Ingredients
Scale
- 1.25 lb chicken (cut into 1-inch pieces)
- 8 oz rigatoni
- 5 tbsp unsalted butter
- 1/4 cup finely minced shallot
- 1/3 cup chopped sun-dried tomatoes
- 1.5 cups heavy cream
- 1.5 cups milk
- 1 cup freshly grated Parmesan cheese
- 1.5 cups fresh spinach
- 3 tbsp olive oil
- 1.25 tsp garlic powder
- 1.25 tsp paprika
- 1.25 tsp salt
- 0.75 tsp pepper
Instructions
- Prepare the chicken by cutting it into 1-inch pieces and mincing the shallots and garlic.
- In a large skillet over medium heat, add olive oil and cook the seasoned chicken until golden brown on all sides (about 7-10 minutes). Remove from skillet and set aside.
- In boiling salted water, cook rigatoni according to package instructions until al dente; drain.
- In the same skillet, melt butter, then sauté shallots, sun-dried tomatoes, and garlic until fragrant.
- Stir in tomato paste and seasonings before gradually adding cream and milk; whisk until smooth.
- Bring to a gentle simmer and mix in spinach, Parmesan cheese, and cherry tomatoes.
- Return cooked chicken to the skillet and toss with sauce; add rigatoni to coat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 610
- Sugar: 5g
- Sodium: 880mg
- Fat: 37g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 105mg