Description
Tuscan Chicken Pasta is a comforting Italian-inspired dish featuring rigatoni pasta tossed in a creamy sauce made with spinach, sun-dried tomatoes, and Parmesan cheese, and topped with tender baked and seasoned chicken breasts. This flavorful, hearty meal combines the richness of cream and cheese with the freshness of spinach and cherry tomatoes, perfect for a satisfying dinner.
Ingredients
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
- ½ teaspoon black pepper
Pasta and Sauce
- 8 ounces rigatoni pasta noodles (cooked al dente according to package instructions)
- 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 minced garlic
- 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
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Preheat and Season Chicken: Preheat your oven to 350°F. Drizzle 2 tablespoons of olive oil over the chicken breasts on all sides and rub it in thoroughly. In a small bowl, mix together paprika, garlic powder, kosher salt, and black pepper, then sprinkle this seasoning evenly over the chicken on all sides.
- Sear Chicken: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. When hot, add the seasoned chicken breasts and sear them for about 3 minutes on each side until browned but not cooked through.
- Bake Chicken: Transfer the skillet with the chicken to the preheated oven. Bake for 10-15 minutes or until the internal temperature of the chicken reaches 165°F. Once done, remove the chicken from the skillet, place on a plate, and tent with foil to keep warm while you prepare the pasta and sauce.
- Cook Pasta: In a large pot of boiling salted water, cook the rigatoni according to package directions until al dente (approximately 14 minutes). Drain and set aside.
- Prepare Sauce Base: Using the same skillet used for the chicken, melt the butter over medium heat. Add the diced shallots and chopped sun-dried tomatoes, cooking until the shallots are softened, about 3-5 minutes. Add the minced garlic and cook for an additional minute.
- Add Seasonings and Liquids: Stir in the tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper until well combined. Then pour in the heavy cream and milk, stirring to incorporate everything evenly.
- Incorporate Vegetables and Cheese: Add the fresh spinach, grated Parmesan cheese, and halved cherry tomatoes to the sauce. Toss them gently to combine. Reduce the heat to low and let the sauce simmer until the cheese has fully melted and the spinach has wilted, approximately 8-10 minutes.
- Toss Pasta and Chicken: Add the cooked rigatoni to the skillet and toss thoroughly to coat the pasta evenly with the creamy sauce. Slice or cube the warm baked chicken and add it to the pasta and sauce mixture, combining gently.
- Serve: Serve the Tuscan Chicken Pasta warm, topped with additional Parmesan cheese and freshly chopped parsley. Adjust seasoning with salt and pepper to taste.
Notes
- For best flavor, use fresh Parmesan cheese rather than pre-grated powder.
- If you prefer a spicier dish, add red pepper flakes to the sauce.
- Ensure chicken is fully cooked to an internal temperature of 165°F for food safety.
- Sun-dried tomatoes should be soaked in hot water to soften before chopping for a better texture.
- This dish can be prepared ahead; simply reheat gently on the stovetop before serving.
