Tuscan-Inspired Chicken Rigatoni
This is my most popular recipe that has become a weekly rotation in my home. When my brothers would come home from their two hour tennis practice, they would always be ecstatic to see this on the table(not just because they were hungry, but because this dish is THAT GOOD!). This recipe only needs a few ingredients and takes just 30 minutes to prepare! I personally love using rigatoni pasta for this recipe because it soaks up the creamy tomato sauce nicely.
Ingredients
- 4-6 pieces chicken breast (I like to use thin)
- 2 tbsp olive oil
- 1 tsp italian seasoning
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp smoked paprika optional but highly recommend!
- 1 tsp onion powder
- 4 cloves garlic crushed
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 cup spinach
- 1 lb rigatoni pasta noodles or any pasta you have on hand
- 1 tbsp tomato paste
- 3/4 cup crushed tomatoes
- 1/2 cup parmigiano reggiano freshly grated
Instructions
- Heat your oil on medium high heat. Coat your chicken breasts with sat, pepper, paprika, Italian seasoning, and onion powder. Cook your chicken breasts in batches, about 3-4 minutes per side or until the internal temperature reaches about 165 degrees Fahrenheit.
- While the chicken cooks, set a pot of water to boil according to the instructions on your pasta box. Make sure to salt your water generously. Cook 3 minutes under the box instructions(because the pasta will continue to cook in the sauce later and we want it to stay al dente).
- Remove cooked chicken from the pan and then add your crushed garlic and butter to the pan, stirring on medium heat until the butter is browned but not burnt. This will add amazing flavor to this dish! Add the tomato paste, cooking it down until it is bright red(this removes most of the acidity). Now add your crushed tomatoes and stir to combine.
- Next, add your spinach and stir until it becomes wilted in your sauce. Now add your heavy cream.(You can use half and half or some pasta water instead if you want to reduce calories and fat). Add your grated parmigiano to the sauce and stir until well combined. Let simmer for a few minutes on low until sauce is thickened to your liking.
- Lastly, add your drained pasta to the sauce and stir until fully coated. Garnish with some more parmigiano and top with your cooked chicken.(You could also cut up the chicken into cubes and add to your sauce after you add the pasta). Enjoy!