Ingredients
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Protein: 2 Boneless Skinless Chicken Breasts
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Pasta: 8 ounces Rigatoni Pasta (approx. 2-3 cups)
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Produce: ½ cup Yellow Onion (diced), 3 cups Fresh Spinach, ½ cup Sun-dried Tomatoes
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Dairy/Fats: 2 tablespoons Butter, 1 ½ cups Heavy Whipping Cream, ½ cup Parmesan Cheese
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Pantry/Sauce: 1 tablespoon Tomato Paste, 2 tablespoons Flour, 1 cup Chicken Broth, 1 teaspoon Olive Oil
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Seasonings: ½ tsp Red Pepper Flakes, ½ tsp Paprika, ½ tsp Italian Seasoning, ½ tsp Onion Powder, ½ tsp Garlic Powder, Salt and Black Pepper (to taste)
Instructions
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Boil: Cook rigatoni according to package directions; drain and set aside.
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Season Chicken: Massage olive oil over chicken. Season with paprika, onion powder, garlic powder, Italian seasoning, salt, and pepper.
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Sear: In a large skillet over medium-high heat, cook chicken for 5–7 minutes per side (internal temp 165°F). Remove and chop into bite-sized pieces.
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Sauté: Lower heat to low. Add butter, onions, and tomato paste to the same skillet. Stir and cook for 2–3 minutes.
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Roux: Sprinkle in flour, mix well, and cook for another 2–3 minutes to remove the raw flour taste.
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Simmer: Whisk in chicken broth, heavy cream, sun-dried tomatoes, and red pepper flakes. Bring to a simmer until thickened.
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Finish Sauce: Stir in parmesan and spinach until the cheese melts and spinach wilts.
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Combine: Toss the cooked pasta and chicken into the skillet. Mix thoroughly until coated. Serve warm.
Notes
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Pasta Tip: Save a splash of pasta water before draining; if the sauce gets too thick while mixing, a tablespoon of water will help loosen it up.
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Chicken Prep: For even faster cooking, you can slice the chicken into strips before searing.
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Spice Level: Adjust the red pepper flakes to your preference; ½ tsp provides a mild, warming “kick.”
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-American