Name: Tuscan Chicken Pasta
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Italian
Ingredients: 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; 8 ounces rigatoni pasta, cooked al dente; 4 tablespoons unsalted butter; ¼ cup finely diced shallot; ¼ cup sun-dried tomatoes, softened and chopped; 1 teaspoon minced garlic; 2 tablespoons tomato paste; 1 teaspoon oregano; 1 teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1½ cups heavy cream; 1½ cups milk; 1 cup fresh spinach; 1 cup grated Parmesan cheese (plus more for garnish); 1 cup cherry tomatoes, halved; Fresh parsley, for garnish; Salt and pepper, to taste

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Tuscan Chicken Pasta is a delightful blend of tender chicken, creamy sauce, and hearty pasta, all infused with the rich flavors of sun-dried tomatoes, spinach, and Parmesan cheese. This dish brings the warmth and comfort of Italian cuisine right to my table, making it a favorite for both weeknight dinners and special occasions.

Why I Love This Recipe

I adore this recipe because it combines simple ingredients to create a dish that's both elegant and satisfying. The creamy sauce, enriched with sun-dried tomatoes and spinach, pairs perfectly with the seasoned chicken and al dente pasta. It's a versatile meal that's easy to prepare and always impresses guests.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the 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

For the Pasta and Sauce:

8 ounces rigatoni pasta, cooked al dente
4 tablespoons unsalted butter
¼ cup finely diced shallot
¼ cup sun-dried tomatoes, softened and chopped
1 teaspoon minced garlic
2 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
1½ cups heavy cream
1½ cups milk
1 cup fresh spinach
1 cup grated Parmesan cheese (plus more for garnish)
1 cup cherry tomatoes, halved
Fresh parsley, for garnish
Salt and pepper, to taste

Directions

Preparing the Chicken:

Preheat the oven to 350°F (175°C).
Drizzle 2 tablespoons of olive oil over the chicken breasts, ensuring they're well-coated.
In a small bowl, mix together the paprika, garlic powder, kosher salt, and black pepper. Sprinkle this seasoning over the chicken.
In a large, oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the chicken and sear for 3 minutes on each side until browned.
Transfer the skillet to the oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and set aside, tenting with foil to keep warm.

Preparing the Pasta and Sauce:

Cook the rigatoni pasta in a pot of boiling salted water until al dente, according to package instructions. Drain and set aside.
In the same skillet used for the chicken, melt the butter over medium heat. Add the diced shallot and chopped sun-dried tomatoes, cooking until the shallot is softened (about 3-5 minutes). Add the minced garlic and cook for an additional minute.
Stir in the tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper.
Pour in the heavy cream and milk, stirring to combine.
Add the fresh spinach, grated Parmesan cheese, and halved cherry tomatoes. Reduce the heat to low and simmer until the cheese is melted and the spinach is wilted (about 8-10 minutes).
Add the cooked rigatoni to the sauce, tossing to coat evenly.
Slice or cube the cooked chicken and add it to the pasta and sauce.
Serve the dish topped with additional Parmesan cheese and fresh parsley. Adjust seasoning with salt and pepper to taste.

Servings and Timing

Servings: 6
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Variations

Protein Alternatives: Substitute the chicken with shrimp or tofu for a different take.
Vegetable Additions: Incorporate mushrooms, bell peppers, or zucchini for added texture and flavor.
Spice Level: Add a pinch of red pepper flakes for a spicier kick.
Cheese Options: Try using Asiago or Pecorino Romano instead of Parmesan for a unique taste.

Storage and Reheating

To store leftovers, place the pasta in an airtight container and refrigerate for up to 3 days. When reheating, I prefer to do so gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce's creamy consistency. Alternatively, microwaving in short intervals, stirring in between, works well too.

FAQs

How can I make this dish gluten-free?

I can substitute the rigatoni with gluten-free pasta options available in most supermarkets. Ensure that all other ingredients, like the sun-dried tomatoes and seasonings, are also gluten-free.

Can I prepare this dish ahead of time?

Yes, I can cook the chicken and prepare the sauce in advance. When ready to serve, I cook the pasta fresh, reheat the sauce gently, and combine everything together.

What if I don't have rigatoni pasta?

No problem. I can use other types of pasta like penne, fettuccine, or even spaghetti. The key is to cook it al dente so it holds up well with the creamy sauce.

Is there a dairy-free version of this recipe?

Absolutely. I can use plant-based alternatives like almond milk or coconut cream in place of dairy milk and cream. For the cheese, there are several dairy-free Parmesan substitutes available.

How do I prevent the sauce from separating when reheating?

To maintain a smooth sauce, I reheat the pasta gently over low heat and add a small amount of milk or cream while stirring continuously. Avoid bringing it to a boil, as high heat can cause the sauce to separate.

Conclusion

Tuscan Chicken Pasta is a comforting and flavorful dish that brings the essence of Italian cuisine to my kitchen. Its creamy sauce, combined with seasoned chicken and hearty pasta, makes it a go-to recipe for both casual dinners and special gatherings. With its versatility and rich taste, it's a dish that I find myself returning to time and again.

Tuscan Chicken Pasta

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Author: Sue
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop & Oven
Cuisine: Italian
Diet: Halal

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Description

Tuscan Chicken Pasta is a creamy and flavorful Italian-inspired dish featuring seasoned chicken, sun-dried tomatoes, spinach, and Parmesan cheese tossed with rigatoni pasta.

Instructions

Preheat the oven to 350°F (175°C).
Drizzle 2 tablespoons of olive oil over the chicken breasts to coat them.
Mix paprika, garlic powder, kosher salt, and black pepper. Season the chicken with this mixture.
Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes on each side until browned.
Transfer the skillet to the oven and bake for 10-15 minutes, or until the chicken reaches 165°F (74°C). Remove and tent with foil.
Cook rigatoni pasta until al dente, then drain and set aside.
In the same skillet, melt butter over medium heat. Sauté shallot and sun-dried tomatoes for 3-5 minutes. Add garlic and cook for 1 minute.
Stir in tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper.
Add heavy cream and milk, stir to combine.
Mix in spinach, Parmesan cheese, and cherry tomatoes. Simmer on low until cheese is melted and spinach is wilted, about 8-10 minutes.
Add cooked rigatoni to the sauce and toss to coat.
Slice or cube the chicken and add it to the pasta. Toss gently.
Serve topped with more Parmesan and fresh parsley. Season with salt and pepper to taste.