Tuscan Chicken Bake

CEF ep214- Sun-Dried Tomato - PLATED.jpg

Recipe By Brian Carson
Preparation and Recipe Edits by Matthew Wong

Prep Time: 25 Minutes
Cook Time: 40 Minutes
Serving Size: 4-6 people


Cooked Rigatoni Pasta:

  • 2 cups rigatoni

  • 2 Tablespoons salt

  • 6 cups water

  • 2 Tablespoons olive oil

Tuscan Chicken Bake:

  • 2 cups prosciutto 1” slices, cut into lardons

  • 4 each Springer Mountain Farms © chicken breast, boneless skinless

  • 3 teaspoons salt

  • 3 teaspoons pepper

  • 2 Tablespoons garlic, minced

  • 2 Tablespoons shallots, minced

  • ½ cup Sun-Dried Tomatoes, medium diced

  • 4 each Sun-Dried Tomatoes, whole

  • 1 cup white wine

  • 1 ½ cup chicken stock

  • ½ cup heavy cream

  • ¼ cup basil

  • 3 cups mozzarella cheese, shredded

Plating (optional garnish)

  • 2 cups parsley, chopped


For the Cooked Rigatoni Pasta:

  1. In a large cast-iron dutch oven pot over high heat, pour water, salt and olive oil. Bring to a boil

  2. Add pasta, and cook for 10-12 minutes or until al dente; stir pasta occasionally with wooden spatula.

  3. Pour contents of pot into a colander and rinse pasta under cold water, until chilled and set aside temporarily

  4. Rinse or wipe off dutch oven and move on to the next set of cooking instructions

For the Tuscan Chicken Bake:

  1. Preheat Oven to 450F

  2. Return pot back to cooktop and turn heat to medium-high

  3. Add prosciutto and render down for 4-5 minutes, stirring occasionally with a wooden spatula. Once the prosciutto has been rendered, remove rendered bits onto a clean plate

  4. On a clean plate, lay out chicken breasts and season both sides with salt and pepper

  5. With tongs, carefully place seasoned chicken breasts into pot

  6. Sear both sides for 5-7 minutes until browned and the internal temperature of the chicken is 165F; set aside onto a clean plate

  7. Add shallots, Sun-Dried Tomatoes (diced only), garlic and stir contents with wooden spatula until well incorporated

  8. Next, carefully add in white wine to deglaze pot; scrape the bottom with a wooden spatula to help loosen any fond

  9. Reduce white wine by half (3-5 minutes) and now add in chicken stock and cream. Stir until well mixed and turn heat to high and allow mixture to come to a boil

  10. Reduce heat to medium-low and allow liquids to thicken

  11. Mix in Cooked Pasta and ensure all contents are well incorporated

  12. Once well mixed, first layer hand tear basil leaves on top of the pasta, then layer chicken breast, add on top the whole Sun-Dried Tomatoes (one per chicken breast)  and finally top liberally with cheese

  13. Place uncovered dutch oven pot with all the ingredients into the oven and bake for 5-7 minutes at 450F


  1. Take a large plate and with a serving spoon, attempt to initially layer just the pasta mixture onto the center of the plate

  2. Next, add on top the cheese layered chicken breast

  3. Add ¼ cup of chopped parsley on top

  4. Serve and enjoy!

Matt Wong