Ingredients
Scale
- 2 boneless skinless chicken breasts (approximately 1 pound)
- 3 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 ounces rigatoni pasta noodles, cooked al dente
- 4 tablespoons unsalted butter
- ¼ cup finely diced shallot
- ¼ cup sun-dried tomatoes, softened in hot water and chopped
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups heavy cream
- 1 ½ cups milk
- 1 cup fresh spinach
- 1 cup grated parmesan cheese (plus more for garnish)
- 1 cup cherry tomatoes, halved
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F.
- Season and sear the chicken in olive oil, then transfer the skillet to the oven to bake until cooked through.
- Boil rigatoni pasta until al dente and drain.
- Sauté shallots and sun-dried tomatoes in butter, then add spices and tomato paste.
- Incorporate cream, milk, spinach, parmesan, and cherry tomatoes, simmer for a few minutes.
- Combine cooked pasta with the sauce, fold in baked chicken, and serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure chicken reaches 165°F for safety.
Adjust seasoning to your taste preferences.
Store leftovers in an airtight container for up to 3 days; add milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven-Baked and Stovetop
- Cuisine: Italian
Nutrition
- Calories: 620
- Sugar: 4
- Sodium: 950
- Fat: 34
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
- Cholesterol: 135