Creamy Tuscan Chicken Pasta

Ingredients

• 1 lb boneless chicken breast fillets
• salt (To taste; used for the chicken and sauce)
• 1 tsp smoked paprika powder (For seasoning the chicken)
• 1 tbsp garlic powder (For seasoning the chicken)
• 1 tsp Italian seasoning (For seasoning the chicken)
• 1 tsp black pepper (For seasoning the chicken)
• 2 tbsp oil (Plus more for cooking the chicken)
• 2 cup unsweetened heavy whipping cream
• 1 tbsp butter
• 2 tbsp oil (For the sauce)
• 1 shallot or small onion (Thinly diced)
• 8 cloves garlic (Finely chopped)
• 0.5 red bell pepper (Diced)
• 1 tsp smoked paprika powder (For the sauce)
• 1 tsp garlic powder (For the sauce)
• 1 tsp black pepper (For the sauce)
• 0.5 tsp Italian seasoning (For the sauce)
• 1 tsp red chili flakes
• 0.5 cup Parmesan cheese (Freshly grated; for the sauce)
• 1 cup pasta water (Reserved; add as needed to thin the sauce)
• 1 cup spinach
• 12 cherry tomatoes (Halved)
• 2 tbsp tomato paste
• 2 tbsp sun-dried tomatoes
• 8 oz rigatoni pasta (Half pack)
• Parmesan cheese (Freshly grated, for garnish)
• 1 tbsp parsley (Freshly chopped, for garnish)

Steps

1. 1

   Cook the rigatoni according to the package instructions. Reserve 1 cup of the pasta water for later use.

2. 2

   In a bowl, season the chicken fillets with salt, black pepper, garlic powder, smoked paprika, Italian seasoning, and the measured oil. Mix until well combined.

3. 3

   Heat some additional oil in a pan over medium heat.

4. 4

   When the oil is hot, add the chicken. Cook on both sides for 12–15 minutes, flipping halfway through, or until the chicken is fully cooked.

5. 5

   In another pan, add the butter and oil over medium heat. Once the butter has melted, add the diced shallot or onion and chopped garlic.

6. 6

   Sauté the shallot and garlic for 1 minute, or until fragrant.

7. 7

   Add the halved cherry tomatoes and cook for 1–2 minutes, until mushy and soft.

8. 8

   Add the tomato paste, salt, smoked paprika, garlic powder, black pepper, Italian seasoning, and red chili flakes. Mix to combine.

9. 9

   Add the sun-dried tomatoes and mix them into the sauce base.

10. 10

    Turn the heat to medium-low and add the heavy cream. Mix until everything is well combined.

11. 11

    Add the grated Parmesan cheese and mix until the sauce reaches the desired consistency. Add some of the reserved pasta water if you prefer a thinner sauce.

12. 12

    Add the spinach and cook for 1 minute.

13. 13

    Add the cooked rigatoni to the sauce.

14. 14

    Cut the cooked chicken into pieces and add it to the pasta. Mix well.

15. 15

    Garnish with freshly grated Parmesan cheese and chopped parsley. Serve warm.

Notes

The source does not specify the pasta cooking time, chicken internal temperature, or an exact amount of additional oil used for cooking the chicken. Add reserved pasta water according to the desired sauce consistency.

Nutrition per serving

• main
• pasta
• Italian-inspired
• creamy
• chicken
• stovetop
• comfort food