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35-Minute Creamy Tuscan Chicken Pasta

35-Minute Creamy Tuscan Chicken Pasta for Cozy Nights

Experience the warmth of 35-Minute Creamy Tuscan Chicken Pasta, a quick and delicious Italian-inspired dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Rigatoni Pasta Can substitute with ziti or penne.
For the Chicken
  • 2 pieces Chicken Breasts Boneless and skinless.
For the Sauce
  • 1 teaspoon Dried Oregano Or Italian seasoning.
  • 1 teaspoon Kosher Salt Plus more for pasta water.
  • 1/2 teaspoon Black Pepper Freshly ground.
  • 1 tablespoon Extra Virgin Olive Oil For frying.
  • 3 cloves Garlic Finely chopped.
  • 1/2 cup Sun-Dried Tomatoes Chopped.
  • 1/4 teaspoon Crushed Red Pepper Flakes Adjust for spice preference.
  • 1 tablespoon Tomato Paste Optional.
  • 1/2 cup Dry White Wine Or chicken broth.
  • 1 cup Heavy Cream Or half-and-half.
  • 2 cups Fresh Baby Spinach Substitute with kale if preferred.
  • 1 cup Reserved Pasta Water For adjusting sauce consistency.
  • 1/2 cup Parmigiano Reggiano (Grated) Or any hard cheese.
  • 1/4 teaspoon Flaky Sea Salt For garnish.

Equipment

  • Large Pot
  • Skillet
  • mixing bowl
  • Meat thermometer

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, about 11 minutes, reserving 1 cup of pasta water before draining.
  2. Pat chicken dry and season with oregano, salt, and pepper.
  3. In a skillet, heat olive oil over medium-high heat, add chicken, and cook until golden, about 7-10 minutes. Ensure internal temperature reaches 165°F.
  4. Remove chicken and rest. In the same skillet, add garlic, sun-dried tomatoes, and red pepper flakes, sauté for 2 minutes.
  5. Stir in tomato paste and cook for 1 minute, then add white wine and simmer for 1 minute. Pour in heavy cream and mix until creamy.
  6. Add drained rigatoni, sliced chicken, spinach, and reserved pasta water, tossing gently until combined and spinach wilts.
  7. Serve in bowls, garnished with Parmigiano Reggiano and flaky sea salt.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze in a safe container for up to 3 months. Reheat gently on the stovetop, adding reserved pasta water if necessary.

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