Creamy Tuscan Chicken Pasta Recipe

Introduction

Creamy Tuscan Chicken Pasta is a comforting dish that combines tender chicken, sun-dried tomatoes, and spinach in a rich, savory cream sauce. This hearty meal is perfect for weeknight dinners or entertaining guests with its deliciously indulgent flavors.

Ingredients

• 1 lb Rigatoni
• 6 cups Water (up to 8 cups as needed)
• 2 Tbsp Unsalted Butter
• 2 lb Boneless, Skinless Chicken Thighs, cubed
• 1/2 tsp Salt, plus more to taste
• 1/8 tsp Ground Black Pepper, plus more to taste
• 1 Tbsp Italian Seasoning
• 2 tsp Crushed Red Pepper Flakes
• 2 cloves Garlic, minced
• 3 cups Fresh Baby Spinach
• 2 cups Sun-Dried Tomatoes in Olive Oil, drained and halved
• 1 pinch Ground Nutmeg
• 3 cups Heavy Cream
• 1/2 cup Grated Parmesan Cheese
• 1 Tbsp Fresh Parsley, chopped (optional)

Instructions

1. Step 1: Bring a large pot of water (6 cups) to a boil with a pinch of salt. Add the rigatoni and cook until al dente, about 10-12 minutes, following package instructions.
2. Step 2: While the pasta cooks, season the cubed chicken thighs with 1/2 teaspoon salt and 1/8 teaspoon ground black pepper.
3. Step 3: Heat the unsalted butter in a large pan over medium-high heat. Once melted, add the chicken and cook for 4-5 minutes until browned and nearly cooked through.
4. Step 4: Reduce heat to medium. Add the minced garlic, sun-dried tomatoes, Italian seasoning, ground nutmeg, and crushed red pepper flakes. Pour in the heavy cream and simmer gently for 1-2 minutes to blend the flavors.
5. Step 5: Drain the rigatoni and add it to the pan with the cream sauce. Stir in the fresh baby spinach and allow it to wilt for 2-3 minutes, stirring occasionally.
6. Step 6: Remove the pan from heat. Stir in the grated Parmesan cheese and adjust the seasoning with more salt and pepper if needed.
7. Step 7: Serve the creamy Tuscan chicken pasta garnished with chopped fresh parsley if desired.

Tips & Variations

• Substitute chicken breasts if you prefer leaner meat, but adjust cooking time to avoid drying out.
• Add mushrooms or bell peppers for extra vegetable variety and texture.
• Use penne or fettuccine if rigatoni is unavailable; any sturdy pasta will hold the sauce well.
• For a lighter version, swap heavy cream with half-and-half or whole milk, though the sauce will be less thick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and cook the chicken in advance, then combine with freshly cooked pasta when ready to serve for the best texture.

What can I use instead of sun-dried tomatoes?

If you don’t have sun-dried tomatoes, roasted red peppers or cherry tomatoes sautéed briefly will add a similar burst of flavor.

Creamy Tuscan Chicken Pasta Recipe

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★★★★★

4.9 from 50 reviews

• Author: Cleo
• Total Time: 30 minutes
• Yield: 4–6 servings 1x

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Description

Creamy Tuscan Chicken Pasta is a rich and flavorful dish featuring tender chicken thighs simmered in a luscious heavy cream sauce with sun-dried tomatoes, fresh spinach, and Italian seasonings, served over perfectly cooked rigatoni pasta and finished with grated Parmesan cheese and fresh parsley.

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Ingredients

Scale 1x2x3x

Pasta

• 1 lb Rigatoni
• 6 cups Water (up to 8 cups as needed)
• Salt, for pasta water

Chicken and Seasonings

• 2 lb Boneless, Skinless Chicken Thighs, cubed
• 1/2 tsp Salt, plus more to taste
• 1/8 tsp Ground Black Pepper, plus more to taste
• 2 Tbsp Unsalted Butter

Sauce and Vegetables

• 2 cloves Garlic, minced
• 2 cups Sun-Dried Tomatoes in Olive Oil, drained and halved
• 1 Tbsp Italian Seasoning
• 2 tsp Crushed Red Pepper Flakes
• 1 pinch Ground Nutmeg
• 3 cups Heavy Cream
• 3 cups Fresh Baby Spinach
• 1/2 cup Grated Parmesan Cheese (Galbani Parmesan Cheese)
• 1 Tbsp Fresh Parsley, chopped (optional)

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Instructions

1. Boil Pasta: Bring a large pot of 6 cups water to a boil and season with salt. Add 1 lb rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2. Season Chicken: While pasta cooks, season 2 lb cubed boneless, skinless chicken thighs with 1/2 tsp salt and 1/8 tsp ground black pepper.
3. Cook Chicken: Heat 2 Tbsp unsalted butter in a large pan over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes until browned and cooked through.
4. Make Sauce: Reduce heat to medium, then add 2 cloves minced garlic, 2 cups drained and halved sun-dried tomatoes, 1 Tbsp Italian seasoning, 1 pinch ground nutmeg, and 2 tsp crushed red pepper flakes to the pan. Stir to combine, then pour in 3 cups heavy cream and bring the mixture to a simmer for 1-2 minutes to thicken slightly.
5. Add Pasta and Spinach: Add the drained rigatoni pasta to the pan, then add 3 cups fresh baby spinach. Stir gently and cook for 2-3 minutes until the spinach is wilted and everything is combined.
6. Finish Dish: Remove the pan from heat. Stir in 1/2 cup grated Parmesan cheese and adjust seasoning with additional salt and pepper if needed.
7. Serve: Garnish with 1 Tbsp chopped fresh parsley if desired and serve warm.

Notes

• This dish yields 4-6 servings depending on portion size.
• Use cubed boneless, skinless chicken thighs for a juicier texture compared to chicken breast.
• Adjust crushed red pepper flakes to your preferred spice level.
• Fresh spinach wilts quickly; do not overcook to maintain color and texture.
• Using sun-dried tomatoes in olive oil provides extra flavor; drain them well to avoid excess oil.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Tuscan, Italian

Keywords: Tuscan chicken pasta, creamy chicken pasta, rigatoni recipe, sun-dried tomato pasta, easy Italian dinner, stovetop pasta recipe