If you have a craving for something that feels rich, comforting, and bursting with vibrant flavors, you absolutely have to try the Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe. This dish brings together tender chicken breasts, al dente rigatoni, velvety cream sauce, tangy sun-dried tomatoes, and fresh spinach in a way that’s both luscious and delightfully fresh. Every bite offers a harmonious balance of creamy texture, savory depth, and a pop of color that makes it as beautiful as it is delicious.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this recipe, and the simplicity of these components makes it all the more approachable. Each ingredient plays a crucial role, whether it’s the aromatic herbs enhancing the chicken, the creamy dairy creating the luscious sauce, or the sun-dried tomatoes and spinach adding fresh bursts of flavor and color.
- 2 boneless skinless chicken breasts (about 1 pound): The star protein that will be juicy and tender when cooked just right.
- 3 tablespoons olive oil (divided): For searing the chicken and sautéing shallots, adding richness and a slight fruity undertone.
- 1 teaspoon paprika: Adds a subtle smoky warmth to the chicken seasoning and sauce.
- 1 teaspoon garlic powder: A foundational flavor that infuses savory depth.
- 1 teaspoon kosher salt: Essential for seasoning and balancing the flavors.
- ½ teaspoon black pepper: For a gentle kick and aromatic sharpness.
- 8 ounces rigatoni pasta noodles: Chosen for their tubular shape to hold the creamy sauce perfectly.
- 4 tablespoons unsalted butter: Elevates the sauce by adding richness and silkiness.
- ¼ cup shallot (finely diced): Offers a delicate onion flavor that’s sweeter and milder than regular onions.
- ¼ cup sun-dried tomatoes (softened and chopped): They bring a concentrated tomato tang and vibrant red color.
- 1 teaspoon minced garlic: Fresh garlic intensifies the sauce’s aroma and flavor punch.
- 2 tablespoons tomato paste: Boosts depth and a subtle umami within the sauce.
- 1 teaspoon oregano: Herbal notes that complement the chicken and overall Tuscan vibe.
- 1 teaspoon paprika (additional): Reaffirms that smoky complexity in the sauce.
- ½ teaspoon garlic powder (additional): Provides layered garlicky goodness.
- ½ teaspoon kosher salt (additional): Ensures every part of the dish is well seasoned.
- ¼ teaspoon black pepper (additional): Light heat to balance the creaminess.
- 1 ½ cups heavy cream: The luxurious base for that ultra-smooth, hearty sauce.
- 1 ½ cups milk: Adds creaminess without weighing down the sauce.
- 1 cup fresh spinach: Brightens the dish with a fresh, slightly earthy bite.
- 1 cup parmesan cheese (grated): Melts into the sauce for a nutty, savory finish, plus extra for garnish.
- 1 cup cherry tomatoes (halved): Juicy pops of sweetness and acidity to contrast the rich sauce.
- Fresh parsley (for garnish): Adds a fresh, vibrant touch just before serving.
- Salt and pepper (to taste): Final seasonings to create harmony in every mouthful.
How to Make Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe
Step 1: Prepare the Chicken
Start by patting the chicken breasts dry, then sprinkle them evenly with paprika, garlic powder, kosher salt, and black pepper. Heating 2 tablespoons of olive oil in a large skillet over medium-high heat, sear the chicken breasts for about 5-6 minutes on each side until beautifully golden and cooked through. Once done, remove the chicken from the pan and set it aside to rest, which keeps it juicy and tender for the dish.
Step 2: Cook the Pasta
While the chicken is cooking, boil your rigatoni pasta according to package directions until al dente. Drain and set aside, but save a little pasta water in case you need to loosen your sauce later. Perfectly cooked pasta will soak up the rich creamy sauce beautifully, ensuring each bite is satisfying.
Step 3: Build the Sauce
Return to the skillet and add 1 tablespoon olive oil and the butter. Toss in the finely diced shallot and sauté gently until it becomes translucent and fragrant. Add the softened, chopped sun-dried tomatoes and minced garlic, letting their flavors mingle for a minute before stirring in the tomato paste. Mix in oregano, paprika, garlic powder, salt, and pepper for a layered seasoning base.
Step 4: Add Cream and Milk
Pour in the heavy cream and milk, stirring constantly to combine everything into a luscious, thickened sauce. Allow it to simmer on low heat until it slightly reduces, intensifying the flavor and coaxing out the perfect creaminess that makes this Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe truly special.
Step 5: Finish with Spinach, Cheese, and Chicken
Once the sauce has thickened, stir in the fresh spinach and grated parmesan cheese until melted and incorporated. Slice the rested chicken breasts and return them to the sauce, gently folding in the cooked rigatoni noodles. The spinach softens while retaining its color, and the cheese adds a rich, umami-packed punch that coats each pasta tube wonderfully.
Step 6: Add Cherry Tomatoes and Serve
Finally, fold in the halved cherry tomatoes for a juicy, fresh contrast. Taste and adjust salt and pepper as needed. Your dish is now ready to serve, full of inviting color, texture, and the kind of creamy indulgence that keeps everyone coming back for seconds.
