A delicous Tuscan Chicken pasta that great for anytime of the year. Creamy, protien packed, and flat out amazing!
Prep Time: 15 minutes
Marinating Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2-3
Ingredients
Ingredients
Chicken Marinade
- 1 chicken breast, thinly sliced
- 1 tbsp garlic powder
- ½ tbsp onion powder
- ¾ tbsp Italian seasoning
- ½ tsp black pepper
- ¼ tsp salt
- 2 tbsp olive oil
Sauce
- 2–3 tbsp olive oil
- 15 cherry tomatoes, halved
- ½ large onion, diced
- 4 garlic cloves, minced
- 5 sun-dried tomatoes, chopped
- 1 tbsp sun-dried tomato oil
- 1 tbsp tomato paste
- ¼ cup white wine
- 4 tbsp chicken broth
- 1 cup heavy cream
- ½ cup spinach
- 5 basil leaves (no stems)
- 1 cup parmesan cheese
- Juice from ½ a lemon
- 1 tbsp oregano
- 1 tsp black pepper
- Salt to taste
Pasta
- ½ box rigatoni
- Reserved pasta water
- 1 tbsp butter
- Parsley, for garnish
- Red pepper flakes
- Freshly cracked black pepper
Directions:
1. Marinate Chicken: Toss sliced chicken with all marinade ingredients and set aside in the fridge.
2. Prep Veggies: Halve tomatoes, dice onion, mince garlic, and chop sun-dried tomatoes.
3. Cook Chicken: Sauté chicken in olive oil over medium-high heat until fully cooked. Remove and set aside. Leave the fond in the pan.
4. Build the Sauce:
- Add onions and cherry tomatoes. Sauté 6–7 min until softened and crushable.
- Add sun-dried tomatoes and oil. Cook 2 min.
- Stir in garlic; cook until fragrant (1–2 min).
- Mix in tomato paste; cook down (2–3 min).
- Deglaze with wine and broth. Simmer until reduced by half and thickened.
5. Creamy Finish:
- Lower heat, add heavy cream. Simmer 2 min.
- Stir in spinach until wilted (1–2 min).
- Add basil leaves, stir 1 min until fragrant.
- Turn off heat, wait 30 sec, then mix in parmesan until melted.
- Add lemon juice. Loosen with water if too thick.
- Finish with oregano, pepper, and salt to taste.
6. Bring It Together:
- Boil rigatoni until just under al dente.
- Add pasta and some reserved water to sauce. Stir to coat.
- Finish with butter and mix until glossy.
7. Serve:
- Plate and top with parsley, red pepper flakes, and cracked black pepper.
Notes
- Skip basil stems — they don’t add much.
- Season lightly early on; parmesan brings salt.
- Adjust oregano/Italian seasoning to taste at the end.