Tuscan Chicken Pasta
This Tuscan Chicken Pasta combines tender chicken, al dente rigatoni, and a luxuriously creamy sauce that’ll make you feel like you’re dining in an Italian villa.
What makes this dish truly special is the layering of flavors – from the perfectly seasoned chicken to the rich combination of sun-dried and fresh tomatoes, all swimming in a velvety parmesan cream sauce with fresh spinach adding both color and nutrients.
Ingredients
For the 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
For the Pasta and Sauce:
- 8 ounces rigatoni pasta
- 4 tablespoons (½ stick/57g) unsalted butter
- ¼ cup (40g) finely diced shallot
- ¼ cup (27.5g) sun-dried tomatoes, softened and chopped
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ cups (357g) heavy cream
- 1½ cups (245g) milk
- 1 cup (30g) fresh spinach
- 1 cup (100g) grated parmesan cheese, plus more for garnish
- 1 cup (149g) cherry tomatoes, halved
- Fresh parsley for garnish
- Salt and pepper to taste
Steps
- Preheat oven to 350°F (175°C). This moderate temperature ensures even cooking without drying out the chicken.
- Drizzle 2 tablespoons olive oil over chicken, ensuring complete coverage. The oil helps seasonings adhere and keeps chicken moist.
- Mix seasonings in a small bowl. Apply evenly to all sides of chicken – don’t forget the edges!
- Heat remaining 1 tablespoon oil in an oven-safe skillet over medium-high heat until shimmering. Sear chicken for 3 minutes per side until golden brown. A proper sear creates flavor through caramelization.
- Transfer skillet to preheated oven for 10-15 minutes until internal temperature reaches 165°F (74°C). Tent with foil to keep warm.
- Bring a large pot of salted water to a rolling boil. Cook rigatoni for about 14 minutes or until al dente – test by biting through a piece, it should have slight resistance.
- In the same skillet used for chicken, melt butter over medium heat. Add shallots and sun-dried tomatoes, cooking 3-5 minutes until shallots are translucent but not browned.
- Add garlic and cook 1 minute until fragrant but not brown – garlic burns easily and becomes bitter.
- Incorporate tomato paste and seasonings, stirring constantly for 30 seconds to bloom the spices.
- Pour in cream and milk gradually while stirring to prevent lumps. Bring to a gentle simmer.
- Add spinach, parmesan, and tomatoes. Simmer on low for 8-10 minutes until sauce thickens enough to coat the back of a spoon.
- Toss in cooked pasta, ensuring each piece is well-coated. The sauce should cling to the pasta, not pool at the bottom.
- Slice chicken against the grain and arrange over pasta. Garnish with extra parmesan and fresh parsley.
