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Creamy Tuscan chicken pasta with spinach, sun-dried tomatoes, and parmesan sauce served in a skillet
Isaac blogger

Tuscan Chicken Pasta

Creamy Tuscan chicken pasta made with tender seared chicken, sun-dried tomatoes, spinach, and a rich parmesan cream sauce—an easy, comforting dinner for any night of the week.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Calories:
Ingredients Method

Ingredients
  

  • 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
  • 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 more for serving
  • 1 cup cherry tomatoes halved
  • Fresh parsley for garnish
  • Salt and pepper to taste

Method
 

  1. Before You Begin:
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredient thickness.
  3. Step 1: Prepare and Cook the Chicken
  4. Preheat oven to 350°F (175°C).
  5. Coat the chicken with 2 tablespoons of olive oil.
  6. Mix paprika, garlic powder, salt, and pepper; season chicken on all sides.
  7. Heat the remaining oil in an oven-safe skillet over medium-high heat.
  8. Sear the chicken 3 minutes per side until browned.
  9. Transfer the skillet to the oven and bake 10–15 minutes, until the chicken reaches 165°F (74°C).
  10. Place cooked chicken on a plate, tent with foil, and let it rest.
  11. Resting allows juices to settle, keeping the chicken tender when sliced.
  12. Step 2: Cook the Pasta
  13. Cook rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
  14. Al dente pasta helps the sauce cling while preventing a mushy texture.
  15. Step 3: Build the Cream Sauce
  16. Melt butter in the same skillet used for the chicken.
  17. Sauté the shallots for 2–3 minutes.
  18. Add garlic, chopped sun-dried tomatoes, oregano, paprika, and tomato paste.
  19. Cook 1–2 minutes to deepen flavor.
  20. Slowly whisk in heavy cream and milk.
  21. Simmer 5–7 minutes until the sauce thickens.
  22. Stir in fresh spinach and let it wilt.
  23. Add parmesan and season to taste.
  24. The sauce should be thick enough to coat the spoon but still pourable.
  25. Step 4: Combine & Serve
  26. Toss the cooked pasta directly into the sauce until fully coated.
  27. Slice the rested chicken into thin strips.
  28. Arrange it over the pasta.
  29. Add cherry tomatoes and fresh parsley.
  30. Serve warm with extra parmesan.
  31. Cooking Notes
  32. Servings: This recipe serves 4–6, depending on portion size and how it’s served.
  33. Prep Time: About 20 minutes, including seasoning the chicken and preparing ingredients.
  34. Cook Time: About 35–40 minutes, including searing the chicken, baking, and simmering the sauce.
  35. Total Time: Approximately 55–60 minutes from start to finish.
  36. Doneness: Chicken is fully cooked when it reaches 165°F (74°C) as measured with a food thermometer.
  37. Rest Time: Allow the chicken to rest for 5 minutes before slicing to help retain juices.
  38. Make-Ahead: Sauce and chicken may be prepared in advance and combined with fresh pasta before serving.