Description
Tuscan Chicken Pasta is a creamy and flavorful Italian-inspired dish featuring tender seared chicken breasts served over rigatoni pasta tossed in a rich cream sauce with sun-dried tomatoes, fresh spinach, cherry tomatoes, and parmesan cheese. This comforting recipe combines savory herbs and spices with fresh ingredients for a satisfying meal perfect for any night of the week.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless skinless chicken breasts (approximately 1 pound)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for cooking chicken)
Pasta
- 8 ounces rigatoni pasta noodles (cooked al dente according to package instructions)
Cream Sauce
- 3 tablespoons olive oil (divided, 1 used for 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 extra for garnish)
- 1 cup (149 g) cherry tomatoes, halved
Garnish
- Fresh parsley, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season them evenly with paprika, garlic powder, kosher salt, and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside to rest.
- Cook the Pasta: Meanwhile, cook the rigatoni pasta in boiling salted water according to package instructions until al dente. Drain the pasta and set aside.
- Make the Sauce Base: In the same skillet used for the chicken, reduce heat to medium and add 3 tablespoons of olive oil and the butter. Once melted, add the finely diced shallots and sauté until translucent, about 3 minutes. Stir in the chopped sun-dried tomatoes and minced garlic and cook for another minute until fragrant.
- Add Flavorings: Stir in the tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper, cooking for 1-2 minutes to meld the flavors. Slowly pour in the heavy cream and milk, stirring continuously.
- Simmer the Sauce: Bring the sauce to a gentle simmer and cook until slightly thickened, approximately 5-7 minutes. Add fresh spinach and allow it to wilt into the sauce. Mix in grated parmesan cheese until melted and the sauce is creamy and smooth.
- Combine Pasta and Sauce: Add the cooked rigatoni and halved cherry tomatoes to the sauce, tossing gently to coat all the pasta and vegetables evenly.
- Slice and Serve: Slice the rested chicken breasts into strips and arrange them on top of the pasta. Garnish with freshly chopped parsley and additional parmesan cheese if desired. Adjust seasoning with salt and pepper to taste. Serve immediately.
Notes
- Tuscan Chicken Pasta is a deliciously creamy pasta dish featuring a combination of fresh spinach, sun-dried tomatoes, and cherry tomatoes balanced with savory seasonings and parmesan cheese.
- For best results, cook the chicken until just done to keep it juicy and tender.
- The sauce can be prepared in the same skillet to capture all the flavorful browned bits from the chicken.
- This dish can be paired with a crisp green salad and crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 471 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
