Tuscan Chicken Pasta Recipe – Creamy, Flavorful & Easy
Tuscan Chicken Pasta is creamy, savory, and full of Italian flair. A restaurant-style dish made easy at home!
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts (approximately 1 pound)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil divided
For the Pasta:
- 8 ounces rigatoni pasta cooked al dente
For the Sauce:
- 4 tablespoons unsalted butter
- ¼ cup finely diced shallot
- ¼ cup sun-dried tomatoes softened and chopped
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- 3 cups fresh baby spinach
Instructions
- Prepare the Chicken: Season the chicken breasts with paprika, garlic powder, salt, and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- Make the Sauce: In the same skillet, add the remaining tablespoon of olive oil and butter. Sauté the diced shallot until translucent. Add the sun-dried tomatoes and minced garlic, cooking for another minute. Stir in the tomato paste, oregano, paprika, garlic powder, salt, and black pepper. Pour in the heavy cream, bringing the mixture to a simmer. Stir in the grated Parmesan cheese until melted and the sauce is creamy.
- Combine Ingredients: Slice the cooked chicken into strips. Add the cooked pasta and chicken slices to the sauce, tossing to coat evenly. Add the fresh baby spinach, stirring until wilted.
- Serve: Divide the Tuscan Chicken Pasta among plates and serve hot.