Description
A rich and creamy Tuscan Chicken Pasta featuring tender chicken, sun-dried tomatoes, spinach, and a luscious Parmesan cream sauce served over rigatoni. This flavorful one-pan dish is perfect for a comforting weeknight dinner, combining Italian-seasoned chicken with a creamy sauce that beautifully coats the pasta.
Ingredients
Scale
Chicken
- 1 lb chicken breast or thighs, cut into chunks
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Italian seasoning
- 2 tbsp olive oil
Pasta
- 12 oz rigatoni pasta
Sauce and Vegetables
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup chicken broth
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken chunks with salt, pepper, and Italian seasoning. Add to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, add a little more olive oil if needed. Sauté the minced garlic for about 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for an additional minute to release their flavors.
- Make the Cream Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer. Add the grated Parmesan cheese and continue cooking until the sauce thickens slightly and becomes creamy.
- Cook the Pasta: While the sauce simmers, cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta well.
- Combine Pasta and Sauce: Add the cooked pasta directly to the skillet with the sauce. Stir gently to coat the rigatoni evenly with the creamy sauce.
- Add Spinach and Chicken: Stir in the fresh spinach and cook until it wilts, about 1 to 2 minutes. Return the cooked chicken to the skillet and mix everything together until heated through.
- Final Seasoning and Serve: Taste the dish and adjust seasoning if needed. Serve the Tuscan Chicken Pasta hot, optionally topped with extra grated Parmesan cheese.
Notes
- Use chicken thighs for a juicier, more flavorful dish, or chicken breasts for a leaner option.
- If sun-dried tomatoes are packed in oil, drain before chopping.
- For a lighter version, substitute half-and-half or milk for heavy cream, but the sauce will be less rich.
- Fresh spinach adds a vibrant touch but can be substituted with kale or arugula for variation.
- Ensure the rigatoni is drained well to prevent watery sauce.
- Leftovers store well refrigerated for up to 3 days and reheat gently on the stovetop.