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.
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
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.
Notes
- Use shrimp or tofu as a chicken substitute.
- Add mushrooms, bell peppers, or zucchini for extra vegetables.
- Include red pepper flakes for added spice.
- Asiago or Pecorino Romano can be used instead of Parmesan.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 130mg
