Description
This Tuscan Chicken Pasta recipe combines tender seasoned chicken breasts with a creamy tomato and parmesan sauce, sun-dried tomatoes, fresh spinach, and cherry tomatoes, all tossed with rigatoni pasta for a flavorful and satisfying Italian-inspired dish perfect for a family dinner.
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
- 4 tablespoons unsalted butter
- ¼ cup shallot, finely diced
- ¼ cup sun-dried tomatoes, softened in hot water and chopped
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups heavy cream
- 1 ½ cups milk
- 1 cup fresh spinach
- 1 cup parmesan cheese, grated (plus more for garnish)
- 1 cup cherry tomatoes, halved
- fresh parsley, for garnish
- salt and pepper, to taste
Instructions
- Preheat and season chicken: Preheat the oven to 350°F. Drizzle 2 tablespoons of olive oil over the chicken breasts and rub it in evenly. In a small bowl, mix paprika, garlic powder, kosher salt, and black pepper, then sprinkle this seasoning mixture over the chicken on all sides.
- Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3 minutes on each side until browned but not cooked through.
- Bake the chicken: Transfer the skillet to the preheated oven and bake the chicken for 15 minutes or until the internal temperature reaches 165°F. Remove the chicken and place it on a plate; tent it to keep warm while preparing the pasta and sauce.
- Cook the pasta: Bring a pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, about 14 minutes. Drain and set aside.
- Prepare the sauce base: In the same skillet used for the chicken, melt the unsalted butter over medium heat. Add the finely diced shallots and chopped sun-dried tomatoes, cooking until the shallots are softened, about 3-5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Add seasonings and liquids: Stir in the tomato paste, oregano, garlic powder, kosher salt, and black pepper until combined. Then pour in the heavy cream and milk, stirring well to combine.
- Incorporate vegetables and cheese: Add fresh spinach, grated parmesan cheese, and halved cherry tomatoes to the skillet. Toss to combine and reduce heat to low. Simmer gently for 8-10 minutes until the cheese melts and the spinach wilts.
- Combine pasta and sauce: Add the drained rigatoni pasta to the skillet with the sauce and toss thoroughly to coat all the pasta evenly.
- Slice and add chicken: Slice or cube the cooked chicken breasts and add them to the pasta and sauce mixture. Toss gently to combine and warm through.
- Serve and garnish: Serve the Tuscan chicken pasta topped with extra grated parmesan cheese and freshly chopped parsley. Adjust salt and pepper to taste before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use whole milk.
- If sun-dried tomatoes are very dry, soak them in hot water for 10 minutes before chopping to soften.
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure food safety.
- Use freshly grated parmesan cheese for better melting and richer flavor.
- Rigatoni pasta holds the sauce well, but penne or rotini can be used as substitutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 140 mg
