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Tuscan Chicken Pasta Recipe

Tuscan Chicken Pasta Recipe - Hearty Food Ideas

It’s a warm evening, the sun begins to set, and the aroma of garlic and spices fills your kitchen. You’ve just whipped up a Tuscan Chicken Pasta that is not only bursting with flavors but also easy to make. I’m all about recipes that are quick yet impressive, and trust me, this one fits the bill perfectly.
I stumbled upon this recipe during one of my Italian culinary adventures. The joy of blending creamy sauces with tender chicken was something I had to replicate
. Whether you're cooking for your family or entertaining friends, this dish brings the essence of Italy right to your table. Let’s dive deeper into the delectable details.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 471
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces rigatoni pasta, cooked al dente as per package directions
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon granulated garlic
  • 1/4 cup sun-dried tomatoes, rehydrated in warm water and chopped 27.5 g
  • 4 tablespoons unsalted butter ½ stick, 57 g
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1/4 cup finely chopped shallots 40 g
  • 1 cup cherry tomatoes, halved 149 g
  • 1 1/2 cups heavy cream 357 g
  • 1 1/2 cups whole milk 245 g
  • 1 cup (100 g) freshly grated Parmesan cheese plus extra for garnish
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1 cup fresh baby spinach leaves 30 g
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh basil, finely chopped
  • 2 tablespoons concentrated tomato paste
Chicken
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 boneless, skinless chicken breasts about 1 pound
  • 1 teaspoon granulated garlic
  • 1 teaspoon kosher salt

Method
 

Step 1: Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook it until al dente according to package directions. Once cooked, reserve about half a cup of pasta water and drain the rest.
Step 2: Prepare the Chicken
  1. While the pasta cooks, season the chicken breasts with salt, paprika, granulated garlic, and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
     Once hot, add the chicken and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove the chicken and slice it into strips.
Step 3: Make the Sauce
  1. In the same skillet, add the remaining olive oil and butter. Once melted, toss in the minced garlic and shallots. Sauté until they become fragrant and golden. Next, add the sun-dried tomatoes, oregano, and cherry tomatoes. Let this cook for a few minutes until the cherry tomatoes start to soften.
Step 4: Add Cream and Cheese
  1. Pour the heavy cream and whole milk into the skillet, stirring to combine. Bring to a gentle simmer and watch it thicken. Once it starts bubbling lightly, stir in the Parmesan cheese until melted and creamy. 
    Don’t forget to add the concentrated tomato paste, spinach, and crushed red pepper flakes. This is where the magic happens!
Step 5: Combine Everything
  1. Now, add the cooked pasta and sliced chicken to the sauce. Toss everything together, ensuring the pasta is coated evenly. If the sauce is too thick, add a splash of reserved pasta water until you achieve your preferred consistency.
Step 6: Garnish and Serve
  1. Serve straight from the skillet, garnished with freshly chopped basil and more Parmesan cheese. The colors and aroma will surely entice everyone at the table to dig in!

Notes

  • Use Fresh Herbs: Fresh basil truly enhances the flavor. Keep it on hand for garnish.
  • Don’t Skip the Salt: Proper seasoning makes a significant difference in flavor.
  • Cook the Pasta Properly: Al dente is key. It will absorb some sauce without becoming mushy.
  • Rest the Chicken: Letting the chicken sit after cooking helps retain moisture.
  • Experiment with Veggies: Add bell peppers, zucchini, or even sautéed mushrooms for variety.