Description
Tuscan Chicken Pasta is a creamy, comforting dish featuring rigatoni pasta tossed in a rich cream sauce with fresh spinach, sun-dried and cherry tomatoes, and parmesan cheese, all topped with perfectly seasoned and cooked boneless skinless chicken breasts. This recipe blends Italian-inspired flavors with a luscious sauce that makes for a satisfying weeknight dinner or special occasion meal.
Ingredients
Scale
Chicken and Seasoning
- 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)
Sauce
- 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
Garnish
- Fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the Chicken: In a small bowl, combine paprika, garlic powder, kosher salt, and black pepper. Rub this seasoning mix evenly over the boneless skinless chicken breasts. Heat 2 tablespoons of olive oil in a skillet over medium heat, then cook the chicken breasts for about 6-7 minutes per side or until fully cooked through and golden brown. Remove from heat and set aside to rest.
- Cook the Pasta: Prepare the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
- Make the Sauce Base: In the same skillet, add the remaining 1 tablespoon of olive oil and 4 tablespoons unsalted butter over medium heat. Add the finely diced shallots and cook until translucent and fragrant, about 2-3 minutes.
- Add Sun-Dried Tomatoes and Garlic: Stir in the chopped sun-dried tomatoes and minced garlic. Cook for another minute until fragrant.
- Incorporate Tomato Paste and Spices: Stir in 2 tablespoons tomato paste along with oregano, paprika, garlic powder, kosher salt, and black pepper. Cook these ingredients together for 1-2 minutes to deepen the flavor.
- Add Cream and Milk: Slowly pour in the heavy cream and milk while stirring constantly. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly, about 4-5 minutes.
- Combine Pasta and Vegetables: Add the cooked rigatoni, fresh spinach, and halved cherry tomatoes into the sauce. Toss everything together gently to combine and allow the spinach to wilt.
- Add Parmesan Cheese and Adjust Seasoning: Stir in the grated parmesan cheese until melted and the sauce becomes creamy. Taste and adjust seasoning with salt and pepper as needed.
- Slice and Serve: Slice the rested chicken breasts and serve on top of the creamy pasta. Garnish with additional parmesan cheese and fresh parsley for a fresh, vibrant finish.
Notes
- Tuscan Chicken Pasta is a flavorful dish combining cream sauce, spinach, cheese, and two types of tomatoes with perfectly seasoned chicken.
- Cooking chicken in the skillet first allows you to use the same pan for the sauce, building flavor.
- For best results, cook pasta just al dente as it will continue to soften slightly when mixed with the sauce.
- This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To lighten the dish, you can substitute half-and-half for heavy cream and milk or use a low-fat milk option.
Nutrition
- Serving Size: 1 serving
- Calories: 471 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 115 mg
