Description
Tuscan Chicken Pasta is a creamy, flavorful dish featuring tender seared chicken breasts, rigatoni pasta, sun-dried tomatoes, spinach, and a rich Parmesan-infused sauce. This comforting recipe balances savory spices and fresh ingredients to create a satisfying Italian-inspired meal perfect for weeknights or gatherings.
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 and Sauce
- 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
Instructions
- Prepare the Chicken: Preheat your oven to 350°F. Drizzle 2 tablespoons of olive oil evenly over the chicken breasts and rub it in thoroughly. In a small bowl, combine paprika, garlic powder, kosher salt, and black pepper. Sprinkle this seasoning mix evenly over all sides of the chicken.
- Sear the Chicken: Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear them for about 3 minutes on each side until browned. Note that the chicken will not be fully cooked at this stage.
- Bake the Chicken: Transfer the skillet with the seared chicken to the preheated oven. Bake for 10 to 15 minutes or until the chicken reaches an internal temperature of 165°F. Once done, remove the chicken from the skillet and place it on a plate. Tent it loosely with foil to keep warm while you make the sauce.
- Cook the Pasta: In a large pot, add rigatoni pasta to boiling salted water. Cook the pasta al dente according to package instructions, about 14 minutes for rigatoni. Drain and set aside.
- Prepare the Sauce: Using the same skillet that was used for the chicken (no need to clean), melt the butter over medium heat. Add the finely diced shallots and chopped sun-dried tomatoes. Sauté until the shallots are softened, about 3 to 5 minutes. Add minced garlic and cook for an additional minute.
- Add Seasonings and Dairy: Stir in tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper until well combined. Pour in heavy cream and milk, stirring to incorporate all ingredients smoothly.
- Incorporate Vegetables and Cheese: Add fresh spinach, grated Parmesan cheese, and halved cherry tomatoes to the sauce. Stir gently to combine and reduce the heat to low. Let the sauce simmer for 8 to 10 minutes, allowing the cheese to melt fully and the spinach to wilt.
- Combine Pasta and Chicken: Add the cooked rigatoni pasta to the skillet and toss it in the sauce to coat evenly. Slice or cube the rested chicken breasts and fold them into the pasta and sauce mixture.
- Serve: Plate the Tuscan Chicken Pasta and garnish with additional Parmesan cheese and fresh parsley. Adjust seasoning by adding salt and pepper to taste before serving.
Notes
- To ensure the chicken stays juicy, avoid overcooking it when searing before baking.
- Sun-dried tomatoes can be substituted with roasted red peppers for a different flavor profile.
- Using an oven-safe skillet for searing and baking cuts down on cleanup and keeps the chicken juicy.
- For a lighter dish, substitute heavy cream with half-and-half or whole milk, but the sauce will be less creamy.
- Freshly grated Parmesan cheese melts better and brings more flavor than pre-grated versions.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg
