Ingredients
Scale
- 1.25 lb chicken (cut into 1-inch pieces)
- 3 tbsp olive oil
- 1.25 tsp paprika
- 1.25 tsp garlic powder
- 1.25 tsp salt
- 0.75 tsp pepper
- 8 oz rigatoni
- 5 tbsp unsalted butter
- 1/4 cup shallot (finely minced)
- 1/3 cup sun-dried tomatoes (chopped)
- 1.5 tsp garlic (minced)
- 2 tbsp tomato paste
- 1 tsp oregano
- 1.5 cups heavy cream
- 1.5 cups milk
- 1.5 cups spinach
- 1 cup Parmesan cheese (freshly grated)
- 1 cup cherry tomatoes (halved)
Instructions
- Begin by boiling water in a large pot. Add a pinch of salt and cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken pieces with paprika, garlic powder, salt, and pepper before adding them to the skillet. Cook until browned on all sides (about 7–10 minutes). Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat and sauté shallots until translucent. Stir in sun-dried tomatoes and garlic, cooking for an additional minute.
- Add tomato paste, oregano, garlic powder, salt, and pepper to the mixture; then pour in heavy cream and milk. Stir well and let simmer for about 5 minutes until slightly thickened.
- Return the cooked rigatoni to the skillet along with spinach, Parmesan cheese, and halved cherry tomatoes. Mix gently until combined, cooking for another couple of minutes until the spinach wilts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 6g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg