Tuscan Chicken Pasta Recipe: You Can Try

When I first tried making this Tuscan Chicken Pasta Recipe, I honestly didn’t expect it to turn out so comforting and full of flavor. The creamy sauce hugged every piece of pasta, the spinach melted in just right, and the seasoned chicken on top gave it a hearty finish.

It quickly became one of those meals I wanted to make again and again. If you’ve ever enjoyed a Grilled Chicken Salad Recipe, you’ll know the joy of comfort food done right—this pasta is no different!

Ingredients You’ll Need

Let’s go through the ingredients one by one. Choosing the right quality items makes a huge difference in this dish.

For the Chicken

• 2 boneless, skinless chicken breasts (about 1 pound) – fresh works best for tenderness.
• 3 tablespoons olive oil, divided – adds richness and helps with searing.
• 1 teaspoon paprika – gives warmth and color.
• 1 teaspoon garlic powder – for extra flavor.
• 1 teaspoon kosher salt – balances the seasoning.
• ½ teaspoon black pepper – adds a gentle kick.

For the Pasta and Sauce

• 8 ounces rigatoni pasta – holds sauce beautifully; cook until just al dente.
• 4 tablespoons unsalted butter – forms the creamy base.
• ¼ cup finely diced shallot – milder than onions, adds depth.
• ¼ cup sun-dried tomatoes (softened and chopped) – brings a tangy sweetness.
• 1 teaspoon minced garlic – always use fresh for best taste.
• 2 tablespoons tomato paste – intensifies the flavor and color.
• 1 teaspoon oregano – gives an herby Tuscan note.
• 1 teaspoon paprika – adds warmth to the sauce.
• ½ teaspoon garlic powder – boosts flavor without overpowering.
• ½ teaspoon kosher salt – season to taste.
• ¼ teaspoon black pepper – balances everything.
• 1 ½ cups heavy cream – creates that luxurious sauce texture.
• 1 ½ cups milk – helps thin the cream for perfect consistency.
• 1 cup fresh spinach – adds freshness and color; avoid frozen spinach.
• 1 cup parmesan cheese, grated – always grate fresh for better melting.
• 1 cup cherry tomatoes, halved – juicy bursts of flavor.
• Fresh parsley – garnish for a bright finish.
• Salt and pepper – adjust at the end if needed.

Note: These measurements make about 4 servings. Adjust if you need more or fewer portions.

Tasty Variations You Can Try

Everyone has their own twist on a classic recipe, and this Tuscan Chicken Pasta is no different. You can swap or add ingredients based on your needs. Perfect if you’re looking for creative dinner recipes.

• Dairy-free: Use coconut cream or cashew cream instead of heavy cream. Choose nutritional yeast instead of parmesan.
• Low-carb: Replace rigatoni with zucchini noodles or spaghetti squash.
• Spicy kick: Add red pepper flakes or chopped jalapeños to the sauce.
• Protein swap: Use shrimp or turkey breast instead of chicken.
• Veggie boost: Add mushrooms, roasted red peppers, or even artichokes for more Mediterranean flair.

Cooking Time Breakdown

This dish is quick enough for weeknights but feels fancy enough for weekends.

• Prep Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes

Equipment You’ll Need

Having the right tools makes cooking smooth and fun. Here’s what you’ll want for this recipe:

• Large skillet – for searing chicken and making the sauce.
• Oven-safe pan – lets you sear and bake in one dish.
• Pasta pot – to boil rigatoni.
• Sharp knife – for chopping vegetables and slicing chicken.
• Cutting board – keeps prep clean and organized.
• Wooden spoon – gentle for stirring creamy sauces.
• Measuring cups & spoons – ensures consistency every time.

How to Make Tuscan Chicken Pasta Recipe?

This recipe is made step by step, starting with the chicken, then moving on to the pasta and sauce. Let’s walk through it together.

Step 1: Prepare and Season the Chicken

Start by preheating your oven to 350°F. Rub the chicken breasts with olive oil on all sides. In a small bowl, mix paprika, garlic powder, salt, and pepper. Sprinkle this seasoning over the chicken so every bite is packed with flavor.

