Creamy Tuscan Chicken Pasta

Ingredients

• 1.5 lb boneless, skinless chicken breasts (About 2 large breasts; pound to an even thickness if needed)
• 2 tsp Cajun seasoning
• 1 tsp Italian seasoning
• 2 tbsp olive oil (Divided between seasoning and skillet)
• 12 oz rigatoni (Cook according to package directions)
• 2 tbsp butter
• 2 cup cherry tomatoes (Halved)
• 1 yellow onion (Diced)
• 4 cloves garlic (Minced)
• 2 tbsp tomato paste
• 1 cup chicken broth (Prefer low-sodium if available)
• 1 cup heavy cream
• 0.5 cup sun-dried tomatoes (Chopped; drain if packed in oil)
• 1 cup Parmesan cheese (Finely grated)
• 4 strips bacon (Cooked and crumbled)
• 5 oz baby spinach
• salt (To taste; also use as needed for pasta water)
• black pepper (To taste)
• reserved pasta water (A splash, reserved before draining the rigatoni)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Cook the rigatoni according to the package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water, then drain the pasta.

2. 2

   Pat the chicken breasts dry. Season both sides evenly with the Cajun seasoning and Italian seasoning, then drizzle with olive oil and rub the seasoning over the meat.

3. 3

   Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom. Place the seasoned chicken in the hot skillet and cook for about 5 minutes per side, or until browned and cooked through to an internal temperature of 165°F (74°C). Transfer the chicken to a plate and let it rest.

4. 4

   Reduce the skillet to medium heat and add the butter. Once melted, add the halved cherry tomatoes, diced onion, and minced garlic. Cook until the tomatoes begin to soften, the onion is translucent, and the garlic is fragrant, about 3–4 minutes.

5. 5

   Add the tomato paste to the softened vegetables. Stir continuously for about 1 minute, coating the vegetables and lightly toasting the paste until it darkens slightly.

6. 6

   Pour in the chicken broth and heavy cream. Add the chopped sun-dried tomatoes, then season with salt and black pepper. Stir well, scraping up any browned bits from the bottom of the skillet.

7. 7

   Bring the sauce to a gentle simmer and cook for several minutes, stirring occasionally, until it is slightly thickened and coats the back of a spoon. Do not let the cream boil aggressively.

8. 8

   Reduce the heat to low. Stir in the grated Parmesan until melted and the sauce is smooth.

9. 9

   Add the spinach and crumbled cooked bacon. Stir until the spinach wilts and the bacon is evenly distributed through the creamy sauce, about 1–2 minutes.

10. 10

    Add the drained rigatoni to the skillet. Toss gently until every piece is coated. Add a splash of reserved pasta water as needed to loosen the sauce and help it cling to the pasta.

11. 11

    Slice the rested chicken against the grain. Divide the creamy pasta among serving bowls, arrange the sliced chicken over each portion, and serve immediately.

Notes

The post claims a 20-minute preparation, though allowing time to boil the pasta water and prep ingredients may make the total closer to 30 minutes in a home kitchen. Use a meat thermometer to confirm the chicken reaches 165°F (74°C). Reserve pasta water before draining because its starch helps loosen and emulsify the sauce.

Nutrition per serving

• main
• pasta
• chicken
• weeknight meal
• creamy
• Italian-inspired
• one-pan sauce
• comfort food