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There’s something truly comforting and irresistibly delicious about this Tuscan Chicken Pasta Recipe that makes it an instant favorite in any kitchen. Creamy, garlicky sauce meets tender chunks of seasoned chicken, sun-dried tomatoes add bursts of tangy sweetness, and fresh spinach brings that vibrant pop of green and mild earthiness. Tossed with perfectly cooked rigatoni, this dish strikes the perfect balance between rustic and elegant, making it a must-try for anyone craving a hearty meal with layers of flavor and texture.
Ingredients You’ll Need
Each ingredient in this recipe is simple but essential, coming together to create a beautifully balanced dish full of rich flavors, creamy texture, and colorful appeal. Understanding these basics helps you appreciate why this Tuscan Chicken Pasta Recipe tastes so special.
- Chicken breast or thighs: Provides tender, juicy protein that soaks up the seasonings beautifully.
- Rigatoni pasta: Its hollow shape holds the luscious sauce perfectly for every bite.
- Sun-dried tomatoes: Adds a sweet and tangy depth that contrasts wonderfully with the creaminess.
- Fresh spinach: Offers a fresh, leafy texture and pop of color to lighten the dish.
- Garlic: The aromatic foundation that delivers warmth and depth to the sauce.
- Heavy cream: Creates the rich, silky base that makes this pasta so indulgent.
- Parmesan cheese: Melts into the sauce to provide savory, nutty undertones.
- Italian seasoning: A fragrant blend of herbs that brings the essence of Tuscany right to your plate.
- Salt and black pepper: Essential for seasoning and balancing each component.
- Olive oil: Adds a smooth richness and helps crisp the chicken to golden perfection.
- Chicken broth: Enhances the sauce’s flavor and helps it reach the perfect consistency.
How to Make Tuscan Chicken Pasta Recipe
Step 1: Cook and Season the Chicken
Start by heating olive oil in a large skillet over medium heat. Season your chicken generously with salt, black pepper, and Italian seasoning to infuse it with those classic Tuscan flavors. Cook the chicken pieces until they’re beautifully golden brown and cooked through, about 5 to 7 minutes. Once ready, remove them from the pan and set them aside—this step ensures the chicken stays juicy and flavorful while you move on to the sauce.
Step 2: Sauté Garlic and Sun-Dried Tomatoes
Using the same skillet, add a little extra olive oil if needed and quickly sauté the minced garlic for about 30 seconds until fragrant. Then, toss in the chopped sun-dried tomatoes and let them cook for another minute. This combination builds the foundational flavor of the sauce, giving it a lovely aromatic presence along with that vibrant, nuanced tang from the tomatoes.
Step 3: Create the Creamy Sauce
Next, pour in the heavy cream and chicken broth, stirring everything together as the mixture gently simmers. Gradually add the grated Parmesan cheese, allowing it to melt smoothly into the sauce until it thickens just a bit. This creamy, cheesy sauce is what makes this Tuscan Chicken Pasta Recipe absolutely irresistible and decadently rich.
Step 4: Cook and Incorporate the Rigatoni
While your sauce is simmering, cook the rigatoni according to package directions until al dente. Drain the pasta well, then add it straight into the skillet with your sauce. Stir gently to fully coat each rigatoni piece, ensuring that every bite will be bursting with creamy goodness.
Step 5: Add Spinach and Return Chicken
Now add the fresh spinach to the skillet; it will quickly wilt down, adding a lovely vibrant green color and fresh texture that balances the richness perfectly. Finally, return the cooked chicken to the pan. Stir gently until everything is heated through and well combined, bringing all the wonderful flavors together.
Step 6: Taste and Serve
Give your Tuscan Chicken Pasta a taste and adjust the seasoning with a little more salt or pepper if needed. Serve it hot, straight from the pan, with an extra sprinkle of Parmesan cheese on top for that final savory touch everyone will love.
How to Serve Tuscan Chicken Pasta Recipe
Garnishes
A sprinkle of fresh basil or chopped parsley on top adds a burst of freshness and bright color, while a little grated extra Parmesan brings richness right to the surface. A light drizzle of good-quality olive oil just before serving can elevate the dish even more. These simple garnishes make your presentation pop and enhance the overall flavor experience.