Step 2: Sear the Chicken

Heat the remaining olive oil in a large oven-safe skillet. Once it’s hot, place the chicken in and sear it for about 3 minutes per side until golden brown. Don’t worry—it won’t be fully cooked yet.

Step 3: Bake the Chicken

Transfer the skillet straight to the oven. Bake for 10–15 minutes until the chicken reaches 165°F internally. Once done, remove it, cover lightly with foil, and let it rest while you prepare the pasta and sauce.

Step 4: Cook the Pasta

While the chicken bakes, boil rigatoni in salted water. Cook just until al dente, as it will continue cooking a little in the sauce later. Drain and set aside.

Step 5: Build the Flavor Base

In the same skillet used for the chicken, melt butter over medium heat. Toss in diced shallots and chopped sun-dried tomatoes. Let them soften for a few minutes, then stir in the garlic until fragrant.

Step 6: Create the Sauce

Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir well to bring everything together. Pour in the cream and milk, letting the sauce simmer gently. Add spinach, parmesan, and cherry tomatoes, stirring until the cheese melts and the spinach wilts into the sauce.

Step 7: Combine Everything

Add the cooked rigatoni to the sauce, tossing gently so the pasta is fully coated. Slice or cube the chicken and add it back into the skillet. Give it one last stir to marry all the flavors.

Additional Tips for Making This Recipe Better

After making this recipe a few times, I picked up little tricks that make it even tastier:

• Use freshly grated parmesan instead of pre-shredded for smoother melting.
• Don’t skip resting the chicken; it stays juicier that way.
• Taste the sauce before adding pasta—adjust salt and pepper if needed.
• Add spinach at the end to keep it bright green.
• If the sauce feels too thick, splash in a little extra milk.

How to Serve Tuscan Chicken Pasta Recipe?

This dish is rich and beautiful on its own, but the way you serve it can elevate it even more. Place the pasta in a deep serving bowl, top with extra parmesan, and sprinkle with chopped parsley for color. Pair it with garlic bread or a fresh salad for balance.

Honestly, the presentation reminds me of when I made a Chicken Fajita Soup Recipe—both look like something from a cozy Italian café.

Nutritional Information

Here’s a quick look at the nutrition per serving (approximate values):

• Calories: 590
• Protein: 32g
• Carbohydrates: 48g
• Fat: 27g

How to Store Tuscan Chicken Pasta

This recipe makes great leftovers, and you can enjoy it again later if stored right.

• Refrigerating: Store in an airtight container for up to 3 days. Reheat on the stove with a splash of milk to loosen the sauce.
• Freezing: Freeze portions in sealed containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on low heat in a skillet or microwave gently. Stir in a little cream or milk if the sauce thickens too much.

Why You’ll Love This Recipe?

If you’re still wondering whether to try it, here’s why it’s worth making:

• Simple to make: Easy steps, perfect even for beginners.
• Rich flavors: Creamy, cheesy, and loaded with Tuscan flair.
• Versatile: Works for weeknight dinners or weekend gatherings.
• Family-friendly: A crowd-pleaser that everyone loves.
• Customizable: Easy to adjust for dairy-free, low-carb, or spicier versions.

Common Mistakes to Avoid for Better Results

To keep your pasta dish perfect every time, watch out for these mistakes:

• Overcooking pasta—it should stay al dente.
• Using frozen spinach—it releases water and waters down the sauce.
• Adding cheese too early—it can clump before melting.
• Skipping chicken resting time—it dries out if cut too soon.
• Rushing the sauce—let it simmer for full flavor.

More Info for Better Experience

Tuscan Chicken Pasta isn’t just another pasta dish—it’s a cozy comfort meal with Italian charm. It combines creamy textures, rich spices, and fresh ingredients into one delicious bowl. Whether you’re cooking for family, a dinner party, or just treating yourself, this recipe is one to save and make again.