Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta is a rich and flavorful dish that combines tender chicken, al dente pasta, and a creamy sauce made with garlic, Parmesan cheese, and sun-dried tomatoes. The dish has a perfect balance of savory and tangy flavors that will leave your taste buds satisfied.
Cream, chicken, and Pasta what else can beat that…
Creamy Tuscan Chicken Pasta fits perfectly in your 12-inch size skillet. Making delicious dinner is always a plus and getting it on time for dinner is magical! The creamy sauce is also versatile, you can use it for any meat or other pasta dish you like. I made salmon last time, and my family loved it too, check out my recipe for Creamy Garlic Butter Salmon with almost the same flavor profile.
ingredients notes
- Rigatoni Pasta – Cook 8 oz. of any short pasta you like (I used rigatoni) according to package instructions.
- Skinless Boneless Chicken Breast – Cut the chicken breast in half about 1/2 an inch thick.
- Sea Salt and Pepper – Season your chicken with salt and pepper.
- Oil – Use neutral oil, like vegetable oil or any high smoke point oil to avoid burning.
- Baby Spinach – Use fresh baby spinach.
CREAMY SAUCE:
- Butter – Use unsalted butter
- Garlic – Minced 4 garlic cloves
- Sun-dried Tomatoes – I used sun-dried tomatoes in oil. I like it because it gives more depth of flavor
- Tomato paste – If you like more umami or savory flavor, use tomato paste, it’s packed with glorious savoriness.
- Heavy cream – If all you got is whole milk, that will work too but heavy cream is thicker and creamier.
- Parmesan cheese – I only add one cup but there’s really no question of how much Parmesan you want to add, you can add as much as a cup. Always taste your dish and adjust the flavorings to your liking.
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how to make Creamy Tuscan Chicken Pasta
Time needed: 30 minutes
Step-by-step how to make Creamy Tuscan Chicken Pasta
- Cook the pasta:
Cook the pasta al dente. Or look at the back of the packaging and follow the instructions. Drizzle a little bit of olive oil and coat the pasta, this will prevent them from sticking while you’re trying to prepare the rest of the ingredients. You can use any short pasta, like penne, macaroni, cavatappi, or fusilli.
- Season the chicken:
If you buy thick pieces of boneless skinless chicken breast, you might want to cut them in half first. Cut your chicken in 1/2 an inch thick. Season them well with salt and pepper on both sides.
- Sear the chicken:
Heat a nonstick skillet with oil (I used my cast iron skillet). When the oil is hot enough, add the chicken (don’t overcrowd the pan), and cook in batches. Cook them for 2 minutes on each side (depending on the thickness) or until golden brown or until the internal temperature reaches 165ºF. Remove from the pan and wait 5 minutes before cutting. Turn off the heat, but don’t wash the skillet, re-use it later for cooking the rest of the ingredients.
- Cut the cooked chicken:
Cut the chicken into bite-size pieces. And set them aside.
- Make the sauce:
Use the same skillet you use to sear the chicken. Heat it up, then add and melt the butter. Once the butter is melted, add the garlic and saute for a minute or until fragrant. Stir in the sun-dried tomatoes, tomato paste, and Italian seasoning, then season with salt and pepper. Pour the heavy cream, add the Parmesan cheese, and continue stirring until well combined.
- Finish Cooking:
Add the spinach, cooked chicken, and pasta. Stir to combine and make sure the pasta is coated well with the creamy sauce. Serve warm, and sprinkle more Parmesan cheese before serving.
pro tips
- How do you know if pasta is al dente? – In Italian, this means “to the tooth”. This is the perfect level of doneness and texture you’re looking for in pasta. Slightly chewy but still firm. When you bite into a portion of pasta and it’s tender but has some resistance however it’s not crunchy – that is “al dente”. The last thing you want is mushy pasta and you end up eating oatmeal.
- Cook the pasta last – After cooking the pasta and it cools they tend to stick. When this happens, add a little bit of olive oil (about a tablespoon) and coat the pasta well, this helps to prevent them from sticking. Or cook the pasta last, then add them to the sauce right away while they are still hot.
