Tuscan Chicken Pasta Recipe | Creamy, Savory & Delicious
I couldn’t wait to share this Tuscan Chicken Pasta Recipe after making it myself because it turned out unbelievably delicious. The creamy sauce hugged every piece of pasta perfectly, and the combination of chicken, sun-dried tomatoes, and spinach made the whole dish feel warm and comforting. As I cooked, the rich aroma filled my kitchen and made the whole experience even better.
I loved how simple the steps were, yet the finished dish tasted like something from a cozy Italian restaurant. If you enjoy comfort food with bold flavors, this recipe is a must-try. You can also enjoy similar breakfast-inspired flavors in a Strawberry Oatmeal with Chia Seeds Recipe for a wholesome morning treat.
Ingredients
Note: serves about 4–6
Chicken
- 2 boneless, skinless chicken breasts (about 1 lb) — breast meat stays tender and cooks evenly.
- 3 tablespoons olive oil (divided) — helps brown the chicken beautifully while keeping it moist.
- 1 teaspoon paprika — adds color and mild smoky flavor.
- 1 teaspoon garlic powder — gives a nice garlicky base without overpowering the dish.
- 1 teaspoon kosher salt and ½ teaspoon black pepper — essential for well-seasoned chicken.
Pasta & Sauce
- 8 ounces rigatoni (or any pasta) — rigatoni holds sauce well due to its shape.
- 4 tablespoons of unsalted butter — forms the rich base of the sauce.
- ¼ cup finely diced shallot — milder than onion, ideal for creamy sauces.
- ¼ cup sun-dried tomatoes, softened and chopped — adds tangy, sweet depth.
- 1 teaspoon minced garlic — boosts the savory flavor.
- 2 tablespoons tomato paste — thickens and intensifies tomato richness.
- 1 teaspoon dried oregano — classic Italian herb that complements the sauce.
- 1 teaspoon paprika (for sauce) — deepens the flavor profile.
- ½ teaspoon garlic powder — reinforces the garlic notes.
- ½ teaspoon kosher salt and ¼ teaspoon pepper — balances flavors.
- 1½ cups heavy cream — creates a smooth, velvety sauce.
- 1½ cups milk — lightens the cream, giving perfect texture.
- 1 cup fresh baby spinach — adds freshness and color; avoid frozen spinach.
- 1 cup freshly grated Parmesan cheese — melts smoothly; grate it fresh for best results.
- 1 cup cherry tomatoes, halved — adds a juicy brightness.
- Fresh parsley — for garnish and color.
Note: quantities make 4–6 servings, depending on portion size. You can pair this dish with baked treats like Banana Blueberry Muffins Recipe for a delightful brunch combination.
Variations
There are so many ways you can customize this recipe:
- Use chicken thighs instead of breasts for extra tenderness and flavor.
- Replace dairy with coconut milk or cashew cream for a dairy-free option.
- Swap rigatoni with gluten-free or whole-wheat pasta.
- Add veggies like mushrooms, zucchini, or bell peppers for extra texture.
- Add spice with red pepper flakes or cayenne for a slightly spicy version.
- Stir in fresh basil for an herbier, more aromatic finish.
Cooking Time
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Equipment You Need
- Large pot — to boil the pasta.
- Oven-safe skillet — perfect for both searing and baking the chicken.
- Wooden spoon or spatula — helps mix the sauce without scraping the pan.
- Knife and cutting board — for prepping chicken and vegetables.
- Cheese grater — freshly grated Parmesan melts best.
How to Make Tuscan Chicken Pasta
Here’s a simple step-by-step method to help you recreate this dish at home.
Preheat and Season the Chicken
Start by preheating your oven to 350°F. Coat the chicken breasts with olive oil and seasoning, making sure each piece is covered well. This helps create a flavorful crust once it sears.
Sear and Bake the Chicken
Heat the remaining oil in an oven-safe skillet over medium-high heat. Sear the chicken on both sides until golden, then transfer the pan to the oven. Bake until the chicken reaches 165°F. Let it rest so the juices redistribute properly.
