Tuscan Chicken Pasta with Creamy Sauce Recipe

If you’re on the hunt for a comforting, hearty dish that’s bursting with rich flavors and creamy goodness, you’ve just found it in this Tuscan Chicken Pasta with Creamy Sauce Recipe. I absolutely love how this pasta combines tender, seasoned chicken with a lush, garlicky cream sauce dotted with spinach and sun-dried tomatoes—it’s basically a little taste of Italy right at your own kitchen counter. Trust me, once you make this, it’ll quickly become one of those recipes you reach for when you want to impress or simply treat yourself to something fabulous without too much fuss.

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Ingredients You’ll Need

When I shop for this Tuscan Chicken Pasta with Creamy Sauce Recipe, I always focus on fresh, high-quality ingredients because they make all the difference—especially with such a simple list. The balance of spices, cheese, and creamy dairy along with fresh veggies is what elevates it.

• Boneless skinless chicken breasts: Easy to cook and absorb the seasoning beautifully; go for fresh if possible.
• Olive oil: Use good quality extra virgin for the best flavor in sautéing and seasoning.
• Paprika & garlic powder: These spices bring a tasty, subtle smokiness and warmth to the chicken and the sauce.
• Kosher salt & black pepper: Essential for seasoning both the chicken and the sauce perfectly.
• Rigatoni pasta: The ridges on rigatoni cling so well to the creamy sauce, but you can swap for penne or rigatoni’s cousins if you like.
• Unsalted butter: Adds richness to the sauce and helps bring out the shallots’ sweetness.
• Shallot: Milder and sweeter than onions, it gives the sauce a nuanced flavor layer.
• Sun-dried tomatoes: Their intense, tangy flavor is one of my favorite things about this dish—just soak to soften before chopping.
• Garlic (minced): Garlic in both chicken and sauce layers the dish with aromatic depth.
• Tomato paste: Adds color and a concentrated tomato flavor to build the sauce.
• Oregano: Classic Italian herb that ties everything together beautifully.
• Heavy cream & milk: Combining these creates a luscious sauce that’s rich but not too thick or heavy.
• Fresh spinach: Adds color and a nice fresh bite; it wilts down perfectly in the sauce.
• Parmesan cheese: Freshly grated is best here—its nutty flavor amplifies the creamy sauce like magic.
• Cherry tomatoes: Halved and tossed in at the end for a fresh burst of juiciness.
• Fresh parsley: The finishing touch that adds brightness and a pop of color.
• Salt and pepper: To taste, always taste as you go!

Variations

I love customizing this Tuscan Chicken Pasta with Creamy Sauce Recipe depending on my mood or what’s in the fridge. It’s so adaptable, and you can easily make it your own.

• Use different pasta shapes: I sometimes swap rigatoni for penne or farfalle when I want a fun twist or to use what I have on hand.
• Add mushrooms or bell peppers: When I’m feeling extra veggie-friendly, these add more texture and flavor without overpowering the creamy sauce.
• Make it lighter: Swap heavy cream with half-and-half or use half cream, half milk for a lighter sauce that still holds lushness.
• Spicy kick: Adding a pinch of red pepper flakes gives it a subtle heat that my family adores.
• Cheese swap: Mixing in some mozzarella can make it extra gooey, or goat cheese for tanginess if you want to get fancy.

How to Make Tuscan Chicken Pasta with Creamy Sauce Recipe

Step 1: Season and Cook the Chicken

This is where the flavor journey begins! I like to mix paprika, garlic powder, kosher salt, and black pepper right onto the chicken breasts—don’t be shy with the seasoning here, it really makes the chicken sing. Heat 2 tablespoons of olive oil over medium-high heat, then sear the chicken until golden brown and just cooked through (about 6-7 minutes per side). Cooking it too long will dry it out, so keep an eye and use a meat thermometer if you have one (165°F/74°C is perfect!). Once cooked, slice the chicken and set it aside—don’t even think about skipping this step; tender, well-seasoned chicken is the star of the show.

Step 2: Prepare the Pasta

Cook your rigatoni noodles according to the package directions until al dente—meaning they have just a slight bite and aren’t mushy. I always salt the pasta water so the noodles themselves have flavor inside and out. Drain, but save a cup of pasta water; it’s magic for adjusting sauce consistency later on.

Step 3: Sauté Aromatics and Build the Sauce

In the same skillet you cooked the chicken, melt butter over medium heat and add finely diced shallots. I love shallots here because they add a sweet onion flavor without harshness. After a couple minutes, stir in chopped sun-dried tomatoes, minced garlic, tomato paste, oregano, paprika, garlic powder, salt, and pepper. Cooking these together releases their aromas and deepens the sauce’s flavor.

Step 4: Creamy Sauce Time!

Pour in the heavy cream and milk, stirring continuously to combine everything smoothly. Bring to a gentle simmer—you’ll notice the sauce thickening beautifully. Add fresh spinach and let it wilt right into the sauce; this adds a burst of color and freshness that I find irresistible. Stir in freshly grated Parmesan cheese until it melts, creating a silky texture.

Step 5: Combine Pasta, Chicken, and Sauce

Throw the cooked rigatoni and sliced chicken back into the pan with the creamy sauce. Toss gently to coat every bite evenly. If the sauce feels too thick, add a splash of reserved pasta water to loosen it—you want it creamy but not gloopy. Lastly, add halved cherry tomatoes for a fresh pop and season with salt and pepper to taste.

How to Serve Tuscan Chicken Pasta with Creamy Sauce Recipe

Garnishes

I always finish off this dish with a generous sprinkle of fresh parsley and a bit more grated Parmesan. The parsley adds a bright, herbal pop that cuts through the richness of the sauce, and the extra cheese just feels indulgent in the best way possible. Sometimes, I add a drizzle of good olive oil or even a pinch of chili flakes if I want a subtle heat.

Side Dishes

A simple green salad with a light vinaigrette pairs beautifully, balancing the creamy pasta. Garlic bread is also a favorite—its crunch and savory flavor complement every bite. When hosting, I like to serve roasted asparagus or a warm Caprese salad alongside.

Creative Ways to Present

For a special occasion, try serving this pasta in individual shallow bowls, topped with extra cherry tomatoes and a sprig of parsley. Garnish with edible flowers if you’re feeling fancy! Or, bake it in an oven-safe dish with mozzarella layered on top for a bubbly, golden crust that adds a different texture and wow factor.

Make Ahead and Storage

Storing Leftovers

I like to pop any leftovers into airtight containers and refrigerate them for up to 3 days. The flavors actually meld nicely overnight, but the pasta can soak up the sauce, so I recommend reheating gently with a splash of milk or water to loosen it back up.

Freezing

This dish freezes fairly well, though I personally prefer to freeze the sauce and chicken separately from the pasta. That way, you can reheat and combine fresh pasta for best texture since pasta can get mushy after freezing and thawing.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to bring the sauce back to life. Microwave works in a pinch, but I find slow reheating preserves the creaminess best. Avoid overcooking during reheating to keep chicken tender.

FAQs

Final Thoughts

I hope you’ll give this Tuscan Chicken Pasta with Creamy Sauce Recipe a try because it’s truly one of those dishes that feels like a warm hug on a plate. Every time I make it, I fall in love all over again—with the velvety sauce, the perfectly seasoned chicken, and those bright bursts of tomato and spinach. It’s the perfect mix of comfort and elegance that’s just right for any night of the week. So go ahead, invite a friend or cozy up solo—it always hits the spot!

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