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Rigatoni: Tuscan Chicken Pasta

Ingredients

• CHICKEN:
• 2 boneless skinless chicken breasts, approximately 1 pound
• 3 tablespoons olive oil, divided
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• PASTA:
• 8 ounces rigatoni pasta noodles, cooked al dente according to package instructions
• 4 tablespoons (½ stick, 57 g) unsalted butter
• ¼ cup (40 g) shallot, finely diced
• ¼ cup (27.5 g) sun-dried tomatoes, softened in hot water and chopped
• 1 teaspoon garlic minced
• 2 tablespoons tomato paste
• 1 teaspoon oregano
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 ½ cups (357 g) heavy cream
• 1 ½ cups (245 g) milk
• 1 cup (30 g) fresh spinach
• 1 cup (100 g) parmesan cheese, grated (plus more for garnish)
• 1 cup (149 g) cherry tomatoes, halved
• fresh parsley, for garnish
• salt and pepper, to taste

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