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This Tuscan Chicken Pasta Recipe is so hearty and comforting. The rigatoni noodles really cling to the creamy sauce, and the sundried tomatoes and pesto add a wonderful, deep, rich flavor.
Hello, pasta lovers! Today, I’m sharing a recipe that’s close to my heart. It’s my Tuscan Chicken Pasta recipe.
This dish is like a warm hug in a bowl, full of rich flavors and creamy goodness. I love this comfort food! It’s a chicken pasta recipe for the ages.
It’s a perfect meal for any day of the week and is sure to be a hit with your family and friends. Winner winner chicken dinner, haha!
Your guests or family will all think you cooked this dish for hours when you really just threw it together in no time!
This will become one of your family’s favorite recipes, if it isn’t already.
It’s one that Jeremy suggests all the time. He knows it’s one that our whole family loves, so it’s always a go-to.
Trust me, once you try this, you’ll be making it over and over again! Let’s get into your next delicious dinner with this Tuscan chicken pasta recipe!
Some of our other favorite chicken recipes we have on our site include: Popcorn Chicken, Chinese Chicken Recipe, and Italian Lemon Chicken Foil Packet.
WHY THIS RECIPE WORKS:
- Full of Flavor: The combination of sun-dried tomatoes, pesto, and parmesan creates a depth of flavor that’s simply irresistible.
- Easy and Quick: With a prep and cook time of just 50 minutes, this dish is perfect for busy weeknights.
- Great for Leftovers: It’s just as delicious the next day, making for an easy and tasty lunch.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Boneless skinless chicken breasts
- Kosher salt and black pepper
- Garlic and onion powder
- Olive oil and salted butter
- Sun-dried tomatoes
- Garlic
- Prepared pesto
- Unsalted chicken stock
- Heavy cream
- Baby spinach
- Parmesan cheese
- Rigatoni or other short pasta
HOW TO MAKE TUSCAN CHICKEN PASTA RECIPE:
- 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.
- 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.
- Add the sundried tomatoes, garlic, and pesto to the pan, stir to combine, and cook until fragrant, about 1 minute.
- Add the chicken stock and scrape any bits off the bottom of the pan. Add the cream.
- Bring to a simmer. Add the baby spinach, salt, and pepper, stir it in and let the spinach wilt in the sauce.
- Add the cooked chicken, parmesan cheese, and cooked rigatoni. Stir to combine and coat everything in the sauce.
- Bring back to a simmer, occasionally stirring until everything is heated through. Serve immediately with more parmesan cheese for garnish.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE HEAVY CREAM?
While heavy whipping cream is ideal for that rich and creamy texture, you can opt for lighter alternatives. Half-and-half or even a lighter cream can be used to suit your preferences.
The goal is to maintain a creamy pasta sauce, which is the essence of this delightful dish.
WHAT CUT OF CHICKEN IS THE BEST TO USE?
For this pasta recipe, boneless skinless chicken breasts are your best bet. They are not only quick to cook but also excellent at soaking up all the flavors of the dish.
Their tenderness makes them an ideal choice for a family favorite meal, especially during a busy weeknight.
But, boneless, skinless chicken thighs will also work!
WHAT KIND OF PASTA SHOULD I USE?
Rigatoni pasta is perfect for this recipe due to its ability to hold onto the creamy sauce. However, you’re not limited to just that.
Feel free to explore with penne pasta, fusilli, farfalle, cavatappi, or even penne noodles.
Each type of pasta brings a unique texture and makes the dish versatile, ensuring it never gets boring, no matter how many times you revisit this recipe.
Remember to cook the pasta al dente as per the recipe instructions for the best results in your hearty meal.
ANY ADDITIONS?
There are some really simple ingredients here that can level up this pasta even more!
- Chopped bell peppers or zucchini
- Broccoli or peas
- Sliced mushrooms
- Cherry tomatoes
- Red pepper flakes for some heat
- A splash of white wine in the sauce
- A sprinkle of Italian seasoning
- A dollop of cream cheese for extra creaminess
- Fresh basil or parsley for garnish
- A squeeze of lemon juice for a tangy kick
ANY SUBSTITUTIONS?
You better believe I’ve got options for you. Check it out!
- Gluten-free pasta for a gluten-free option
- Turkey, shrimp, or pork instead of chicken
- Vegetable stock in place of chicken stock
- Spinach with kale or arugula
- Vegan parmesan for a dairy-free alternative
HOW TO STORE:
Refrigerator: Store in an airtight container for up to 4 days. The longer this dish sits, the more the noodles will soak up the sauce. It’s better the next day!
Freezer: Freeze in a suitable container for up to 3 months. Thaw and reheat on the stove or in the microwave.
DANA’S TIPS AND TRICKS:
- 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.
This recipe is not just a meal; it’s an experience! It’s rich, creamy, and packed with flavors that dance on your taste buds.
This dish is a perfect blend of Italian seasoning, sun-dried tomatoes, and parmesan cheese, creating a creamy sauce that is simply divine.
Whether you’re cooking for a family dinner, a cozy night in, or a special occasion, this pasta dish is sure to impress. So, grab your skillet and let’s make some delicious Tuscan Chicken Pasta Recipe tonight!
If you like this recipe, you might also like:
If you’ve tried this TUSCAN CHICKEN PASTA RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Creamy One Pot Tuscan Chicken Pasta Recipe
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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