This Creamy Tuscan Chicken Pasta Is So Good, You’ll Want to Eat It Straight from the Pan



Some meals just have that magical, can’t-stop-eating quality. You take one bite, and suddenly, your day feels a little better. Tuscan Chicken Pasta has everything: tender seared chicken, a lusciously creamy sauce and pasta soaking up all that garlicky, sun-dried tomato goodness. It’s easy to make, full of bold flavors, and the leftovers taste just as good the next day. 

Servings: 6

Ingredients:
 
CHICKEN:

  • • 2 boneless, skinless chicken breasts
  • • 3 Tbs. olive oil, divided
  • • 1 tsp. paprika
  • • 1 tsp. garlic powder
  • • 1 tsp. kosher salt
  • • ½ tsp. black pepper
PASTA AND SAUCE

  • • 8 oz. rigatoni pasta noodles
  • • 4 Tbs. unsalted butter
  • • ¼ cup shallot, finely diced
  • • ¼ cup sun-dried tomatoes, softened and chopped
  • • 1 tsp. garlic, minced
  • • 2 Tbs. tomato paste
  • • 1 tsp. oregano
  • • 1 tsp. paprika
  • • ½ tsp. garlic powder
  • • ½ tsp. kosher salt
  • • ¼ tsp. black pepper
  • • 1½ cups heavy cream
  • • 1½ cups milk
  • • 1 cup fresh spinach
  • • 1 cup Parmesan cheese, grated (plus more for garnish)
  • • 1 cup cherry tomatoes, halved
  • • Fresh parsley, for garnish
  • • Salt and pepper, to taste

Directions:

  • • Preheat the oven to 350° F.
  • • Drizzle 2 tablespoons of olive oil over the chicken and rub in. Then, combine paprika, garlic powder, salt and pepper and sprinkle over the chicken.
  • • In a large, oven-safe skillet over medium-high heat, heat the remaining tablespoon of oil. Then, add chicken and sear for three minutes on each side, until browned but not cooked through. 
  • • Transfer the skillet to the oven and bake for 10 to 15 minutes, until the chicken reaches 165 °F. Remove to a plate.
  • • Cook pasta to al dente according to package instructions.
  • • In the same large skillet over medium heat, melt butter. 
  • • Add shallots and sun-dried tomatoes and cook, three to five minutes. 
  • • Add garlic and cook for one more minute.
  • • Add tomato paste, oregano, paprika, garlic powder, salt and pepper, then stir to combine. 
  • • Add the heavy cream and milk, then spinach, Parmesan and cherry tomatoes. 
  • • Reduce the heat to low and simmer, 8-10 minutes.
  • • Add pasta to the skillet. 
  • • Slice or cube the chicken and add to the skillet.