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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 Notes

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 may vary depending on your equipment and ingredients.
  3. 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. Cook the Pasta
  13. Cook rigatoni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
  14. Al dente pasta helps the sauce cling while preventing a mushy texture.
  15. 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, stirring occasionally, until the sauce thickens and coats the spoon.
  22. Stir in fresh spinach and cook 1–2 minutes until wilted.
  23. Reduce heat to low, then stir in grated parmesan cheese until melted and smooth. Season to taste.
  24. The sauce should be thick enough to coat the spoon but still pourable.
  25. 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.

Notes

  Measure ingredients accurately for consistent results.
• Cooking times may vary depending on equipment and ingredient temperature.
• Let dish rest briefly before serving if texture needs setting.
 
Storage
• Refrigerate leftovers within 2 hours and store airtight up to 3 days.
Reheating
• Reheat gently until warmed through, adding a small amount of milk if needed to loosen the sauce.