Creamy Tuscan Chicken Pasta

Ingredients

• 2 chicken breasts (sliced in half to make four thin even pieces)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp oregano (dried)
• salt & pepper (to taste)
• 4 cup rigatoni (dry)
• 1 shallot (minced)
• 4 clove garlic (minced)
• pinch red pepper flakes (plus more for topping)
• 3 sundried tomato (oil-packed, plus some of the oil for frying)
• 2 tbsp tomato paste
• 2 cup heavy cream
• 2 handful spinach (fresh)
• 2 handful cherry tomatoes (halved)
• parmesan (to taste, plus more for topping)
• parsley (for topping)

Steps

1. 1

   Begin by slicing the chicken breasts in half horizontally to make four thin, even pieces of chicken.

2. 2

   Mix the garlic powder, onion powder, paprika, chili powder, and oregano in a small bowl to make the seasoning blend.

3. 3

   Rub some oil on the chicken pieces before spreading the seasoning blend on both sides of the chicken breasts equally.

4. 4

   Fry the chicken on medium heat in a pan for a few minutes on each side until golden and cooked through. Add a bit of the sun dried tomato oil while frying for more flavor.

5. 5

   Remove the chicken from the pan and cover it. Set aside to rest.

6. 6

   Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook until there is a thin white line in the middle of the pasta when you bite into it (just before al dente).

7. 7

   Strain the pasta, making sure to save half a cup of the starchy pasta water.

8. 8

   While the pasta cooks, start making the sauce. Mince the garlic and shallot.

9. 9

   In the same pan used for the chicken, sauté the minced garlic and shallot for a few minutes on medium-low heat with some more sundried tomato oil and a pinch of red pepper flakes.

10. 10

    Add the tomato paste and cook for a couple more minutes, mixing it into the garlic and shallot base.

11. 11

    Add the heavy cream and mix well. Bring the mixture to a low simmer.

12. 12

    Add the halved cherry tomatoes and spinach to the sauce. Cook for a few more minutes until the spinach has wilted and the tomatoes have softened.

13. 13

    Turn off the heat and add in as much parmesan as desired. Season with salt, pepper, and any of the remaining seasoning blend to your taste preference.

14. 14

    Once the sauce is to your preference, add the cooked pasta and fold it in. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

15. 15

    Slice the rested chicken into strips. Plate the pasta and top with the chicken strips, more parmesan, fresh parsley, and red pepper flakes. Serve and enjoy!

Notes

Save about a half cup of pasta water to use in the sauce; it helps bind the sauce to the pasta and thickens it. Strain the pasta when it is almost al dente (thin white line in the center) as it will finish cooking in the sauce.

Nutrition per serving

• main
• pasta
• chicken
• tuscan
• creamy
• dinner
• rigatoni