Chicken Tuscan Pasta
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
943 kcal
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Course
Main Course
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Cuisine
American
Chicken Tuscan Pasta
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Indulge in this delicious and easy creamy Tuscan chicken pasta recipe, featuring tender chicken, spinach, and sun-dried tomatoes in a creamy sauce. Perfect for a quick weeknight dinner.
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Ingredients
For the chicken:
- 1 ½ pounds chicken breast cut into 1 inch pieces, boneless skinless
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 Tablespoons olive oil
- 2 Tablespoons butter salted
For the pasta:
- 8 ounces sun-dried tomatoes drained and chopped, jarred
- 4 cloves garlic minced
- 2 Tablespoons tomato paste
- 1 cup chicken stock low sodium
- 2 cups heavy cream
- 3 cups baby spinach
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 cup Parmesan Cheese plus more for garnish, shredded
- 16 ounces rigatoni pasta cooked al dente
Instructions
- Cook the rigatoni to al dente according to the box. Drain off water and set aside.
- While pasta is cooking cut the chicken breasts into 1 inch pieces and place it in a medium bowl. Add the kosher salt, black pepper, garlic powder and paprika to the bowl with the chicken and mix until all the chicken is coated with the seasoning.
- In a Dutch oven over medium heat, add the olive oil and salted butter. Add the chicken to the Dutch oven and cook until lightly brown and cooked fully. About 5-7 minutes. Once cooked, place the chicken on a plate and set it aside.
- Add the sun-dried tomatoes, minced garlic, and tomato paste to the dutch oven, stir to combine, and cook until fragrant, about 1 minute.
- Add the chicken stock and scrape any bits off the bottom of the pan. Add in the heavy cream.
- Bring to a simmer stirring continuously. About 3-4 minutes
- Add the baby spinach, parmesan cheese, garlic powder, and kosher salt, stir it in and let the spinach wilt and the cheese melt in the sauce. About 3-4 minutes
- Add the cooked chicken and cooked rigatoni into the sauce. Stir to combine and coat everything in the sauce.
- Bring back to a simmer, occasionally stirring until everything is heated through about 3-4 minutes. Serve immediately with more parmesan cheese for garnish.
Notes
- s creamy tuscan chicken pasta recipe has a cream-based sauce, I do not recommend freezing leftovers. However, you can store leftovers in the fridge! Transfer the pasta to an airtight container and allow to cool. Then store in the fridge for 3-4 days.
- Scoop leftovers into a skillet or pot and reheat over medium-high heat. To help reconstitute the sauce, add a bit of heavy cream and mix it in. Heat until the chicken is warmed through.
- You can also reheat in the microwave, but the texture may change a bit.
Nutrition Information
Show Details
Calories
943kcal
(47%)
Carbohydrates
85g
(28%)
Protein
48g
(96%)
Fat
47g
(72%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.2g
(10%)
Cholesterol
187mg
(62%)
Sodium
1168mg
(49%)
Potassium
2190mg
(47%)
Fiber
8g
(32%)
Sugar
19g
(38%)
Vitamin A
3445IU
(69%)
Vitamin C
23mg
(26%)
Calcium
288mg
(29%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 943 kcal
% Daily Value*
| Calories | 943kcal | 47% |
| Carbohydrates | 85g | 28% |
| Protein | 48g | 96% |
| Fat | 47g | 72% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 187mg | 62% |
| Sodium | 1168mg | 49% |
| Potassium | 2190mg | 47% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 3445IU | 69% |
| Vitamin C | 23mg | 26% |
| Calcium | 288mg | 29% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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