Tuscan Chicken Pasta Recipe

I absolutely love how this Tuscan Chicken Pasta Recipe comes together with its creamy, flavorful sauce and tender chicken—it’s like a comforting hug on a plate. Whether you’re cooking for a weeknight dinner or meal prepping for the week, this dish gives you that perfect balance of indulgence and wholesome goodness that keeps everyone happy at the table.

When I first tried this recipe, I was blown away by how the sun-dried tomatoes and fresh spinach brighten up the rich cream sauce without weighing it down. You’ll find that it’s surprisingly easy to prepare, and the leftovers taste fantastic—making this Tuscan Chicken Pasta Recipe a definite go-to in my kitchen.

this …

Ingredients You’ll Need

These ingredients work wonderfully together to create that classic Tuscan flavor with a creamy pasta finish. When you shop, look for quality sun-dried tomatoes—oil-packed ones will give you more flavor, but dry-packed work fine too if you soak them.

• Chicken breasts: Use boneless and skinless for easy sautéing and slicing.
• Olive oil: I prefer extra virgin for that subtle peppery note in the chicken.
• Paprika: Adds a gentle smoky warmth that’s key to the chicken seasoning.
• Garlic powder: Helps build that savory base in both chicken and sauce.
• Kosher salt: Enhances all flavors without overpowering.
• Black pepper: Freshly cracked is best for that subtle kick.
• Rigatoni pasta: The ridges hold onto the sauce beautifully – farfalle works too if you prefer.
• Unsalted butter: For richness in the sauce, go with unsalted to control saltiness.
• Shallots: Their mild onion flavor is perfect here; if you can’t find them, sweet onions work fine.
• Sun-dried tomatoes: They add tang and depth – I always soak dry-packed ones before using.
• Minced garlic: Fresh garlic gives the sauce a lovely aromatic lift.
• Tomato paste: Gives a concentrated tomato flavor and rich color.
• Dried oregano: Classic Italian herb that rounds out the flavors.
• Heavy cream: This is what makes the sauce luxuriously creamy – don’t skip it!
• Milk: Balances the cream and thins the sauce slightly.
• Fresh spinach: Adds freshness and color – you’ll barely notice the healthy boost!
• Parmesan cheese: Freshly grated if possible for that sharp, nutty flavor.
• Cherry tomatoes: Halved and tossed in at the end for bursts of juicy sweetness.
• Fresh parsley: For garnish, bringing brightness and a pop of green.

Variations

I often like to tweak this Tuscan Chicken Pasta Recipe depending on what’s in the fridge or my mood. Feel free to mix things up—you can easily personalize it to suit your tastes or dietary needs.

• Swap the protein: I’ve tried shrimp or Italian sausage instead of chicken for a fun twist, both worked great!
• Make it vegetarian: Just omit the chicken and boost the veggies—mushrooms and zucchini are fantastic here.
• Use gluten-free pasta: I’ve found most gluten-free rigatoni hold up well in this creamy sauce.
• Add heat: A pinch of crushed red pepper flakes adds a nice kick if you like things spicy.

How to Make Tuscan Chicken Pasta Recipe

Step 1: Season and Sear the Chicken

Start by preheating your oven to 350°F, then drizzle olive oil over the chicken breasts, making sure to rub it all over the meat. I love mixing paprika, garlic powder, salt, and pepper in a small bowl and seasoning the chicken evenly—it really builds flavor from the start. Heat a tablespoon of olive oil in an oven-safe skillet until shimmering, then sear the chicken for about 3 minutes on each side. The key here is to get a nice golden-brown crust without cooking the chicken through—that’s what locks in the juices. Once seared, pop the skillet in the oven for 10-15 minutes until the internal temperature hits 165°F.

Step 2: Cook the Pasta Al Dente

While the chicken cooks, bring a big pot of salted water to a boil and cook your rigatoni until it’s just tender—al dente is perfect because it holds up well in the sauce. I usually set a timer for the package’s recommended cooking time and start testing a minute or two before to avoid mushy noodles. Once done, drain the pasta and set it aside, reserving a bit of pasta water if you want to thin the sauce later.

Step 3: Make the Creamy Tuscan Sauce

In the same skillet you cooked the chicken (no need to clean it, the browned bits add flavor!), melt butter over medium heat. Add diced shallots and chopped sun-dried tomatoes, cooking until the shallots soften (about 3-5 minutes). Stir in minced garlic and cook for an additional minute until fragrant. Next, blend in tomato paste, oregano, paprika, garlic powder, salt, and black pepper, mixing thoroughly to combine all those beautiful flavors. Slowly pour in heavy cream and milk, stirring as the sauce comes together.

Add fresh spinach, parmesan, and halved cherry tomatoes, then reduce heat to low. Let it gently simmer for 8-10 minutes while the cheese melts and the spinach wilts—your kitchen will smell incredible! If the sauce thickens too much, a splash of reserved pasta water or extra milk keeps it silky smooth.

Step 4: Combine Pasta and Chicken

Toss the cooked pasta into the sauce, ensuring every piece is coated in that creamy goodness. Slice or cube the chicken and fold it into the mixture—this way, every bite gets a delicious balance of protein and sauce. Give everything one last gentle stir, taste and adjust salt and pepper as needed.

Pro Tips for Making Tuscan Chicken Pasta Recipe

How to Serve Tuscan Chicken Pasta Recipe

Garnishes

I always top mine with a generous sprinkle of freshly grated parmesan and chopped fresh parsley—it brightens the dish and adds a pop of color. Sometimes, I’ll also add a drizzle of good quality olive oil or a few red pepper flakes for extra warmth right at the table.

Side Dishes

This recipe pairs wonderfully with a crisp green salad or some garlic bread to soak up the sauce. Roasted vegetables like asparagus or broccoli also bring a lovely freshness to the meal. My family loves adding a sprinkle of lemon zest over the salad for a bit of zing alongside the creamy pasta.

Creative Ways to Present

For special dinners, I’ve served Tuscan Chicken Pasta Recipe in individual cast iron skillets or hollowed-out mini pumpkins for a seasonal twist. You can also plate it alongside a wedge of lemon and a sage sprig to give it that rustic Italian trattoria vibe—always a hit when friends drop by!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container placed in the fridge and eat them within 3 days for the best taste. The sauce thickens as it cools, so before reheating, I add a splash of milk or cream to loosen it up and keep that luscious creamy texture.

Freezing

Freezing this Tuscan Chicken Pasta Recipe works if you’re careful. I freeze it before adding the fresh spinach and cherry tomatoes to avoid texture changes, then add those fresh when reheating. Make sure to cool completely and freeze in airtight containers for up to 2 months.

Reheating

I reheat leftovers gently on the stovetop over low heat with a little milk or cream stirred in to prevent the sauce from drying out. You can microwave it too, but be sure to cover it and stir halfway through to heat it evenly without curdling the cream.

FAQs

Final Thoughts

This Tuscan Chicken Pasta Recipe holds a special place in my heart because it’s approachable yet impressive—a recipe I turn to when I want to treat myself or feed friends with minimal fuss. You’ll enjoy how effortlessly it transforms simple ingredients into a rich meal that feels like a restaurant dish. Give it a try, trust me, your family and taste buds will thank you!

Print