Dinner Ideas: Tuscan Chicken Pasta the Whole Family Will Enjoy | Florence Carmela

This Tuscan chicken pasta dish is made with rigatoni pasta tossed in a delicious cream sauce made with spinach, parmesan and tomato with chunks of seasoned chicken breast.

This dish only takes 50 minutes to prepare and is a family favorite any night of the week.

Add a green salad and Italian bread and you have a complete meal. This recipe is taken from the site i am a farmer.

Skillet: You will need an ovenproof skillet. I use a cast iron skillet.

Chicken: I use boneless, skinless chicken breasts for this recipe.

Pasta: Rigatoni or even penne are perfect for this creamy sauce. You can actually use any pasta you have in your pantry.

sauce: The sauce is a cream sauce with sun-dried tomatoes and spinach (among other ingredients) added to the mixture. I’ll tell you how to soften sun-dried tomatoes before they go into the sauce.


Chicken: 2 boneless skinless chicken breasts, about 1 pound
3 tablespoons olive oil, divided
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

Pasta: 8 ounces rigatoni noodles, cooked al dente according to package directions

sauce: 4 tablespoons (½ stick, 57g) unsalted butter
¼ cup (40 g) shallot, finely chopped
¼ cup (27.5 g) sun-dried tomatoes, softened in hot water and chopped

1 teaspoon minced garlic
2 tablespoons of tomato paste
1 teaspoon of oregano
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
1½ cups (357g) heavy cream
1½ cups (245g) milk
1 cup (30g) fresh spinach
1 cup (100 g) Parmesan cheese, grated
1 cup (149 g) cherry tomatoes, halved
fresh parsley, for screaming
salt and pepper to taste


Chicken: Preheat the oven to 350°F.

Drizzle 2 tablespoons of olive oil over the chicken on all sides and rub it in.

In a small bowl, combine the paprika, garlic powder, salt and pepper. Sprinkle seasoning mixture over chicken on all sides.

In a large ovenproof skillet over medium-high heat, heat the remaining tablespoon of oil. Once hot, add the chicken. Sear 3 minutes on each side (or until golden brown).

The chicken goes not be cooked at this point.

Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F.

Place the chicken on a plate and tent to keep it warm while you prepare the pasta and sauce.

Pasta: Add the rigatoni to a pot of salted boiling water. Cook al dente according to package directions (about 14 minutes for the rigatoni).

In the same large skillet you cooked the chicken in, melt the butter over medium heat. Add shallots and sun-dried tomatoes.

Cook until the shallots are softened (3-5 minutes). Add garlic and cook 1 minute more.
Add tomato paste, oregano, paprika, garlic powder, salt and pepper. Stir to combine.

Add heavy cream and milk. Stir to combine

Add spinach, parmesan and tomatoes. Mix to combine. Reduce heat to low and simmer until cheese is completely melted and spinach is wilted, 8 to 10 minutes.

Add cooked pasta and toss to coat.

Slice or cube chicken and add to pasta and sauce. Serve and enjoy!