Description
Welcome to this delightful recipe forTuscan Chicken Pasta, a creamy and comforting dish perfect for any occasion. With its rich blend of parmesan cheese, spinach, and sun-dried tomatoes, this pasta offers a restaurant-quality meal that you can easily prepare at home. Plus, this recipe is SEO-optimized to make sure your search for the perfect chicken pasta ends here!
Ingredients
Scale
- 2boneless skinless chicken breasts(approximately1pound)
- 3 tablespoonsolive oil, divided
- 1 teaspoonpaprika
- 1 teaspoongarlic powder
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 8 ouncesrigatoni pasta(cooked al dente according to package instructions)
- 4 tablespoons(½stick) unsalted butter
- ¼ cupshallot, finely diced
- ¼ cupsun-dried tomatoes, softened in hot water and chopped
- 1 teaspoongarlic, minced
- 2 tablespoonstomato paste
- 1 teaspoonoregano
- 1 teaspoonpaprika
- ½ teaspoongarlic powder
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1 ½ cupsheavy cream
- 1 ½ cupsmilk
- 1 cupfresh spinach
- 1 cupparmesan cheese, grated (plus more for garnish)
- 1 cupcherry tomatoes, halved
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F.
- Drizzle 2 tablespoons of olive oil over both sides of the chicken breasts and rub it in well.
- In a small bowl, mix together paprika, garlic powder, kosher salt, and black pepper. Sprinkle this seasoning mixture evenly on all sides of the chicken.
- Heat the remaining tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Sear the chicken for 3 minutes on each side until browned.
- Transfer the skillet to the preheated oven and bake the chicken for 10-15 minutes, or until it reaches an internal temperature of 165°F.
- Once done, place the chicken on a plate, cover with foil, and set aside while you prepare the pasta and sauce.
- In a large pot, cook the rigatoni pasta according to the package instructions, until it’s al dente. Drain and set aside.
- In the same skillet used for the chicken, melt the butter over medium heat. Add the diced shallots and cook for 2-3 minutes until they are soft and translucent.
- Stir in the minced garlic, sun-dried tomatoes, oregano, paprika, and tomato paste. Cook for another 1-2 minutes, allowing the flavors to blend.
- Slowly add the heavy cream and milk, stirring constantly until the sauce thickens, about 5-7 minutes.
- Once the sauce is thickened, add the fresh spinach and stir until it wilts. Mix in the grated parmesan cheese and season with salt and pepper to taste.
- Toss the cooked rigatoni pasta into the skillet, mixing it well with the creamy sauce until fully coated.
- Slice the cooked chicken breasts into thin strips and place them on top of the pasta.
- Garnish with halved cherry tomatoes, fresh parsley, and additional parmesan cheese if desired.
- Serve immediately and enjoy your delicious Tuscan Chicken Pasta!