Ingredients
Scale
For the Chicken:
- 2 boneless skinless chicken breasts (about 1 pound)
- 3 tbsp olive oil, divided
- 1 tsp each: paprika, garlic powder, kosher salt
- 1/2 tsp black pepper
For the Pasta:
- 8 oz rigatoni pasta
- 1/2 stick (4 tbsp) unsalted butter
- 1/4 cup each: diced shallot, chopped sun-dried tomatoes (softened)
- 1 tsp minced garlic
- 2 tbsp tomato paste
- 1 tsp each: oregano, paprika
- 1/2 tsp each: garlic powder, kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups each: heavy cream, milk
- 1 cup fresh spinach
- 1 cup grated parmesan cheese, plus extra for garnish
- 1 cup halved cherry tomatoes
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Prepare the Chicken:
- Preheat oven to 350°F (175°C).
- Coat chicken with 2 tbsp olive oil and season with paprika, garlic powder, salt, and pepper.
- Sear in a large oven-safe skillet with 1 tbsp oil for 3 minutes per side.
- Finish in the oven for 10-15 minutes until internal temperature reaches 165°F (74°C).
- Set aside and keep warm.
- Cook the Pasta:
- Boil rigatoni in salted water until al dente (about 14 minutes).
- Prepare the Sauce:
- In the same skillet, melt butter and sauté shallots and sun-dried tomatoes for 3-5 minutes.
- Add garlic and cook for 1 minute.
- Stir in tomato paste and seasonings (oregano, paprika, garlic powder, salt, pepper).
- Pour in cream and milk, then add spinach, parmesan, and tomatoes.
- Simmer on low for 8-10 minutes until cheese melts and spinach wilts.
- Combine and Serve:
- Toss cooked pasta with the sauce.
- Slice chicken and add to the pasta.
- Garnish with extra parmesan and parsley.
- Season to taste and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Entrée / Main Course
- Method: Stove, Oven-baked (for chicken)
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4th of the recipe
- Calories: 740 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 30
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 190mg