Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes
Creamy Tuscan chicken pasta with sun-dried tomatoes, spinach, and Parmesan in a rich sauce, ready in 35 minutes.
Ingredients
- 1 lb rigatoni pasta (or similar pasta shape)
- 1 lb chicken breasts, boneless, skinless, cut into 1-inch pieces
- 2 tsp dried oregano
- 2 tsp Kosher salt, plus more for seasoning pasta
- 1/4 tsp freshly ground black pepper
- 6 Tbsp extra virgin olive oil, divided
- 3 cups loosely packed basil leaves, stems removed, leaves finely chopped, plus more for serving
- 4 cloves garlic, finely chopped
- 1/3 cup sun dried tomatoes, packed in oil, roughly chopped
- 1/4 tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 1/2 cup dry white wine
- 1 1/2 cups heavy cream (or half-and-half or whole milk)
- 3 oz fresh baby spinach
- 1/2-1 cup reserved pasta water
- 1/2 cup Parmigiano Reggiano, grated, plus more for serving
- Flaky sea salt, for serving
Instructions
Cook Pasta Al Dente:
Fill a large pot with water and bring to a rolling boil. Add a generous amount of Kosher salt. Cook the pasta according to package instructions until al dente, roughly 11 minutes. Set aside 1/2 to 1 cup of pasta water, then drain the pasta in a colander.Season Chicken Pieces:
In a large bowl, combine the chicken pieces with 2 tsp dried oregano, 2 tsp Kosher salt, and 1/4 tsp black pepper. Toss until evenly coated.Brown Chicken in Skillet:
Warm 3 Tbsp olive oil in a large, deep-sided skillet over medium-high heat. Once hot, add the seasoned chicken and cook for 7 to 10 minutes, stirring now and then, until browned on all sides and cooked through. Remove the chicken with a slotted spoon and set aside on a plate.Sauté Basil and Aromatics:
In the same skillet, add another 3 Tbsp olive oil (or substitute with 3 Tbsp oil from the sun dried tomatoes). When hot, add the 3 cups of chopped basil and cook, stirring occasionally, until fragrant, about 1 minute. Stir in 4 chopped garlic cloves, 1/3 cup sun dried tomatoes, and 1/4 tsp crushed red pepper flakes; cook for an additional 1 to 2 minutes.Make Creamy Tomato Sauce:
Add 3 Tbsp tomato paste and stir to break it up and incorporate. Pour in 1/2 cup white wine and let it cook for 1 to 2 minutes. Then add 1 1/2 cups heavy cream, scraping the bottom of the pan with a spatula and stirring well.Combine Pasta and Chicken:
Add the drained pasta and the cooked chicken to the skillet with the sauce. Add 3 oz spinach, 1/2 cup of the reserved pasta water, and 1/2 cup grated Parmesan. Stir thoroughly; add more pasta water if desired. Taste and adjust seasonings. Serve in large bowls topped with extra Parmesan and basil leaves. Sprinkle each serving with a pinch of flaky sea salt and serve immediately.