Tuscan Chicken Pasta is one of those dishes that feels comforting and elegant at the same time. It blends seared, well-seasoned chicken with pasta, sun-dried tomatoes, wilted spinach, and a smooth cream sauce that carries just enough richness without feeling heavy. The flavors are layered, balanced, and familiar—making it a dependable weeknight dinner and equally fitting for special occasions. What makes this recipe especially appealing is how everything comes together with steady steps that build flavor without unnecessary complexity.
The sauce thickens gently on the stove, the chicken stays tender after a short sear and rest, and the finished pasta holds its shape while absorbing all the creamy goodness. This recipe is designed for home cooks who want a polished, restaurant-style dish that still works in a busy kitchen routine.
Why You’ll Love This Tuscan Chicken Pasta
Balanced, Layered Flavors
This pasta marries creamy sauce with bright elements like sun-dried tomatoes and fresh spinach. The combination gives depth without overwhelming the palate.
Consistent, Reliable Results
The method keeps things straightforward: sear the chicken, build the sauce in the same pan, and combine everything before serving. The steps are intentional and ensure the sauce thickens properly and the chicken stays juicy.
Versatile & Customizable
You can adjust the pasta shape, sauce thickness, and vegetable add-ins to match your preferences. It also adapts well to dairy-free and gluten-free variations.
Restaurant Quality at Home
Even though the process is simple, the final dish tastes refined—rich, creamy, and full of layered Mediterranean flavor.
Ingredients for Tuscan Chicken Pasta
For the Chicken
- 2 boneless, skinless chicken breasts (about 1 pound)
- 3 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Pasta & Cream Sauce
- 8 ounces rigatoni pasta (or similar shape)
- 4 tablespoons unsalted butter
- ¼ cup finely diced shallot
- ¼ cup sun-dried tomatoes (softened in hot water and 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
- 1½ cups heavy cream
- 1½ cups milk
- 1 cup fresh spinach
- 1 cup grated parmesan cheese (plus extra for serving)
- 1 cup cherry tomatoes, halved
- Fresh parsley for garnish
How to Make Tuscan Chicken Pasta (Step-by-Step)
Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredient thickness.
Step 1: Prepare and Cook the Chicken
Note: Use an oven-safe skillet, or transfer the chicken to a baking dish before placing it in the oven.
- Preheat oven to 350°F (175°C).
- Coat the chicken with 2 tablespoons of olive oil.
- Mix paprika, garlic powder, salt, and pepper; season chicken on all sides.
- Heat the remaining oil in an oven-safe skillet over medium-high heat.
- Sear the chicken 3 minutes per side until browned.
- Transfer the skillet to the oven and bake 10–15 minutes, until the chicken reaches 165°F (74°C).
- Place cooked chicken on a plate, tent with foil, and let it rest.
Resting allows juices to settle, keeping the chicken tender when sliced.
Step 2: Cook the Pasta
Cook rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
Al dente pasta helps the sauce cling while preventing a mushy texture.
Step 3: Build the Cream Sauce
- Melt butter in the same skillet used for the chicken.
- Sauté the shallots for 2–3 minutes.
- Add garlic, chopped sun-dried tomatoes, oregano, paprika, and tomato paste.
- Cook 1–2 minutes to deepen flavor.
- Slowly whisk in heavy cream and milk.
- Simmer 5–7 minutes until the sauce thickens.
- Stir in fresh spinach and let it wilt.
- Add parmesan and season to taste.
The sauce should be thick enough to coat the spoon but still pourable.
Step 4: Combine & Serve
- Toss the cooked pasta directly into the sauce until fully coated.
- Slice the rested chicken into thin strips.
- Arrange it over the pasta.
- Add cherry tomatoes and fresh parsley.
- Serve warm with extra parmesan.
This dish holds heat well, making it great for family dinner service.
Helpful Tips for Best Results
Don’t Skip Searing
A golden sear locks in moisture and builds savory flavor.
Use Freshly Grated Parmesan
Block parmesan melts smoothly and adds better texture than pre-grated varieties.
Adjust Sauce Thickness
A longer simmer yields a thicker sauce; adding a splash of milk thins it.
Let the Chicken Rest
A short resting period keeps sliced chicken tender and prevents dryness.
Serving Suggestions
Serve Tuscan Chicken Pasta with:
- A crisp green salad
- Garlic bread or toasted focaccia
- Roasted zucchini or asparagus
- A light fruit-based dessert
This dish also pairs beautifully with sparkling water, iced tea.
