Tuscan Chicken Pasta

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.