Creamy Tuscan Chicken Pasta Your Family Will Love

There’s something undeniably comforting about a plate of Tuscan Chicken Pasta. Creamy, savory, and rich with sun-dried tomatoes, parmesan, spinach, and seared chicken, this dish brings bold Mediterranean flavors to your table in a simple, satisfying way. But what exactly is it?

Tuscan Chicken Pasta is a one-skillet meal that combines pan-seared chicken breast with rigatoni or similar pasta. It’s all tossed in a velvety cream sauce made with garlic, shallots, softened sun-dried tomatoes, spinach, and melted parmesan. The flavors build slowly as it simmers, creating that classic, melt-in-your-mouth finish you crave.

This recipe is ideal for busy nights when you want something hearty but don’t feel like making a mess. It also stores well, so you’ll thank yourself tomorrow.

If you’re in the mood for more creamy or Mediterranean-inspired dishes, check out these ideas too: Greek Chicken Pasta Salad, Greek Tortellini Pasta Salad, or Creamy Tomato Burrata Pasta. They bring bold flavor and freshness to your pasta rotation.

Tuscan Chicken Pasta Recipe

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories per Serving: Approx. 640
• Category: Dinner, One-Pot Meal
• Tags: Creamy, Pasta, Chicken, Mediterranean
• Buttons: Print | Save | Share

Ingredients

For the Chicken

• 2 boneless skinless chicken breasts, about 1 pound total
• 3 tablespoons olive oil, divided
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Creamy Tuscan Chicken Pasta Your Family Will Love

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Tuscan Chicken Pasta is a creamy one-skillet meal loaded with tender chicken, rigatoni, spinach, and sun-dried tomatoes in a velvety parmesan sauce.

• Author: Emily Parker
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: One-Pot
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 2 boneless skinless chicken breasts
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 8 ounces rigatoni pasta
• 4 tablespoons unsalted butter
• ¼ cup finely diced shallot
• ¼ cup sun-dried tomatoes, softened
• 1 teaspoon minced garlic
• 2 tablespoons tomato paste
• 1 teaspoon 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
• 1 cup halved cherry tomatoes
• Fresh parsley for garnish
• Salt and pepper to taste

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Instructions

• 1. Preheat oven to 350°F. Rub chicken with 2 tablespoons olive oil and seasoning mix.
• 2. Sear chicken in oven-safe skillet for 3 minutes per side.
• 3. Transfer skillet to oven and bake for 10–15 minutes until chicken reaches 165°F.
• 4. Boil pasta in salted water until al dente. Drain and set aside.
• 5. In same skillet, melt butter. Add shallots and sun-dried tomatoes. Cook until soft.
• 6. Add garlic, tomato paste, and spices. Stir to combine.
• 7. Pour in heavy cream and milk. Stir, then add spinach, parmesan, and tomatoes.
• 8. Simmer until cheese melts and spinach wilts.
• 9. Add cooked pasta and toss to coat. Slice chicken and return to skillet.
• 10. Garnish with parsley and extra parmesan. Serve warm.

Notes

• Use freshly grated parmesan for best texture.
• You can substitute chicken thighs for extra tenderness.
• Store leftovers in the fridge for up to 3 days.
• Reheat gently on the stovetop with a splash of milk.

Nutrition

• Serving Size: 1 plate
• Calories: 640
• Sugar: 5g
• Sodium: 680mg
• Fat: 34g
• Saturated Fat: 17g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 140mg

Nutrition Disclaimer: The nutrition information provided in the Recipe card is an estimate only.For the most accurate results, please calculate the values yourself using your preferred nutrition calculator.

For the Pasta and Sauce

• 8 ounces rigatoni pasta
• 4 tablespoons unsalted butter
• ¼ cup finely diced shallot
• ¼ cup sun-dried tomatoes, softened and chopped
• 1 teaspoon minced garlic
• 2 tablespoons tomato paste
• 1 teaspoon 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 topping
• 1 cup cherry tomatoes, halved
• Fresh parsley, chopped for garnish
• Salt and pepper to taste

How to Make Tuscan Chicken Pasta

Step-by-Step Instructions

1. Preheat and Prep the Chicken
   Preheat your oven to 350°F.
   Rub the chicken breasts with 2 tablespoons of olive oil. In a small bowl, mix paprika, garlic powder, salt, and pepper. Coat the chicken evenly on all sides with this seasoning blend.
2. Sear the Chicken
   Heat the remaining tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, place the seasoned chicken into the skillet. Sear for about 3 minutes per side until golden. The chicken won’t be fully cooked yet, and that’s okay.
3. Bake Until Juicy
   Transfer the entire skillet to the oven. Bake for 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F. Set the chicken aside and loosely cover it while you finish the sauce.
4. Cook the Pasta
   Meanwhile, boil a pot of salted water. Add the rigatoni and cook according to package directions until al dente. Drain and set aside.
5. Build the Sauce
   In the same skillet used for the chicken, melt the butter over medium heat. Add the shallots and chopped sun-dried tomatoes. Cook for 3 to 5 minutes until the shallots soften. Add the garlic and stir for one more minute.
6. Layer the Flavor
   Stir in tomato paste, oregano, paprika, garlic powder, salt, and pepper. Let it cook for about 30 seconds to bring out the aroma.
7. Pour and Simmer
   Pour in the heavy cream and milk. Stir well, then add spinach, parmesan, and cherry tomatoes. Simmer on low heat for about 8 to 10 minutes, or until the spinach wilts and the cheese is melted into the sauce.
8. Combine Everything
   Add the drained rigatoni to the sauce. Toss until well coated. Slice or cube the cooked chicken and add it back into the skillet. Let everything mingle for a minute or two over low heat.
9. Finish and Serve
   Garnish with extra parmesan and chopped parsley. Adjust salt and pepper if needed. Serve hot and enjoy every creamy bite.

