, finely chopped
• For the pasta — 4-5 cloves garlic, minced
• For the pasta — 1/2 cup mushrooms, sliced
• For the pasta — 1/2 cup cherry tomatoes, halved
• For the pasta — 1 tbsp all purpose flour
• For the pasta — 1 cup chicken broth
• For the pasta — 1 cup spinach
• For the pasta — 1/4 cup sun diced tomatoes
• For the pasta — 3/4 cup Parmesan cheese, freshly grated
• For the pasta — Salt and pepper to taste
• For the pasta — Squeeze of lemon juice
• For the pasta — 1 tsp dried basil
• For the pasta — 1 tsp red chili flakes , less or more adjust to taste
• For the pasta — 1 cup unsweetened heavy whipping cream

Instructions

1. Marinate the chicken with salt, black pepper, Dijon mustard, red chili flakes, garlic powder, onion powder, Italian seasoning, lemon juice, smoked paprika, and oil for at least 30 minutes.
2. Cook the rigatoni in salted boiling water until al dente. Reserve 1 cup pasta water, then drain and set aside.
3. Heat oil in a skillet over medium-high heat and cook the chicken for 4–5 minutes per side until golden and fully cooked. Remove, rest, and slice.
4. In the same skillet, melt butter and sauté onions for 2–3 minutes. Add garlic and cook until fragrant. Stir in mushrooms, cherry tomatoes, and sun-dried tomatoes; cook until softened.
5. Add flour and cook for 1 minute. Slowly whisk in chicken broth and simmer for 2 minutes. Lower the heat and stir in heavy cream, dried basil, red chili flakes, salt, and pepper.
6. Mix in Parmesan cheese until smooth, then add spinach and cook until wilted.
7. Add the rigatoni and toss to coat, adding reserved pasta water as needed for a silky sauce.
8. Top with sliced chicken, chopped chives, lemon juice, and extra Parmesan before serving.