Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta
Ingredients
For the Chicken
- 2 chicken breasts, about 1 1/2 pounds total
- 1 tablespoon Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Sauce
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 pint cherry tomatoes, halved
- 1/2 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces fresh spinach
- 4 strips cooked bacon, crumbled
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Season the chicken breasts generously with Cajun seasoning, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle 1 tablespoon olive oil over the seasoned chicken and rub to ensure it's fully coated.
⏱️ 3 min
- 2
Heat 1 tablespoon olive oil in a large skillet (preferably cast iron) over medium-high heat. Once hot, add the seasoned chicken breasts to the skillet. Cook for about 5 minutes per side, or until the chicken is cooked through and has a golden-brown sear. The internal temperature should reach 165°F (74°C).
⏱️ 10 min
- 3
Remove the cooked chicken from the skillet and transfer it to a plate to rest. While the chicken rests, bring a large pot of salted water to a boil for the rigatoni. Cook the rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 12 min
- 4
In the same skillet used for the chicken, add the butter. Once melted, add the halved cherry tomatoes, chopped onion, and minced garlic. Sauté, stirring occasionally, until the vegetables have softened, about 3-5 minutes.
⏱️ 5 min
- 5
Stir in the tomato paste and cook for 1 minute, mixing it with the sautéed vegetables.
⏱️ 1 min
- 6
Pour in the chicken broth and heavy cream. Add the chopped sun-dried tomatoes. Stir all ingredients together to combine. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper (or to taste). Bring the sauce to a simmer and let it continue to simmer until it has slightly thickened, about 3-5 minutes.
⏱️ 5 min
- 7
Reduce the heat of the skillet to low. Stir in the grated Parmesan cheese, fresh spinach, and crumbled cooked bacon pieces. Continue stirring until the sauce becomes creamy and the fresh spinach has completely wilted, about 2-3 minutes.
⏱️ 3 min
- 8
Add the cooked rigatoni pasta directly into the skillet with the sauce. Add 1/4 cup of the reserved pasta water, adding more if needed to achieve desired sauce consistency. Toss everything together until the pasta is thoroughly coated with the creamy Tuscan sauce.
⏱️ 2 min
- 9
Slice the rested cooked chicken breasts into desired pieces. Serve the creamy Tuscan pasta in bowls, topping each serving with sliced chicken. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Chicken Pasta
For the Chicken
- 2 chicken breasts, about 1 1/2 pounds total
- 1 tablespoon Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Sauce
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 pint cherry tomatoes, halved
- 1/2 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces fresh spinach
- 4 strips cooked bacon, crumbled
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Season the chicken breasts generously with Cajun seasoning, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle 1 tablespoon olive oil over the seasoned chicken and rub to ensure it's fully coated.
⏱️ 3 min - 2
Heat 1 tablespoon olive oil in a large skillet (preferably cast iron) over medium-high heat. Once hot, add the seasoned chicken breasts to the skillet. Cook for about 5 minutes per side, or until the chicken is cooked through and has a golden-brown sear. The internal temperature should reach 165°F (74°C).
⏱️ 10 min - 3
Remove the cooked chicken from the skillet and transfer it to a plate to rest. While the chicken rests, bring a large pot of salted water to a boil for the rigatoni. Cook the rigatoni according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 12 min - 4
In the same skillet used for the chicken, add the butter. Once melted, add the halved cherry tomatoes, chopped onion, and minced garlic. Sauté, stirring occasionally, until the vegetables have softened, about 3-5 minutes.
⏱️ 5 min - 5
Stir in the tomato paste and cook for 1 minute, mixing it with the sautéed vegetables.
⏱️ 1 min - 6
Pour in the chicken broth and heavy cream. Add the chopped sun-dried tomatoes. Stir all ingredients together to combine. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper (or to taste). Bring the sauce to a simmer and let it continue to simmer until it has slightly thickened, about 3-5 minutes.
⏱️ 5 min - 7
Reduce the heat of the skillet to low. Stir in the grated Parmesan cheese, fresh spinach, and crumbled cooked bacon pieces. Continue stirring until the sauce becomes creamy and the fresh spinach has completely wilted, about 2-3 minutes.
⏱️ 3 min - 8
Add the cooked rigatoni pasta directly into the skillet with the sauce. Add 1/4 cup of the reserved pasta water, adding more if needed to achieve desired sauce consistency. Toss everything together until the pasta is thoroughly coated with the creamy Tuscan sauce.
⏱️ 2 min - 9
Slice the rested cooked chicken breasts into desired pieces. Serve the creamy Tuscan pasta in bowls, topping each serving with sliced chicken. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 4 min