- Why cast iron skillet is perfect for searing? – A cast iron skillet is perfect for searing meat because it is able to withstand very high temperatures, meaning that your meat will get a nice, crisp sear. The weight of the skillet also helps to press the meat into the pan, creating a nice, even sear. Cast iron also holds heat for an extended period of time, allowing for consistent results. Plus, it’s easy to clean and maintain, so you can use it again and again.
- Always taste and substitute to your liking – Creamy Tuscan Chicken Pasta is one of my family’s favorite dishes but one of my daughters is not a big fan of sun-dried tomatoes. I like to substitute it with fresh tomatoes and it works deliciously!
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Creamy Tuscan Chicken Pasta
Equipment
- Cast iron skillet
- knife
- cutting board
- Pasta Pot
- Strainer
- Ladle
- Tongs
Ingredients
- 8 oz. or 2 cups of short pasta, cook according to package instructions
- 1 1/2 pounds skinless boneless chicken breast, cut into 1/2 an inch thick
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper or red chili pepper flakes
- 2 tablespoons oil
- 3 cups baby spinach
FOR CREAMY SAUCE
- 2 tablespoons unsalted butter
- 4 minced garlic cloves
- 1 cup sun-dried tomatoes in oil
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 cup heavy cream or whole milk
- 1 teaspoon sea salt
- 1/2 teaspoon red chili pepper flakes
- 1/2 cup Parmesan cheese, more for topping
Instructions
- Cook the pasta al dente or according to the package instructions (see NOTE #1). Set it aside while you prepare the rest of the ingredients.
- If the chicken breasts are too thick, cut them in half first (about 1/2 an inch thick). Season well with salt and pepper.
- Heat a nonstick skillet or cast iron skillet with oil. Add the chicken and sear for 2 minutes on both sides, until golden brown, or when it reaches the internal temperature of 165ºF. Remove from the skillet, set aside, and wait 5 minutes before cutting (see NOTE #2).
- No need to wash the skillet, use it again to make the sauce (see NOTE #3). After 5 minutes, cut the cooked chicken into bite-sized pieces. Set them aside.
MAKE THE CREAMY SAUCE
- Use the same skillet, add the butter, and stir in the butter until it melts. Add the garlic, and saute until fragrant. Then, add sun-dried tomatoes, tomato paste, Italian seasoning, salt, and red chili pepper flakes.
- Pour the heavy cream, and continue stirring until well combined. Add the Parmesan cheese, baby spinach, cooked chicken, and pasta, and stir well to make sure the pasta is coated with the sauce. Serve warm, and sprinkle more Parmesan cheese on top before serving.
Video
Notes
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SERVE WITH:
Creamy Tuscan Chicken Pasta is a complete meal, you have your carbs, protein, and spinach as your veggies, but I understand if you want to squeeze in more nutrients to your dish. I probably make a side salad like mixed greens or steamed veggies.
HOW ABOUT FREEZING:
It does freeze well. Place it in an individual container or freezer bag for a single serving, this way you don’t have to thaw the whole batch if you’re not serving all of them. It stays good in the freezer for up to 4 months.
FOR VEGETARIAN:
I will eliminate the chicken and add veggies like mushrooms, bell pepper, cauliflower, broccoli, or anything you like. You can also add fried tofu.
HOW TO REHEAT:
Microwave: Place it in a microwaveable container, cover it with a damp paper towel, and heat high for 1.30 minutes per 1 1/2 cups of the Creamy Tuscan Chicken Pasta.
Stovetop: Heat a nonstick skillet with 1 tablespoon of olive oil. Add the pasta, constantly stirring until well heated.
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Hi there! Nice to meet you. My name is Jen.
I’m a mom and a wife, and just like you, I love to cook too. Let’s make something delicious but let’s not make ourselves run around like a chicken without a head. The recipes I share are inspired by my grandma, and she was very aware of her time and money. I grew up in a household where home-cooked meals are part of our day-to-day life. Cooking is not a chore but a way of living and connecting with each other. I created these recipes to help everyday cooking simple and flavorful…