1-Getting garlic chicken rigatoni right starts with simple, clear steps that anyone can follow, even if you’re new to cooking. Begin by cooking the pasta according to package directions while soaking the sun-dried tomatoes in boiling water for 5 minutes, then chop them for added flavor. Next, coat the chicken in garlic salt and flour before cooking it in olive oil until it’s no longer pink, which takes just a few minutes, and then set it aside.

2-In the same skillet, sauté the mushrooms and minced garlic until they’re fragrant and tender. Add the chicken broth, white wine or extra broth, parsley, dried basil, salt, pepper, crushed red pepper flakes, and the chopped sun-dried tomatoes, then bring everything to a boil. Return the chicken to the mixture to heat through, and finally, drain the pasta and combine it with the chicken mixture, sprinkling on Parmesan cheese and tossing to coat for a creamy finish.