Description
Creamy Tuscan Chicken Pasta features tender baked chicken breasts seasoned to perfection, served over rigatoni pasta tossed in a rich, creamy sauce made with heavy cream, sun-dried tomatoes, spinach, and parmesan cheese.
Ingredients
Scale
- 2 boneless skinless chicken breasts (approximately 1 pound)
- 2 tablespoons olive oil (for cooking chicken)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 ounces rigatoni pasta noodles, cooked al dente according to package instructions
- 1 tablespoon olive oil
- 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
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (204°C). Rub the chicken breasts with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until browned.
- Transfer the seared chicken breasts to a baking dish and roast in the preheated oven for 15 minutes or until cooked through and juices run clear. Remove and let rest.
- While the chicken bakes, cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In the same skillet, add 1 tablespoon olive oil and 4 tablespoons butter over medium heat. Sauté the diced shallots until translucent, about 2 minutes. Add chopped sun-dried tomatoes and minced garlic, cooking for another minute until fragrant.
- Stir in 2 tablespoons tomato paste, oregano, paprika, garlic powder, salt, and black pepper. Slowly pour in the heavy cream and milk, stirring constantly. Bring the sauce to a gentle simmer and cook until slightly thickened, about 5 minutes.
- Stir in fresh spinach, cherry tomatoes, and parmesan cheese. Cook for another 2-3 minutes until the spinach wilts and the cheese melts into the sauce. Adjust seasoning with additional salt and pepper if needed.
- Add the drained rigatoni pasta to the sauce, tossing gently to coat every piece evenly.
- Slice the rested chicken breasts thinly and arrange on top of the sauced pasta. Garnish with fresh parsley and a sprinkle of extra parmesan cheese. Serve immediately.
Notes
- This dish pairs well with garlic bread and a side salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to customize the vegetables in the sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 471
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 100 mg