Go Back
Tuscan Chicken Pasta Recipe
Ben Carraoli

Tuscan Chicken Pasta Recipe

I couldn’t wait to share this Tuscan Chicken Pasta 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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.