Tuscan Chicken Pasta Recipe

If you’re craving a dish that combines creamy indulgence with hearty, comforting flavors, this Tuscan Chicken Pasta Recipe will quickly become your new favorite. Imagine tender seared chicken nestled in a luscious sauce made with sun-dried tomatoes, fresh spinach, and parmesan cheese, all tossed with perfectly cooked rigatoni. Every bite bursts with that rustic, vibrant taste of Tuscany, yet it’s simple enough for a weeknight meal or impressive enough for guests. This dish is a celebration of rich textures and vibrant colors that will have you reaching for seconds without hesitation.

Ingredients You’ll Need

The magic of this Tuscan Chicken Pasta Recipe lies in its straightforward, quality ingredients. Each one plays a crucial role—from the juicy chicken breasts providing protein, to the sun-dried tomatoes adding a tangy sweetness, and the parmesan cheese bringing that irresistible savory finish. Together, they create a harmonious balance of flavor, texture, and color.

• Chicken breasts: Use boneless, skinless for tender, juicy meat that cooks evenly.
• Olive oil: Divided use allows for searing and building sauce flavor.
• Paprika and garlic powder: These spices give warmth and depth to the chicken’s seasoning.
• Kosher salt and black pepper: Essential for seasoning both chicken and sauce perfectly.
• Rigatoni pasta: Its ridges hold onto the creamy sauce beautifully.
• Unsalted butter: Adds richness and helps soften shallots and sun-dried tomatoes.
• Shallot: Provides a delicate onion flavor with a hint of sweetness.
• Sun-dried tomatoes: Soaked and chopped for a burst of concentrated tomato flavor.
• Garlic: Minced fresh garlic gives an aromatic punch to the sauce.
• Tomato paste: Intensifies the tomato richness in the creamy sauce.
• Oregano: Adds an herby, earthy note typical of Tuscan cuisine.
• Heavy cream and milk: Combine to create a silky, luscious sauce base.
• Fresh spinach: Adds color, nutrition, and a tender texture.
• Parmesan cheese: Grated for melting into the sauce, plus extra for garnish to enhance cheesiness.
• Cherry tomatoes: Halved for freshness and a slight burst of juice.
• Fresh parsley: Used as a bright, herbaceous garnish to finish the dish.

How to Make Tuscan Chicken Pasta Recipe

Step 1: Prepare and Season the Chicken

Begin by preheating your oven to 350°F. Rub the chicken breasts all over with two tablespoons of olive oil to create a nice base for the seasoning to stick. Next, combine paprika, garlic powder, kosher salt, and black pepper in a small bowl, then generously sprinkle this spice blend over the chicken on every side. This simple rub sets the stage for flavorful, well-seasoned meat that’s full of depth.

Step 2: Sear and Bake the Chicken

Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, add the chicken breasts and sear for about three minutes on each side until they develop a lovely golden-brown crust. Remember, the chicken won’t be cooked through yet—finish it by transferring the skillet to the oven and baking for 10 to 15 minutes until the internal temperature reaches 165°F. This method locks in juices and ensures tender, perfectly cooked chicken.

Step 3: Cook the Pasta

While the chicken is baking, cook your rigatoni pasta in a pot of boiling salted water according to the package instructions, aiming for al dente texture—this al dente bite will hold up well once combined with the creamy sauce, preventing it from becoming mushy.

Step 4: Prepare the Sauce Base

In the same skillet you used to cook the chicken—no need to wash it, as those browned bits add flavor—melt the butter over medium heat. Sauté the finely diced shallots and chopped sun-dried tomatoes until the shallots soften and become fragrant, about 3 to 5 minutes. Add the minced garlic and cook for an additional minute to release its aroma without burning it.

Step 5: Build the Creamy Sauce

Stir in tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper until combined. Pour in heavy cream and milk, stirring to unite all the flavors. Then, add fresh spinach, grated parmesan cheese, and halved cherry tomatoes. Keep the heat low and let everything simmer gently until the cheese is fully melted and the spinach has wilted, which takes about 8 to 10 minutes. This process creates a rich sauce that’s lush and comforting.

Step 6: Combine Pasta and Chicken

Drain your cooked rigatoni and add it straight into the sauce, tossing gently to coat every piece. Slice or cube your just-baked chicken and fold it into the pasta and sauce mixture. This ensures every bite includes that tender chicken surrounded by the creamy, herby sauce that defines this Tuscan Chicken Pasta Recipe.

Step 7: Final Touches and Serving

Serve the pasta topped with extra parmesan cheese and a sprinkle of fresh parsley for brightness and a pop of color. Add salt and pepper to taste. The result is a dish that feels indulgent but is surprisingly easy to pull together—perfect for feeding a crowd or treating yourself.

How to Serve Tuscan Chicken Pasta Recipe

Garnishes

Fresh parsley and extra parmesan cheese are musts to bring freshness and enhance the dish’s richness. You can also add a drizzle of good-quality olive oil or a sprinkle of crushed red pepper flakes if you enjoy a subtle hint of spice to complement the creamy sauce.

Side Dishes

To round out the meal, light sides like a crisp green salad with lemon vinaigrette or roasted garlic bread work beautifully. The salad adds a refreshing contrast while garlic bread soaks up every last bit of that luscious sauce—truly making no bite go to waste.

