Sunday Lunch – Chicken with Creamy Sundried Tomato Pasta #cooking #foodie #chicken #pasta #homemade

For this week’s video, we’re making a rich and comforting pan-seared chicken breast served with creamy rigatoni, baby spinach, and sun-dried tomatoes.

It’s one of those meals that feels indulgent but still balanced — juicy, golden chicken paired with a velvety pasta sauce, pops of tangy sun-dried tomatoes, and fresh spinach folded through for colour and freshness. This is the kind of dish that comes together beautifully with simple ingredients, but tastes like something you’d order at a restaurant.

Ingredients
For the Chicken:
2 large chicken breasts
Salt & black pepper, to taste
1 tsp paprika
1 tsp garlic powder
1 tsp dried herbs (oregano or Italian herbs)
1 tbsp olive oil
1 tbsp butter

For the Creamy Rigatoni:
250g rigatoni pasta
1 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 cup fresh cream
½ cup grated parmesan cheese
½ cup sun-dried tomatoes, sliced
2 cups baby spinach
Salt & black pepper, to taste
½ tsp chili flakes (optional)
Pasta water (as needed)

Method
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.
Reserve about ½ cup of pasta water, then drain and set aside.

2. Prepare & Cook the Chicken
Season the chicken breasts with salt, pepper, paprika, garlic powder, and dried herbs.
Heat olive oil in a pan over medium-high heat.
Add the chicken and sear for 5–6 minutes per side until golden and cooked through.
Add butter towards the end and spoon it over the chicken for extra flavour.
Remove from the pan and let it rest before slicing.

3. Make the Creamy Sauce
In the same pan, add a bit more olive oil if needed.
Sauté the onion until soft, then add the garlic and cook until fragrant.
Pour in the cream and bring to a gentle simmer.
Add parmesan cheese and stir until melted and smooth.

4. Build the Pasta
Add the sun-dried tomatoes and let them infuse into the sauce.
Stir in the baby spinach and cook until wilted.
Add the cooked rigatoni and toss to coat.
If needed, add a splash of reserved pasta water to loosen the sauce.
Season with salt, pepper, and chili flakes to taste.

5. Serve
Plate the creamy rigatoni and top with sliced chicken breast.
Finish with extra parmesan and a crack of black pepper.

Serving Suggestions
Serve with a fresh side salad or garlic bread to soak up that creamy sauce.

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