Can I make this ahead of time?

Yes. You can prepare the chicken and pasta separately, then store them in airtight containers. When ready to serve, reheat the sauce gently on the stove, add the pasta and chicken, and stir until warmed through.

Tips and Tricks for the Best Tuscan Chicken Pasta

Making a dish like this might seem straightforward, but there are small details that can take it from good to unforgettable. Here’s what home cooks often overlook, and how you can get it right the first time.

Don’t Overcook the Chicken

It’s tempting to leave the chicken in the oven a bit longer “just to be sure,” but doing so can make it dry. Use a meat thermometer and pull it at 165°F. It will stay juicy if you let it rest under foil while finishing the pasta.

Soften the Sun-Dried Tomatoes Properly

Sun-dried tomatoes can be chewy if added straight from the jar or bag. For a better texture, soak them in boiling water for a few minutes before chopping. They’ll blend smoothly into the sauce and release more of their natural sweetness.

Let the Sauce Simmer Gently

Cream-based sauces can separate if cooked too fast or on high heat. Keep it low and slow. Let the cheese melt gradually and the spinach wilt naturally. Stir often, but gently.

Toss the Pasta While It’s Hot

The magic happens when the pasta meets the sauce while both are still warm. This helps the starch bind to the cream and create a smooth, clingy texture. If your pasta cooled down too much, give it a quick rinse under hot water before tossing it in.

Taste at the End

The salt level changes as the sauce reduces. Always taste before serving and adjust as needed. Sometimes, just a pinch of salt or a squeeze of lemon juice can round out the flavor perfectly.

How do I keep the sauce from separating when reheating?

Reheat the pasta slowly on the stovetop over low heat, adding a splash of milk or cream to bring the sauce back together. Avoid the microwave if possible, as it tends to separate the fats.

Substitutions and Variations for Tuscan Chicken Pasta

Whether you’re working with dietary restrictions or just curious to switch things up, this dish can flex to fit your kitchen and your cravings. Here are some easy swaps that don’t sacrifice flavor.

Swap the Pasta Shape

Rigatoni works well because its ridges hold onto the creamy sauce, but feel free to use penne, fusilli, or even bowties. Just aim for pasta shapes that can scoop up the sauce.

Make It Creamy Without Dairy

If you’re avoiding dairy, use a plant-based unsweetened cream alternative and dairy-free cheese. Look for versions that melt well. Coconut cream can work too, but it adds a subtle sweetness, so balance with extra seasoning if needed.

Use Chicken Thighs Instead of Breasts

Chicken thighs offer more fat and flavor and tend to stay juicier during baking. Just trim excess fat and adjust cook time slightly depending on thickness.

Add a Veggie Boost

Sneak in extra vegetables if you like. Mushrooms, roasted red peppers, or steamed broccoli all pair beautifully with the creamy base and can stretch the dish for more servings.

Lighten It Up

For a lighter version, use all milk instead of cream and add more fresh spinach. You can also use grilled chicken slices instead of baked, or reduce the amount of cheese for a gentler richness.

Can I make this vegetarian?

Absolutely. Skip the chicken and use chickpeas, white beans, or sautéed mushrooms as your protein source. Everything else stays the same, and it still feels hearty and satisfying.

Frequently Asked Questions About Tuscan Chicken Pasta

Nutrition Information (Per Serving)

This is an estimate based on a four-serving yield and may vary depending on specific ingredients used:

• Calories: 640
• Protein: 36g
• Carbohydrates: 45g
• Fat: 34g
• Saturated Fat: 17g
• Cholesterol: 140mg
• Sodium: 680mg
• Fiber: 3g
• Sugars: 6g
• Calcium: 280mg
• Iron: 2.5mg

This dish is rich and satisfying, offering a good balance of protein and carbs with a creamy, indulgent texture. For a lighter take, consider reducing the cream and cheese or swapping in low-fat alternatives.

Final Thoughts on Tuscan Chicken Pasta

Tuscan Chicken Pasta is more than just a recipe. It’s that midweek comfort you didn’t know you needed. Creamy, savory, and filled with flavor, it brings together everyday ingredients in a way that feels anything but ordinary. Whether you’re cooking for family, friends, or just for yourself, this dish turns a regular dinner into something that feels like a reward.

Now it’s your turn. If this recipe made it to your table, let us know how it went. Share it with someone who could use a dinner win, or save it for the next time comfort food calls your name. And if you’re exploring more creamy or Mediterranean flavors, don’t miss out on Greek Chicken Pasta Salad, Greek Tortellini Pasta Salad, or the indulgent Creamy Tomato Burrata Pasta. Each one brings a new spin on pasta night.

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