Can I freeze Tuscan Chicken Pasta?

You can, but it’s best fresh. Cream-based sauces tend to separate when frozen and thawed. If you do freeze it, use an airtight container and reheat slowly in a saucepan with a splash of milk to help bring the sauce back together.

What’s the best way to reheat leftovers?

The stovetop is your friend. Heat it over low with a touch of milk or cream to refresh the sauce. Stir gently and give it time. Microwaving is quicker but tends to split the sauce.

Can I use a different type of pasta?

Definitely. Stick to short pasta like penne, rotini, or shells. They hold the sauce better than long, slippery noodles.

How long will it last in the fridge?

Stored in a sealed container, this dish keeps well for up to three days. Reheat only what you need to preserve texture and flavor.

Can I add protein other than chicken?

Yes. Cooked shrimp, canned tuna, or even leftover turkey can work. Just add them at the end so they don’t overcook.

Tuscan Chicken Pasta Recipe | Creamy One-Skillet Dinner

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

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

Find it online: https://www.flavourrecipe.com/tuscan-chicken-pasta/