Tuscan Chicken Pasta with Spinach and Garlic Cream Sauce

Are you looking for a dish that will make your family go gaga over it? Look no further than this Tuscan Chicken Pasta! This recipe is a phenomenal mash-up of simple yet strong flavors that will pull you into its yummy vibe.

In just an hour, you can make this perfect meal that has been receiving rave reviews from pasta lovers everywhere. The star of the show is the creamy sauce that coats every bite of penne with a delightful blend of garlic, Parmesan, and spinach. But wait, there’s more! The sweet-tart sun-dried tomatoes add a burst of flavor that will make your taste buds dance with joy.

Trust me, this dish is a family favorite that you’ll want to make again and again. It’s the kind of meal that brings everyone together around the table, creating cherished memories with every bite. And let’s not forget how easy it is to whip up – even a novice cook can master this recipe with ease.

Easy Tuscan Chicken Pasta 

Let’s get started making this delicious Tuscan Chicken Pasta Recipe..!!

How to Soften Sun-Dried Tomatoes 

One crucial step in preparing this dish is to properly soften and chop the sun-dried tomatoes. These tomatoes are often quite tough and need to be rehydrated before they can blend seamlessly into the sauce. Follow these simple packaging instructions to soften them first:

Place the sun-dried tomatoes in a small pot and cover them with water. Bring the water to a boil, then reduce the heat and let the tomatoes simmer in the boiling water, covered, for about 5 minutes. Remove the pot from the heat and let the sun-dried tomatoes simmer for another 10 minutes.

After they’ve softened, drain and let them cool slightly before chopping them and setting them aside. Now they’ll be perfectly ready to add to your creamy sauce, bringing that irresistible burst of sweet-tart flavor to every bite.

Can I Make the Tuscan Chicken Pasta Sauce without Milk? 

Absolutely! While the sauce was first tested with milk, many have loved the rich and creamy texture it achieves with heavy cream instead. If you’re worried about reheating leftovers, heavy cream is likely to separate or look unappealing when microwaved.

However, if you prefer a lighter but still rich and creamy sauce, you can opt for a combination of half milk, half cream. Just keep in mind that if you’re planning to reheat the sauce, it’s best to decide to reheat it slowly in a saucepan over low heat on the stovetop rather than the microwave to prevent curdling.

Tuscan chicken pasta ingredients

This recipe has two parts – the chicken, and the pasta sauce. You’ll need an oven-safe skillet, ideally a cast-iron skillet, for the chicken. For the pasta, you’ll want boneless, skinless chicken breasts.

As for the pasta, any tube-shaped pasta works perfectly with the creamy sauce. You can use store-bought pasta or make your own.

The star of the show is the sauce, made with heavy cream (or a mix of cream and milk for a lighter but still creamy sauce), sun-dried tomatoes, and spinach. Don’t forget to soften those sun-dried tomatoes before adding them to the sauce!

If using heavy cream, know that it’s higher in fat than half-and-half, which has less fat. But that higher fat content is what gives the sauce its velvety richness.

How to Make Tuscan Chicken Pasta with Cream Cheese? 

1. Preheat oven to 350°F. Drizzle 2 tablespoons olive oil over chicken on both sides. Rub chicken with a spice bowl of seasonings like a smoked chicken dry rub that includes herbs and spices. Sprinkle seasoning mixture over chicken on both sides.
2. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon oil. Once hot, sear chicken for 2–3 minutes per side until browned. Chicken won’t be cooked through at this point. Transfer skillet to oven and cook for 20–25 minutes until chicken internal temperature reaches 165°F. Place chicken on a plate and tent with foil to keep warm.
3. Prepare the pasta and sauce while chicken rests for 5 minutes. Slice chicken into thin, long strips and set aside. Tip: Cut chicken against the grain for easier slicing and to prevent long pieces from breaking into smaller pieces with a fork when eating with the pasta.
4. Cook pasta in a pot of boiling salted water according to package instructions until al dente (about 12 minutes for rigatoni).
5. In the same large skillet, melt 2 tbsp butter over medium heat. Add shallots and sun-dried tomatoes and cook until shallots are softened, about 2–3 minutes. Add garlic and cook 1 minute more.
6. Stir in tomato paste, oregano, paprika, garlic powder, salt and pepper. Combine with heavy cream or milk. Add spinach, Parmesan cheese and sun-dried tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is melted and spinach is wilted, 2–3 minutes.
7. Add cooked pasta and tossed to coat. Fold in sliced/cubed chicken.
8. Serve pasta topped with extra Parmesan, fresh parsley, salt and pepper to taste.

How to Store Tuscan Chicken Pasta 

Any leftovers of this delicious Tuscan Chicken Pasta should be stored in an airtight container in the refrigerator. Properly stored, it will last up to 3 days.

When ready to enjoy those leftovers, you can reheat the pasta either in the microwave or on the stovetop in a saucepan over medium heat, stirring frequently until heated through. The stovetop method helps prevent the cream-based sauce from separating or becoming grainy.

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Conclusion

This Tuscan chicken pasta with sundried tomatoes is a true flavor explosion. The creamy sauce, infused with the tangy pop of sun dried tomatoes, coats every bite of tender chicken and al dente pasta. It’s a dish that transcends ordinary weeknight meals, elevating simple ingredients into something extraordinary. Whether you’re looking to impress guests or treat your family to a restaurant-worthy meal, this recipe is sure to become a beloved classic in your kitchen repertoire.

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Frequently Asked Questions (FAQs)

Can I make tuscan chicken pasta recipe ahead of time? 

