1-Gathering and Prepping Ingredients: First, cook the rigatoni according to package instructions until it’s just right, then set it aside. Soak the sun-dried tomatoes in boiling water for 5 minutes, drain, and chop them up. This step adds a nice tang to your creamy sauce.

2-Cooking the Chicken and Building the Sauce: Next, season the chicken cubes with garlic salt and coat them in flour for extra texture. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the chicken for 4-5 minutes until it’s no longer pink, then remove it from the pan.

In the same skillet, use the remaining olive oil to cook the mushrooms and minced garlic until they’re tender. Add the chicken broth, white wine or extra broth, fresh parsley, dried basil, salt, pepper, crushed red pepper flakes, and the chopped tomatoes. Bring this mixture to a boil and let it simmer.

3-Combining and Serving: Stir the cooked chicken back into the sauce and heat it through. Drain your pasta and mix it with the chicken and sauce in the skillet. Finally, sprinkle on the grated Parmesan cheese and toss everything together for a creamy finish.