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Creamy Tuscan Chicken Pasta

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Ingredients

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

  1. Prepare the Chicken:
    1. Preheat oven to 350°F (175°C).
    2. Coat chicken with 2 tbsp olive oil and season with paprika, garlic powder, salt, and pepper.
    3. Sear in a large oven-safe skillet with 1 tbsp oil for 3 minutes per side.
    4. Finish in the oven for 10-15 minutes until internal temperature reaches 165°F (74°C).
    5. Set aside and keep warm.
  2. Cook the Pasta:
    1. Boil rigatoni in salted water until al dente (about 14 minutes).
  3. Prepare the Sauce:
    1. In the same skillet, melt butter and sauté shallots and sun-dried tomatoes for 3-5 minutes.
    2. Add garlic and cook for 1 minute.
    3. Stir in tomato paste and seasonings (oregano, paprika, garlic powder, salt, pepper).
    4. Pour in cream and milk, then add spinach, parmesan, and tomatoes.
    5. Simmer on low for 8-10 minutes until cheese melts and spinach wilts.
  1. Combine and Serve:
    1. Toss cooked pasta with the sauce.
    2. Slice chicken and add to the pasta.
    3. Garnish with extra parmesan and parsley.
    4. Season to taste and serve.

Find it online: https://mymotherkitchen.com/creamy-tuscan-chicken-pasta/