Tuscan Chicken Pasta
Tuscan Chicken Pasta is rigatoni pasta tossed in cream sauce with spinach, cheese, and tomatoes and topped with baked seasoned chicken.
Servings: 6
Calories: 471kcal
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
- 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 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
- fresh parsley, for garnish
- salt and pepper, to taste
Instructions
Chicken
- Preheat oven to 350°F.
- Drizzle 2 tablespoons of olive oil over chicken on all sides and rub it in.
- In a small bowl combine paprika, garlic powder, salt, and pepper.
- Sprinkle seasoning mixture over chicken on all sides.
- In a large, oven-safe skillet over medium-high heat, heat the remaining tablespoon of oil. Once hot, add chicken. Sear for 3 minutes on each side (or until browned). The chicken will not be cooked through at this point.
- Transfer the skillet to the oven and cook for 10-15 minutes, or until chicken reaches an internal temperature of 165°F.
- Place the chicken onto a plate and tent to keep warm as you prepare the pasta and sauce.
Pasta
- Add rigatoni to a pot of boiling salted water. Cook al dente according to package instructions (about 14 minutes for rigatoni).
- In the same large skillet as you cooked the chicken, melt butter over medium heat. Add shallots and sun-dried tomatoes. Cook until the shallots are softened (3-5 minutes). Add garlic and cook for 1 more minute.
- Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to combine.
- Add heavy cream and milk. Stir to combine.
- Add spinach, parmesan cheese, and tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is fully melted and spinach is wilted, 8-10 minutes.
- Add the cooked pasta and toss to coat.
- Slice or cube the chicken and add to the pasta and sauce.
- Serve topped with more parmesan cheese and fresh parsley. Add salt and pepper to taste.
Video
Nutrition
Calories: 471kcal