Tuscan Chicken Pasta
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6
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Calories
471 kcal
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Course
Main Course, Dinner
Tuscan Chicken Pasta
Description
The Tuscan Chicken Pasta recipe centers on tender chicken breasts that are seasoned and seared to develop a golden crust before finishing in the oven. This method ensures the chicken stays juicy while fully cooked. The rigatoni pasta is cooked al dente, providing a firm bite to match the creamy sauce. The sauce is a complex blend of butter, shallots, sun-dried tomatoes, tomato paste, and spices like oregano and paprika. Heavy cream and milk create a rich base, enriched further with Parmesan cheese and fresh spinach, adding freshness and depth. Cherry tomatoes bring a subtle sweetness and slight acidity to the dish.
The final assembly brings together creamy, savory, and fresh elements, suitable as a filling main course. The sauce clings to the rigatoni cavities and the sliced chicken complements the pasta’s texture, making for a satisfying meal. Parsley garnish adds an herbaceous note and brightens the plate.
Ingredients
Chicken
- 2 boneless chicken breasts approximately 1 pound, skinless
- 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 cooked al dente according to package instructions
- 4 tablespoons unsalted butter ½ stick, 57 g
- ¼ cup shallot finely diced, 40 g
- ¼ cup 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 heavy cream
- 1 ½ cups milk 245 g
- 1 cup spinach 30 g, fresh
- 1 cup Parmesan Cheese grated (plus more for garnish, 100 g
- 1 cup cherry tomatoes halved, 149 g
- parsley for garnish, fresh
- salt to taste
- black 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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