Creamy Tuscan Chicken Pasta
Ingredients
- 2 lbboneless)
skinless chicken breasts (or thighs
- ½the oil from a jar of julienned sun-dried tomatoes
- 1 tbspminced garlic
- 1 tsppaprika
- to tastesalt & black pepper
- 2 tbspavocado oil
- ½ stickkerrygold garlic herb butter
- 1 lbrigatoni
or your favorite pasta
- 2 tbspflour
plus more butter if needed for roux
- 6garlic cloves
chopped
- ⅛red onion
finely chopped
- ½ tspcrushed red pepper flakes
- 1 tspdijon mustard
- ¾ cwhite wine
- 1juice of lemon
- 1jar)
8.5 oz julienned sun-dried tomatoes, drained (a little oil clinging is fine
- 2 cheavy cream
- 1 creserved pasta water
divided
- ½ cgrated pecorino romano
- 3 ozbaby spinach
chopped
- extra pecorino romano & cracked black pepper
for serving
Directions
Marinate the chicken:
- 1
In a bowl, combine chicken with half of the sun-dried tomato oil, minced garlic, paprika, salt, and pepper. Marinate for at least 30 minutes.
Cook the pasta:
- 1
Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve at least 1 cup of pasta water, then drain.
Sear the chicken:
- 1
In a large skillet, heat avocado oil and Kerrygold butter over medium-high heat. Sear chicken on both sides until golden. Lower heat, cover, and let the chicken cook gently until fully cooked through and juicy. Remove chicken and set aside.
Make the roux & base:
- 1
In the same skillet with all those flavor-packed drippings, add butter if needed, then whisk in flour. Stir in the red onion and cook until the roux is a nutty light brown and the onion begins to caramelize. Add garlic and red pepper flakes; cook another minute.
Build the sauce:
- 1
Deglaze with white wine, whisking to lift all those bits from the pan. Add lemon juice and Dijon mustard. Simmer for about 5 minutes.
Creamy finish:
- 1
Stir in heavy cream, ½ cup pasta water, salt, and pepper. Add sun-dried tomatoes, Pecorino Romano, and the remaining ½ cup pasta water. Simmer until the sauce thickens slightly.
Combine:
- 1
Add spinach, pasta, and sliced chicken back into the skillet. Toss until everything is luxuriously coated.
Serve:
- 1
Garnish with more Pecorino Romano, cracked black pepper, and maybe even a sprinkle of red pepper flakes if you like heat.
Creamy Tuscan Chicken Pasta
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About this Recipe
Ready to transform an ordinary weeknight into a special occasion? This Creamy Tuscan Chicken Pasta recipe promises a rich, satisfying meal that tastes like it came straight from a charming Italian trattoria, right in your own kitchen. It's the kind of dish that inspires love and keeps appetites eager.
What makes this Creamy Tuscan Chicken Pasta truly special is the perfect harmony of textures and flavors. You'll get juicy, golden-seared chicken and bright sun-dried tomatoes, all enveloped in a luscious, deeply flavorful cream sauce. This blend creates an irresistible experience, elevating a simple lunch into something truly memorable.
Prepare for a symphony of tastes. Each forkful delivers a delightful contrast: the savory depth of pan-seared chicken, the tangy sweetness of sun-dried tomatoes, and a creamy, garlicky sauce that's both comforting and vibrant. The rigatoni provides the ideal vehicle for soaking up every bit of that rich flavor, making each bite incredibly satisfying. This dish offers a sophisticated yet approachable experience, perfect for those moments when you crave something truly indulgent.
While boneless chicken breasts are called for, feel free to use chicken thighs for even more succulent results in your Tuscan chicken. If rigatoni isn't your preference, the recipe allows for your favorite pasta, ensuring the sauce clings beautifully. For a touch of heat, the crushed red pepper flakes add a subtle kick that can be adjusted to your liking.
Serve this hearty Creamy Tuscan Chicken Pasta hot, garnished with extra grated Pecorino Romano and a generous crack of black pepper, as a luxurious lunch that's sure to impress.