Description
Tuscan Chicken Pasta is a creamy, flavorful dish featuring tender seasoned chicken breasts and rigatoni pasta bathed in a rich sauce made from sun-dried tomatoes, fresh spinach, and parmesan cheese. This comforting Italian-inspired recipe is perfect for a satisfying weeknight dinner or entertaining guests with its harmonious blend of savory spices and creamy textures.
Ingredients
Chicken and Seasoning
- 2 boneless skinless chicken breasts (approximately 1 pound)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil (divided)
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, for garnish
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side or until golden and cooked through. Remove from skillet and set aside to rest.
- Cook the Pasta: While chicken cooks, boil rigatoni pasta according to package instructions until al dente. Drain and set aside.
- Make the Sauce Base: In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add finely diced shallots and sauté until translucent, about 2-3 minutes. Add softened and chopped sun-dried tomatoes, then minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly.
- Season the Sauce: Stir in 1 teaspoon oregano, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Mix well to combine all the flavors.
- Add Liquids and Simmer: Slowly pour in 1 ½ cups of heavy cream and 1 ½ cups of milk while stirring. Bring the sauce to a gentle simmer and cook for 5-7 minutes until slightly thickened.
- Add Vegetables and Cheese: Stir in fresh spinach and let it wilt in the sauce. Add grated parmesan cheese and stir until melted and smooth. Adjust seasoning with salt and pepper as needed.
- Combine Pasta and Chicken: Slice the rested chicken breasts into strips. Add the cooked rigatoni pasta, sliced chicken, and halved cherry tomatoes to the skillet. Toss everything gently to fully coat in the creamy Tuscan sauce and warm through.
- Garnish and Serve: Transfer to serving plates and garnish with fresh parsley and additional parmesan cheese as desired. Serve immediately for best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half or reduce the butter to 2 tablespoons.
- Sun-dried tomatoes add a tart and savory flavor; ensure to soften them properly for best texture.
- Feel free to swap rigatoni with penne or other tubular pasta shapes.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently to avoid curdling the cream sauce.
- Gluten-free pasta options can be used to make this recipe gluten-free.