Storage & Reheating
Refrigerator
Store up to 3 days in an airtight container.
Reheating
- Skillet: Add a splash of milk and warm on low.
- Microwave: Heat in short intervals, stirring between.
Freezing
Not recommended due to dairy separation, but you may freeze the cooked chicken separately.
Tuscan Chicken Pasta FAQ
1. Can I use a different type of pasta?
Yes. Penne, farfalle, fettuccine, and even spaghetti work well. Choose a shape that holds sauce. Adjust cooking time as needed and cook to al dente for the best texture.
2. Can I substitute the cream with a lighter option?
You can use half-and-half or a blend of whole milk and a little cream. The sauce will be slightly less rich but still flavorful. Avoid very low-fat substitutes, which may prevent the sauce from thickening.
3. Can I make this dish without sun-dried tomatoes?
Absolutely. Use roasted red peppers, sautéed mushrooms, or leave them out entirely. The dish will still have a creamy Tuscan-style flavor.
4. Can I make this dish vegetarian?
Yes. Omit the chicken and add sautéed vegetables such as zucchini, mushrooms, or artichokes. For extra protein, add white beans or chickpeas during the final toss.
5. Why did my sauce turn out thin?
It may not have simmered long enough. Continue cooking on medium-low heat until it thickens. Fresh grated parmesan also helps bind and thicken the sauce.
6. How do I prevent the sauce from becoming grainy?
Use freshly grated parmesan and add it after reducing the heat. High heat can cause the cheese to separate.
7. Can I prep this dish ahead of time?
You can prepare the sauce and chicken in advance, storing them separately. Combine with fresh pasta just before serving for the best texture.
Conclusion
Tuscan Chicken Pasta brings together simple ingredients and a dependable cooking method to create a creamy, flavorful dish that feels special without extra work. The seared chicken, sun-dried tomatoes, fresh spinach, and parmesan come together in a sauce that coats every piece of pasta beautifully. It’s a dish that works for both busy nights and relaxed weekends, and it reheats well when you want leftovers that taste just as good as the first serving.
Tuscan Chicken Pasta
Ingredients
Method
- Before You Begin:
- Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredient thickness.
- Step 1: Prepare and Cook the Chicken
- Preheat oven to 350°F (175°C).
- Coat the chicken with 2 tablespoons of olive oil.
- Mix paprika, garlic powder, salt, and pepper; season chicken on all sides.
- Heat the remaining oil in an oven-safe skillet over medium-high heat.
- Sear the chicken 3 minutes per side until browned.
- Transfer the skillet to the oven and bake 10–15 minutes, until the chicken reaches 165°F (74°C).
- Place cooked chicken on a plate, tent with foil, and let it rest.
- Resting allows juices to settle, keeping the chicken tender when sliced.
- Step 2: Cook the Pasta
- Cook rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
- Al dente pasta helps the sauce cling while preventing a mushy texture.
- Step 3: Build the Cream Sauce
- Melt butter in the same skillet used for the chicken.
- Sauté the shallots for 2–3 minutes.
- Add garlic, chopped sun-dried tomatoes, oregano, paprika, and tomato paste.
- Cook 1–2 minutes to deepen flavor.
- Slowly whisk in heavy cream and milk.
- Simmer 5–7 minutes until the sauce thickens.
- Stir in fresh spinach and let it wilt.
- Add parmesan and season to taste.
- The sauce should be thick enough to coat the spoon but still pourable.
- Step 4: Combine & Serve
- Toss the cooked pasta directly into the sauce until fully coated.
- Slice the rested chicken into thin strips.
- Arrange it over the pasta.
- Add cherry tomatoes and fresh parsley.
- Serve warm with extra parmesan.
- Cooking Notes
- Servings: This recipe serves 4–6, depending on portion size and how it’s served.
- Prep Time: About 20 minutes, including seasoning the chicken and preparing ingredients.
- Cook Time: About 35–40 minutes, including searing the chicken, baking, and simmering the sauce.
- Total Time: Approximately 55–60 minutes from start to finish.
- Doneness: Chicken is fully cooked when it reaches 165°F (74°C) as measured with a food thermometer.
- Rest Time: Allow the chicken to rest for 5 minutes before slicing to help retain juices.
- Make-Ahead: Sauce and chicken may be prepared in advance and combined with fresh pasta before serving.
About the Author
Isaac shares easy, family-friendly recipes made with simple ingredients, focusing on clear instructions and reliable results for everyday home cooking.
