Welcome to this delightful recipe for Tuscan Chicken Pasta, a creamy and comforting dish perfect for any occasion. With its rich blend of parmesan cheese, fresh spinach, and sun-dried tomatoes, this pasta offers a restaurant-quality meal that you can easily prepare at home. Get ready for an explosion of Mediterranean flavor in every bite!
Introduction to Tuscan Chicken Pasta
If you’re a fan of rich, creamy pasta dishes with a vibrant burst of Mediterranean flavor, Tuscan Chicken Pasta is sure to be your new favorite. This recipe brilliantly combines tender, seasoned chicken breasts with rigatoni pasta, all tossed in a smooth and flavorful cream sauce. The addition of spinach and sun-dried tomatoes brings a wonderful depth and tang, while parmesan cheese masterfully ties all the elements together for an unforgettable meal. Whether you’re hosting a dinner party or simply craving a hearty and satisfying dish, this Tuscan Chicken Pasta delivers on all fronts. Plus, its inherent versatility means it can be customized to suit various dietary needs, making it a truly adaptable choice for any kitchen.
Ingredients for Tuscan Chicken Pasta
To make this delightful Tuscan Chicken Pasta, you’ll need the following high-quality ingredients. Each component has been carefully selected to enhance the flavor and texture of the dish, providing you with an authentic and truly delicious Tuscan experience.
For the 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
For the Pasta and Sauce:
- 8 ounces rigatoni pasta (cooked al dente according to package instructions)
- 4 tablespoons (½ stick) unsalted butter
- ¼ cup shallot, finely diced
- ¼ cup 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 heavy cream
- 1 ½ cups milk
- 1 cup fresh spinach
- 1 cup parmesan cheese, grated (plus more for garnish)
- 1 cup cherry tomatoes, halved
- Fresh parsley for garnish
- Salt and pepper to taste
How to Make Tuscan Chicken Pasta – Step by Step
Creating this creamy and flavorful Tuscan Chicken Pasta is a straightforward process when you follow these clear steps.
Step 1: Prepare the Chicken
- Preheat your oven to 350°F (175°C).
- Drizzle 2 tablespoons of olive oil over both sides of the chicken breasts and rub it in well to coat them evenly.
- In a small bowl, mix together the paprika, garlic powder, kosher salt, and black pepper. Sprinkle this seasoning mixture evenly on all sides of the chicken.
- Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, carefully add the seasoned chicken breasts. Sear the chicken for 3 minutes on each side until beautifully browned. This searing step is key to locking in juices and building flavor.
- Transfer the skillet directly to the preheated oven and bake the chicken for 10-15 minutes, or until it reaches an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
- Once done, remove the chicken from the skillet, place it on a plate, cover loosely with foil, and set aside while you prepare the pasta and sauce. This resting period allows the juices to redistribute, ensuring tender chicken.
Step 2: Prepare the Pasta and Sauce
- In a large pot, cook the rigatoni pasta according to the package instructions until it’s al dente. This means it should be firm to the bite, which is crucial for the best texture in this dish. Drain and set aside.
- In the same skillet used for the chicken (don’t clean it, those browned bits are flavor!), melt the unsalted butter over medium heat. Add the finely diced shallots and cook for 2-3 minutes until they are soft and translucent.
- Stir in the minced garlic, chopped sun-dried tomatoes, oregano, paprika, and tomato paste. Cook for another 1-2 minutes, allowing all these wonderful flavors to meld and become fragrant.
- Slowly pour in the heavy cream and milk, stirring constantly with a whisk to prevent lumps. Bring the mixture to a gentle simmer and continue stirring until the sauce begins to thicken, which should take about 5-7 minutes.
- Once the sauce has thickened to your liking, add the fresh spinach and stir until it just wilts, typically 1-2 minutes. Mix in the grated parmesan cheese and season generously with salt and pepper to taste.
Step 3: Combine and Serve
- Add the cooked rigatoni pasta into the skillet with the creamy sauce, tossing it well to ensure every piece is fully coated.
- Slice the rested cooked chicken breasts into thin strips and arrange them artfully on top of the pasta.
- Garnish the dish with the halved cherry tomatoes, a sprinkle of fresh parsley, and additional grated parmesan cheese if desired.
- Serve immediately and savor your delicious Tuscan Chicken Pasta!
Helpful Tips and Best Practices
To ensure your Tuscan Chicken Pasta is a resounding success every time, keep these tips in mind:
- Fresh vs. Frozen Spinach: While fresh spinach offers a more vibrant flavor, frozen spinach is a perfectly acceptable substitute. Just be sure to thaw and drain it thoroughly to avoid watering down your sauce.
- Gluten-Free Option: Easily make this dish gluten-free by simply substituting rigatoni pasta with your favorite gluten-free pasta variety.
- Dairy-Free Version: For a dairy-free meal, replace the butter and heavy cream with plant-based alternatives like full-fat coconut milk or a commercial almond/cashew cream.
- Proper Chicken Sear: Don’t skip searing the chicken! This step is crucial for locking in the juices and creating a delicious, flavorful exterior that adds depth to the dish.
- Al Dente Pasta: Cooking the pasta to al dente is key. Overcooked pasta will be mushy and won’t absorb the sauce as effectively, diminishing the overall texture.
