Description
This Tuscan Chicken Pasta combines tender chicken, creamy garlic parmesan sauce, fresh spinach, and cherry tomatoes for a comforting meal.
Ingredients
Scale
- 1 lb rigatoni pasta
- 1.5 lbs boneless skinless chicken breasts, cut into chunks
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 0.5 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 0.5 cup chicken broth or reserved pasta water
- 2 tbsp unsalted butter
- 1 tbsp sun-dried tomato paste or chopped sun-dried tomatoes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by bringing a large pot filled with salted water to a boil. This is crucial, as the salt helps flavor the pasta itself. Once the water is boiling, add the rigatoni and cook it according to package instructions until it’s al dente. Remember to reserve about ½ cup of the pasta water before draining – this starchy liquid is perfect for adjusting the sauce’s consistency later.
- In a large skillet, pour in the olive oil and heat it over medium-high. Season your chunks of chicken with salt, black pepper, and Italian seasoning. Add the seasoned chicken to the skillet, ensuring not to overcrowd the pan. Cook it until the outside is golden brown and it’s cooked through – this should take about 6 to 8 minutes. Once done, remove the chicken from the skillet and set it aside to keep warm.
- Without cleaning the skillet, add the butter and minced garlic to the remaining oil. Sauté the garlic for about 30 seconds until it’s fragrant, being careful not to let it burn. Next, toss in the cherry tomatoes, allowing them to blister and pop for about 3 to 4 minutes, bringing a burst of sweetness to the dish.
- If you’re using sun-dried tomatoes, incorporate the paste or chopped pieces into the skillet before pouring in the chicken broth and heavy cream. Let this simmer gently for a few minutes, helping the flavors meld together beautifully. You’ll notice the sauce starts to thicken as it cooks.
- Once your sauce is simmering, sprinkle in the grated Parmesan cheese. Stir it continuously until it melts into a creamy consistency. The cheese adds a richness that elevates this dish to new heights!
- Return the seared chicken to the skillet, adding the fresh baby spinach to the mixture. Stir gently until the spinach wilts, which should take just a couple of minutes. This not only adds color but also nutritional value to your meal.
- Finally, add the cooked rigatoni to the skillet and toss everything together, ensuring the pasta is generously coated with the creamy sauce. If the sauce appears too thick, gradually mix in the reserved pasta water until you achieve your desired consistency.
- To serve, plate the Tuscan Chicken Pasta and sprinkle freshly chopped parsley on top, along with extra Parmesan cheese and black pepper to taste. This dish is best enjoyed warm, offering a delightful experience with every bite.
Notes
Don’t rush the cooking process; let the chicken get a nice sear for full flavor. Taste the sauce before serving to adjust seasonings if necessary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 620 per serving
- Sodium: 800 mg
- Protein: 35 g