Tuscan Chicken Pasta Recipe

I absolutely love this Tuscan Chicken Pasta Recipe because it s like a little trip to Italy right in your own kitchen. The creamy sauce with sun-dried tomatoes and fresh spinach brings so much rich flavor that you ll want to make it again and again. Whether you’re cooking for a cozy family dinner or impressing friends on a weeknight, this recipe hits the spot every time.

When I first tried this recipe, I was blown away by how the chicken stays juicy and tender, soaking up all those lovely Italian herbs and spices. You’ll find that it s surprisingly simple to pull off, even if you re not a seasoned cook – plus, it comes together in under an hour, which makes it perfect for busy days when you still want something comforting and delicious.

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Ingredients You’ll Need

The ingredients here come together beautifully to create a balanced, flavorful dish. I like to pick quality chicken breasts and make sure the sun-dried tomatoes are properly softened-they make all the difference in the sauce texture and flavor!

• Boneless skinless chicken breasts: Choose even-sized pieces for uniform cooking.
• Olive oil: Use good quality for searing and flavor.
• Paprika: Adds a subtle smoky warmth to the chicken seasoning.
• Garlic powder: Boosts savory notes in the seasoning blend.
• Kosher salt: Essential for properly seasoning both chicken and sauce.
• Black pepper: Freshly ground works best for a peppery kick.
• Rigatoni pasta noodles: Al dente texture holds up well in creamy sauce.
• Unsalted butter: Adds richness to the sauce base.
• Shallot: Offers a mild, sweet onion flavor.
• Sun-dried tomatoes: Soften in hot water for best tenderness and milder flavor.
• Minced garlic: Gives fresh, aromatic punch in the sauce.
• Tomato paste: Deepens the sauce s tomato flavor without watering it down.
• Oregano: Classic Italian herb for that authentic Tuscan flair.
• Heavy cream: Creates the silky, rich consistency in the sauce.
• Milk: Balances cream s richness for perfect texture.
• Fresh spinach: Adds color, nutrients, and a slight earthy bite.
• Parmesan cheese: Freshly grated is best for melting and flavor.
• Cherry tomatoes: Fresh bursts of sweetness and color.
• Fresh parsley: For garnish, brightens the presentation and flavor.

Variations

I like to mix things up with this Tuscan Chicken Pasta Recipe depending on what I have on hand or dietary needs. Don t be shy-this dish welcomes your personal touch and still tastes amazing.

• Variation: Swap rigatoni for penne or fusilli for a different pasta shape; it still holds the sauce beautifully.
• Variation: Use chicken thighs instead of breasts for an even juicier result-I discovered this trick when craving extra tender meat.
• Variation: For a vegetarian option, replace chicken with hearty mushrooms or tofu and omit the seasoning meant for the chicken.
• Variation: Add a pinch of red pepper flakes for a subtle spicy kick-my family goes crazy for that little unexpected heat.

How to Make Tuscan Chicken Pasta Recipe

Step 1: Prep and Season Your Chicken Like a Pro

Start by preheating your oven to 350°F. Drizzle 2 tablespoons of olive oil on all sides of the chicken breasts and rub it in well to help the seasoning stick. In a small bowl, mix together paprika, garlic powder, kosher salt, and black pepper, then sprinkle evenly over the chicken. This simple seasoning combo really enhances the chicken s flavor without overpowering the rest of the dish.

Step 2: Sear Chicken to Lock in Juices

Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add your seasoned chicken breasts and sear each side for about 3 minutes until nicely browned. This step is key-it locks in moisture and adds a beautiful golden crust. Remember, the chicken isn t cooked through yet, so don t skip the next step.

Step 3: Bake Chicken Until Perfectly Cooked

Transfer the skillet with the chicken to the preheated oven and bake for 10-15 minutes until the internal temperature reaches 165°F. I always use a meat thermometer here because it takes the guesswork out and guarantees juicy, safe-to-eat chicken every single time. Once done, place the chicken on a plate and tent with foil to keep warm while you make the pasta and sauce.

Step 4: Cook Pasta to Al Dente Perfection

Meanwhile, cook rigatoni in a large pot of boiling salted water according to package instructions-typically about 14 minutes for rigatoni-until al dente. This means the pasta will have a slight bite to it, which pairs wonderfully with the creamy sauce. Drain and set aside, but save a little pasta water just in case you need to loosen the sauce.

Step 5: Build Your Flavorful Tuscan Sauce

In the same skillet you used for the chicken (no need to wash it-those browned bits add great flavor), melt the butter over medium heat. Add finely diced shallots and softened sun-dried tomatoes, cooking about 3-5 minutes until the shallots become soft and fragrant. Toss in minced garlic and cook for an additional minute-don’t rush this part, garlic burns easily and can turn bitter.

Now stir in tomato paste, dried oregano, paprika, garlic powder, salt, and black pepper until evenly combined. Add heavy cream and milk and stir well to incorporate everything smoothly. This is the magic moment when the sauce starts transforming into that creamy, dreamy base.

Step 6: Add Veggies and Cheese

Next, fold in fresh spinach, parmesan cheese, and halved cherry tomatoes. Let everything simmer gently on low heat for 8-10 minutes until the cheese melts and the spinach wilts. The sauce should be thick and lush-if it seems too thick, add a splash of reserved pasta water to loosen it just right.