Side Dishes
This pasta pairs wonderfully with crisp green salads, like a simple arugula salad tossed with lemon vinaigrette, which cuts through the creaminess beautifully. Roasted vegetables or garlic bread are excellent companions that round out the meal without overwhelming the delicate balance of flavors in the Tuscan Chicken Pasta Recipe.
Creative Ways to Present
For dinner parties, try serving this pasta in individual rustic bowls with a sprig of fresh herbs placed on top. You can also sprinkle some crushed red pepper flakes for those who enjoy a little heat, or add toasted pine nuts for extra crunch. Serving the pasta family-style with a large bowl in the center encourages a warm, communal dining experience that’s both inviting and memorable.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tuscan Chicken Pasta in an airtight container in the refrigerator for up to three days. The flavors actually mellow and deepen slightly, making for an even tastier lunch or dinner the next day.
Freezing
This dish freezes well but is best frozen without the spinach to prevent sogginess. Store the cooked pasta and sauce separately in freezer-safe containers, and use within two months for optimal flavor and texture.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring frequently to prevent the cream sauce from separating. If the sauce appears too thick, add a splash of chicken broth or cream to restore its silky texture. Microwave reheating works too, just be sure to stir halfway through.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a great choice for the Tuscan Chicken Pasta Recipe since they stay juicy and tender during cooking, adding extra depth of flavor.
What’s the best pasta shape to use?
Rigatoni is ideal because its ridges and hollow center trap the creamy sauce beautifully, but penne or ziti can be good alternatives if you don’t have rigatoni on hand.
Can I make this dish dairy-free?
Yes, you can swap the heavy cream with coconut cream or a cashew cream substitute, and use a dairy-free Parmesan alternative to keep the luscious texture while accommodating dietary needs.
How do sun-dried tomatoes affect the dish?
They add a concentrated sweet and tangy flavor that contrasts wonderfully with the creamy sauce and tender chicken, making the dish more vibrant and complex.
Is this recipe suitable for meal prepping?
Definitely! The Tuscan Chicken Pasta Recipe reheats beautifully and tastes great the next day, making it a perfect option for easy lunches or quick dinners throughout the week.
Final Thoughts
This Tuscan Chicken Pasta Recipe has a special way of turning a simple dinner into something truly memorable. Its harmonious blend of creamy sauce, savory chicken, and fresh greens is sure to win over your family and friends. Give it a try, and you might just find yourself reaching for this recipe whenever you want a delicious, comforting meal full of sunshine and Tuscan charm.
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Tuscan Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A rich and creamy Tuscan Chicken Pasta featuring tender chicken, sun-dried tomatoes, spinach, and a luscious Parmesan cream sauce served over rigatoni. This flavorful one-pan dish is perfect for a comforting weeknight dinner, combining Italian-seasoned chicken with a creamy sauce that beautifully coats the pasta.
Ingredients
Chicken
- 1 lb chicken breast or thighs, cut into chunks
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Italian seasoning
- 2 tbsp olive oil
Pasta
- 12 oz rigatoni pasta
Sauce and Vegetables
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup chicken broth
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken chunks with salt, pepper, and Italian seasoning. Add to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, add a little more olive oil if needed. Sauté the minced garlic for about 30 seconds until fragrant. Add chopped sun-dried tomatoes and cook for an additional minute to release their flavors.
- Make the Cream Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer. Add the grated Parmesan cheese and continue cooking until the sauce thickens slightly and becomes creamy.
- Cook the Pasta: While the sauce simmers, cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta well.
- Combine Pasta and Sauce: Add the cooked pasta directly to the skillet with the sauce. Stir gently to coat the rigatoni evenly with the creamy sauce.
- Add Spinach and Chicken: Stir in the fresh spinach and cook until it wilts, about 1 to 2 minutes. Return the cooked chicken to the skillet and mix everything together until heated through.
- Final Seasoning and Serve: Taste the dish and adjust seasoning if needed. Serve the Tuscan Chicken Pasta hot, optionally topped with extra grated Parmesan cheese.
Notes
- Use chicken thighs for a juicier, more flavorful dish, or chicken breasts for a leaner option.
- If sun-dried tomatoes are packed in oil, drain before chopping.
- For a lighter version, substitute half-and-half or milk for heavy cream, but the sauce will be less rich.
- Fresh spinach adds a vibrant touch but can be substituted with kale or arugula for variation.
- Ensure the rigatoni is drained well to prevent watery sauce.
- Leftovers store well refrigerated for up to 3 days and reheat gently on the stovetop.