- Freshly Grated Parmesan: Always opt for freshly grated parmesan cheese over pre-grated. Pre-grated varieties often contain anti-caking agents that can affect the texture and smoothness of your sauce.
Serving Suggestions
This rich and flavorful Tuscan Chicken Pasta pairs beautifully with a variety of light sides.
- Light Side Salad: A simple side salad with crisp greens and a tangy vinaigrette offers a refreshing contrast to the creamy pasta.
- Crusty Garlic Bread: No pasta dish is complete without something to sop up that delicious sauce! Crusty garlic bread is an excellent choice.
- Beverage Pairings: For adults, a crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce wonderfully.
- Special Occasions: If serving for a special occasion, consider a light, fruit-based dessert to complete the meal.
Nutritional Information (Estimated per Serving)
This Tuscan Chicken Pasta provides a well-balanced meal with protein, carbs, and healthy fats.
- Calories: 650
- Total Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 110mg
- Sodium: 850mg
- Carbohydrates: 50g
- Fiber: 3g
- Sugars: 5g
- Protein: 35g
Storage and Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over low heat and add a splash of milk or cream to loosen the sauce, as it will thicken upon cooling. Heat gently, stirring until warmed through.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of pasta?
A: Yes, you can substitute rigatoni with penne, fettuccine, or even spaghetti. Choose a shape that holds sauce well.
Q: Is there a vegetarian version of this recipe?
A: Absolutely! You can omit the chicken and add more vegetables, like sautéed mushrooms, zucchini, or bell peppers, for a delicious vegetarian option.
Q: Can I make this dish ahead of time?
A: You can prepare the sauce and cook the pasta ahead of time. However, it’s best to cook the chicken fresh right before combining for the best flavor and texture.
Q: How do I make the sauce thicker?
A: If you prefer a thicker sauce, you can reduce the cream longer over heat. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the simmering sauce until thickened.
Conclusion
I hope you thoroughly enjoy making and indulging in this rich and flavorful Tuscan Chicken Pasta. This recipe is designed to bring a touch of restaurant-quality dining into your home with surprising ease. If you give it a try, let me know how it turns out! Share your feedback or any personal twists you added to the recipe. Don’t forget to explore other delicious recipes on our site for more culinary inspiration. Happy cooking!
Tuscan Chicken Pasta Recipe Card
Prep Time: 20 minutes | Cook Time: 35-40 minutes | Total Time: 55-60 minutes
Yields: 4-6 servings
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Description
Experience the vibrant flavors of Italy with this creamy, comforting Tuscan Chicken Pasta. Tender, seasoned chicken, rigatoni pasta, and a rich cream sauce infused with sun-dried tomatoes, spinach, and parmesan cheese create a restaurant-quality meal that’s easy to make at home.
Ingredients
CHICKEN:
- 2 boneless, skinless chicken breasts (approx. 1 pound)
- 3 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
PASTA & SAUCE:
- 8 ounces rigatoni pasta
- 4 tablespoons (½ stick) unsalted butter
- ¼ cup shallot, finely diced
- ¼ cup 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 heavy cream
- 1 ½ cups milk
- 1 cup fresh spinach
- 1 cup parmesan cheese, grated (plus more for garnish)
- 1 cup cherry tomatoes, halved
- Fresh parsley for garnish
- Salt and pepper to taste
Equipment Needed
- Large pot for pasta
- Large oven-safe skillet
- Small bowl for seasoning
- Meat thermometer
- Whisk
- Cutting board and knife
Instructions
STEP 1: PREPARE THE CHICKEN
- Preheat your oven to 350°F (175°C).
- Drizzle 2 tablespoons of olive oil over both sides of the chicken breasts.
- In a small bowl, mix paprika, garlic powder, kosher salt, and black pepper. Sprinkle this seasoning evenly on all sides of the chicken.
- Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 3 minutes on each side until browned.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Remove chicken, place on a plate, cover with foil, and set aside.
STEP 2: PREPARE THE PASTA AND SAUCE
- In a large pot, cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In the same skillet used for chicken, melt butter over medium heat. Add diced shallots and cook for 2-3 minutes until soft.
- Stir in minced garlic, sun-dried tomatoes, oregano, paprika, and tomato paste. Cook for 1-2 minutes, allowing flavors to blend.
- Slowly add heavy cream and milk, stirring constantly until sauce thickens (about 5-7 minutes).
- Once sauce is thickened, add fresh spinach and stir until it wilts. Mix in grated parmesan cheese and season with salt and pepper to taste.
STEP 3: COMBINE AND SERVE
- Toss the cooked rigatoni pasta into the skillet, mixing well with the creamy sauce until fully coated.
- Slice the cooked chicken breasts into thin strips and place them on top of the pasta.
- Garnish with halved cherry tomatoes, fresh parsley, and additional parmesan cheese if desired.
- Serve immediately and enjoy your delicious Tuscan Chicken Pasta!
Notes
- Spinach: Use fresh for best flavor. If using frozen, thaw and drain thoroughly.
- Gluten-Free: Substitute with your favorite gluten-free pasta.
- Dairy-Free: Replace butter and heavy cream with plant-based alternatives (e.g., coconut milk, almond cream).
- Thickening Sauce: If a thicker sauce is desired, reduce cream longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water, whisked in).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or cream.
