1-Gather all your ingredients first to make things go smoothly for this garlic chicken rigatoni recipe. Start by soaking the sun-dried tomatoes in boiling water for a few minutes to soften them up. This step helps bring out their flavor before you mix them into the sauce.

2-Bring a large pot of salted water to a boil and cook the 8 ounces of rigatoni until it’s al dente, then drain it and set it aside. Meanwhile, season the 1/2 pound of cubed chicken breasts with 1/4 teaspoon garlic salt and coat them in 2 tablespoons of all-purpose flour for that perfect crust. For-added-interest, you can check out a holiday drink recipe to pair with your meal, like something refreshing to balance the savory pasta.

3-Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken until it’s browned and fully cooked, about 5-7 minutes. Add another tablespoon of olive oil, then stir in the sliced mushrooms and 3 minced garlic cloves, sautéing until they’re fragrant. Pour in the 1/4 cup chicken broth and 1/4 cup white wine, along with the soaked tomatoes, parsley, dried basil, salt, pepper, and red pepper flakes to build the sauce. Let it simmer to thicken, then toss in the cooked rigatoni and sprinkle with 1/4 cup grated Parmesan cheese for a creamy finish.

4-This method ensures even cooking and great flavor, taking just about 30 minutes total. Combine everything gently to coat the pasta well, adjusting seasonings as you go. It’s a straightforward process that even beginners can master for a delicious dinner.