Description

This Tuscan Chicken Pasta is a creamy, satisfying dish combining juicy seared chicken breasts with rigatoni pasta, sun-dried tomatoes, spinach, and a rich parmesan cream sauce infused with garlic, paprika, and oregano. Perfectly balanced with fresh cherry tomatoes and garnished with parsley, it brings the heart of Tuscan-inspired flavors to your dinner table in under an hour.

Ingredients

Units 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
1/2 teaspoon black pepper

Pasta and Sauce

8 ounces rigatoni pasta noodles, cooked al dente according to package instructions
4 tablespoons (1/2 stick, 57 g) unsalted butter
1/4 cup (40 g) shallot, finely diced
1/4 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
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups (357 g) heavy cream
1 1/2 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

For Garnish

Fresh parsley
Salt and pepper, to taste

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Instructions

Preheat and Season Chicken: Preheat your oven to 350°F (177°C). Drizzle 2 tablespoons of olive oil over the chicken breasts, rubbing it evenly on all sides. In a small bowl, mix paprika, garlic powder, kosher salt, and black pepper, then sprinkle this seasoning mixture over the chicken, coating all sides thoroughly.
Sear Chicken: Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken breasts and sear them for about 3 minutes per side until browned but not fully cooked.
Oven Cook Chicken: Transfer the skillet to the preheated oven and cook the chicken for 10 to 15 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken and place it on a plate, covering loosely to keep warm.
Cook Pasta: Meanwhile, bring a pot of salted water to a boil and cook the rigatoni pasta until al dente, approximately 14 minutes or according to package instructions. Drain and set aside.
Prepare Sauce Base: In the same skillet used for the chicken, melt the butter over medium heat. Add the finely diced shallots and chopped sun-dried tomatoes, cooking them for 3 to 5 minutes until the shallots soften. Add minced garlic and cook for another minute to release its aroma.
Add Spices and Tomato Paste: Stir in the tomato paste along with oregano, paprika, garlic powder, kosher salt, and black pepper until well combined with the vegetables.
Add Cream and Milk: Pour in the heavy cream and milk, stirring frequently. Add the fresh spinach, grated parmesan cheese, and halved cherry tomatoes. Reduce the heat to low and simmer for 8 to 10 minutes, allowing the cheese to fully melt and the spinach to wilt.
Combine Pasta with Sauce: Add the cooked rigatoni to the skillet, tossing gently to coat each piece with the creamy sauce.
Add Chicken and Serve: Slice or cube the cooked chicken breasts and mix them into the pasta and sauce. Serve the dish garnished with additional parmesan cheese and fresh parsley. Season with extra salt and pepper to taste as desired.

Notes

Make sure not to overcook the chicken during searing to keep it juicy; finishing it in the oven ensures even cooking.
Sun-dried tomatoes should be softened in hot water before chopping to make them easier to work with and enhance flavor release.
Using an oven-safe skillet allows seamless transfer from stovetop to oven for cooking chicken.
For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
Parmesan cheese adds depth to the sauce—grate fresh for best flavor.
Feel free to use gluten-free rigatoni to make this recipe gluten-free.

Nutrition

Serving Size: 1 serving
Calories: 720 kcal
Sugar: 6 g
Sodium: 820 mg
Fat: 45 g
Saturated Fat: 22 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 140 mg