Welcome to this delightful recipe for Tuscan Chicken Pasta, a creamy and comforting dish perfect for any occasion. With its rich blend of parmesan cheese, spinach, and sun-dried tomatoes, this pasta offers a restaurant-quality meal that you can easily prepare at home. Plus, this recipe is SEO-optimized to make sure your search for the perfect chicken pasta ends here!
Introduction to Tuscan Chicken Pasta
If you are a fan of rich, creamy pasta dishes with a burst of Mediterranean flavor, Tuscan Chicken Pasta is sure to be your new favorite. This recipe combines tender, seasoned chicken breasts with rigatoni pasta, all tossed in a smooth and flavorful cream sauce. The spinach and sun-dried tomatoes add depth, while parmesan cheese ties it all together for an unforgettable meal. Whether you’re hosting a dinner party or simply craving a hearty dish, this Tuscan Chicken Pasta delivers. In addition, this dish is highly versatile and can be customized to suit various dietary needs.
Ingredients
To make this delightful Tuscan Chicken Pasta, you’ll need the following ingredients. Each ingredient has been selected to enhance the flavor and texture of the dish, providing you with an authentic and delicious Tuscan experience.
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
- ½ teaspoon black pepper
Pasta:
- 8 ounces rigatoni pasta (cooked al dente according to package instructions)
- 4 tablespoons (½ stick) unsalted butter
- ¼ cup shallot, finely diced
- ¼ cup sun-dried tomatoes, softened in hot water and chopped
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups heavy cream
- 1 ½ 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
How to Make Tuscan Chicken Pasta – Step by Step
Step1: Prepare the Chicken
- Preheat your oven to 350°F.
- Drizzle 2 tablespoons of olive oil over both sides of the chicken breasts and rub it in well.
- In a small bowl, mix together paprika, garlic powder, kosher salt, and black pepper. Sprinkle this seasoning mixture evenly on all sides of the chicken.
- Heat the remaining tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Sear the chicken for 3 minutes on each side until browned.
- Transfer the skillet to the preheated oven and bake the chicken for 10-15 minutes, or until it reaches an internal temperature of 165°F.
- Once done, place the chicken on a plate, cover with foil, and set aside while you prepare the pasta and sauce.
Step2: Prepare the Pasta and Sauce
- In a large pot, cook the rigatoni pasta according to the package instructions, until it’s al dente. Drain and set aside.
- In the same skillet used for the chicken, melt the butter over medium heat. Add the diced shallots and cook for 2-3 minutes until they are soft and translucent.
- Stir in the minced garlic, sun-dried tomatoes, oregano, paprika, and tomato paste. Cook for another 1-2 minutes, allowing the flavors to blend.
- Slowly add the heavy cream and milk, stirring constantly until the sauce thickens, about 5-7 minutes.
- Once the sauce is thickened, add the fresh spinach and stir until it wilts. Mix in the grated parmesan cheese and season with salt and pepper to taste.
Step3: Combine and Serve
- Toss the cooked rigatoni pasta into the skillet, mixing it well with the creamy sauce until fully coated.
- Slice the cooked chicken breasts into thin strips and place them on top of the pasta.
- Garnish with halved cherry tomatoes, fresh parsley, and additional parmesan cheese if desired.
- Serve immediately and enjoy your delicious Tuscan Chicken Pasta!
Helpful Tips
- Use fresh spinach for a more vibrant flavor, but if you don’t have fresh spinach, you can substitute it with frozen spinach. Just make sure to thaw and drain it thoroughly before adding it to the sauce.
- To make this dish gluten-free, you can substitute the rigatoni pasta with your favorite gluten-free pasta.
- For a dairy-free version, replace the butter and heavy cream with plant-based alternatives, such as coconut milk or almond cream.
Cooking Tips
- Sear the chicken properly to lock in the juices and give the chicken a crispy, flavorful exterior.
- Al dente pasta is key for this dish. Overcooking the pasta will make it mushy, and it won’t absorb the sauce as well.
- Freshly grated parmesan gives the best flavor. Pre-grated parmesan may contain additives that can affect the texture of the sauce.
Serving Suggestions
This rich and flavorful Tuscan Chicken Pasta pairs perfectly with a light side salad or some crusty garlic bread. For beverages, a crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce well. If you’re serving this dish for a special occasion, consider adding a fruit-based dessert to finish off the meal.
