This Chicken Creamy Tuscan Pasta is a cozy dish filled with tender chicken, sun-dried tomatoes, and fresh spinach, all in a rich and creamy sauce. Perfect for any night of the week!
I love how this dish brings together flavors that just sing together. Plus, it’s quick enough to whip up after a long day—who doesn’t want a warm hug in a bowl? 🍝❤️
Key Ingredients & Substitutions
Pasta: Rigatoni or penne works great for this dish. If you want a gluten-free option, try using gluten-free pasta or even spiralized zucchini for a lighter touch. I’ve used both, and they come out delicious!
Chicken: Boneless skinless chicken breasts are my go-to for this recipe since they cook quickly. You can swap with thighs for a juicier bite or even use leftover rotisserie chicken to save time.
Sun-Dried Tomatoes: The oil-packed version adds flavor, but if you can’t find them, use fresh tomatoes sautéed for a bit. You could also use roasted red peppers for a different taste.
Heavy Cream: For a lighter option, use half-and-half or coconut cream. I love how the coconut cream gives it a subtle, sweet twist!
Parmesan Cheese: Freshly grated gives the best flavor, but pre-grated works in a pinch. Nutritional yeast is a great dairy-free substitute if you’re vegan.
How Do I Get My Chicken Perfectly Cooked?
Cooking chicken to the right doneness is key in this dish! Here’s how to ensure your chicken is juicy and tender:
- Cut chicken into uniform pieces for even cooking.
- Heat the skillet on medium-high before adding the chicken to get a nice sear.
- Don’t overcrowd the skillet—cook it in batches if needed!
- Use a meat thermometer; chicken should reach 165°F (75°C) to be safely cooked.
Let the chicken rest for a few minutes after cooking before adding it back to the sauce. This keeps it juicy while you prepare the other ingredients!
How to Make Chicken Creamy Tuscan Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni or penne pasta
For the Chicken and Sauce:
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 1 cup baby spinach leaves
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the ingredients and cooking the dish, plus a few minutes for the pasta to cook until al dente. In total, you’re looking at around 25-30 minutes from start to finish. Quick and enjoyable!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the pasta according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Once cooked, drain the pasta and set it aside while you work on the chicken and sauce.
2. Sauté the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Season your chicken pieces with salt and pepper for flavor. When the oil is hot, add the chicken to the skillet. Cook for about 6-8 minutes or until it’s browned and thoroughly cooked. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Prepare the Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Next, toss in the chopped sun-dried tomatoes and cook for an additional 1-2 minutes to blend the flavors together.
4. Make It Creamy:
Now, reduce the heat to medium. Pour in the heavy cream and stir in the grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes (if you like a little heat). Stir the mixture until the cheese melts and the sauce thickens slightly—this should take about 2-3 minutes.
5. Combine Ingredients:
Return the cooked chicken to the skillet and add the baby spinach. Stir everything together until the spinach wilts down. Then, gently fold in the cooked pasta, making sure everything is evenly coated with that delicious creamy sauce.
6. Final Touches:
Let it warm through for an additional 1-2 minutes on low heat. Once ready, garnish with chopped fresh parsley for an extra pop of color and flavor.
Enjoy your rich and comforting Chicken Creamy Tuscan Pasta! This dish pairs beautifully with a crisp salad or some toasted garlic bread. Bon appétit!
Can I Use Gluten-Free Pasta?
Absolutely! Feel free to substitute the rigatoni or penne with your favorite gluten-free pasta. Just be sure to follow the cooking instructions on the package to achieve the best texture.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or whole milk. For a dairy-free alternative, try coconut cream or cashew cream; both will add a nice richness to the sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Add Other Vegetables?
Definitely! Feel free to add vegetables like bell peppers, zucchini, or mushrooms. Just sauté them along with the garlic for a flavorful twist. Enjoy experimenting!
