Description
This Tuscan Chicken Pasta is a creamy, comforting dish featuring perfectly seasoned chicken breasts, sun-dried tomatoes, spinach, and a luscious parmesan cream sauce, served over rigatoni pasta. It combines rich Italian flavors with a quick stovetop preparation ideal for a satisfying weeknight dinner or casual gathering.
Ingredients
Scale
Chicken and Seasonings
- 2 boneless skinless chicken breasts (approximately 1 pound)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil (divided)
Pasta
- 8 ounces rigatoni pasta noodles (cooked al dente according to package instructions)
Sauce
- 4 tablespoons (½ stick, 57 g) unsalted butter
- ¼ cup (40 g) shallot (finely diced)
- ¼ 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
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups (357 g) heavy cream
- 1 ½ 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)
Garnish
- Fresh parsley (for garnish)
- Salt and pepper (to taste)
Instructions
- Prepare and Season the Chicken: Pat the chicken breasts dry and season both sides evenly with paprika, garlic powder, kosher salt, and black pepper. This seasoning will provide a flavorful crust when cooked.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and fully cooked through with an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside to rest.
- Make the Sauce Base: In the same skillet, reduce heat to medium and add the unsalted butter. Once melted, add the diced shallots and sauté until translucent and fragrant, about 2-3 minutes.
- Add Tomatoes and Aromatics: Stir in the chopped sun-dried tomatoes, minced garlic, and tomato paste. Cook for 1-2 minutes to deepen the flavors.
- Season the Sauce: Sprinkle in oregano, paprika, garlic powder, kosher salt, and black pepper. Stir well to combine all the seasonings evenly throughout the sauce.
- Incorporate Cream and Milk: Slowly pour the heavy cream and milk into the skillet while stirring continuously. Allow the sauce to simmer gently until it thickens slightly, about 5-7 minutes.
- Add Vegetables and Cheese: Stir in fresh spinach, halved cherry tomatoes, and grated parmesan cheese. Cook just until the spinach wilts and the cheese melts, creating a smooth, velvety sauce.
- Combine Pasta and Chicken: Cut the rested chicken into slices or bite-sized pieces. Add the cooked rigatoni pasta and chicken back into the skillet, gently tossing until everything is well coated with the sauce and heated through for 2-3 minutes.
- Final Taste and Adjustments: Taste the dish and adjust seasoning with additional salt and pepper if desired.
- Serve and Garnish: Plate the Tuscan chicken pasta and garnish with fresh parsley and extra parmesan cheese. Serve immediately while hot and creamy.
Notes
- For best results, cook the pasta al dente to ensure it doesn’t get mushy when combined with the sauce.
- You can substitute rigatoni with penne or fusilli if preferred.
- If sun-dried tomatoes are dry-packed, soak them in hot water for 10 minutes beforehand to soften.
- Use freshly grated parmesan cheese for the richest flavor and better melting quality.
- Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop to avoid curdling the cream sauce.
- Adjust the cream and milk quantity if you prefer a thinner or thicker sauce.
