Tuscan Chicken Pasta Recipe

If you’ve been on the hunt for a Tuscan Chicken Pasta recipe that brings bold flavors without too much fuss, you re in the right place. I absolutely love how this dish combines tender chicken, creamy sauce, and that sun-dried tomato punch – it s like a little taste of Italy right in your own kitchen. This recipe works beautifully for weeknight dinners when you want something comforting but still feel fancy at the table.

When I first tried this Tuscan Chicken Pasta recipe, I didn t expect it to be such a crowd-pleaser. But every time I serve it, my family goes crazy for the creamy richness and the way the spinach and cherry tomatoes add just enough freshness. You ll find that mastering this recipe is easier than you think, and the leftovers (if you manage to save any!) are just as delicious the next day.

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Ingredients You’ll Need

The ingredients in this Tuscan Chicken Pasta recipe come together like a dream. Each one plays a key role – the sun-dried tomatoes pack a vibrant sweetness, while fresh spinach adds that bright green bite. I always suggest grabbing quality parmesan and fresh chicken breasts to make your dish truly shine.

• Chicken Breasts: Boneless and skinless works best for quick, even cooking.
• Olive Oil: Use extra virgin for richer flavor when searing the chicken.
• Paprika, Garlic Powder, Kosher Salt, Black Pepper: These seasonings bring a nice smoky and savory base.
• Rigatoni Pasta: Its ridges hold onto the creamy sauce perfectly – don t just grab any pasta.
• Unsalted Butter: Adds smoothness to the sauce, so your dish is luxuriously creamy.
• Shallot: Milder than onions, shallots melt beautifully with sun-dried tomatoes.
• Sun-Dried Tomatoes: Soften them in hot water for best texture and flavor infusion.
• Garlic (Minced): Fresh minced garlic provides that unforgettable aroma.
• Tomato Paste: Deepens the sauce with rich tomato flavor.
• Oregano: An Italian classic herb to create authenticity.
• Heavy Cream and Milk: The duo makes the sauce creamy but balanced.
• Fresh Spinach: Adds a healthy touch and lovely color.
• Parmesan Cheese: Freshly grated is a game changer for that nutty, savory cheese flavor.
• Cherry Tomatoes: Halved cherries burst with sweetness that cuts through the creaminess.
• Fresh Parsley: Use for garnish to brighten the whole dish.

Variations

One of my favorite things about this Tuscan Chicken Pasta recipe is how easy it is to make it your own. Over time, I ve tried a few variations that really mix it up while keeping that comforting heart of the dish intact. Feel free to adjust based on what you have or your dietary preferences!

• Swapping Pasta: I ve swapped rigatoni for penne or even farfalle and loved the results-it works well with anything tubular or shaped to hold sauce.
• Adding Veggies: Sometimes I toss in mushrooms or roasted red peppers to add texture and layers of flavor.
• Using Chicken Thighs: For juicier, more flavorful meat, thighs are a great swap-just adjust cooking times accordingly.
• Dairy-Free Version: I ve made it with coconut milk and dairy-free cheese substitutes; it s not quite the same but still tasty and creamy.

How to Make Tuscan Chicken Pasta Recipe

Step 1: Season and Sear the Chicken

Start by preheating your oven to 350°F – this will finish cooking the chicken after a quick sear. Rub your chicken breasts with olive oil, then coat them evenly with the paprika, garlic powder, salt, and pepper mixture. When you heat that last tablespoon of olive oil in your skillet, make sure it s nice and hot before adding the chicken. A good sear for about 3 minutes per side will give you that beautiful golden crust while keeping the chicken juicy inside. Then the skillet goes right into the oven for 10-15 minutes until the chicken hits 165°F internally. Trust me, tenting the chicken while you make the sauce locks in moisture and keeps it tender.

Step 2: Cook Pasta Al Dente

While the chicken is finishing up, cook your rigatoni in a big pot of boiling salted water. I like to season the water like the sea – it really helps the pasta itself get flavorful. Aim for al dente according to the package, usually about 14 minutes, so it holds up well tossed in the creamy sauce later without getting mushy.

Step 3: Build the Flavorful Sauce

Using the same skillet you cooked the chicken in means all those brown bits bring extra goodness to the sauce – don t wash it out! Melt butter over medium heat, then soften the shallots and sun-dried tomatoes together until fragrant and tender, about 3-5 minutes. Add garlic and cook for another minute – burning garlic is a common pitfall so watch closely. Stir in tomato paste, oregano, paprika, garlic powder, salt, and pepper, making sure everything combines beautifully before pouring in heavy cream and milk. Toss in the spinach, parmesan, and cherry tomatoes, then lower the heat to a simmer for 8-10 minutes. This step allows the cheese to melt fully and the spinach to wilt just perfectly.

Step 4: Toss Pasta and Finish with Chicken

Drain your rigatoni and add it straight into the skillet with your luscious sauce. Toss to coat all those little ridges evenly. Finally, slice or cube your rested chicken and stir it into everything. At this point, taste and adjust salt and pepper as needed. Serve it up sprinkled with extra parmesan and fresh parsley to brighten every bite.

