Description

This Tuscan Chicken Pasta is a creamy, flavorful dish combining perfectly seasoned chicken breasts, al dente rigatoni, and a rich sauce made with sun-dried tomatoes, spinach, parmesan cheese, and a blend of herbs and spices. The chicken is first seared and finished in the oven, while the sauce is prepared in the same skillet to absorb all the delicious flavors. Ideal for a comforting weeknight dinner, this recipe serves six and balances hearty ingredients with fresh herbs and cheese.

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

8 ounces rigatoni pasta noodles, cooked al dente according to package instructions
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 in hot water 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

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Instructions

Preheat and season chicken: Preheat oven to 350°F. Drizzle 2 tablespoons of olive oil over the chicken breasts on all sides and rub it in. In a small bowl, combine paprika, garlic powder, kosher salt, and black pepper. Sprinkle this seasoning mixture evenly over all sides of the chicken.
Sear chicken: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken and sear for about 3 minutes on each side until browned but not cooked through.
Bake chicken: Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from oven and place chicken on a plate, tenting it loosely with foil to keep warm.
Cook pasta: Meanwhile, bring a pot of salted water to a boil and add rigatoni. Cook it al dente according to the package instructions, approximately 14 minutes. Drain and set aside.
Prepare sauce base: In the same skillet used for the chicken, melt butter over medium heat. Add diced shallots and chopped sun-dried tomatoes and cook for 3-5 minutes until shallots become softened. Add minced garlic and cook for an additional minute.
Add seasonings and liquids: Stir in tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper. Then add heavy cream and milk, stirring to combine thoroughly.
Add vegetables and cheese: Fold in fresh spinach, grated parmesan cheese, and halved cherry tomatoes. Reduce heat to low and let the sauce gently simmer for 8-10 minutes until the cheese melts fully and the spinach wilts.
Combine pasta and chicken: Add the cooked rigatoni to the sauce and toss well to coat all the pasta. Slice or cube the rested chicken and incorporate it into the skillet, mixing thoroughly with pasta and sauce.
Serve: Plate the Tuscan chicken pasta and garnish with additional parmesan cheese and fresh parsley. Adjust salt and pepper to taste before serving.

Notes

Sun-dried tomatoes should be softened in hot water before chopping to ensure a tender texture in the sauce.
Using an oven-safe skillet for searing and baking chicken saves time and cleanup.
To reduce richness, substitute part of the heavy cream with additional milk as desired.
For extra garlic flavor, consider adding a clove of minced garlic when searing the chicken.
This recipe can be made ahead up to the sauce stage; reheat gently and add freshly cooked pasta before serving.

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 620
Sugar: 5 g
Sodium: 520 mg
Fat: 38 g
Saturated Fat: 18 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 130 mg