Creative Ways to Present

For a family-style dinner, serve this Tuscan Chicken Pasta Recipe directly from a large, rustic skillet or a beautiful ceramic dish at the center of the table. If you’re entertaining, try plating individual portions in shallow bowls, garnished with a sprig of parsley and a twist of black pepper for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container and refrigerate for up to 3 days. The pasta will soak up more sauce over time, so it might seem thicker the next day, but the flavors will be even richer.

Freezing

This Tuscan Chicken Pasta Recipe freezes well, although the texture of the spinach may soften slightly. Place leftovers in a freezer-safe container and freeze for up to 2 months. Be sure to thaw it overnight in the fridge before reheating.

Reheating

When reheating, warm gently on the stovetop over low heat, adding a splash of milk or cream as needed to loosen the sauce. Microwaving is convenient but be careful not to overcook the pasta. Reheat just until warmed through to preserve the dish’s delicious texture and flavor.

FAQs

Can I use a different type of pasta?

Absolutely! While rigatoni is ideal because its ridges hold the sauce well, penne or fusilli also work wonderfully for this Tuscan Chicken Pasta Recipe.

Is it necessary to bake the chicken after searing?

Baking ensures the chicken cooks evenly through without drying out, creating a juicy interior while the sear adds a flavorful crust. Skipping the oven step may leave the chicken undercooked.

Can I substitute the heavy cream for a lighter option?

You can use half-and-half or a mix of milk and Greek yogurt for a lighter sauce, but the texture will be less rich and creamy than the original recipe.

What can I do if I don’t have sun-dried tomatoes?

Fresh tomatoes won’t quite replicate the concentrated sweetness, but roasting cherry tomatoes or using a bit more tomato paste can be a decent substitute.

Can this recipe be made gluten-free?

Yes! Simply swap the rigatoni for your favorite gluten-free pasta, following the package cooking instructions for the best results.

Final Thoughts

This Tuscan Chicken Pasta Recipe is a shining example of how simple ingredients can come together to create a dish that’s rich, vibrant, and incredibly satisfying. Whether you’re cooking for family or entertaining friends, it delivers warmth and comfort with every forkful. Give it a try—you might just find yourself making it again and again!

Tuscan Chicken Pasta Recipe

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• Author: admin
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian

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Description

This Tuscan Chicken Pasta is a creamy, flavorful dish featuring tender oven-baked chicken breasts nestled in a rich sauce of heavy cream, parmesan cheese, sun-dried tomatoes, and fresh spinach, served over perfectly cooked rigatoni pasta. The recipe combines searing and baking techniques for the chicken, while the sauce is simmered on the stovetop, resulting in a comforting Italian-inspired meal perfect for weeknight dinners or entertaining guests.

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Ingredients

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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
• ½ teaspoon black pepper

Pasta

• 8 ounces rigatoni pasta noodles (cooked al dente according to package instructions)

Sauce

• 4 tablespoons (½ stick, 57 g) unsalted butter
• ¼ cup (40 g) shallot, finely diced
• ¼ 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
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 ½ cups (357 g) heavy cream
• 1 ½ 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. Preheat Oven: Set your oven to 350°F to prepare for baking the chicken after searing.
2. Prepare Chicken: Drizzle 2 tablespoons of olive oil over the chicken breasts and rub it evenly on all sides. In a small bowl, combine 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Sprinkle this seasoning mixture evenly over the chicken on all sides.
3. Sear Chicken: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, add the seasoned chicken breasts. Sear each side for about 3 minutes until browned. At this point, the chicken won’t be fully cooked through.
4. Bake Chicken: Transfer the skillet with the seared chicken into the preheated oven. Bake for 10 to 15 minutes or until the chicken reaches an internal temperature of 165°F, ensuring it is cooked through.
5. Tent Chicken: Remove the skillet from the oven. Transfer the chicken to a plate and tent loosely with foil to keep warm while preparing the pasta and sauce.
6. Cook Pasta: Bring a pot of salted water to a boil and add the rigatoni pasta. Cook according to package instructions until al dente, approximately 14 minutes. Drain and set aside.
7. Sauté Shallots and Sun-Dried Tomatoes: In the same skillet used for chicken, melt the butter over medium heat. Add the finely diced shallots and chopped sun-dried tomatoes. Cook for 3-5 minutes until shallots soften. Add minced garlic and cook for another 1 minute.
8. Add Seasonings and Tomato Paste: Stir in the tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper. Mix well to combine.
9. Add Cream and Milk: Pour in the heavy cream and milk, stirring continuously to incorporate all ingredients smoothly.
10. Add Vegetables and Cheese: Stir in fresh spinach, grated parmesan cheese, and halved cherry tomatoes. Reduce heat to low and let the sauce simmer for 8-10 minutes until the cheese melts fully and the spinach wilts.
11. Toss Pasta in Sauce: Add the cooked rigatoni pasta to the skillet. Toss well to coat the pasta evenly with the creamy sauce.
12. Add Chicken: Slice or cube the warm chicken breasts and gently fold them into the pasta and sauce mixture.
13. Serve: Plate the Tuscan chicken pasta and garnish with additional parmesan cheese and fresh parsley. Adjust seasoning with salt and pepper to taste. Serve immediately for best flavor and texture.

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Notes

• Ensure chicken is cooked to an internal temperature of 165°F for safety.
• Soften sun-dried tomatoes in hot water before chopping to avoid toughness.
• Use a large oven-safe skillet to transition directly from stovetop searing to oven baking.
• For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
• Parmesan cheese enhances the flavor; fresh grated is recommended over pre-grated varieties.
• This recipe can be prepared ahead; reheat gently to preserve sauce creaminess.