Description
A rich and creamy Tuscan Chicken Pasta featuring tender seared chicken breasts, rigatoni pasta, and a luscious sauce made with sun-dried tomatoes, fresh spinach, cream, and parmesan cheese. This comforting Italian-inspired dish offers a delightful blend of savory flavors and textures, perfect for a family dinner or special occasion.
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 and 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 the chicken: Preheat your oven to 350°F. Drizzle 2 tablespoons of olive oil over the chicken breasts, rubbing the oil evenly over all sides. In a small bowl, mix together paprika, garlic powder, kosher salt, and black pepper, then sprinkle this seasoning blend over the chicken thoroughly.
- Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken breasts and sear for about 3 minutes on each side until nicely browned. Note that the chicken will not be fully cooked at this stage.
- Finish cooking the chicken in the oven: Transfer the skillet to the preheated oven and roast the chicken for 10-15 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F. Once done, remove chicken from skillet and place on a plate; tent with foil to keep warm.
- Cook the pasta: Meanwhile, bring a pot of salted water to a boil and add the rigatoni pasta. Cook according to package instructions until al dente, typically about 14 minutes. Drain and set aside.
- Make the sauce base: Return the skillet used for the chicken to medium heat. Melt the butter, then add the finely diced shallots and chopped sun-dried tomatoes. Sauté for 3-5 minutes until the shallots are softened. Add minced garlic and cook for an additional minute until fragrant.
- Add seasonings and liquids: Stir in tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper. Mix until fully combined. Pour in the heavy cream and milk, stirring consistently to integrate all ingredients smoothly.
- Incorporate vegetables and cheese: Add fresh spinach, grated parmesan cheese, and halved cherry tomatoes to the skillet. Toss the mixture to combine and reduce heat to low. Simmer gently for 8-10 minutes, allowing the cheese to melt fully and the spinach to wilt, developing a creamy sauce.
- Combine pasta and chicken with sauce: Add the cooked rigatoni to the skillet and toss well to coat all pasta with the sauce. Slice or cube the roasted chicken breasts and fold them into the pasta mixture.
- Serve: Plate the Tuscan Chicken Pasta and garnish with additional parmesan cheese and fresh parsley. Adjust seasoning with salt and freshly ground black pepper to taste before serving.
Notes
- For best results, use fresh parmesan cheese rather than pre-grated for a richer flavor and creamier texture.
- Sun-dried tomatoes should be soaked in hot water prior to chopping to soften and release their flavor fully.
- To make the dish lighter, you may substitute heavy cream with half-and-half, but the sauce will be less rich.
- Always check the internal temperature of chicken to ensure food safety, aiming for 165°F.
- Use a large enough skillet to accommodate pasta and sauce for easy tossing and combining.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 471 kcal
- Sugar: 5 g
- Sodium: 560 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 110 mg
