Creamy Tuscan Pasta (Print Version)

Try tender chicken with rigatoni in a creamy sauce full of spinach, parmesan, and tangy sun-dried tomatoes.

# Ingredients:

→ Chicken

01 - 1 teaspoon garlic powder
02 - ½ teaspoon black pepper
03 - 3 tablespoons olive oil
04 - 2 chicken breasts (1 pound)
05 - 1 teaspoon paprika
06 - 1 teaspoon kosher salt

→ Pasta and Sauce

07 - 4 tablespoons unsalted butter
08 - 1 ½ cups milk
09 - 8 ounces rigatoni pasta
10 - 1 ½ cups heavy cream
11 - 1 teaspoon minced garlic
12 - 1 cup fresh spinach
13 - ¼ cup sun-dried tomatoes
14 - ¼ cup shallot, diced
15 - 2 tablespoons tomato paste
16 - 1 cup cherry tomatoes
17 - 1 cup parmesan cheese

# Steps:

01 - Rub spices and oil on chicken. Sear in hot pan, then bake at 350°F until it hits 165°F inside.
02 - Follow package directions to boil rigatoni in salty water until just tender.
03 - Melt butter in the same pan. Cook shallots and sun-dried tomatoes, then toss in garlic and seasonings.
04 - Mix in the milk, cream, spinach, parmesan, and cherry tomatoes. Let it simmer until it thickens.
05 - Add pasta to the sauce. Top with sliced chicken, a sprinkle of parmesan, and parsley if you'd like.

# Helpful Notes:

01 - Tastes best right after cooking
02 - Switch up the veggies if you want
03 - Cooking everything in one pan boosts flavor

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