Tuscan Chicken Pasta
A comforting and rich dish featuring tender chicken and a creamy sauce, perfect for cozy family dinners.
Ingredients
Main Ingredients
- 2 pieces 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
- 8 ounces rigatoni pasta Cooked al dente according to package instructions
- 4 tablespoons unsalted butter (½ stick)
- ¼ cup shallot Finely diced
- ¼ cup 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 heavy cream
- 1 ½ cups milk
- 1 cup fresh spinach
- 1 cup parmesan cheese Grated (plus more for garnish)
- 1 cup cherry tomatoes Halved
Instructions
Preparation
- Season the chicken breasts with paprika, garlic powder, salt, and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Cook the chicken for about 6-7 minutes on each side until golden and cooked through.
- Remove the chicken and let it rest, then slice it.
Cooking Pasta and Sauce
- Cook the rigatoni according to package instructions.
- In the same skillet, melt the butter and add the shallots, cooking until soft.
- Stir in the sun-dried tomatoes and garlic, then add tomato paste, oregano, and seasoning.
- Pour in the heavy cream and milk, mixing until smooth.
Combine and Serve
- Add the cooked pasta, sliced chicken, spinach, parmesan cheese, and cherry tomatoes to the sauce.
- Mix everything well and heat until warmed through.
- Serve topped with extra parmesan and fresh parsley.
Notes
This dish pairs well with a crisp green salad or garlic bread. Adding a sprinkle of red pepper flakes can give it a nice kick.