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–+ servings
Melissa Jo

Creamy Tuscan Chicken Pasta

5 from 1 vote
Buckle up, Buttercup!  This isn’t just pasta—it’s a little something I like to call Love Potion Number Nine. Juicy, golden-seared chicken, a luscious sun-dried tomato cream sauce, and tender pasta all tossed together for the kind of dish that will make anyone fall head over heels. If you’ve already popped the question, this is the kind of meal that’ll keep the romance (and appetites) alive. If you want more recipes that have a lot of love in them, click the button below for more.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 5 people
Course: Lunch
Cuisine: Italian

Ingredients
  

For the Chicken Marinade:
For Searing the Chicken:
For the Sauce & Pasta:
  • 1 lb rigatoni or your favorite pasta
  • 2 tbsp flour plus more butter if needed for roux
  • 6 garlic cloves chopped
  • ⅛ red onion finely chopped
  • ½ tsp crushed red pepper flakes
  • 1 tsp Dijon mustard
  • ¾ cup white wine
  • Juice of 1 lemon
  • 1 jar 8.5 oz julienned sun-dried tomatoes, drained (a little oil clinging is fine)
  • 2 cups heavy cream
  • 1 cup reserved pasta water divided
  • ½ cup grated Pecorino Romano
  • 3 oz baby spinach chopped
  • Extra Pecorino Romano & cracked black pepper for serving

Equipment

Method
 

Marinate the Chicken:
  1. In a bowl, combine chicken with half of the sun-dried tomato oil, minced garlic, paprika, salt, and pepper. Marinate for at least 30 minutes.
Cook the Pasta:
  1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve at least 1 cup of pasta water, then drain.
Sear the Chicken:
  1. In a large skillet, heat avocado oil and Kerrygold butter over medium-high heat. Sear chicken on both sides until golden. Lower heat, cover, and let the chicken cook gently until fully cooked through and juicy. Remove chicken and set aside.
Make the Roux & Base:
  1. In the same skillet with all those flavor-packed drippings, add butter if needed, then whisk in flour. Stir in the red onion and cook until the roux is a nutty light brown and the onion begins to caramelize. Add garlic and red pepper flakes; cook another minute.
Build the Sauce:
  1. Deglaze with white wine, whisking to lift all those bits from the pan. Add lemon juice and Dijon mustard. Simmer for about 5 minutes.
Creamy Finish:
  1. Stir in heavy cream, ½ cup pasta water, salt, and pepper. Add sun-dried tomatoes, Pecorino Romano, and the remaining ½ cup pasta water. Simmer until the sauce thickens slightly.
Combine:
  1. Add spinach, pasta, and sliced chicken back into the skillet. Toss until everything is luxuriously coated.
Serve:
  1. Garnish with more Pecorino Romano, cracked black pepper, and maybe even a sprinkle of red pepper flakes if you like heat.

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