Creamy Tuscan Chicken Pasta

Ingredients (29)

• ·lb boneless chicken breast fillets
• ·salt
• ·tsp smoked paprika powder
• ·tbsp garlic powder
• ·tsp Italian seasoning
• ·tsp black pepper
• ·tbsp oil
• ·cup unsweetened heavy whipping cream
• ·tbsp butter
• ·tbsp oil
• ·shallot or small onion
• ·cloves garlic
• ·red bell pepper
• ·salt
• ·tsp smoked paprika powder
• ·tsp garlic powder
• ·tsp black pepper
• ·tsp Italian seasoning
• ·tsp red chili flakes
• ·cup Parmesan cheese
• ·tbsp tomato paste
• ·red bell pepper
• ·cup pasta water
• ·cup spinach
• ·cherry tomatoes
• ·tbsp sun dried tomatoes
• ·oz rigatoni pasta
• ·Parmesan cheese
• ·tbsp parsley

1. 1

   Cook pasta according to the package instructions, reserve 1 cup pasta water for later use.

2. 2

   In a bowl season the chicken fillets with salt, pepper, garlic powder, smoked paprika powder, Italian seasoning and oil. Mix until well combined.

3. 3

   In a pan heat some oil on medium heat. Once the oil is hot, add chicken and cook on both sides for 12-15 minutes flipping side in between or until the chicken is fully cooked.

4. 4

   In another pan add butter and oil on medium heat. Once the butter is melted add shallots and garlic. Sauté for 1 min or until fragrant.

5. 5

   Add cherry tomatoes and cook for 1-2 min until soft. Add tomato paste along with seasonings, salt, pepper, garlic powder, smoked paprika, Italian seasoning, red chili flakes. Mix and add red bell pepper and sun-dried tomatoes.

6. 6

   Turn the heat to medium low and add cream. Mix until everything is well combined.

7. 7

   Add Parmesan cheese. Mix until the sauce reaches the desired consistency. You can add pasta water at this point if you prefer thinner sauce.

8. 8

   Once the sauce is ready add spinach. Cook for 1 minute. Add boiled pasta. Cut the chicken and add it into the pasta. Mix well.

9. 9

   Garnish with freshly grated Parmesan cheese and parsley. Serve warm.