Description
This Tuscan Chicken Pasta is a creamy, flavorful dish combining tender seared chicken breasts with rigatoni pasta in a rich sauce made from sun-dried tomatoes, garlic, parmesan, and spinach. The dish is finished with fresh cherry tomatoes and parsley for a vibrant Italian-inspired meal that’s perfect for dinner.
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 & Sauce
- 8 ounces rigatoni pasta noodles, cooked al dente
- 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 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 it in evenly. In a small bowl, mix paprika, garlic powder, kosher salt, and black pepper, then sprinkle this seasoning mix over the chicken on all sides for balanced flavor.
- Sear the Chicken: Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear them for about 3 minutes on each side until they develop a golden-brown crust. Note that the chicken won’t be fully cooked at this stage.
- Finish Cooking the Chicken: Transfer the skillet with the seared chicken into the preheated oven and bake for 10-15 minutes until the chicken reaches an internal temperature of 165°F, ensuring it’s fully cooked but still juicy. Remove the chicken, place it on a plate, and cover loosely with foil to keep warm.
- Cook the Pasta: While the chicken bakes, bring a pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente, generally around 14 minutes. Drain and set aside.
- Prepare the Sauce Base: In the same skillet used for the chicken, melt butter over medium heat. Add the finely diced shallots and soaked, chopped sun-dried tomatoes. Cook for 3-5 minutes until the shallots soften. Add minced garlic and cook for an additional minute to release its aroma.
- Add Seasonings and Dairy: Stir in tomato paste, oregano, paprika, garlic powder, salt, and black pepper until well combined. Pour in the heavy cream and milk, stirring continuously to create a smooth sauce.
- Incorporate Vegetables and Cheese: Add fresh spinach, grated parmesan cheese, and halved cherry tomatoes to the sauce. Toss gently and reduce the heat to low. Let the sauce simmer for 8-10 minutes, allowing the cheese to melt completely and the spinach to wilt, enriching the flavor and texture.
- Combine Pasta and Chicken: Add the cooked rigatoni pasta to the skillet and toss to coat the noodles thoroughly with the creamy sauce. Slice or cube the warm chicken and add it on top, mixing gently to incorporate all elements evenly.
- Serve and Garnish: Serve the Tuscan Chicken Pasta garnished with extra parmesan cheese and fresh parsley. Season with additional salt and pepper to taste for a perfect finishing touch.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety and optimal juiciness.
- Soften sun-dried tomatoes in hot water before chopping to reduce chewiness and enhance flavor release.
- Use an oven-safe skillet to easily transfer from stovetop to oven without changing pans.
- Adjust seasoning salt and pepper to taste at the end for balanced flavor.
- Parmesan cheese adds depth and richness; use freshly grated for best results.
- If a lighter dish is preferred, use half-and-half or whole milk instead of heavy cream, but the sauce will be less rich.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 471 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 85 mg
