Description
A creamy and flavorful Tuscan chicken pasta featuring tender seared chicken breasts, rigatoni pasta, sun-dried tomatoes, spinach, and a rich parmesan cream sauce, garnished with fresh parsley.
Ingredients
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
- ½ teaspoon black pepper
Pasta and Sauce
- 8 ounces rigatoni pasta noodles, cooked al dente according to package instructions
- 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
- 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
- fresh parsley, for garnish
- salt and pepper, to taste
Instructions
- Preheat and Season Chicken: Preheat your oven to 350°F. Drizzle 2 tablespoons of olive oil over the chicken breasts on all sides and rub it in thoroughly. In a small bowl, combine paprika, garlic powder, kosher salt, and black pepper, then sprinkle this seasoning mixture evenly over the chicken.
- Sear Chicken: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken and sear for 3 minutes on each side until browned but not fully cooked.
- Oven Cook Chicken: Transfer the skillet with the chicken to the preheated oven and bake for 15 minutes or until the internal temperature reaches 165°F. Remove from oven and place the chicken on a plate, tenting with foil to keep warm.
- Cook Pasta: Meanwhile, bring a pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente (about 14 minutes). Drain and set aside.
- Prepare Sauce Base: Using the same skillet where you cooked the chicken, melt the butter over medium heat. Add the finely diced shallots and chopped sun-dried tomatoes. Cook for 3 to 5 minutes until the shallots soften, then add the minced garlic and cook for an additional minute.
- Add Seasonings and Dairy: Stir in tomato paste, oregano, garlic powder, kosher salt, and black pepper to combine. Pour in the heavy cream and milk, stirring thoroughly to blend all ingredients.
- Incorporate Vegetables and Cheese: Add fresh spinach, grated parmesan cheese, and halved cherry tomatoes to the sauce. Reduce heat to low and simmer gently for 8 to 10 minutes, stirring occasionally until the cheese is melted and the spinach has wilted.
- Combine Pasta and Chicken: Add the cooked rigatoni to the sauce and toss well to coat. Slice or cube the cooked chicken and fold it into the pasta and sauce mixture.
- Serve: Serve the Tuscan chicken pasta hot, garnished with additional parmesan cheese and fresh parsley. Adjust seasoning with salt and pepper to taste.
Notes
- Sun-dried tomatoes can be substituted with roasted red peppers if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or use whole milk only.
- Using an oven-safe skillet allows seamless transfer from stovetop to oven, but if unavailable, sear chicken in a regular skillet and transfer to a baking dish.
- Ensure pasta is cooked al dente to prevent over-soft texture when mixed with sauce and baked chicken.
- Fresh parsley adds a bright finish but can be omitted or replaced with basil for a different flavor.
