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 a cozy Italian trattoria.
What makes this dish truly special is the layering of flavors – from the perfectly seasoned chicken to the rich sauce filled with sun-dried tomatoes, fresh spinach, and plenty of parmesan cheese. The combination of fresh and dried herbs creates an authentic Tuscan experience right in your kitchen.
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
For the Chicken:
- Preheat your oven to 350°F (175°C). Position rack in the center for even cooking.
- Drizzle 2 tablespoons olive oil over chicken, ensuring complete coverage. The oil helps seasonings stick and keeps chicken moist.
- In a small bowl, combine 1 teaspoon each of paprika and garlic powder with 1 teaspoon kosher salt and ½ teaspoon black pepper. Mix thoroughly to prevent clumping.
- Season chicken evenly on all sides. Don’t forget the edges – complete coverage ensures consistent flavor.
- Heat remaining 1 tablespoon oil in an oven-safe skillet over medium-high heat until shimmering but not smoking. Sear chicken for 3 minutes per side until golden brown. The chicken won’t be fully cooked yet – that’s normal.
- Transfer skillet to preheated oven and bake for 10-15 minutes until internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
- Remove chicken to a plate and tent with foil to keep warm while retaining moisture. Let rest 5 minutes before slicing.
For the Pasta and Sauce:
- Cook rigatoni in well-salted water for about 14 minutes or until al dente. Test by biting – pasta should have slight resistance.
- Using the same skillet (don’t clean it – those brown bits add flavor), melt 4 tablespoons butter over medium heat. Add shallots and sun-dried tomatoes, cooking 3-5 minutes until shallots are translucent. Add garlic and cook 1 minute until fragrant but not brown.
- Stir in seasonings and tomato paste. Cook 1-2 minutes to bloom spices and caramelize tomato paste slightly.
- Pour in heavy 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 and spinach wilts.
- Fold in cooked pasta, ensuring each piece is well-coated. If sauce seems too thick, add pasta water 1 tablespoon at a time.
- Slice chicken against the grain and arrange over pasta. Garnish with extra parmesan and fresh parsley.
