The pressure builds and you start counting down minutes until you eat. You hear that little hiss from the float valve, and your brain kinda starts doing math on how long till you get to twirl your fork. It always feels like forever when youre that hungry, but you gotta trust the process and the sealing ring working hard.
That slow pressure build though, its like the pasta’s soaking up all the garlic and tomato flavors real deep, making every bite count when you finally open that lid. With a quick natural release, you remember the smell that hits you and you just know this dinner's gonna be cozy and creamy.
You watch the float valve drop, giving you the thumbs up to open her up, and you carefully lift the lid. The steam hits your face, warm and fragrant, and you sense that tender pull of perfectly cooked rigatoni coated in that luscious sauce. You can’t wait to get cozy with this pasta.
Why This Recipe Works Every Single Time
- The diced chicken gets browned first for a nice sear that locks in flavor.
- Sun-dried tomatoes and their oil bring a rich, concentrated tomato punch.
- The blend of paprika and oregano adds a bit of warmth and earthiness that just fits.
- Cooking the rigatoni till al dente means it holds up perfectly to the creamy sauce.
- Using the reserved oil from the jar ensures every bit of flavor is in the dish.
- Heavy cream mixed with whole milk makes a sauce that’s so creamy yet light.
- Adding fresh spinach at the end gives a pop of color and a fresh bite.
All the Pieces for This Meal
- 1-1.5 lbs boneless, skinless chicken breast diced
- 2 tablespoon reserved oil from jar of sun-dried tomatoes
- 1 8.5 oz jar sun-dried tomatoes in oil with herbs (julienne cut preferred)
- 16 oz rigatoni pasta
- 1 small onion or shallot diced
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 1 tablespoon dried oregano
- 2 teaspoon paprika
- 1 teaspoon ground black pepper
- ¾ cup heavy cream or half-and-half
- 2 ¼ cups whole milk
- 2 handfuls fresh spinach leaves
- 1 ½ cup grated parmesan cheese
- Sea salt to top, optional but trust me it’s amazing
You notice how each ingredient kinda plays a role to build layers of flavor. The chicken brings protein you can bite into. The sun-dried tomatoes and their oil bring a punch that’s deep and herby. Spices round it all out, and the dairy creates the creamy texture you wanna sink into.
The Full Pressure Cooker Journey
- First, cook the rigatoni pasta in boiling water until it’s al dente. Drain and set aside so it doesn’t get mushy when mixed later.
- Hit the skillet on medium heat with the reserved sun-dried tomato oil. This oil’s got all that infused flavor you want in every bite.
- Add the diced chicken breast and let it brown real good for about 6 to 8 mins. When it’s cooked through, pull it out and set aside.
- Same skillet, toss in your diced onion or shallot. Sauté it till it’s translucent and smells sweet, around 3 to 4 mins.
- Next, stir in the minced garlic, tomato paste, oregano, paprika, and black pepper. Let it cook till fragrant, roughly 2 mins. The kitchen smells like a dream already.
- Add your sun-dried tomatoes and cook it another couple minutes, blending those flavors into the sauce. Return the chicken back in and stir it all up.
- Finally, toss in your cooked rigatoni and gently stir so every piece gets coated in the creamy sauce. Heat for 2 to 3 more mins so everything melds, then sprinkle that parmesan on and wilt in your spinach. Serve it hot and get ready to dig in.
Smart Shortcuts for Busy Days
- Use pre-cooked rotisserie chicken diced up if you’re pressed for time. Skip browning, just toss it in at the end.
- Grab jarred minced garlic already ready to use, it cuts down your prep big time.
- Cook pasta in your microwave if you’re super rushed for water boiling and pot watching.
- Spinach can be swapped out for frozen chopped spinach, just toss it in at the end to thaw.
When You Finally Get to Eat
The pasta is steaming hot and that creamy sauce coats each rigatoni bite just right. You can feel the garlic notes hitting your nose first, making your mouth water.
You take a forkful and sense the tender pull of chicken that’s not dry at all. The tang of sun-dried tomatoes cuts through creamy richness so it’s never too heavy.
The parmesan and paprika combo punches up the flavor with a little saltiness and warm spice you didn’t expect but love. You feel warm right down to your toes eating this.
Spinach leaves add a fresh, slightly crisp surprise between each mouthful, balancing out the cozy creamy sauce real good.
How to Store This for Later
- Refrigerate in an airtight container for up to 3 days. When you heat it back up, add a splash of milk to loosen the sauce if it’s too thick.
- Freeze in portions inside freezer-safe containers or zip bags. Thaw in fridge overnight before reheating either on stove or microwave.
- If you wanna keep it fresh the next day, separate the pasta from the sauce and combine just before serving. This stops stuff from soaking up too much liquid.
The FAQ Section You Actually Need
- Can I use another pasta shape? Yeah, you totally can. Penne, fusilli, or even shells work real good. Just watch the cooking time so it doesn’t get mushy.
- What if I don’t have sun-dried tomatoes? You can swap in roasted red peppers for a different but still tasty flavor profile.
- Is there a vegetarian option? Sure thing. Skip the chicken, add mushrooms or zucchini to keep it hearty.
- How do I know when the pasta is done? The rigatoni should have a tender pull but still be firm to your bite. You wanna avoid mushy pasta so keep an eye on that float valve’s pressure build and don’t overcook.
- Can I make this dairy-free? You can try coconut milk or a creamy cashew sauce instead of cream and milk, but the flavor will be a bit different.
- Why does the float valve matter here? That float valve tells you when pressure is up and ready to cook perfect pasta with the sauce. It’s a little lifesaver for making sure the sealing ring is tight and no steam escapes prematurely.
Remarkably Creamy Tomato Garlic Pasta For Cozy Nights
Equipment
- 1 Stock pot for pasta
- 1 Large skillet
Ingredients
Main Ingredients
- 1-1.5 lbs boneless, skinless chicken breast diced
- 2 tablespoon reserved oil from sun-dried tomatoes
- 1 8.5 oz jar sun-dried tomatoes in oil with herbs julienne cut preferred
- 16 oz rigatoni pasta
- 1 small onion or shallot diced
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 1 tablespoon dried oregano
- 2 teaspoon paprika
- 1 teaspoon ground black pepper
- ¾ cup heavy cream or half-and-half
- 2 ¼ cups whole milk
- 2 handfuls fresh spinach leaves
- 1 ½ cup parmesan cheese grated
- Sea salt to top, optional
Instructions
Instructions
- Cook the rigatoni in boiling water until al dente. Drain and set aside.
- Heat a skillet over medium heat and add the reserved sun-dried tomato oil.
- Add diced chicken and brown for 6–8 minutes until cooked through. Remove and set aside.
- In the same skillet, sauté diced onion or shallot until translucent, about 3–4 minutes.
- Stir in garlic, tomato paste, oregano, paprika, and pepper. Cook until fragrant, about 2 minutes.
- Add sun-dried tomatoes and cook a couple more minutes. Return chicken to the pan.
- Pour in cream and milk. Add chicken, spinach, and ¾ cup parmesan. Simmer 8–10 minutes to thicken.
- Add cooked rigatoni and toss to coat. Heat another 2–3 minutes to combine flavors.
- Sprinkle remaining parmesan and a pinch of sea salt. Serve hot.
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