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Tuscan Chicken Pasta

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A delightful creamy pasta dish with vibrant flavors from sun-dried tomatoes and spinach, perfect for any occasion.

Ingredients

Scale
  • 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
  • 8 ounces rigatoni pasta (cooked al dente)
  • 4 tablespoons unsalted butter
  • ¼ cup shallot, finely diced
  • ¼ cup sun-dried tomatoes, softened in hot water and chopped
  • 1 teaspoon garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 ½ cups heavy cream
  • 1 ½ cups milk
  • 1 cup fresh spinach
  • 1 cup parmesan cheese, grated (plus more for garnish)
  • 1 cup cherry tomatoes, halved
  • Fresh parsley for garnish
  • Salt and pepper to taste

Instructions

  1. Trim excess fat from the chicken breasts and pat dry.
  2. Mix paprika, garlic powder, salt, and pepper; rub onto chicken.
  3. Heat 2 tablespoons olive oil in a skillet; cook chicken for 5-7 minutes per side until golden and cooked through.
  4. Remove chicken and set aside to rest.
  5. Add remaining olive oil and butter to the skillet; sauté shallots for 2-3 minutes.
  6. Add sun-dried tomatoes and garlic; sauté for 1-2 minutes.
  7. Stir in tomato paste, oregano, paprika, salt, and pepper; cook for 1 minute.
  8. Pour in heavy cream and milk; simmer for 4-5 minutes to thicken.
  9. Toss in cooked rigatoni and spinach; stir until well coated.
  10. Add grated parmesan and mix well.
  11. Slice chicken and fold into the pasta.
  12. Adjust seasonings and serve hot with cherry tomatoes and parsley.

Notes

Pair with a side salad or garlic bread. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.

Nutrition

Find it online: https://maymentora.com/tuscan-chicken-pasta-recipe-creamy-flavorful-easy/