Creamy Tuscan Chicken Rigatoni

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Recipe Intro From kneadtherecipe

This Creamy Tuscan Chicken Rigatoni is a must-try! Featuring tender chicken, a rich and creamy tomato sauce made with Red Gold Tomato Paste, Red Gold Crushed Tomatoes, and perfectly al dente rigatoni, it’s a dish the whole family will love. Ready in just 30 minutes, this hearty recipe is perfect for busy weeknights or when you’re craving a comforting, flavorful pasta meal.

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  • Recipe Card
Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4 servings

Recipe Card

ingredients

  • 4 thin chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon onion powder
  • 4 garlic cloves, crushed
  • 1/2 cup heavy cream (or half-and-half for a lighter option)
  • 2 tablespoons unsalted butter
  • 1 cup fresh spinach
  • 1 pound rigatoni pasta
  • 1 tablespoon Red Gold Tomato Paste
  • 3/4 cup Red Gold Crushed Tomatoes
  • 1/2 cup grated parmesan cheese, plus extra for garnishing

Method

  • Step 1

    Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with Italian seasoning, salt, pepper, smoked paprika (if using), and onion powder. Cook for 3-4 minutes per side, or until the internal temperature reaches 165°F. Remove chicken from the skillet and set aside.

  • Step 2

    While the chicken cooks, bring a large pot of salted water to a boil. Cook rigatoni 2-3 minutes less than the package directions for al dente pasta. Drain and set aside.

  • Step 3

    In the same skillet, add crushed garlic and butter. Cook over medium heat until the butter is golden and fragrant. Stir in Red Gold Tomato Paste, cooking until it turns a deep red color to reduce acidity. Add Red Gold Crushed Tomatoes and mix well.

  • Step 4

    Stir in heavy cream, then add fresh spinach. Cook until the spinach wilts. Add parmesan cheese and stir until melted and the sauce thickens slightly.

  • Step 5

    Add the cooked rigatoni to the sauce, tossing to coat each piece in the creamy mixture. Simmer on low for 2-3 minutes, allowing the pasta to absorb the flavors.

  • Step 6

    Slice the chicken and place it on top of the pasta. Garnish with additional parmesan cheese and serve immediately.