Creamy Tuscan Chicken Pasta (Printable Version)
Juicy chicken, rigatoni, and spinach in a creamy tomato sauce for a comforting, easy weeknight dinner.
# What You'll Need:
→ Chicken Spice Rub
01 -
4 chicken cutlets or 2 chicken breasts, halved
02 -
2 teaspoons garlic powder
03 -
2 teaspoons smoked paprika
04 -
2 teaspoons dried parsley or oregano
05 -
1 ½ teaspoons salt
06 -
½ teaspoon black pepper
→ Pasta & Sauce
07 -
4 tablespoons oil
08 -
2 tablespoons butter
09 -
4 garlic cloves, minced
10 -
2 cups cherry tomatoes, halved
11 -
2 tablespoons tomato paste
12 -
2 cups heavy cream
13 -
2 tablespoons all-purpose flour
14 -
½ cup water (for flour slurry)
15 -
2 teaspoons garlic powder
16 -
2 teaspoons smoked paprika
17 -
1 cup fresh spinach, chopped
18 -
16 oz rigatoni pasta
19 -
Salt and pepper, to taste
# Steps to Follow:
01 -
In a small bowl, mix all the spice rub ingredients. Coat both sides of the chicken cutlets evenly.
02 -
Heat a large skillet over medium heat and add the oil. Sear the chicken for 4-5 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
03 -
In the same pan, add butter and minced garlic. Sauté for 1 minute, then add cherry tomatoes. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and release their juices. Stir in the tomato paste, then pour in the heavy cream. If needed, whisk together the flour and water to make a slurry, remove the pan from heat, and gradually stir it in to prevent clumps.
04 -
Let the sauce simmer for 10 minutes until thickened. Meanwhile, cook the rigatoni in salted boiling water until al dente. Drain and rinse briefly under cold water to stop the cooking process.
05 -
Stir in the garlic powder, smoked paprika, and chopped spinach. Add the cooked pasta, tossing to coat it in the creamy sauce. Taste and adjust seasoning with salt and pepper.
06 -
Slice the cooked chicken and place it on top of the pasta. Serve immediately and enjoy this comforting, creamy dish!