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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