Step 7: Combine Pasta, Chicken, and Sauce

Return the cooked rigatoni pasta to the skillet and toss to thoroughly coat each piece in the sauce. Slice or cube your baked chicken and add it back to the pan, gently mixing everything together to get great bites of chicken in every forkful. Heat through for a minute or two if needed, but be careful not to overcook as the chicken is already perfectly done.

Serve hot with an extra sprinkle of parmesan cheese and fresh parsley garnish for a bright, fresh touch. You ll find your family asking for seconds, and I bet you ll crave this for dinner the next week!

How to Serve Tuscan Chicken Pasta Recipe

Garnishes

I always top this Tuscan Chicken Pasta with extra freshly grated parmesan and a sprinkle of chopped fresh parsley. The cheese adds a salty, savory finish, while the parsley brightens up the dish with a pop of color and fresh flavor. Sometimes, a little drizzle of good-quality olive oil on top adds a lovely richness right at the end.

Side Dishes

I like to pair this pasta with a simple green salad dressed lightly with lemon vinaigrette or some crusty garlic bread to soak up every bit of that delicious sauce. Roasted or steamed vegetables like asparagus or broccoli also complement the flavors nicely and keep the meal balanced.

Creative Ways to Present

For a special occasion, I ve served this Tuscan Chicken Pasta in individual cast iron skillets or rustic ceramic bowls to give it a cozy, authentic Italian feel. Adding a sprig of fresh rosemary or some edible flowers on top instantly ups the presentation game without any extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator where they keep well for up to 3 days. The creamy sauce might thicken when cold, but a quick stir and gentle warming brings it back to life nicely.

Freezing

Freezing this Tuscan Chicken Pasta Recipe isn t my go-to because cream-based sauces can separate when frozen, but if you need to, freeze in a tight container for up to 2 months. Thaw slowly in the fridge overnight before reheating gently on the stove.

Reheating

I reheat leftovers on the stove over low heat, adding a splash of milk or broth to loosen the sauce as it warms. Avoid microwaving if possible as it can make the sauce separate or the chicken dry out.

FAQs

Final Thoughts

This Tuscan Chicken Pasta Recipe holds a special place in my heart because it brings together simple ingredients in such a satisfying, beautiful way. Whether you re a seasoned cook or trying it out for the first time, you ll enjoy how forgiving and delicious this dish is. I can t wait for you to try it and make it your own-I promise it ll quickly become a family favorite for you, just like it did for mine!

Tuscan Chicken Pasta Recipe

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

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Description

This Tuscan Chicken Pasta is a creamy, satisfying dish combining juicy seared chicken breasts with rigatoni pasta, sun-dried tomatoes, spinach, and a rich parmesan cream sauce infused with garlic, paprika, and oregano. Perfectly balanced with fresh cherry tomatoes and garnished with parsley, it brings the heart of Tuscan-inspired flavors to your dinner table in under an hour.

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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

For Garnish

• Fresh parsley
• Salt and pepper, to taste

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Instructions

1. Preheat and Season Chicken: Preheat your oven to 350°F (177°C). Drizzle 2 tablespoons of olive oil over the chicken breasts, rubbing it evenly on all sides. In a small bowl, mix paprika, garlic powder, kosher salt, and black pepper, then sprinkle this seasoning mixture over the chicken, coating all sides thoroughly.
2. Sear Chicken: Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken breasts and sear them for about 3 minutes per side until browned but not fully cooked.
3. Oven Cook Chicken: Transfer the skillet to the preheated oven and cook the chicken for 10 to 15 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken and place it on a plate, covering loosely to keep warm.
4. Cook Pasta: Meanwhile, bring a pot of salted water to a boil and cook the rigatoni pasta until al dente, approximately 14 minutes or according to package instructions. Drain and set aside.
5. Prepare Sauce Base: In the same skillet used for the chicken, melt the butter over medium heat. Add the finely diced shallots and chopped sun-dried tomatoes, cooking them for 3 to 5 minutes until the shallots soften. Add minced garlic and cook for another minute to release its aroma.
6. Add Spices and Tomato Paste: Stir in the tomato paste along with oregano, paprika, garlic powder, kosher salt, and black pepper until well combined with the vegetables.
7. Add Cream and Milk: Pour in the heavy cream and milk, stirring frequently. Add the fresh spinach, grated parmesan cheese, and halved cherry tomatoes. Reduce the heat to low and simmer for 8 to 10 minutes, allowing the cheese to fully melt and the spinach to wilt.
8. Combine Pasta with Sauce: Add the cooked rigatoni to the skillet, tossing gently to coat each piece with the creamy sauce.
9. Add Chicken and Serve: Slice or cube the cooked chicken breasts and mix them into the pasta and sauce. Serve the dish garnished with additional parmesan cheese and fresh parsley. Season with extra salt and pepper to taste as desired.

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Notes

• Make sure not to overcook the chicken during searing to keep it juicy; finishing it in the oven ensures even cooking.
• Sun-dried tomatoes should be softened in hot water before chopping to make them easier to work with and enhance flavor release.
• Using an oven-safe skillet allows seamless transfer from stovetop to oven for cooking chicken.
• For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
• Parmesan cheese adds depth to the sauce—grate fresh for best flavor.
• Feel free to use gluten-free rigatoni to make this recipe gluten-free.

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Nutrition

• Serving Size: 1 serving
• Calories: 720 kcal
• Sugar: 6 g
• Sodium: 820 mg
• Fat: 45 g
• Saturated Fat: 22 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 140 mg