Tuscan Chicken Pasta Recipe

I absolutely love sharing this Tuscan Chicken Pasta Recipe with friends because it’s one of those meals that feels fancy but comes together so easily on a weeknight. The creamy, garlicky sauce paired with tender chicken and pasta just feels like a warm hug on a plate. Whenever I make this, my family goes crazy for it, and I bet you’ll find it becomes a staple in your dinner rotation too.

What makes this Tuscan Chicken Pasta Recipe really worth trying is how the sun-dried tomatoes and fresh spinach add brightness and depth to the creamy sauce, balancing richness perfectly. Plus, it’s a versatile recipe—whether you’re feeding a hungry crowd or just craving something comforting and flavorful, this dish hits all the right notes every time.

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Ingredients You’ll Need

Each ingredient in this Tuscan Chicken Pasta Recipe works together beautifully to create a dish that’s creamy, savory, and fresh. When you shop, look for good quality sun-dried tomatoes packed in oil if possible—they infuse extra flavor and soften nicely.

• Chicken breasts: Boneless and skinless for quick cooking and easier slicing.
• Olive oil: For searing chicken and building rich flavor.
• Paprika & Garlic powder: For that smoky, savory kick in the chicken seasoning.
• Kosher salt & Black pepper: Essential to season perfectly.
• Rigatoni pasta: Its shape holds the creamy sauce wonderfully—feel free to swap with penne or fusilli.
• Unsalted butter: Adds richness to the sauce base.
• Shallots: Milder than onions, they add subtle sweetness.
• Sun-dried tomatoes: Bring tangy, slightly sweet brightness to the creamy sauce.
• Garlic: Minced for aromatic depth.
• Tomato paste: Adds umami and color to the sauce.
• Oregano: Classic Italian herb to elevate flavor.
• Heavy cream & Milk: Create that dreamy, silky sauce.
• Fresh spinach: For color, nutrition, and a slight earthy contrast.
• Parmesan cheese: Freshly grated melts best and adds that irresistible savory punch.
• Cherry tomatoes: Halved for juicy bursts and freshness.
• Fresh parsley: For a bright, herby garnish.

Variations

I love tweaking this Tuscan Chicken Pasta Recipe depending on what’s in season or how I’m feeling—this dish invites personalization, so don’t hesitate to make it your own.

• Vegetarian option: Swap chicken for mushrooms or artichoke hearts for a delicious meat-free version that still feels hearty.
• Spice it up: Add crushed red pepper flakes or a dash of cayenne for a little heat, my family loves the subtle kick!
• Different pasta shapes: Fusilli, penne, or farfalle work just as well if rigatoni isn’t on hand.
• Dairy-free adjustment: Use coconut cream and nutritional yeast instead of dairy to keep that creamy profile for sensitive eaters.

How to Make Tuscan Chicken Pasta Recipe

Step 1: Prep and Sear the Chicken

Start by preheating your oven to 350°F—this ensures the chicken finishes cooking gently after searing. Rub the chicken breasts with olive oil all over, then sprinkle the paprika, garlic powder, salt, and pepper evenly. Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat—you want it hot enough to get that golden-brown crust but not burn the spices. Sear the chicken for about 3 minutes per side, just until it’s nicely browned; don’t worry if it’s not cooked through yet.

Step 2: Bake the Chicken to Perfection

Pop your skillet right into the preheated oven and let the chicken cook for 10-15 minutes. I always use a meat thermometer and pull it out when it hits 165°F—this keeps it juicy and safe. Once done, set the chicken aside covered loosely with foil to rest while you focus on the sauce and pasta.

Step 3: Cook the Pasta

Cook rigatoni in boiling salted water until al dente, usually about 14 minutes. Remember, pasta keeps cooking a bit when mixed into the sauce, so don’t overcook it here. Drain, and set aside—save a little pasta water just in case the sauce needs loosening later.

Step 4: Build the Tuscan Sauce

In the same skillet where you seared chicken (don’t wash it—those browned bits add flavor!), melt butter over medium heat. Toss in finely diced shallots and softened sun-dried tomatoes. Cook until the shallots are tender and fragrant, about 3-5 minutes, then add minced garlic and sauté for another minute. Stir in tomato paste, oregano, paprika, garlic powder, salt, and pepper to infuse the sauce base with warm spice and umami.

Step 5: Finish the Creamy Sauce

Pour in heavy cream and milk, stirring gently to combine all those delicious flavors. Add fresh spinach, parmesan cheese, and halved cherry tomatoes, tossing well so everything’s coated. Lower the heat and let it simmer for 8-10 minutes until the cheese has fully melted and the spinach is perfectly wilted. This slow simmer is key to developing that luscious, rich sauce you’re craving.

Step 6: Bring It All Together

Toss the cooked pasta into the simmering sauce to coat each piece beautifully. Slice or cube your rested chicken and gently fold it into the pasta and sauce. Taste and adjust the seasoning with salt and pepper as needed, then serve immediately topped with extra parmesan and fresh parsley.

How to Serve Tuscan Chicken Pasta Recipe

Garnishes

I always sprinkle extra freshly grated parmesan and chopped fresh parsley on top—it adds a lovely pop of color and an herby brightness that cuts through the creamy sauce beautifully. A drizzle of good quality olive oil right before serving is a simple touch that amps up the flavor even more.

Side Dishes

This dish pairs wonderfully with a crisp arugula salad dressed in lemon vinaigrette to balance the richness. Garlic bread or toasted baguette slices are perfect for soaking up any leftover sauce—trust me, you won’t want to leave a drop behind!

Creative Ways to Present

For special occasions, I’ve served this Tuscan Chicken Pasta Recipe in large rustic bowls with edible flowers and a sprig of fresh herbs on top for a beautiful, restaurant-quality touch. You can also offer grated parmesan and chili flakes on the side so guests can customize their plates.

Make Ahead and Storage

Storing Leftovers

I like to keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, and it reheats beautifully without losing its creamy texture.

Freezing

This Tuscan Chicken Pasta Recipe freezes well if stored properly. Freeze in a sealed container for up to 2 months—just be aware that fresh spinach can change texture slightly after freezing, so I sometimes omit it if planning to freeze.

Reheating

Reheat leftovers gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce if it’s thickened too much. Avoid microwaving if you can, as slow reheating helps keep the chicken tender and the sauce creamy.

FAQs

Final Thoughts

This Tuscan Chicken Pasta Recipe has become one of my absolute favorite dishes to make when I want something comforting but a bit special. The way the creamy sauce hugs the pasta and tender chicken is just so satisfying, and every time I make it, I feel like I’m sharing a bit of Italy with my family around the table. I hope you’ll give it a try soon and find it as delicious and comforting as we do—don’t forget to garnish generously with parmesan and parsley for that perfect finishing touch!

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