I’m about to share my absolute favorite weeknight dinner that’ll transform your kitchen into a cozy Italian trattoria! This Easy Tuscan Chicken Pasta combines tender, perfectly seasoned chicken with creamy rigatoni, sun-dried tomatoes, and fresh spinach in a rich, buttery sauce that clings to every bite. You won’t believe how restaurant-quality flavors come together in just 30 minutes, and the secret ingredient that makes this dish absolutely irresistible might surprise you.
Your Complete Ingredients List
Getting your ingredients together is probably my favorite part of cooking, honestly. There’s something so satisfying about lining everything up on the counter like you’re about to create magic, which, let’s be real, you basically are. This Tuscan chicken pasta calls for a beautiful mix of fresh and pantry staples that come together to create something that tastes way fancier than the effort you’ll actually put in.
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Pasta:
- 8 ounces rigatoni
- 4 tablespoons unsalted butter
- ¼ cup shallot, finely diced
- ¼ cup sun-dried tomatoes, softened and chopped
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ cups heavy cream
- 1½ cups milk
- 1 cup fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup parmesan cheese, grated
- Fresh parsley, for garnish
Now, a few things to keep in mind while you’re gathering all this goodness. Those sun-dried tomatoes need to be the soft, oil-packed kind, not the leather-hard ones that could double as hockey pucks. If you can only find the dried ones, just soak them in warm water for about 10 minutes first.
Also, please, please grate your own parmesan cheese if you can swing it – that pre-grated stuff from the green container just won’t give you the same creamy, melty results. Fresh spinach works best here since it wilts down beautifully, but baby spinach is your friend for easier prep.
Cooking Instruction
Starting with the chicken is always my go-to move because, let’s be honest, nobody wants rubbery protein ruining their pasta dreams. Preheat your oven to 400°F and season those 2 boneless, skinless chicken breasts with 1 teaspoon each of paprika, garlic powder, and kosher salt, plus ½ teaspoon of black pepper.
Pop them in the oven for 20-25 minutes while you tackle the pasta situation. Get your 8 ounces of rigatoni cooking according to package directions, but aim for al dente – we’re not making baby food here, and that pasta needs to hold its own against all the creamy goodness coming its way.
While everything’s bubbling and baking, grab a large skillet and melt 4 tablespoons of unsalted butter over medium heat. Toss in your ¼ cup of finely diced shallot, ¼ cup of chopped sun-dried tomatoes, and 1 teaspoon of minced garlic. Let them sizzle and get cozy for a minute or two.
Then comes the flavor bomb moment – stir in 2 tablespoons of tomato paste along with 1 teaspoon oregano, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. This paste mixture might look a little intense at first, but trust the process.
Pour in 1½ cups each of heavy cream and milk, and watch as your kitchen transforms into an Italian restaurant. Let that sauce simmer gently until it thickens slightly – we’re talking a few minutes, not a Netflix episode.
Fold in 1 cup of fresh spinach and 1 cup of halved cherry tomatoes, watching the spinach wilt like magic. Drain your perfectly cooked rigatoni and toss it right into that creamy paradise, then sprinkle 1 cup of grated parmesan cheese over everything.
Slice up your golden chicken breasts, arrange them on top like the crown jewel they are, and finish with fresh parsley because we eat with our eyes first. For an even crispier chicken result next time, consider using a premium air fryer to achieve that perfect golden exterior while keeping the meat incredibly tender inside.
Tips & Variations
While this recipe is perfection as-is, you’ve got plenty of room to make it your own masterpiece!
Want more protein? Toss in ½ cup cooked bacon or Italian sausage. Craving extra veggies? Try asparagus, bell peppers, or mushrooms instead of spinach. You can swap rigatoni for penne, fettuccine, or even gnocchi – whatever you’ve got works!
Make it lighter by using half-and-half instead of heavy cream, or go dairy-free with coconut cream. Fresh basil beats parsley every time if you’re feeling fancy.
Don’t have sun-dried tomatoes? Regular diced tomatoes work too!
Serving Suggestions
This creamy, dreamy Tuscan chicken pasta deserves a stage worthy of its star power!
I love serving this alongside warm, crusty garlic bread – perfect for soaking up every drop of that luscious sauce. A crisp Caesar salad adds invigorating contrast to the rich flavors.
Want something lighter? Try arugula with lemon vinaigrette! For wine lovers, pair it with Chardonnay or Pinot Grigio – the acidity cuts through the cream beautifully.
Don’t forget extra parmesan at the table! Pro tip: serve in warmed bowls to keep everything nice and hot.
Your guests will absolutely rave about this restaurant-quality meal!
Smart Storage Solutions
After you’ve impressed everyone with this incredible dish, you’ll want to know how to handle those glorious leftovers!
Store your Tuscan chicken pasta in the refrigerator for up to three days in airtight containers. I recommend separating the chicken from the pasta if possible – it reheats more evenly that way.
When you’re ready to enjoy it again, add a splash of milk or cream while reheating to restore that creamy texture. The microwave works fine, but stovetop reheating gives you better control. Trust me, this pasta tastes just as amazing the second time around!
Nutrition Information
Comfort food lovers, rejoice – you don’t have to sacrifice nutrition for incredible flavor! This Tuscan chicken pasta packs impressive nutritional value into every creamy bite.
You’re getting lean protein from the chicken breast, calcium from parmesan and milk, plus iron and vitamins from fresh spinach. The sun-dried tomatoes add antioxidants, while cherry tomatoes bring vitamin C to your plate.
Each serving delivers roughly 650 calories with 35 grams of protein – that’s substantial fuel for your day!
Want to lighten it up? Try half-and-half instead of heavy cream, or add extra vegetables for more fiber.
