This creamy Tuscan chicken pasta is a flavorful meal that brings together tender chicken, sun-dried tomatoes, and fresh spinach in a rich sauce. It’s a real crowd-pleaser!
Honestly, who doesn’t love a good pasta dish? I find myself twirling my fork for just one more bite. Serve it with garlic bread, and you’ll be in pasta heaven! 🍝
Key Ingredients & Substitutions
Pasta: I use rigatoni for its hearty shape that holds onto the sauce beautifully, but penne works well too. You could also try gluten-free pasta or whole wheat if that’s more your style!
Chicken: Boneless, skinless chicken breasts ensure quick cooking. You can easily swap them for thighs if you prefer dark meat. Cooked chicken or even shrimp is delicious too!
Sun-dried Tomatoes: These add a lot of flavor, especially the oil-packed kind. If you don’t have any, diced fresh tomatoes or roasted red peppers can be nice alternatives.
Heavy Cream: For a lighter option, you could use half-and-half or coconut milk, though it will change the taste slightly. Cream cheese can also work – just melt it into the sauce!
Spinach: Fresh baby spinach wilts nicely, but you can use frozen spinach. Just remember to thaw and squeeze out excess water before adding!
How Do I Make Sure My Chicken is Cooked Perfectly?
Cooking chicken so it’s tender can be a challenge. Here’s a simple way to ensure it’s juicy and cooked through:
- Cut chicken into even, bite-sized pieces to ensure they cook at the same rate.
- Season with salt and pepper before cooking to enhance the flavor.
- Cook on medium-high heat to get a nice sear for about 5-7 minutes, depending on the size of the pieces. Don’t overcrowd the pan!
- Use a meat thermometer to check – it should reach 165°F (75°C) when done.
Resting the chicken for a few minutes after cooking also helps keep it juicy. Happy cooking!
How to Make Creamy Tuscan Chicken 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 freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 2 cups fresh baby spinach leaves
- 1 ½ cups heavy cream
- ¾ cup chicken broth
- 1 teaspoon Italian seasoning (or mix of dried basil, oregano, thyme)
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Optional: Red pepper flakes for a little heat
How Much Time Will You Need?
This delightful creamy Tuscan chicken pasta will take you about 30 minutes in total. You’ll need around 10-15 minutes for prep work (like cutting the chicken and chopping the garlic), and then about 15 minutes for cooking, which includes making the sauce and combining everything together. It’s quick, easy, and delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni or penne pasta. Cook according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. When it’s done, drain the pasta in a colander and set it aside.
2. Cook the Chicken:
In a large skillet or deep sauté pan, heat the olive oil over medium-high heat. Season your chicken pieces generously with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until it’s golden and cooked all the way through. Once cooked, carefully remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Flavorful Base:
Lower the heat to medium. In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté them together for about 1 minute until the garlic is fragrant but not burnt. Smells amazing, right?
4. Create the Creamy Sauce:
Pour in the heavy cream and chicken broth into the skillet. Stir in the Italian seasoning and let everything come to a gentle simmer. This is where the magic begins!
5. Add the Cheese:
Gradually add the grated Parmesan cheese to the pot, stirring continuously. Keep stirring until the sauce thickens just a bit, making it wonderfully creamy.
6. Combine Everything:
Return the cooked chicken back into the skillet and stir in the fresh baby spinach. Allow the spinach to wilt for about 1-2 minutes, then mix in the cooked pasta. Toss everything well so the pasta is coated in that delicious creamy sauce.
7. Final Touches:
Now it’s time to taste and adjust the seasoning. Add more salt, pepper, or optional red pepper flakes for some heat if desired. Give it one last stir, and it’s ready to serve!
8. Serve and Enjoy:
Garnish your pasta with freshly chopped parsley before serving. Dig in and enjoy this rich, creamy Tuscan chicken pasta that’s perfect for any meal!
Bon appétit!
Can I Use Frozen Chicken for This Recipe?
Yes! If you’re using frozen chicken, it’s best to thaw it completely before cooking. You can do this overnight in the fridge or quickly by submerging it in a sealed plastic bag in cold water. Just ensure it’s cooked to an internal temperature of 165°F (75°C) once in the skillet!
How Can I Make This Dish Vegetarian?
To make this creamy Tuscan pasta vegetarian, simply omit the chicken and replace it with hearty vegetables like mushrooms, zucchini, or bell peppers. You can sauté these veggies along with the garlic and sun-dried tomatoes for added flavor.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken in advance, then store them separately in airtight containers in the fridge for up to two days. When ready to serve, just reheat the sauce on the stovetop, add fresh spinach and cooked pasta, and enjoy!
What’s the Best Way to Store Leftovers?
Store any leftover creamy Tuscan chicken pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or broth to loosen the sauce and ensure it’s creamy again! Warm it gently on the stovetop or in the microwave.
