Cut chicken into 1-inch pieces and pat dry with paper towels—this helps achieve better browning. In a small bowl, combine paprika, garlic powder, salt, and pepper for the chicken seasoning. In another bowl, prepare the sauce seasonings (oregano, paprika, garlic powder, salt, and pepper) and set aside. Finely mince the shallot, garlic, and sun-dried tomatoes, and halve the cherry tomatoes. Grate the Parmesan cheese fresh if you haven't already. Having everything prepped and ready will make the cooking process smooth and allow you to focus on building flavors.

Heat oven to 350°F. Toss the chicken pieces with olive oil, then coat evenly with the seasoning mixture from Step 1. Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the seasoned chicken and sear for 3 minutes per side without moving the pieces too much—this develops a golden crust and locks in juices. Transfer the skillet to the oven and cook for 10-15 minutes until the chicken reaches an internal temperature of 165°F. Remove from the oven and transfer the cooked chicken to a plate, leaving all the browned bits in the skillet—these will flavor your sauce.

While the chicken finishes in the oven, bring a large pot of salted water to a boil and add the rigatoni. Cook according to package directions (about 14 minutes) until al dente, then drain and set aside. In the same skillet used for chicken (still over medium heat), melt the butter and add the minced shallot and sun-dried tomatoes. Cook for 3-5 minutes until the shallot softens and becomes fragrant, then add the minced garlic and cook for 1 minute more. Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor before adding the rest of the seasonings.

Add the sauce seasonings mixture from Step 1 to the skillet and stir well to combine with the tomato paste, coating all the flavorful browned bits. Pour in the heavy cream and milk, stirring constantly to create a smooth, cohesive sauce. Add the spinach and toss until it begins to wilt (about 1-2 minutes), then add the fresh Parmesan cheese and halved cherry tomatoes. I find that grating Parmesan fresh rather than using pre-shredded helps the sauce emulsify better and taste creamier. Simmer for 8-10 minutes until the cheese fully melts, the spinach completely wilts, and the sauce reaches your desired consistency.

Add the cooked rigatoni from Step 3 to the creamy Tuscan sauce and toss gently until every piece of pasta is coated. Slice the cooked chicken from Step 2 into bite-sized pieces and add to the pasta, folding everything together carefully to maintain the tender texture of both the chicken and spinach. Taste and adjust seasoning if needed. Serve immediately while hot, garnished with additional Parmesan if desired.