Description
Creamy Tuscan chicken pasta combines rigatoni with seared chicken, sun-dried tomatoes, and parmesan in a rich and flavorful sauce.
Ingredients
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
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
1 teaspoon paprika
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
1. Preheat oven to 350°F.
2. Drizzle 2 tablespoons of olive oil over chicken and rub it in.
3. Mix paprika, garlic powder, salt, and pepper. Rub over chicken.
4. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high.
5. Sear chicken 3 minutes per side. Transfer skillet to oven for 10-15 minutes, until internal temperature reaches 165°F.
6. Remove chicken and tent to keep warm.
7. Cook rigatoni according to package directions until al dente. Drain and set aside.
8. In the same skillet, melt butter over medium heat. Add shallots and sun-dried tomatoes. Cook 3-5 minutes.
9. Add garlic and cook 1 minute.
10. Stir in tomato paste, oregano, paprika, garlic powder, salt, and pepper.
11. Pour in heavy cream and milk. Stir and bring to a gentle simmer.
12. Add spinach, parmesan, and cherry tomatoes. Simmer 8-10 minutes until cheese melts and spinach wilts.
13. Add pasta and toss to coat.
14. Slice chicken and place over pasta.
15. Garnish with more parmesan and parsley. Serve hot.
Notes
For a deeper flavor, deglaze the skillet with a splash of white wine before adding cream. Use freshly grated parmesan for the best melt and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: Italian-American