Tuscan Chicken Pasta

Name: Tuscan Chicken Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 ½ pounds boneless skinless chicken breasts; ¾ teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; 2 tablespoons olive oil; 2 tablespoons salted butter; 8 ounces canned sun-dried tomatoes (drained and roughly chopped); 4 cloves garlic (minced); 2 tablespoons prepared pesto; 1 cup unsalted chicken stock; 2 cups heavy cream; 2 cups baby spinach; ½ teaspoon kosher salt; ½ teaspoon black pepper; ½ cup grated parmesan cheese (plus more for garnish); 8 ounces rigatoni or other short pasta (cooked al dente)

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 6

Author : Brandie @ The Country Cook

tuscan chicken pasta

Instructions

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Step 1

Cut the chicken into bite-sized pieces and place it in a medium bowl. Toss the chicken with the salt, pepper, garlic powder, and onion powder.

Step 2

In a dutch oven over medium heat, add the olive oil and the butter. Add the chicken in 3 batches to lightly brown it and ensure it is cooked. About 5 minutes per batch. Once cooked, place the chicken on a plate and set it aside.

Step 3

Add the sun-dried tomatoes, garlic, and pesto to the pan, stir to combine, and cook until fragrant, about 1 minute.

Step 4

Add the chicken stock and scrape any bits off the bottom of the pan. Add the cream.

Step 5

Bring to a simmer. Add the baby spinach, salt, and pepper, stir it in and let the spinach wilt in the sauce.

Step 6

Add the cooked chicken, parmesan cheese, and cooked rigatoni. Stir to combine and coat everything in the sauce.

Step 7

Bring back to a simmer, occasionally stirring until everything is heated through. Serve immediately with more parmesan cheese for garnish.

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