Nutritional Information
This Tuscan Chicken Pasta provides a well-balanced meal with protein, carbs, and healthy fats. For those keeping track of their calorie intake, it’s helpful to know the nutritional value per serving:
- Calories: 650
- Total Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 110mg
- Sodium: 850mg
- Carbohydrates: 50g
- Fiber: 3g
- Sugars: 5g
- Protein: 35g
Storage and Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over low heat and add a splash of milk or cream to loosen the sauce. Heat gently, stirring until warmed through.
Frequently Asked Questions (FAQs)
- Can I use a different type of pasta? Yes, you can substitute rigatoni with penne, fettuccine, or even spaghetti.
- Is there a vegetarian version of this recipe? You can omit the chicken and add more vegetables, like mushrooms or zucchini, for a vegetarian option.
- Can I make this dish ahead of time? Yes, you can prepare the sauce and pasta ahead of time, but it’s best to cook the chicken fresh for the best flavor and texture.
- How do I make the sauce thicker? If you prefer a thicker sauce, you can reduce the cream longer or add a bit of flour or cornstarch to thicken it.
Related Recipes
If you enjoyed this Tuscan Chicken Pasta, you may want to check out these related recipes:
Conclusion
I hope you enjoy making and indulging in this rich and flavorful Tuscan Chicken Pasta. If you give it a try, let me know how it turns out! Share your feedback or any personal twists you added to the recipe. Don’t forget to check out other delicious recipes on our site. Happy cooking!
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Tuscan Chicken Pasta Recipe – Creamy, Flavorful & Easy
Description
Welcome to this delightful recipe for Tuscan Chicken Pasta, a creamy and comforting dish perfect for any occasion. With its rich blend of parmesan cheese, spinach, and sun-dried tomatoes, this pasta offers a restaurant-quality meal that you can easily prepare at home. Plus, this recipe is SEO-optimized to make sure your search for the perfect chicken pasta ends here!
Ingredients
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
- ½ teaspoon black pepper
Pasta:
- 8 ounces rigatoni pasta (cooked al dente according to package instructions)
- 4 tablespoons (½ stick) unsalted butter
- ¼ cup shallot, finely diced
- ¼ cup sun-dried tomatoes, softened in hot water and chopped
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups heavy cream
- 1 ½ 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
Instructions
Step 1: Prepare the Chicken
- Preheat your oven to 350°F.
- Drizzle 2 tablespoons of olive oil over both sides of the chicken breasts and rub it in well.
- In a small bowl, mix together paprika, garlic powder, kosher salt, and black pepper. Sprinkle this seasoning mixture evenly on all sides of the chicken.
- Heat the remaining tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Sear the chicken for 3 minutes on each side until browned.
- Transfer the skillet to the preheated oven and bake the chicken for 10-15 minutes, or until it reaches an internal temperature of 165°F.
- Once done, place the chicken on a plate, cover with foil, and set aside while you prepare the pasta and sauce.
Step 2: Prepare the Pasta and Sauce
- In a large pot, cook the rigatoni pasta according to the package instructions, until it’s al dente. Drain and set aside.
- In the same skillet used for the chicken, melt the butter over medium heat. Add the diced shallots and cook for 2-3 minutes until they are soft and translucent.
- Stir in the minced garlic, sun-dried tomatoes, oregano, paprika, and tomato paste. Cook for another 1-2 minutes, allowing the flavors to blend.
- Slowly add the heavy cream and milk, stirring constantly until the sauce thickens, about 5-7 minutes.
- Once the sauce is thickened, add the fresh spinach and stir until it wilts. Mix in the grated parmesan cheese and season with salt and pepper to taste.
Step 3: Combine and Serve
- Toss the cooked rigatoni pasta into the skillet, mixing it well with the creamy sauce until fully coated.
- Slice the cooked chicken breasts into thin strips and place them on top of the pasta.
- Garnish with halved cherry tomatoes, fresh parsley, and additional parmesan cheese if desired.
- Serve immediately and enjoy your delicious Tuscan Chicken Pasta!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Use fresh spinach for a more vibrant flavor, but if you don’t have fresh spinach, you can substitute it with frozen spinach. Just make sure to thaw and drain it thoroughly before adding it to the sauce.
- To make this dish gluten-free, you can substitute the rigatoni pasta with your favorite gluten-free pasta.
- For a dairy-free version, replace the butter and heavy cream with plant-based alternatives, such as coconut milk or almond cream.