How to Serve Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe
Garnishes
A fresh sprinkling of grated parmesan cheese and chopped parsley on top adds that extra pop of flavor and visual appeal. The contrast of vibrant green parsley against the creamy sauce invites happy forks right away.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette or some garlic bread to mop up any remaining sauce. The freshness of the salad balances the richness, and the bread makes the meal feel indulgent and complete.
Creative Ways to Present
Try serving the dish in individual shallow bowls with whole basil leaves or a lemon wedge on the side for a bright finishing touch. Alternatively, plating it in a wide pasta bowl garnished with edible flowers can turn this comforting dish into an elegant centerpiece perfect for a cozy dinner party.
Make Ahead and Storage
Storing Leftovers
Place leftover pasta in an airtight container and refrigerate for up to 3 days. The flavors deepen after sitting, though the spinach may soften further, so stir gently to re-incorporate the sauce before reheating.
Freezing
Because this Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe contains cream and fresh greens, freezing is best avoided to maintain texture quality. If you must freeze, save only the chicken and sauce separately without the spinach and noodles for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring often and adding a splash of milk or cream to refresh the sauce’s creaminess. Avoid the microwave to prevent the sauce from breaking or the chicken from drying out.
FAQs
Can I use a different type of pasta?
Absolutely! While rigatoni is perfect as it holds the sauce well, penne, fusilli, or farfalle make excellent substitutions depending on what you have on hand.
Is there a dairy-free version of this recipe?
Yes, you can swap heavy cream and milk for coconut cream or a dairy-free creamer, and use a vegan parmesan alternative. The dish will have a slightly different profile but still be deliciously creamy.
How do I soften sun-dried tomatoes correctly?
Simply place sun-dried tomatoes in hot water for about 10 minutes to rehydrate before chopping. This releases their flavor and makes them tender enough to blend into the sauce perfectly.
Can this dish be made vegetarian?
To keep it vegetarian, omit the chicken and add extra sautéed mushrooms or roasted vegetables like zucchini and bell peppers. The creamy sauce is hearty enough to carry the dish even without meat.
What wine pairs well with Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy and tangy flavors nicely, cutting through the richness while enhancing the herbal notes.
Final Thoughts
This Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe is one of those dishes you’ll find yourself craving time and again. It’s rich and indulgent yet balanced with fresh ingredients, making it perfect for both weeknight dinners and special occasions alike. I promise once you taste that creamy, flavorful sauce with tender chicken and vibrant veggies, it will quickly become a beloved staple in your kitchen. Give it a try—you’ll be so glad you did!
Print
Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Tuscan Chicken Pasta is a creamy, flavorful dish featuring tender seasoned chicken breasts and rigatoni pasta bathed in a rich sauce made from sun-dried tomatoes, fresh spinach, and parmesan cheese. This comforting Italian-inspired recipe is perfect for a satisfying weeknight dinner or entertaining guests with its harmonious blend of savory spices and creamy textures.
Ingredients
Chicken and Seasoning
- 2 boneless skinless chicken breasts (approximately 1 pound)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil (divided)
Pasta
- 8 ounces rigatoni pasta noodles (cooked al dente according to package instructions)
Sauce
- 4 tablespoons (½ stick, 57 g) unsalted butter
- ¼ cup (40 g) shallot, finely diced
- ¼ cup (27.5 g) sun-dried tomatoes, softened in hot water 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
- 1 ½ cups (357 g) heavy cream
- 1 ½ cups (245 g) milk
- 1 cup (30 g) fresh spinach
- 1 cup (100 g) parmesan cheese, grated (plus more for garnish)
- 1 cup (149 g) cherry tomatoes, halved
Garnish
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side or until golden and cooked through. Remove from skillet and set aside to rest.
- Cook the Pasta: While chicken cooks, boil rigatoni pasta according to package instructions until al dente. Drain and set aside.
- Make the Sauce Base: In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add finely diced shallots and sauté until translucent, about 2-3 minutes. Add softened and chopped sun-dried tomatoes, then minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly.
- Season the Sauce: Stir in 1 teaspoon oregano, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Mix well to combine all the flavors.
- Add Liquids and Simmer: Slowly pour in 1 ½ cups of heavy cream and 1 ½ cups of milk while stirring. Bring the sauce to a gentle simmer and cook for 5-7 minutes until slightly thickened.
- Add Vegetables and Cheese: Stir in fresh spinach and let it wilt in the sauce. Add grated parmesan cheese and stir until melted and smooth. Adjust seasoning with salt and pepper as needed.
- Combine Pasta and Chicken: Slice the rested chicken breasts into strips. Add the cooked rigatoni pasta, sliced chicken, and halved cherry tomatoes to the skillet. Toss everything gently to fully coat in the creamy Tuscan sauce and warm through.
- Garnish and Serve: Transfer to serving plates and garnish with fresh parsley and additional parmesan cheese as desired. Serve immediately for best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half or reduce the butter to 2 tablespoons.
- Sun-dried tomatoes add a tart and savory flavor; ensure to soften them properly for best texture.
- Feel free to swap rigatoni with penne or other tubular pasta shapes.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently to avoid curdling the cream sauce.
- Gluten-free pasta options can be used to make this recipe gluten-free.
