Description
Sundried tomato & spinach rigatoni delights pasta enthusiasts with Mediterranean-inspired flavors. Herb-kissed chicken and tangy tomatoes create a comforting meal you’ll savor with each delicious forkful.
Ingredients
Scale
Proteins:
- 2 boneless skinless chicken breasts (approximately 1 pound)
Pasta and Main Ingredients:
- 8 ounces (226 grams) rigatoni pasta noodles
- 1 cup (100 grams) fresh spinach
- 1 cup (240 milliliters) heavy cream
- 1 cup (240 milliliters) milk
- 1 cup (100 grams) parmesan cheese (grated)
- 1 cup (150 grams) cherry tomatoes
Herbs, Spices, and Additional Ingredients:
- 3 tablespoons (45 milliliters) olive oil
- 4 tablespoons (56 grams) unsalted butter
- 1/4 cup (40 grams) shallot
- 1/4 cup (50 grams) sun-dried tomatoes
- 2 tablespoons (30 grams) tomato paste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon garlic (minced)
- Fresh parsley (for garnish)
- Salt and pepper (to taste)
Instructions
- Prepare the oven at 350°F (175°C) and position a rack in the center for even heating.
- Massage olive oil into chicken breasts, then create a spice blend by mixing paprika, garlic powder, salt, and pepper to coat the meat thoroughly.
- Sear chicken in a hot, oven-safe skillet over medium-high heat for 3 minutes per side, developing a golden-brown crust.
- Transfer skillet directly to preheated oven and roast chicken for 10-15 minutes until internal temperature reaches 165°F (74°C).
- Meanwhile, cook rigatoni in salted water until al dente, reserving some pasta water for potential sauce adjustment.
- In the same skillet, melt butter and sauté shallots with sun-dried tomatoes until shallots become translucent and fragrant.
- Add minced garlic and cook briefly, then incorporate tomato paste and dried herbs to intensify the flavor profile.
- Pour in heavy cream and milk, stirring to create a smooth, creamy sauce base.
- Introduce fresh spinach and grated parmesan, allowing the ingredients to meld and the spinach to wilt gently.
- Fold cooked rigatoni into the sauce, ensuring each pasta piece is well-coated.
- Slice the roasted chicken and nestle pieces into the pasta mixture.
- Garnish with additional parmesan and chopped parsley, seasoning with salt and pepper to enhance the final dish.
Notes
- Maximize flavor by thoroughly rubbing herb and spice mix into chicken for deep, consistent seasoning.
- Ensure chicken is perfectly cooked by using a meat thermometer to check internal temperature, preventing dryness.
- Replace chicken with grilled portobello mushrooms or plant-based protein for a meat-free version.
- Gluten-sensitive diners can swap regular rigatoni with gluten-free pasta without compromising the dish’s rich, creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 675 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 40 g
- Saturated Fat: 16 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 135 mg