Tuscan Chicken Pasta Recipe

I absolutely love sharing this Tuscan Chicken Pasta Recipe with friends because it’s the kind of dish that feels fancy but is actually super approachable for home cooks. You’ll find that the creamy tomato and spinach sauce clings beautifully to the rigatoni, and the tender, paprika-seasoned chicken adds a savory depth that makes every bite pure comfort. When I first tried this recipe, it instantly became a family favorite—it’s just one of those meals that pleases everyone at the table.

This recipe shines when you want something cozy yet impressive, like a casual dinner party or a weekend treat. Plus, it’s a fantastic way to get some greens onto the plate without sacrificing flavor. I love how quick it comes together once you’ve got the chicken cooking, and you don’t have to stress over complicated steps—perfect for a busy weeknight or a lazy Sunday at home.

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Ingredients You’ll Need

All the ingredients in this Tuscan Chicken Pasta Recipe come together to build rich, comforting flavors. I like to use fresh spinach and good-quality parmesan cheese for that authentic taste, and sun-dried tomatoes add the perfect little pop.

• Chicken breasts: Opt for boneless, skinless for easy searing and slicing.
• Olive oil: Divided use lets you get a good sear on the chicken without making the sauce greasy.
• Paprika: Adds a lovely smoky depth to both chicken and sauce.
• Garlic powder: Enhances savory notes without overpowering fresh garlic.
• Kosher salt: Essential for seasoning to bring everything together.
• Black pepper: Freshly cracked if possible, for a sharp bite.
• Rigatoni pasta: The ridges hold onto sauce really well—penne or penne rigate also works if you can’t find rigatoni.
• Unsalted butter: For a silky base to sauté shallots and enrich the sauce.
• Shallots: Milder and sweeter than onions, they mellow perfectly into the creamy sauce.
• Sun-dried tomatoes: Rehydrate in hot water for tenderness and a burst of tangy sweetness.
• Minced garlic: Fresh garlic adds vital aroma and flavor to the sauce.
• Tomato paste: Concentrated flavor that gives the sauce its vibrant red color and richness.
• Dried oregano: Brings a subtle herbal note fitting for Tuscan dishes.
• Heavy cream and milk: Combination balances lusciousness without weighing the dish down.
• Fresh spinach: Adds color, nutrition, and a gentle bitterness.
• Parmesan cheese: Freshly grated is best—melts smoothly and adds salty umami.
• Cherry tomatoes: Halved for a pop of color and fresh acidity at the end.
• Fresh parsley: For garnish, brightens the final plate.

Variations

Feel free to personalize this Tuscan Chicken Pasta Recipe to suit your preferences or dietary needs—it’s quite forgiving. I often experiment with different greens or swap chicken for other proteins depending on what’s on hand.

• Protein swaps: I’ve made this dish with shrimp or Italian sausage instead of chicken, and each brings a unique twist that works beautifully.
• Greens variation: Try kale or arugula in place of spinach for a heartier bite or a peppery kick.
• Dairy-free modification: Substitute heavy cream with coconut cream and use nutritional yeast in place of parmesan; I’ve done this, and it still tastes amazing.
• Spice it up: Add crushed red pepper flakes to the sauce if you like a little heat—my husband loves this touch.

How to Make Tuscan Chicken Pasta Recipe

Step 1: Season and Sear the Chicken

First things first: coat your chicken breasts with olive oil, then rub in the paprika, garlic powder, salt, and pepper. I like to make sure every side is well seasoned—this is where the flavor really begins. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering, then sear the chicken for about 3 minutes per side. You’re aiming for a golden-brown crust here—don’t rush this step! The chicken won’t be fully cooked yet, but that’s exactly the plan.

Step 2: Finish Cooking the Chicken in the Oven

Once seared, transfer the skillet with the chicken to a preheated 350°F oven. This gentle finish will cook the chicken through without drying it out. Check after 10-15 minutes—the chicken is done when it reaches an internal temperature of 165°F. I always use a meat thermometer here to be precise. When it’s ready, move the chicken to a plate and tent it with foil to keep warm as you whip up the sauce.

