Tuscan Chicken Pasta Recipe

I absolutely love how this Tuscan Chicken Pasta Recipe brings together creamy, savory flavors with just the right hint of spice. It s one of those dishes that feels fancy enough for guests but simple enough for a weeknight dinner. When I first tried this recipe, I was blown away by how tender the chicken turned out and how the sauce clings to the rigatoni – it s pure comfort food with a Tuscan twist!

You ll find that this recipe works beautifully when you want something hearty but still fresh thanks to the spinach and cherry tomatoes. Plus, the combination of sun-dried tomatoes and tomato paste adds depth that elevates the sauce beyond the usual creamy pasta fare. Trust me, once you try this Tuscan Chicken Pasta Recipe, it s going to be a repeat hit in your kitchen.

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Ingredients You’ll Need

Each ingredient in this Tuscan Chicken Pasta Recipe plays a key role in building that rich, comforting sauce and tender chicken, so having quality staples on hand really pays off. Here are a few notes on what to look out for when shopping.

• Chicken breasts: Choose boneless and skinless for quick, even cooking and easy slicing.
• Olive oil: Use extra virgin for better flavor when searing the chicken.
• Paprika & garlic powder: These spices add warmth and depth, don t skip them.
• Rigatoni pasta: Its ridged surface holds the sauce beautifully.
• Butter: Adds richness to the sauce and helps soften shallots perfectly.
• Shallots: Mild and sweet, they build the flavorful base for the sauce.
• Sun-dried tomatoes: Soften in hot water before chopping for best texture.
• Garlic: Fresh minced garlic gives that signature aroma and punch.
• Tomato paste: Intensifies the tomato flavor in the creamy sauce.
• Oregano: Classic herb for Tuscan flavors.
• Heavy cream & milk: Combine for a creamy but not too heavy sauce.
• Fresh spinach: Adds color, nutrients, and a subtle earthiness.
• Parmesan cheese: Use freshly grated for that authentic salty bite and great melt.
• Cherry tomatoes: They pop with sweetness and freshness in the creamy sauce.
• Fresh parsley: For a bright, fresh garnish to finish the dish.

Variations

I ve played around with this Tuscan Chicken Pasta Recipe a bit depending on the season or what s in my pantry. You can easily make it your own by switching up some ingredients without losing that luscious Tuscan vibe.

• Use Sun-Dried Tomato Pesto: Swapped in pesto once and it added a gorgeous herbaceous punch that my guests loved.
• Swap Chicken for Sausage: I sometimes use Italian sausage when I want a bit more spice and richness.
• Make it Lighter: I ve replaced heavy cream with half-and-half for a lighter version, and it still tastes great.
• Gluten-Free Pasta: Works perfectly if you use your favorite gluten-free rigatoni.

How to Make Tuscan Chicken Pasta Recipe

Step 1: Season and Sear the Chicken

Start by preheating your oven to 350°F. Drizzle olive oil over both sides of the chicken breasts and rub in the paprika, garlic powder, salt, and pepper mixture evenly. Heat another tablespoon of olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Sear the chicken for about 3 minutes per side until it s golden brown but not cooked through – that beautiful crust locks in all the juices. Then, pop the skillet into the oven and let the chicken finish cooking for 10-15 minutes until it hits 165°F internally. Rest the chicken on a plate while you move on.

Step 2: Cook the Pasta Al Dente

While the chicken is in the oven, boil your salted water and cook the rigatoni according to the package directions for al dente – usually about 14 minutes. This texture helps it hold up well when tossed in that decadent sauce without becoming mushy.

Step 3: Build the Rich Sauce

Using the same skillet you seared the chicken in (hello, flavor foundation!), melt butter over medium heat. Toss in finely diced shallots and softened chopped sun-dried tomatoes. Cook until shallots become tender and translucent, about 3-5 minutes, then add minced garlic and cook another minute to awaken those flavors. Stir in tomato paste, oregano, paprika, garlic powder, salt, and pepper until everything is well combined. Next, pour in heavy cream and milk, stirring gently until smooth and creamy.

Step 4: Add Fresh Veggies and Cheese

Stir in fresh spinach, grated parmesan, and halved cherry tomatoes. Let everything simmer on low heat for 8-10 minutes until the cheese melts fully and the spinach wilts – this step brings all those flavors together in a velvety sauce.

Step 5: Combine Pasta and Chicken

Drain your pasta and toss it directly into the sauce-filled skillet. Slice the rested chicken and add it in, stirring gently to coat everything in that luscious sauce. Finish with more parmesan and fresh parsley for a burst of color and brightness.

How to Serve Tuscan Chicken Pasta Recipe

Garnishes

I usually top this dish with a generous sprinkle of fresh parmesan and a handful of chopped parsley. Together, they add a lovely fresh, slightly nutty note and a pop of green that makes the dish look as good as it tastes. Sometimes, I also drizzle a little extra virgin olive oil or a pinch of crushed red pepper flakes if we re feeling bold.

Side Dishes

For sides, I like to keep it simple with a crisp green salad dressed with lemon vinaigrette or roasted asparagus. Garlic bread also pairs beautifully to soak up any leftover sauce – my family fights over those crunchy slices!

Creative Ways to Present

For a special occasion, I ve served this Tuscan Chicken Pasta in shallow bowls with edible flowers sprinkled on top for a gorgeous, restaurant-style touch. It s also lovely served in individual cast-iron skillets for that rustic Italian charm that wows guests.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and refrigerate. This Tuscan Chicken Pasta Recipe keeps well for up to 3 days, and I find the flavors actually develop a bit more overnight.

Freezing

While I ve frozen this pasta once, I recommend freezing before adding the fresh spinach and cherry tomatoes to preserve texture. Freeze the pasta and sauce separately in freezer-safe bags or containers for up to 2 months.

Reheating

For reheating, gently warm the pasta in a skillet over medium-low heat, stirring occasionally and adding a splash of milk to loosen the sauce if needed. This keeps the chicken moist and the sauce creamy without drying out.

FAQs

Final Thoughts

This Tuscan Chicken Pasta Recipe holds a special place in my kitchen because it s a guaranteed crowd-pleaser that feels both comforting and a little indulgent. Whether it s a busy weeknight or a relaxed weekend dinner, I always reach for this recipe when I want something rich, flavorful, and satisfying. I really encourage you to give it a try – I m confident it ll become one of your favorite dishes too!

Tuscan Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 127 reviews

• Author: Jasmine
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian

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Description

Tuscan Chicken Pasta is a creamy, flavorful dish featuring tender seared chicken breasts, rigatoni pasta, sun-dried tomatoes, spinach, and a rich Parmesan-infused sauce. This comforting recipe balances savory spices and fresh ingredients to create a satisfying Italian-inspired meal perfect for weeknights or gatherings.

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

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Instructions

1. Prepare the Chicken: Preheat your oven to 350°F. Drizzle 2 tablespoons of olive oil evenly over the chicken breasts and rub it in thoroughly. In a small bowl, combine paprika, garlic powder, kosher salt, and black pepper. Sprinkle this seasoning mix evenly over all sides of the chicken.
2. Sear the Chicken: Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear them for about 3 minutes on each side until browned. Note that the chicken will not be fully cooked at this stage.
3. Bake the Chicken: Transfer the skillet with the seared chicken to the preheated oven. Bake for 10 to 15 minutes or until the chicken reaches an internal temperature of 165°F. Once done, remove the chicken from the skillet and place it on a plate. Tent it loosely with foil to keep warm while you make the sauce.
4. Cook the Pasta: In a large pot, add rigatoni pasta to boiling salted water. Cook the pasta al dente according to package instructions, about 14 minutes for rigatoni. Drain and set aside.
5. Prepare the Sauce: Using the same skillet that was used for the chicken (no need to clean), melt the butter over medium heat. Add the finely diced shallots and chopped sun-dried tomatoes. Sauté until the shallots are softened, about 3 to 5 minutes. Add minced garlic and cook for an additional minute.
6. Add Seasonings and Dairy: Stir in tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper until well combined. Pour in heavy cream and milk, stirring to incorporate all ingredients smoothly.
7. Incorporate Vegetables and Cheese: Add fresh spinach, grated Parmesan cheese, and halved cherry tomatoes to the sauce. Stir gently to combine and reduce the heat to low. Let the sauce simmer for 8 to 10 minutes, allowing the cheese to melt fully and the spinach to wilt.
8. Combine Pasta and Chicken: Add the cooked rigatoni pasta to the skillet and toss it in the sauce to coat evenly. Slice or cube the rested chicken breasts and fold them into the pasta and sauce mixture.
9. Serve: Plate the Tuscan Chicken Pasta and garnish with additional Parmesan cheese and fresh parsley. Adjust seasoning by adding salt and pepper to taste before serving.

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Notes

• To ensure the chicken stays juicy, avoid overcooking it when searing before baking.
• Sun-dried tomatoes can be substituted with roasted red peppers for a different flavor profile.
• Using an oven-safe skillet for searing and baking cuts down on cleanup and keeps the chicken juicy.
• For a lighter dish, substitute heavy cream with half-and-half or whole milk, but the sauce will be less creamy.
• Freshly grated Parmesan cheese melts better and brings more flavor than pre-grated versions.

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Nutrition

• Serving Size: 1 serving (approximately 1/6 of recipe)
• Calories: 650 kcal
• Sugar: 5 g
• Sodium: 650 mg
• Fat: 38 g
• Saturated Fat: 18 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 130 mg