There’s something magical about the combination of tender chicken, sun-dried tomatoes, and spinach swimming in a creamy garlic-infused sauce. This Easy Creamy Tuscan Chicken Pasta brings the flavors of the Italian countryside right to your dinner table with minimal effort and maximum flavor.
Perfect for busy weeknights yet impressive enough for weekend entertaining, this one-pot wonder strikes that elusive balance between comfort food and sophisticated dining. The rich sauce clings beautifully to the pasta, while the colorful vegetables add both visual appeal and nutritional value to this family-favorite dish.
Why You’ll Love This
- One-pot wonder: Everything cooks in a single pan, meaning less cleanup and more time to enjoy your evening.
- Balanced meal: Protein from chicken, greens from spinach, and carbs from pasta make this a complete dinner solution.
- Versatile recipe: Easily customizable with whatever vegetables or proteins you have on hand.
- Restaurant quality: Tastes like something from an upscale Italian eatery but at a fraction of the cost.
- Leftovers champion: Tastes even better the next day as the flavors continue to meld together.
Ingredients
- 4 chicken cutlets or 2 chicken breasts, halved
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried parsley or oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 16 oz rigatoni pasta
- 4 tablespoons oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 2 tablespoons tomato paste
- 2 cups heavy cream
- 2 tablespoons flour mixed with 1/2 cup water
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 cup fresh spinach, chopped
Instructions
- Mix spice rub ingredients and coat chicken cutlets evenly.
- Sear chicken in oil 4-5 minutes per side until golden. Remove from pan.
- Sauté garlic in butter, add tomatoes and cook 8-10 minutes until softened.
- Add tomato paste and cream. If needed, thicken with flour slurry off heat.
- Cook rigatoni until al dente while sauce simmers. Rinse briefly.
- Add seasonings, spinach and pasta to sauce. Top with sliced chicken.
Tips & Variations
- Protein swap: Substitute chicken with shrimp, Italian sausage, or keep it vegetarian with mushrooms.
- Lighter option: Use half-and-half or whole milk instead of heavy cream for a less rich sauce.
- Veggie boost: Add bell peppers, zucchini, or artichoke hearts for extra nutrition and color.
- Make ahead: Prepare the sauce a day in advance and store separately from pasta. Reheat gently and toss with freshly cooked pasta when ready to serve.
- Gluten-free version: Use your favorite gluten-free pasta and ensure your chicken broth is gluten-free.
- Herb upgrade: Add fresh basil or parsley just before serving for a bright, herbaceous finish.
Serving Suggestions
This creamy Tuscan chicken pasta pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness of the sauce. For a complete Italian-inspired meal, serve with garlic bread or warm focaccia to mop up every last drop of that delicious sauce.
For wine lovers, a crisp Pinot Grigio or medium-bodied Chardonnay complements the creamy flavors perfectly. If you prefer red, a light Sangiovese or Chianti works wonderfully with the tomatoes and herbs.
Notes
- The sauce will continue to thicken as it cools. If reheating leftovers, add a splash of milk or broth to loosen the sauce.
- For meal prep, store in airtight containers in the refrigerator for up to 3 days.
- Chicken is done when it reaches an internal temperature of 165°F (74°C) and shows no pink in the center.
- Oil-packed sun-dried tomatoes work best in this recipe, but you can use dry-packed ones if you rehydrate them first.
FAQs
Can I make this dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan cheese for a dairy-free alternative that still maintains creaminess.
How do I prevent the sauce from breaking?
Keep the heat at medium-low when adding the cream and don’t allow the sauce to boil vigorously. Gentle simmering is key to a smooth, unbroken sauce.
Can I freeze this pasta dish?
Cream-based pasta dishes don’t freeze well as they tend to separate upon thawing. It’s best enjoyed fresh or as refrigerated leftovers within 3 days.
What if I don’t have sun-dried tomatoes?
Roasted red peppers make a great substitute, or you can use halved cherry tomatoes. The flavor profile will change slightly, but it will still be delicious.
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