Cook the Pasta
Bring salted water to a boil and cook the pasta until al dente. Drain it and set aside. Cooking the pasta separately helps it stay firm and prevents the sauce from thinning.
Make the Sauce
Melt the butter in the same skillet used for the chicken. Add shallots and sun-dried tomatoes, cooking until softened. Add garlic and let it release its aroma. It creates a rich base for the creamy sauce.
Combine the Sauce Ingredients
Stir in tomato paste, oregano, paprika, garlic powder, salt, and pepper. Pour in the cream and milk, stirring to combine. Add Parmesan, spinach, and cherry tomatoes, simmering until the sauce thickens and spinach wilts.
Combine the Pasta and Chicken
Toss the cooked pasta in the creamy sauce. Slice the rested chicken and place it on top. Garnish with parsley and extra Parmesan for a beautiful finish.
Additional Tips for Making This Recipe Better
Here are some things I learned while making this dish:
- I always grate Parmesan fresh to get the smoothest melt and the best flavor.
- If the sauce thickens too much, I add a splash of pasta water — it fixes everything.
- I let the chicken rest for at least 5 minutes before slicing so it stays juicy.
- Sometimes I squeeze a bit of lemon juice into the sauce to brighten the flavor.
How to Serve Tuscan Chicken Pasta
Serve the pasta in wide, shallow bowls for the best presentation. Place sliced chicken on top so it looks neat and appetizing. Garnish with chopped parsley and a sprinkle of Parmesan. A drizzle of olive oil can add a nice glossy finish. Pair with garlic bread or a fresh green salad for a complete meal.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: ~470
- Protein: ~28 g
- Carbohydrates: ~59 g
- Fat: ~17 g
Make Ahead and Storage
Storing
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep chicken and pasta separate for best texture.
Freezing
Freeze the sauce without the pasta or spinach for up to 2 months. Add fresh spinach and cooked pasta when ready to serve.
Reheating
Reheat gently on the stove with a splash of milk or pasta water to bring back the creamy consistency.
Why You’ll Love This Recipe
There’s so much to love about this dish:
- It’s easy to make, yet tastes like a restaurant-quality meal.
- The flavors are rich, creamy, and comforting without being too heavy.
- It’s customizable — you can change the meat, pasta, and add-ins.
- Great for leftovers and meal prep because it reheats beautifully.
- Works for weeknight dinners, special occasions, or quick hosting.
Tuscan Chicken Pasta Recipe
Ingredients
Method
- Start by preheating your oven to 350°F. Coat the chicken breasts with olive oil and seasoning, making sure each piece is covered well. This helps create a flavorful crust once it sears.
- Heat the remaining oil in an oven-safe skillet over medium-high heat. Sear the chicken on both sides until golden, then transfer the pan to the oven. Bake until the chicken reaches 165°F. Let it rest so the juices redistribute properly.
- Bring salted water to a boil and cook the pasta until al dente. Drain it and set aside. Cooking the pasta separately helps it stay firm and prevents the sauce from thinning.
- Melt the butter in the same skillet used for the chicken. Add shallots and sun-dried tomatoes, cooking until softened. Add garlic and let it release its aroma. It creates a rich base for the creamy sauce.
- Stir in tomato paste, oregano, paprika, garlic powder, salt, and pepper. Pour in the cream and milk, stirring to combine. Add Parmesan, spinach, and cherry tomatoes, simmering until the sauce thickens and spinach wilts.
- Toss the cooked pasta in the creamy sauce. Slice the rested chicken and place it on top. Garnish with parsley and extra Parmesan for a beautiful finish.
Notes
- I always grate Parmesan fresh to get the smoothest melt and the best flavor.
- If the sauce thickens too much, I add a splash of pasta water — it fixes everything.
- I let the chicken rest for at least 5 minutes before slicing so it stays juicy.
- Sometimes I squeeze a bit of lemon juice into the sauce to brighten the flavor.