Step 3: Cook the Pasta Al Dente

While the chicken bakes, boil salted water and cook your rigatoni pasta according to package instructions—usually about 14 minutes for al dente. Don’t forget to stir occasionally to prevent sticking. I like to reserve a cup of pasta water before draining; sometimes it comes in handy to loosen the sauce later, though this recipe usually has enough cream.

Step 4: Build the Tuscan Sauce

Use the same skillet you seared the chicken in—this is where a lot of flavor lives, thanks to those browned bits on the bottom. Melt butter over medium heat, then sauté finely diced shallots and rehydrated sun-dried tomatoes for about 3-5 minutes until shallots are tender. Next, toss in minced garlic and cook for another minute until fragrant. Add tomato paste along with dried oregano, paprika, garlic powder, salt, and pepper; stir everything together to build a richly seasoned base.

Step 5: Finish the Creamy Sauce

Pour in the heavy cream and milk, stirring to combine. Then add fresh spinach, grated parmesan, and halved cherry tomatoes. Lower the heat and let the sauce simmer gently for 8-10 minutes, stirring occasionally, until the cheese melts and the spinach wilts. If the sauce gets too thick, a splash of reserved pasta water can help loosen it up. This simmering process is one of my favorite moments—the kitchen fills with the most delicious, cozy aroma!

Step 6: Combine Pasta, Chicken, and Sauce

Toss the cooked rigatoni into the creamy sauce, making sure every piece gets a good coating. Slice the rested chicken into strips or cubes and gently fold it in as well. I always taste at this stage and add salt and pepper if necessary—seasoning can tighten up once everything comes together. Serve piping hot, topped with extra parmesan and a sprinkle of fresh parsley for color and brightness.

How to Serve Tuscan Chicken Pasta Recipe

Garnishes

I always top this Tuscan Chicken Pasta with freshly grated parmesan and a generous sprinkle of chopped fresh parsley. The parmesan lends a salty finishing touch, and the parsley adds a pop of color and freshness that balances the richness of the sauce. Sometimes, I toss on a little cracked black pepper or a drizzle of good olive oil for an elegant finish.

Side Dishes

Pair this pasta with a crisp green salad dressed in lemon vinaigrette or roasted asparagus for a simple, well-rounded meal. Garlic bread is a classic side that my family can’t resist—it’s perfect for scooping up any leftover sauce. When I’m feeling a bit fancy, a light caprese salad alongside adds a bright, refreshing contrast.

Creative Ways to Present

For special occasions, I like to serve this Tuscan Chicken Pasta in individual shallow bowls with a sprig of fresh basil on top. Sometimes I drizzle a little balsamic glaze over the parsley garnish for a sweet tangy note and extra color contrast. If you’re entertaining, plating it with a side of lemon wedges lets guests add a zesty squeeze, which wakes up the dish beautifully.

Make Ahead and Storage

Storing Leftovers

I always store leftovers of this Tuscan Chicken Pasta in an airtight container in the fridge, where it stays good for up to 3 days. Because the sauce is creamy, I find it best to gently reheat it on the stove with a splash of milk or cream to bring back that luscious texture without drying out.

Freezing

Freezing creamy pasta dishes can be tricky, but I’ve had success freezing this Tuscan Chicken Pasta Recipe without the final cheese garnish. Just cool it completely, freeze in portioned airtight containers, and thaw overnight in the fridge before reheating gently. The texture may be slightly different, but the flavors stay delicious.

Reheating

When reheating, I recommend warming the pasta slowly on low heat on the stovetop with a splash of cream or milk. Stir frequently to prevent sticking and to help the sauce loosen up. Microwave works in a pinch but might dry out the chicken and sauce a bit. I always skip reheating in the oven since it tends to dry out creamy dishes.

FAQs

Final Thoughts

This Tuscan Chicken Pasta Recipe holds a special place in my kitchen because it’s my go-to when I want something that feels special but comes together without fuss. I love how it manages to balance creamy, savory, and fresh elements all in one dish. If you’re looking for a recipe that’ll impress your loved ones and keep you coming back for seconds, give this a try—you won’t regret it!

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