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This creamy **Tuscan Chicken Pasta** is everything you want in a weeknight dinner: tender browned chicken, rigatoni, and baby spinach all tangled in a rich sundried-tomato cream sauce, made in just one pot. I throw it together on busy school nights because the whole thing is done in about half an hour and the girls clean their plates every time. If you love a cozy pasta dinner, it sits right next to our creamy chicken stroganoff.
Made entirely in one pot, this restaurant-worthy pasta means big creamy flavor with minimal cleanup.
Tuscan Chicken Pasta Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 50 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 788kcal
- 🌶️ Flavor Profile: Rich, creamy, and savory with sundried tomato and parmesan
- ✋ Difficulty: Easy, as approachable as our alfredo sauce with penne
Quick Answer
To make Tuscan chicken pasta, season and brown bite-sized chicken in a dutch oven, then set it aside. Saute sundried tomatoes, garlic, and pesto, pour in chicken stock and heavy cream, and bring it to a simmer. Wilt in baby spinach, then stir the chicken, parmesan, and cooked rigatoni back into the creamy sauce. Simmer until everything is hot and coated, then serve with extra parmesan.
Jump to:
- Tuscan Chicken Pasta Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Tuscan Chicken Pasta
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Tuscan Chicken Pasta FAQs
- Other Recommended Easy Pasta and Chicken Dinners
- Creamy One-Pot Tuscan Chicken Pasta
Why This Recipe Works
Click to see the technique science
- One pot, big flavor. Browning the chicken first leaves flavorful bits in the pot that build a deeper, richer cream sauce.
- Sundried tomatoes and pesto. This pair adds concentrated, savory Tuscan flavor without a long list of ingredients.
- Cream plus parmesan. Together they make a luxuriously thick sauce that clings to every piece of rigatoni.
- Spinach wilts right in. Stirring fresh baby spinach into the hot sauce keeps it vibrant and adds an easy serving of greens.
- Rigatoni holds the sauce. The ridges and tubes of rigatoni trap the creamy sauce so every bite is fully coated.
Why You’ll Love This Recipe
- It is a complete, comforting dinner made in a single pot for easy cleanup.
- It is on the table in about 50 minutes, perfect for busy weeknights.
- It tastes like a restaurant pasta but is totally doable at home, like our chicken and broccoli fettuccine alfredo.
Key Ingredients
A handful of bold, savory ingredients build this creamy Tuscan sauce. Here is what each one brings.
- Chicken Breasts: Cut into bite-sized pieces and browned for tender, golden protein in every bite.
- Sundried Tomatoes: The signature Tuscan ingredient, adding concentrated, tangy-sweet, savory depth.
- Heavy Cream and Parmesan: The base of the rich, velvety sauce that coats the pasta.
- Baby Spinach: Wilts right into the sauce for color, freshness, and an easy serving of greens.
- Rigatoni: A sturdy short pasta whose ridges and tubes hold onto the creamy sauce.
See recipe card for exact quantities.
Variations and Substitutions
Make this Tuscan pasta your own with a few easy swaps.
- Use penne, cavatappi, or any short pasta in place of rigatoni.
- Swap chicken for Italian sausage or shrimp.
- Add a pinch of red pepper flakes for a little heat.
- Stir in mushrooms or artichoke hearts for extra veggies.
- Serve it with a fresh side like our kale and quinoa salad for balance.
How to Make Tuscan Chicken Pasta
- Cut the chicken into bite-sized pieces and toss with the salt, pepper, garlic powder, and onion powder.
- In a dutch oven over medium heat, brown the chicken in the olive oil and butter in batches, about 5 minutes per batch. Set the chicken aside.
- Add the sundried tomatoes, garlic, and pesto to the pot and cook until fragrant, about 1 minute.
- Pour in the chicken stock, scrape up any browned bits, then add the heavy cream and bring to a simmer.
- Add the baby spinach, salt, and pepper, and stir until the spinach wilts into the sauce.
- Stir in the cooked chicken, parmesan, and cooked rigatoni. Simmer until everything is heated through and coated, then serve with extra parmesan.
Recipe Tips & Tricks
- Brown the chicken in batches. Crowding the pot steams the chicken instead of searing it, so give the pieces room.
- Cook the pasta al dente. It finishes cooking in the sauce, so slightly firm pasta will not turn mushy.
- Use freshly grated parmesan. It melts smoothly into the sauce, while pre-grated can stay grainy.
- Do not boil the cream. Keep it at a gentle simmer so the sauce stays silky and does not separate.
- Save some pasta water. A splash loosens the sauce if it thickens too much before serving.
- Garnish generously. Extra parmesan and fresh basil make this look and taste restaurant-worthy.
