Description
A creamy and flavorful Tuscan Chicken Pasta featuring tender seared chicken breasts combined with rigatoni pasta in a rich sauce of sun-dried tomatoes, fresh spinach, parmesan cheese, and aromatic spices. This hearty Italian-inspired dish is perfect for a comforting dinner.
Ingredients
Units
Scale
Chicken
- 2 boneless skinless chicken breasts, approximately 1 pound
- 3 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Pasta & Sauce
- 8 ounces rigatoni pasta noodles, cooked al dente according to package instructions
- 4 tablespoons (1/2 stick, 57 g) unsalted butter
- 1/4 cup (40 g) shallot, finely diced
- 1/4 cup (27.5 g) sun-dried tomatoes, softened in hot water and chopped
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups (357 g) heavy cream
- 1 1/2 cups (245 g) milk
- 1 cup (30 g) fresh spinach
- 1 cup (100 g) parmesan cheese, grated (plus more for garnish)
- 1 cup (149 g) cherry tomatoes, halved
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Prepare Chicken: Preheat oven to 350°F. Drizzle 2 tablespoons of olive oil over chicken breasts on all sides and rub it in thoroughly. In a small bowl, combine paprika, garlic powder, kosher salt, and black pepper. Sprinkle the seasoning mix evenly over the chicken on all sides.
- Sear Chicken: Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken breasts and sear for about 3 minutes on each side until browned but not fully cooked through.
- Finish Cooking Chicken: Transfer the skillet with the chicken to the preheated oven and cook for 10-15 minutes until the internal temperature reaches 165°F. Remove from oven and place chicken on a plate; tent with foil to keep warm while preparing pasta and sauce.
- Cook Pasta: Boil salted water in a pot and add rigatoni pasta. Cook according to package instructions, about 14 minutes, until al dente. Drain and set aside.
- Make Sauce Base: In the same large skillet used for the chicken, melt the butter over medium heat. Add finely diced shallots and chopped sun-dried tomatoes, cooking for 3-5 minutes until shallots are softened.
- Add Aromatics: Stir in minced garlic and cook for 1 minute until fragrant. Then add tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper. Stir well to combine all ingredients.
- Add Cream and Milk: Pour in the heavy cream and milk, stirring to create a smooth sauce.
- Add Vegetables and Cheese: Mix in fresh spinach, grated parmesan cheese, and halved cherry tomatoes. Reduce heat to low and simmer the sauce for 8-10 minutes until cheese is melted and spinach is wilted.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and toss well to coat the pasta thoroughly in the creamy sauce.
- Add Chicken: Slice or cube the oven-cooked chicken and add it to the pasta and sauce mixture, stirring to combine all components evenly.
- Serve: Plate the Tuscan chicken pasta, garnish with additional parmesan cheese and fresh parsley. Season with salt and pepper to taste and serve warm.
Notes
- Use an oven-safe skillet to easily transfer chicken from stovetop to oven.
- Soften sun-dried tomatoes in hot water before chopping to enhance flavor and texture.
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- For a lighter dish, substitute heavy cream with half-and-half but expect a less creamy consistency.
- Freshly grated parmesan cheese provides the best flavor and melts better than pre-grated varieties.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg
