I’ve always been a sucker for a good pasta night at home, and this creamy Tuscan-inspired chicken pasta is one of my family’s favorites. Imagine tender rigatoni in a rich, velvety sauce filled with sun-dried tomatoes, spinach, and plenty of cheese, all topped with juicy baked chicken. It’s the sort of dish I make when I want dinner to feel a little special without any fuss.
When I serve this, there’s usually quiet at the table—that “too busy eating” quiet I love.
If you like your meals hearty and comforting, you’ll want to keep this one on rotation.
What Makes This Pasta So Satisfying
I’ve cooked many pasta dinners, but this one stands out for its simple, classic flavors that come together beautifully.
It’s rich without feeling overdone, and the sun-dried tomatoes give it a lovely savory tang. I love how the spinach melts into the sauce, adding color and a little boost of greens that even the pickiest eater in my house will eat without complaint.
If you’re craving something that feels restaurant-worthy but is easy enough for a weeknight, this is exactly what I make.
Ingredients You’ll Need (And Why I Like Them)
This recipe has two main parts: the seasoned chicken and the creamy pasta. Here’s what I use and a few personal notes.
- Chicken: I go for boneless, skinless breasts. They cook evenly and slice nicely over the pasta. If you prefer thighs for juicier meat, they work well too.
- Pasta: Rigatoni is my favorite here—it holds the sauce in all those little ridges. But honestly, I’ve used penne and even farfalle in a pinch. It’s flexible.
- Sun-Dried Tomatoes: These are the secret to that deep, savory flavor. I always keep a jar in the pantry.
- Spinach: Fresh baby spinach wilts perfectly in the sauce. If you’ve only got frozen spinach, thaw and squeeze out the water—it’ll still work.
- Heavy Cream and Milk: I like using both. The cream gives it richness, and the milk keeps it from being too heavy.
- Cheese: Parmesan is my pick. Freshly grated is best, but pre-grated will do when I’m short on time.
Preparing Sun-Dried Tomatoes So They Blend Into the Sauce
This step might seem small, but it really helps.
Sun-dried tomatoes can be leathery straight from the pack. To make them blend smoothly into the sauce, I soften them first.
Here’s how I do it:
I bring a small pot of water to a boil, toss in the tomatoes, cover, and let them simmer for about 3 minutes. Then I drain them and let them cool just enough to chop.
It’s a small step but makes the sauce feel much more cohesive instead of getting unexpected chewy bits.
Making a Richer Sauce (Or Lightening It Up a Bit)
I’ve tested this sauce with all cream and with a mix of cream and milk.
All cream is luxurious, perfect for a dinner party when I want to wow people. But I find that leftovers don’t reheat as nicely—lots of oil separates out if I’m not careful.
Most nights, I do half cream, half milk. It’s still rich but a bit lighter, and it holds up better when I warm it up the next day.
If you’re planning to make extra for lunch the next day (which I highly recommend), reheat it gently on the stove over low heat to keep the sauce from breaking.
How I Store Leftovers for Easy Meals Later
Pasta dishes like this make some of my favorite leftovers.
I store any extra in an airtight container in the fridge. It stays good for about three days, making it perfect for quick lunches.
When reheating, I usually skip the microwave if I have time. I put it in a small saucepan over low heat with a splash of milk to loosen it up. It keeps the sauce creamy instead of turning oily.
But if I’m in a rush (which is often on busy workdays), the microwave works fine—I just go in 30-second bursts and stir in between to keep things smooth.
A Few Personal Cooking Tips I’ve Learned
- Season the Chicken Well: Don’t be shy with salt, pepper, and any Italian herbs you like. The better you season the chicken, the more flavor you get in every bite.
- Don’t Rush the Simmer: Letting the sauce bubble gently for a bit helps everything meld together beautifully.
- Save Pasta Water: I always save half a cup of the cooking water. If the sauce feels too thick, a splash of that starchy water brings it right back to silky.
- Finish with Fresh Herbs: If you’ve got basil or parsley on hand, chop some over the top before serving. It brightens the whole dish.
Tuscan Chicken Pasta
If you're craving something rich, comforting, and bursting with Italian-inspired flavor, this creamy Tuscan Chicken Pasta might just become a new favorite.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil (divided)
For the Pasta:
- 8 oz rigatoni pasta (cooked al dente)
- 4 tablespoons unsalted butter (½ stick)
- ¼ cup finely diced shallot
- ¼ cup sun-dried tomatoes (softened in hot water & chopped)
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 1 cup fresh baby spinach
- 1 cup cherry tomatoes, halved
- 1 cup grated parmesan cheese (plus extra for topping)
- Fresh parsley (for garnish)
- Salt & pepper, to taste
Instructions
Prepare the Chicken:
- Preheat your oven to 350°F (175°C).
- Rub the chicken breasts with 2 tablespoons of olive oil to coat all sides.
- In a small bowl, combine paprika, garlic powder, salt, and pepper. Sprinkle the spice mix generously over the chicken.
- Heat a tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the chicken and sear for about 3 minutes per side until golden brown (they won’t be fully cooked yet).
- Transfer the skillet to the oven and bake for 10–15 minutes, or until the chicken is cooked through (internal temp should reach 165°F).
- Once done, transfer the chicken to a plate and loosely cover to keep warm.
Make the Pasta & Sauce:
- While the chicken is baking, cook the rigatoni in salted boiling water until al dente. Drain and set aside.
- In the same skillet used for the chicken, melt the butter over medium heat. Add diced shallots and chopped sun-dried tomatoes. Sauté until shallots soften (about 3-5 minutes).
- Stir in minced garlic and cook for another minute, just until fragrant.
- Mix in the tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir well.
- Slowly pour in the cream and milk, stirring to blend everything into a smooth sauce.
- Add spinach, parmesan, and cherry tomatoes. Reduce heat to low and let the sauce simmer for 8–10 minutes until the cheese melts and spinach wilts.
- Toss the cooked pasta into the sauce, stirring to coat every piece.
- Slice or cube the rested chicken and stir it into the pasta mixture.
Notes
- To Serve: Plate the pasta and finish with a generous sprinkle of parmesan and a touch of fresh parsley. Taste and adjust with extra salt and pepper if needed.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 623Total Fat: 45gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 142mgSodium: 751mgCarbohydrates: 31gFiber: 3gSugar: 8gProtein: 26g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs I Get About This Recipe
Can I use a different pasta?
Yes—penne, fusilli, even spaghetti if that’s what you have. I love rigatoni because it holds the sauce so well.
Can I make this ahead?
Absolutely. Make the sauce and chicken, store separately in the fridge, then cook pasta and toss it all together when ready.
What if I want it spicier?
I often add red pepper flakes for a little kick. Start small—you can always add more.
Is there a dairy-free version?
I haven’t tested it fully dairy-free, but you could try coconut cream and a vegan Parmesan-style topping if you’re experimenting.
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