Ingredients

Method

1. 1

   Cook the rigatoni pasta according to the package instructions. Before draining, reserve 1 cup of the pasta water for later use.

2. 2

   In a bowl, season the chicken breast fillets with salt, pepper, garlic powder, smoked paprika, and Italian seasoning. Add 2 tablespoons of oil and mix until the chicken is well coated.

3. 3

   Heat some oil in a large pan over medium heat. Add the seasoned chicken and cook for 12-15 minutes, flipping halfway through, until fully cooked and golden brown. Remove the chicken from the pan, let it rest, and then slice it.

4. 4

   In the same pan, melt the butter with oil over medium heat. Add the diced shallots and chopped garlic. Sauté for 1 minute until fragrant.

5. 5

   Add the diced red bell peppers and continue to sauté.

6. 6

   Add the halved cherry tomatoes and cook for 1-2 minutes until they become soft and start to break down.

7. 7

   Add the seasonings: smoked paprika, garlic powder, black pepper, Italian seasoning, and red chili flakes. Stir to combine.

8. 8

   Stir in the tomato paste and sun-dried tomatoes, mixing well with the other ingredients.

9. 9

   Turn the heat to medium-low and pour in the heavy cream. Stir until everything is well combined into a smooth sauce.

10. 10

    Grate the Parmesan cheese directly into the sauce and stir until it melts and the sauce thickens. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

11. 11

    Add the fresh spinach to the sauce and cook for 1 minute until it wilts.

12. 12

    Add the cooked rigatoni pasta to the pan and stir to coat it evenly with the sauce.

13. 13

    Add the sliced chicken back into the pasta and mix everything together.

14. 14

    Garnish with additional freshly grated Parmesan cheese and chopped fresh parsley. Serve warm.