Remarkably Creamy Tomato Garlic Pasta For Cozy Nights
A rich and cozy tomato garlic pasta with tender chicken, creamy parmesan sauce, sun-dried tomatoes, and fresh spinach — perfect for pressure cooker comfort.
Equipment
- 1 Stock pot for pasta
- 1 Large skillet
Ingredients
Main Ingredients
- 1-1.5 lbs boneless, skinless chicken breast diced
- 2 tablespoon reserved oil from sun-dried tomatoes
- 1 8.5 oz jar sun-dried tomatoes in oil with herbs julienne cut preferred
- 16 oz rigatoni pasta
- 1 small onion or shallot diced
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 1 tablespoon dried oregano
- 2 teaspoon paprika
- 1 teaspoon ground black pepper
- ¾ cup heavy cream or half-and-half
- 2 ¼ cups whole milk
- 2 handfuls fresh spinach leaves
- 1 ½ cup parmesan cheese grated
- Sea salt to top, optional
Instructions
Instructions
- Cook the rigatoni in boiling water until al dente. Drain and set aside.
- Heat a skillet over medium heat and add the reserved sun-dried tomato oil.
- Add diced chicken and brown for 6–8 minutes until cooked through. Remove and set aside.
- In the same skillet, sauté diced onion or shallot until translucent, about 3–4 minutes.
- Stir in garlic, tomato paste, oregano, paprika, and pepper. Cook until fragrant, about 2 minutes.
- Add sun-dried tomatoes and cook a couple more minutes. Return chicken to the pan.
- Pour in cream and milk. Add chicken, spinach, and ¾ cup parmesan. Simmer 8–10 minutes to thicken.
- Add cooked rigatoni and toss to coat. Heat another 2–3 minutes to combine flavors.
- Sprinkle remaining parmesan and a pinch of sea salt. Serve hot.
Notes
Serve warm with crusty bread for a complete meal. Refrigerate leftovers for up to 3 days or freeze for later. Add a splash of milk when reheating to loosen sauce.