Tuscan Chicken Pasta
From: Joe Hentges
8 servings
Prep: 30m
Cook: 20m
beginner
Tuscan Chicken Pasta is rigatoni pasta tossed in cream sauce with cheese, and tomatoes and topped with baked seasoned chicken.
Ingredients
2 boneless skinless chicken breasts, approximately 1 pound
3 tablespoons olive oil, divided
2 teaspoon paprika
1½ teaspoon garlic powder
1½ teaspoon kosher salt
½ teaspoon black pepper
8 ounces rigatoni pasta noodles, cooked al dente according to package instructions
4 tablespoons (½ stick) unsalted butter
¼ cup shallot, finely diced
¼ cup sun-dried tomatoes, softened in hot water and chopped
1 teaspoon garlic minced
2 tablespoons tomato paste
1 teaspoon oregano
1 ½ cups heavy cream
1 ½ cups milk
1 cup parmesan cheese, grated (plus more for garnish)
1 cup cherry tomatoes, halved
fresh parsley, for garnish
salt and pepper, to taste
Directions
1
Flatten chicken breasts, and sprinkle, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt and ½ teaspoon black pepper over chicken on all sides.
2
With the 3 tablespoons of olive oil, sear chicken over medium-high heat until they have nice color and are cooked through
3
Remove chicken to a plate
4
In the same pan you cooked the chicken, melt butter over medium heat. Add shallots and sun-dried tomatoes. Cook until the shallots are softened (3-5 minutes). Add garlic and cook for 1 more minute.
5
Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to combine.
6
Add heavy cream and milk. Stir to combine.
7
Add parmesan cheese, and tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is fully melted and spinach is wilted, 8-10 minutes.
8
Add the cooked pasta and toss to coat.
9
Slice or cube the chicken and add to the pasta and sauce.
10
Serve topped with more parmesan cheese and fresh parsley. Add salt and pepper to taste.
Tuscan Chicken Pasta
From: Joe Hentges
8 servings
Prep: 30m
Cook: 20m
beginner
Tuscan Chicken Pasta is rigatoni pasta tossed in cream sauce with cheese, and tomatoes and topped with baked seasoned chicken.
Ingredients
Directions
1
Flatten chicken breasts, and sprinkle, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt and ½ teaspoon black pepper over chicken on all sides.
2
With the 3 tablespoons of olive oil, sear chicken over medium-high heat until they have nice color and are cooked through
3
Remove chicken to a plate
4
In the same pan you cooked the chicken, melt butter over medium heat. Add shallots and sun-dried tomatoes. Cook until the shallots are softened (3-5 minutes). Add garlic and cook for 1 more minute.
5
Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to combine.
6
Add heavy cream and milk. Stir to combine.
7
Add parmesan cheese, and tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is fully melted and spinach is wilted, 8-10 minutes.
8
Add the cooked pasta and toss to coat.
9
Slice or cube the chicken and add to the pasta and sauce.
10
Serve topped with more parmesan cheese and fresh parsley. Add salt and pepper to taste.