How to Serve Tuscan Chicken Pasta Recipe

Garnishes

I love topping this pasta with a sprinkle of extra parmesan and a handful of finely chopped fresh parsley – it adds a fresh, vibrant touch that really complements the rich sauce. Sometimes I also add a drizzle of good-quality olive oil or a squeeze of lemon for a little brightness that wakes up the flavors.

Side Dishes

For sides, I usually keep it simple with a crisp green salad tossed in a light vinaigrette or some garlic bread to soak up all that luscious sauce. Roasted vegetables like asparagus or broccoli also pair nicely and add a lovely texture contrast.

Creative Ways to Present

When I want to impress guests, I serve the pasta in large rustic bowls garnished with whole basil leaves and a few halved cherry tomatoes for color pop. For family dinner, I sometimes offer a parmesan cheese grater on the side so everyone can add their own cheesy touch.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Tuscan Chicken Pasta recipe store really well in an airtight container in the fridge for up to 3 days. I recommend separating the pasta and chicken in the container if possible to prevent the pasta from soaking up too much sauce and becoming too soft.

Freezing

I ve frozen the sauce and chicken mixture successfully but not the pasta itself, as it tends to get mushy when thawed. If freezing, store sauce and chicken in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.

Reheating

To bring leftovers back to life, I gently reheat the pasta in a skillet over low heat, adding a splash of milk or cream to revive the sauce s creaminess. Microwave works in a pinch, but stirring halfway through helps avoid uneven heating.

FAQs

Final Thoughts

This Tuscan Chicken Pasta recipe has quickly become one of my go-to meals because it balances ease with elegant flavor so perfectly. Whether you re cooking for family or entertaining friends, it never fails to impress, and the creamy, vibrant sauce keeps everyone coming back for seconds. Give it a try this week – I promise you ll love the way it looks, smells, and tastes as much as I do!

Tuscan Chicken Pasta Recipe

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• Author: Villerius
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian

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Description

This Tuscan Chicken Pasta recipe is a creamy, flavorful dish combining tender pan-seared and oven-finished chicken breasts with rigatoni pasta, sun-dried tomatoes, spinach, and a rich parmesan cream sauce infused with garlic and herbs. Perfect for a comforting dinner, it balances hearty protein with vibrant vegetables and a luscious sauce.

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Ingredients

Units USM Scale 1x2x3x

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
• 1/2 teaspoon black pepper

Pasta and Sauce

• 8 ounces rigatoni pasta noodles, cooked al dente according to package instructions
• 4 tablespoons (1/2 stick, 57 g) unsalted butter
• 1/4 cup (40 g) shallot, finely diced
• 1/4 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
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 cups (357 g) heavy cream
• 1 1/2 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

Garnish

• Fresh parsley, for garnish
• Salt and pepper, to taste

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Instructions

1. Preheat and Season Chicken: Preheat your oven to 350°F (175°C). Drizzle 2 tablespoons of olive oil over the chicken breasts, ensuring all sides are coated, then rub the oil into the meat. In a small bowl, combine paprika, garlic powder, kosher salt, and black pepper. Sprinkle this seasoning mixture evenly onto the chicken breasts, covering all sides.
2. Sear Chicken: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Sear each side for 3 minutes or until nicely browned. The chicken will not be fully cooked at this stage.
3. Bake Chicken: Transfer the skillet with the seared chicken into the preheated oven. Bake for 10-15 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Once done, remove from oven, place the chicken on a plate, and tent it with foil to keep warm while preparing the pasta and sauce.
4. Cook Pasta: In a separate pot, bring salted water to a boil. Add rigatoni and cook according to package instructions until al dente, approximately 14 minutes. Drain and set aside.
5. Prepare Sauce Base: Using the same skillet where the chicken was cooked, melt the butter over medium heat. Add finely diced shallots and chopped sun-dried tomatoes, sautéing until the shallots are softened, about 3-5 minutes. Add minced garlic and cook for an additional minute until fragrant.
6. Add Seasonings and Liquids: Stir in tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper, blending all ingredients. Then add heavy cream and milk, stirring to combine thoroughly.
7. Simmer Sauce with Vegetables and Cheese: Add fresh spinach, grated parmesan cheese, and halved cherry tomatoes to the sauce. Toss gently to mix and reduce the heat to low. Allow the sauce to simmer gently for 8-10 minutes until the cheese melts completely and the spinach wilts.
8. Combine Pasta and Sauce: Add the cooked rigatoni pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce.
9. Slice Chicken and Serve: Slice or cube the rested chicken breasts and add to the pasta and sauce mixture. Toss lightly to combine everything. Serve immediately, garnished with extra parmesan cheese and fresh parsley. Season with additional salt and pepper to taste if needed.

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Notes

• Softening sun-dried tomatoes in hot water prior to chopping makes them easier to incorporate into the sauce.
• Tenting chicken with foil after baking helps retain moisture and keeps it warm while preparing the rest of the dish.
• Use an oven-safe skillet to easily transfer chicken from stovetop to oven without extra dishes.
• Adjust seasoning at the end to suit your taste preferences.
• Cooking pasta al dente prevents it from becoming mushy when combined with the sauce.

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Nutrition

• Serving Size: 1 serving
• Calories: 680 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 42 g
• Saturated Fat: 19 g
• Unsaturated Fat: 21 g
• Trans Fat: 0.2 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Protein: 36 g
• Cholesterol: 125 mg