Description
Enjoy a rich and flavorful Creamy Tuscan Chicken Pasta, featuring tender bite-sized chicken breast simmered in a luscious creamy sauce with sundried tomatoes, garlic, and Parmesan cheese, served over al-dente rigatoni and garnished with fresh basil. This comforting Italian-inspired dish is perfect for a hearty family meal.
Ingredients
Scale
Chicken & Seasonings
- 2 Pounds Chicken Breast (Cut Into Bite-Sized Pieces)
- 1 Tablespoon Olive Oil
- 1 Teaspoon Paprika
- 1 Teaspoon Granulated Garlic Powder
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
Sauce
- 2 Tablespoons Butter
- 1 Cup Sundried Tomatoes (drained)
- 3 Cloves Garlic (minced)
- 1 Tablespoon Italian Seasoning
- 1/2 Cup Chicken Stock
- 2 Cups Heavy Cream
- 1 Cup Grated Parmesan Cheese
Pasta & Greens
- 8 Ounces Rigatoni (Cook According to Package Instructions To Al-dente)
- 1/2 Cup Cooked Spinach (Drained Well)
- Fresh Basil (for garnish)
Instructions
- Prepare the Chicken: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Season the bite-sized chicken pieces with paprika, garlic powder, kosher salt, and black pepper. Add the chicken to the skillet and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, melt 2 tablespoons butter over medium heat. Add the minced garlic, sundried tomatoes, and Italian seasoning and sauté for about 2 minutes until fragrant. Pour in the chicken stock, scraping up any browned bits from the pan, then stir in heavy cream and bring to a gentle simmer.
- Add Cheese and Spinach: Gradually stir in the grated Parmesan cheese into the simmering sauce until melted and smooth. Add the cooked spinach and stir to combine, allowing the flavors to meld for another 2-3 minutes.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet and toss gently to coat with the creamy sauce. Add the cooked rigatoni pasta and stir everything together to evenly distribute the sauce and ingredients. Heat through for an additional minute or two.
- Garnish and Serve: Remove from heat and garnish with fresh basil leaves. Serve warm for a delightful and creamy Tuscan pasta experience.
Notes
- For best results, use fresh chicken breast cut into uniform pieces to ensure even cooking.
- Drain sundried tomatoes well to avoid adding excess oil to the sauce.
- Cook rigatoni pasta to al dente as it will continue to absorb sauce after mixing.
- Spinach should be well-drained to prevent watery sauce.
- Fresh basil adds a bright herbal finish—substitute with parsley if preferred.
- To lighten the dish, substitute heavy cream with half-and-half, but note the sauce may be less thick.