Yes, you can absolutely make this dish ahead of time! To do so, simply follow the directions to make the chicken and sauce, then store them separately in airtight containers in the refrigerator.

When you’re almost ready to serve, simply reheat the chicken and sauce, add some freshly cooked pasta, and you’re ready to serve a delicious meal! This make-ahead method ensures the pasta doesn’t get soggy and remains perfectly al dente.

Can I use chicken breasts instead? 

Absolutely! As the spicy tuscan chicken pasta recipe calls for chicken breasts, you can opt to slice the chicken breasts into cutlets for cooking. Pounding the meat thinner not only allows it to cook faster, but also increases the surface area, allowing more of the chicken to get nice and crisp with a beautiful golden brown color on the outside.

Can I omit the spinach? 

While the spinach adds great flavor and nutrition, you can certainly leave it out if you prefer. Alternatively, you could substitute other veggies like broccoli or asparagus to get some greens into the dish.

How to make the Tuscan chicken pasta lighter?

To make a lighter version of the creamy cream sauce, you can substitute Half & Half for the heavy cream. Half & Half will still keep the sauce creamy, but with a slightly less rich texture and fewer calories than using all heavy cream.

Does it freeze well? 

This Creamy Tuscan Chicken Pasta does freeze well, making it a great make-ahead meal. Once the pasta dish is fully cooled, portion it into an airtight container or ziplock freezer bags and store in the freezer for up to 3 months.

To reheat, simply place the frozen pasta in the refrigerator overnight to thaw. You can also submerge the frozen block in a bowl of water for 30–60 minutes to quickly thaw. Once thawed, you can microwave to heat through or reheat gently on the stovetop, stirring frequently, until piping hot.

Can I use spaghetti or linguini? 

While you can use spaghetti or linguini, the recommended pasta shapes are tube pastas like rigatoni or penne. The hollow shapes allow the creamy sauce to coat the insides as well for maximum flavor.

Can I omit the chicken? 

Yes, you can omit the chicken to make this a vegetarian pasta dish. The sauce itself is very flavorful with the sun-dried tomatoes, spinach, and Parmesan.

What is a substitute for sundried tomatoes?

If you don’t have sun-dried tomatoes, you can use roasted red peppers, caramelized onions, or even diced fresh tomatoes as a substitute.

Can I prepare this pasta ahead of time? 

Yes, you can prepare the chicken and sauce ahead of time and refrigerate separately. When ready to serve, reheat and toss with freshly cooked pasta.

What is Tuscan chicken sauce made of? 

The creamy Tuscan chicken sauce is made with heavy cream or a cream/milk blend, sun-dried tomatoes, spinach, Parmesan, garlic, and Italian herbs.

What is the traditional pasta of Tuscany? 

Pappardelle and pici are considered traditional Tuscan pasta shapes made from egg dough.

What to eat with tuscan chicken? 

This creamy Tuscan chicken pasta is delicious served with a side salad, garlic bread, or roasted vegetables like zucchini or asparagus.

Tuscan Chicken Pasta

Recipe by Carmen FoodieCourse: PastaCuisine: Italian

Servings

6

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

470

kcal

Total time

55

minutes

Tuscan Chicken Pasta is a delectable dish that combines juicy chicken, al dente pasta, and a luscious cream sauce infused with the robust flavors of sun-dried tomatoes, spinach, and garlic – a true celebration of Tuscany’s culinary delights in every bite.

Ingredients

• 2 boneless skinless chicken breasts, approximately 1 pound

• 3 tablespoons olive oil, divided

• Chicken Dry Rub for seasoning

• 8 ounces rigatoni pasta noodles, cooked al dente according to package instructions

• 4 tablespoons (½ stick, 57 g) unsalted butter

• ¼ cup (40 g) shallot, finely diced

• ¼ cup (27.5 g) 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 (357 g) heavy cream

• 1 ½ cups (245 g) milk

• 1 cup (30 g) fresh spinach

• 1 cup (100 g) parmesan cheese, grated (plus more for garnish)

• 1 cup (149 g) cherry tomatoes, halved

• fresh parsley, for garnish

• salt and pepper, to taste

Directions

• Preheat oven to 350°F. Drizzle 2 tablespoons olive oil over chicken on both sides. Rub chicken with a spice bowl of seasonings like a smoked chicken dry rub that includes herbs and spices. Sprinkle seasoning mixture over chicken on both sides.
• Heat a large oven-safe skillet over medium-high heat with 1 tablespoon oil. Once hot, sear chicken for 2–3 minutes per side until browned. Chicken won’t be cooked through at this point. Transfer skillet to oven and cook for 20–25 minutes until chicken internal temperature reaches 165°F. Place chicken on a plate and tent with foil to keep warm.
• Prepare the pasta and sauce while chicken rests for 5 minutes. Slice chicken into thin, long strips and set aside. Tip: Cut chicken against the grain for easier slicing and to prevent long pieces from breaking into smaller pieces with a fork when eating with the pasta.
• Cook pasta in a pot of boiling salted water according to package instructions until al dente (about 12 minutes for rigatoni).
• In the same large skillet, melt 2 tbsp butter over medium heat. Add shallots and sun-dried tomatoes and cook until shallots are softened, about 2–3 minutes. Add garlic and cook 1 minute more.
• Stir in tomato paste, oregano, paprika, garlic powder, salt and pepper. Combine with heavy cream or milk. Add spinach, parmesan cheese and sun-dried tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is melted and spinach is wilted, 2–3 minutes.
• Add cooked pasta and tossed to coat. Fold in sliced/cubed chicken.
• Serve pasta topped with extra parmesan, fresh parsley, salt and pepper to taste.