Description
This Tuscan Chicken Pasta recipe is a creamy, flavorful dish combining tender pan-seared and oven-finished chicken breasts with rigatoni pasta, sun-dried tomatoes, spinach, and a rich parmesan cream sauce infused with garlic and herbs. Perfect for a comforting dinner, it balances hearty protein with vibrant vegetables and a luscious sauce.
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
Garnish
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Preheat and Season Chicken: Preheat your oven to 350°F (175°C). Drizzle 2 tablespoons of olive oil over the chicken breasts, ensuring all sides are coated, then rub the oil into the meat. In a small bowl, combine paprika, garlic powder, kosher salt, and black pepper. Sprinkle this seasoning mixture evenly onto the chicken breasts, covering all sides.
- Sear Chicken: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Sear each side for 3 minutes or until nicely browned. The chicken will not be fully cooked at this stage.
- Bake Chicken: Transfer the skillet with the seared chicken into the preheated oven. Bake for 10-15 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Once done, remove from oven, place the chicken on a plate, and tent it with foil to keep warm while preparing the pasta and sauce.
- Cook Pasta: In a separate pot, bring salted water to a boil. Add rigatoni and cook according to package instructions until al dente, approximately 14 minutes. Drain and set aside.
- Prepare Sauce Base: Using the same skillet where the chicken was cooked, melt the butter over medium heat. Add finely diced shallots and chopped sun-dried tomatoes, sautéing until the shallots are softened, about 3-5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Seasonings and Liquids: Stir in tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper, blending all ingredients. Then add heavy cream and milk, stirring to combine thoroughly.
- Simmer Sauce with Vegetables and Cheese: Add fresh spinach, grated parmesan cheese, and halved cherry tomatoes to the sauce. Toss gently to mix and reduce the heat to low. Allow the sauce to simmer gently for 8-10 minutes until the cheese melts completely and the spinach wilts.
- Combine Pasta and Sauce: Add the cooked rigatoni pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce.
- Slice Chicken and Serve: Slice or cube the rested chicken breasts and add to the pasta and sauce mixture. Toss lightly to combine everything. Serve immediately, garnished with extra parmesan cheese and fresh parsley. Season with additional salt and pepper to taste if needed.
Notes
- Softening sun-dried tomatoes in hot water prior to chopping makes them easier to incorporate into the sauce.
- Tenting chicken with foil after baking helps retain moisture and keeps it warm while preparing the rest of the dish.
- Use an oven-safe skillet to easily transfer chicken from stovetop to oven without extra dishes.
- Adjust seasoning at the end to suit your taste preferences.
- Cooking pasta al dente prevents it from becoming mushy when combined with the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 42 g
- Saturated Fat: 19 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 125 mg
