Description
A vibrant and flavorful weeknight dinner that brings restaurant-quality Italian-inspired dining to your home. This dish features tender, pan-seared chicken breast tossed in a luscious, silky cream sauce with sun-dried tomatoes, aromatic garlic, and fresh basil. It is designed to be a quick, satisfying meal that utilizes simple pantry staples and fresh herbs for a sophisticated taste in under 40 minutes.
Ingredients
1 lb Rigatoni pasta
1 lb Chicken breast, cut into 1-inch pieces
2 tsp Dried oregano
6 Tbsp Extra virgin olive oil
3 cups Fresh basil, chopped
4 cloves Garlic, chopped
1/3 cup Sun-dried tomatoes, chopped
3 Tbsp Tomato paste
1 1/2 cups Heavy cream
3 oz Baby spinach
1/2 cup Parmigiano Reggiano, grated
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni until al dente; reserve 1/2 cup of pasta water before draining.
Season chicken with salt, pepper, and oregano, then heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Sear the chicken until browned and cooked through, then remove from the pan and set aside.
In the same pan, add the remaining olive oil and sauté the garlic and sun-dried tomatoes until fragrant.
Stir in the tomato paste and cook for 1 minute before pouring in the heavy cream.
Simmer the sauce until slightly thickened, then stir in the baby spinach and cooked chicken.
Add the cooked pasta and grated Parmigiano Reggiano to the sauce, tossing with a splash of reserved pasta water to emulsify.
Stir in the fresh basil and serve immediately.
Notes
Ensure you reserve the pasta water, as it is key to thinning the sauce to the perfect consistency. You can substitute heavy cream with half-and-half for a lighter version of the dish.
- Prep Time: 10
- Cook Time: 25
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: Italian-inspired