Creamy Tuscan Pasta (Print Version)

Tender rigatoni with creamy sauce, juicy chicken, sun-dried tomatoes, spinach, and parmesan cheese.

# Ingredients:

→ Chicken

01 - 1 pound of chicken breast (2 pieces)
02 - 3 tbsp of olive oil
03 - 1 tsp of smoked paprika
04 - 1 tsp of powdered garlic
05 - ½ tsp of pepper, freshly ground
06 - 1 tsp of coarse salt

→ Pasta and Sauce

07 - Half a box of rigatoni (8 oz)
08 - 4 tbsp of plain butter
09 - A small shallot, diced (¼ cup)
10 - ¼ cup of sun-dried tomatoes, chopped
11 - 2 tbsp of thick tomato paste
12 - 1 tsp of chopped garlic
13 - 1 ½ cups of whole milk
14 - 1 ½ cups of rich, heavy cream
15 - 1 cup of spinach leaves, fresh and washed
16 - 1 cup of grated parmesan
17 - 1 cup of little cherry tomatoes

# Steps:

01 - Rub chicken with oil and spices. Sear in a hot pan, then bake in oven at 350°F until inside hits 165°F.
02 - Cook rigatoni in water with salt, following the box, until it's just firm enough to bite.
03 - Using the same pan, fry shallots and sun-dried tomatoes in butter. Stir in garlic and season well.
04 - Pour in cream and milk, toss in spinach, cheese, and tomatoes. Let it bubble gently until silky.
05 - Mix the pasta into the sauce, lay sliced chicken on top, and sprinkle extra parmesan and parsley.

# Helpful Notes:

01 - Tastes best right after cooking
02 - Feel free to add veggies
03 - Use the same skillet to keep flavors consistent

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