Description
This Tuscan Chicken Pasta is a creamy, flavorful dish featuring tender oven-baked chicken breasts nestled in a rich sauce of heavy cream, parmesan cheese, sun-dried tomatoes, and fresh spinach, served over perfectly cooked rigatoni pasta. The recipe combines searing and baking techniques for the chicken, while the sauce is simmered on the stovetop, resulting in a comforting Italian-inspired meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
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
Pasta
- 8 ounces rigatoni pasta noodles (cooked al dente according to package instructions)
Sauce
- 4 tablespoons (½ stick, 57 g) unsalted butter
- ¼ cup (40 g) shallot, finely diced
- ¼ cup (27.5 g) 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 (357 g) heavy cream
- 1 ½ cups (245 g) milk
- 1 cup (30 g) fresh spinach
- 1 cup (100 g) parmesan cheese, grated (plus more for garnish)
- 1 cup (149 g) cherry tomatoes, halved
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Preheat Oven: Set your oven to 350°F to prepare for baking the chicken after searing.
- Prepare Chicken: Drizzle 2 tablespoons of olive oil over the chicken breasts and rub it evenly on all sides. In a small bowl, combine 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Sprinkle this seasoning mixture evenly over the chicken on all sides.
- Sear Chicken: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, add the seasoned chicken breasts. Sear each side for about 3 minutes until browned. At this point, the chicken won’t be fully cooked through.
- Bake Chicken: Transfer the skillet with the seared chicken into the preheated oven. Bake for 10 to 15 minutes or until the chicken reaches an internal temperature of 165°F, ensuring it is cooked through.
- Tent Chicken: Remove the skillet from the oven. Transfer the chicken to a plate and tent loosely with foil to keep warm while preparing the pasta and sauce.
- Cook Pasta: Bring a pot of salted water to a boil and add the rigatoni pasta. Cook according to package instructions until al dente, approximately 14 minutes. Drain and set aside.
- Sauté Shallots and Sun-Dried Tomatoes: In the same skillet used for chicken, melt the butter over medium heat. Add the finely diced shallots and chopped sun-dried tomatoes. Cook for 3-5 minutes until shallots soften. Add minced garlic and cook for another 1 minute.
- Add Seasonings and Tomato Paste: Stir in the tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper. Mix well to combine.
- Add Cream and Milk: Pour in the heavy cream and milk, stirring continuously to incorporate all ingredients smoothly.
- Add Vegetables and Cheese: Stir in fresh spinach, grated parmesan cheese, and halved cherry tomatoes. Reduce heat to low and let the sauce simmer for 8-10 minutes until the cheese melts fully and the spinach wilts.
- Toss Pasta in Sauce: Add the cooked rigatoni pasta to the skillet. Toss well to coat the pasta evenly with the creamy sauce.
- Add Chicken: Slice or cube the warm chicken breasts and gently fold them into the pasta and sauce mixture.
- Serve: Plate the Tuscan chicken pasta and garnish with additional parmesan cheese and fresh parsley. Adjust seasoning with salt and pepper to taste. Serve immediately for best flavor and texture.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Soften sun-dried tomatoes in hot water before chopping to avoid toughness.
- Use a large oven-safe skillet to transition directly from stovetop searing to oven baking.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Parmesan cheese enhances the flavor; fresh grated is recommended over pre-grated varieties.
- This recipe can be prepared ahead; reheat gently to preserve sauce creaminess.
