Tuscan Chicken Pasta
A creamy and flavorful Tuscan Chicken Pasta made with sautéed chicken, rigatoni, fresh spinach, and sun-dried tomatoes.
Equipment
- oven
- Skillet
- pot
- cutting board
- Knife
Ingredients
Chicken
- 2 breasts boneless skinless chicken 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 unsalted butter (½ stick, 57 g)
- ¼ cup shallot finely diced (40 g)
- ¼ cup sun-dried tomatoes softened in hot water and chopped (27.5 g)
- 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 heavy cream (357 g)
- 1 ½ cups milk (245 g)
- 1 cup fresh spinach
- 1 cup parmesan cheese grated (plus more for garnish, 100 g)
- 1 cup cherry tomatoes halved (149 g)
- fresh parsley for garnish
- salt and pepper to taste
Instructions
Chicken
- Preheat oven to 350°F.
- Drizzle 2 tablespoons of olive oil over chicken on all sides and rub it in.
- In a small bowl combine paprika, garlic powder, salt, and pepper.
- Sprinkle seasoning mixture over chicken on all sides.
- In a large, oven-safe skillet over medium-high heat, heat the remaining tablespoon of oil. Once hot, add chicken. Sear for 3 minutes on each side (or until browned). The chicken will not be cooked through at this point.
- Transfer the skillet to the oven and cook for 10-15 minutes, or until chicken reaches an internal temperature of 165°F.
- Place the chicken onto a plate and tent to keep warm as you prepare the pasta and sauce.
Pasta
- Add rigatoni to a pot of boiling salted water. Cook al dente according to package instructions (about 14 minutes for rigatoni).
- In the same large skillet as you cooked the chicken, melt butter over medium heat. Add shallots and sun-dried tomatoes. Cook until the shallots are softened (3-5 minutes). Add garlic and cook for 1 more minute.
- Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to combine.
- Add heavy cream and milk. Stir to combine.
- Add spinach, parmesan cheese, and tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is fully melted and spinach is wilted, 8-10 minutes.
- Add the cooked pasta and toss to coat.
- Slice or cube the chicken and add to the pasta and sauce.
- Serve topped with more parmesan cheese and fresh parsley. Add salt and pepper to taste.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 57gProtein: 35gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 650IUVitamin C: 5mgCalcium: 300mgIron: 2mg
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