Serving Ideas and Suggestions
This creamy pasta is a full meal on its own, but it shines next to a crisp green salad like our kale and quinoa salad and some warm garlic bread.
Serve it in shallow bowls with extra parmesan and torn fresh basil on top. A glass of white wine and a simple side salad turn it into an easy date-night dinner at home.
If you love creamy pasta dinners, try our alfredo sauce with penne or bucatini all’amatriciana next.
Tuscan Chicken Pasta FAQs
Yes. You can make it a day ahead and store it covered in the fridge. Cream sauces thicken as they sit, so reheat gently over low heat with a splash of milk, cream, or pasta water to loosen the sauce back up.
Sturdy short pastas like rigatoni, penne, or cavatappi work best because their ridges and tubes hold onto the creamy sauce. You can use any pasta you like, but short shapes give you the best sauce-to-bite ratio.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of cream or pasta water, stirring until the sauce is smooth and creamy again.
Absolutely. Boneless skinless chicken thighs work beautifully and stay extra juicy. Cut them into bite-sized pieces and brown them the same way as the breasts.
Yes. The pesto adds a herby depth, but you can leave it out or replace it with a teaspoon of Italian seasoning and a handful of chopped fresh basil. The sundried tomatoes and parmesan still carry plenty of flavor.
For a thicker sauce, let it simmer a few extra minutes before adding the pasta, or stir in more parmesan. For a thinner sauce, add a splash of chicken stock, cream, or reserved pasta water until it reaches the consistency you like.
Hungry for more? Try our chicken and broccoli fettuccine alfredo next for another creamy weeknight pasta.
For another creamy pasta, try our veggie-packed butternut squash pasta with kale.
Craving savory chicken? Our chicken and mushrooms is a quick one-pan favorite.
For another one pot chicken pasta, our creamy Tuscan chicken pasta is just as fast and comforting.
For another one pot chicken pasta, our creamy Tuscan chicken pasta is just as fast and comforting.
If creamy one pot dinners are your thing, my cheesy broccoli gnocchi belongs on your list.
For the steakhouse take on creamy pasta, our ribeye Steak Alfredo is ready in about 30 minutes.
My easy BBQ chicken pasta turns rotisserie chicken into dinner in 25 minutes.
Creamy One-Pot Tuscan Chicken Pasta
Ingredients
For the chicken:
- 1 & 1/2 pounds boneless skinless chicken breasts
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 2 tablespoons salted butter
For the pasta:
- 8 ounces canned sundried tomatoes drained and roughly chopped
- 4 cloves garlic minced
- 2 tablespoons prepared pesto
- 1 cup unsalted chicken stock
- 2 cups heavy cream
- 2 cups baby spinach
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese plus more for garnish
- 8 ounces rigatoni or other short pasta cooked al dente
Instructions
- Cut the chicken into bite-sized pieces and place it in a medium bowl. Toss the chicken with the salt, pepper, garlic powder, and onion powder.1 & 1/2 pounds boneless skinless chicken breasts, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- In a dutch oven over medium heat, add the olive oil and the butter. Add the chicken in 3 batches to lightly golden brown it and ensure it is cooked. About 5 minutes per batch. Once cooked, place the chicken on a plate and set it aside.2 tablespoons olive oil, 2 tablespoons salted butter
- Add the sundried tomatoes, garlic, and pesto to the pan, stir to combine, and cook until fragrant, about 1 minute.8 ounces canned sundried tomatoes, 4 cloves garlic, 2 tablespoons prepared pesto
- Add the chicken stock and scrape any bits off the bottom of the pan. Add the cream.1 cup unsalted chicken stock, 2 cups heavy cream
- Bring to a simmer. Add the baby spinach, salt, and pepper, stir it in and let the spinach wilt in the sauce.2 cups baby spinach, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
- Add the cooked chicken, parmesan cheese, and cooked rigatoni. Stir to combine and coat everything in the sauce.1/2 cup grated parmesan cheese, 8 ounces rigatoni or other short pasta
- Bring back to a simmer, occasionally stirring until everything is heated through. Serve immediately with more parmesan cheese for garnish.
Notes
- Don’t Overcook the Pasta: Cook it al dente so it holds up in the sauce.
- Brown the Chicken Well: This adds more flavor to the dish.
- Stir Frequently: To prevent the sauce from sticking to the bottom of the pan.
- Use Fresh Ingredients: Fresh spinach and garlic make a big difference in taste.
- Adjust the Seasoning: Taste and adjust the salt and pepper as needed.
- Garnish Generously: A little extra parmesan and fresh herbs add a great finishing touch.
Nutrition
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That makes me so happy thank you!!!
Made for my family and it is absolutely delicious!