Description
Tuscan Chicken Pasta is a creamy, flavorful dish featuring tender seasoned chicken breasts atop rigatoni pasta tossed in a rich sauce of heavy cream, parmesan cheese, spinach, and sun-dried tomatoes. Enhanced with garlic, paprika, and fresh herbs, this comforting recipe blends savory and fresh flavors perfect for a satisfying dinner.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts (approximately 1 pound)
- 2 tablespoons olive oil (from the 3 tablespoons total)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Pasta
- 8 ounces rigatoni pasta noodles (cooked al dente according to package instructions)
Sauce
- 1 tablespoon olive oil (remaining from the 3 tablespoons total)
- 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
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken breasts 5-7 minutes on each side until cooked through and golden brown. Remove from the pan and set aside to rest.
- Cook the Pasta: While the chicken cooks, prepare rigatoni pasta according to package instructions until al dente. Drain and set aside.
- Make the Sauce Base: In the same skillet, add 1 tablespoon olive oil and the unsalted butter over medium heat. Once melted, add the finely diced shallots and sauté until translucent and fragrant, about 2-3 minutes.
- Add Sun-Dried Tomatoes and Aromatics: Stir in chopped sun-dried tomatoes, minced garlic, tomato paste, oregano, paprika, garlic powder, salt, and black pepper. Cook for 1-2 minutes to release the flavors.
- Incorporate Cream and Milk: Slowly pour in the heavy cream and milk, stirring constantly. Bring the mixture to a gentle simmer and allow it to thicken slightly, about 5-7 minutes.
- Add Vegetables and Cheese: Stir in fresh spinach, halved cherry tomatoes, and grated parmesan cheese. Cook until the spinach wilts and the sauce is creamy and well-mixed.
- Combine Pasta and Sauce: Toss the cooked rigatoni pasta into the sauce, ensuring each piece is well-coated with the creamy mixture. Adjust seasoning with salt and pepper to taste.
- Serve: Slice the rested chicken breasts into strips and place them atop the pasta. Garnish with fresh parsley and additional parmesan cheese if desired. Serve immediately warm.
Notes
- Tuscan Chicken Pasta combines rigatoni pasta with a creamy sauce featuring spinach, cheese, and sun-dried tomatoes, topped with seasoned baked chicken.
- To soften sun-dried tomatoes, soak them in hot water for 10 minutes before chopping.
- Make sure not to overcook the pasta; al dente texture allows it to hold up well in the creamy sauce.
- Fresh parsley adds a nice herbal freshness as a garnish but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 471 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
