Simple Tuscan Chicken Pasta

Here is my favorite Tuscan chicken pasta recipe, with tender seasoned chicken, sun-dried tomatoes, fresh spinach, and a rich creamy Parmesan sauce that coats every piece of rigatoni perfectly.

This pasta is what I make when I want something that feels fancy but comes together on a weeknight. My family always goes back for seconds, and I love that it’s basically a complete meal in one pan with protein, veggies, and pasta all together.

What Kind of Chicken Should I Use?

For this Tuscan chicken pasta, boneless, skinless chicken breasts are your best bet since they cook quickly and slice up nicely for serving. That said, chicken thighs work just as well if you prefer dark meat – they’re a bit more forgiving if you accidentally overcook them and add extra flavor to the dish. You’ll want to cut the chicken into bite-sized pieces or cook it whole and slice it later, whichever works better for your schedule. If you’re using frozen chicken, just make sure it’s completely thawed and patted dry before cooking so you get a nice golden sear on the outside.

Options for Substitutions

This Tuscan pasta is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken: You can use chicken breasts, thighs, or even tenderloins – whatever you prefer. Thighs will give you a juicier result, while breasts are leaner. Shrimp also works great if you want to switch things up.
• Rigatoni: Any short pasta shape works here – penne, fusilli, or farfalle are all good choices. Just cook according to the package directions for your chosen pasta.
• Shallot: If you don’t have shallots, use about 1/3 cup of diced yellow onion instead. It’ll give you a similar flavor, just slightly less mild.
• Sun-dried tomatoes: You can skip these if needed and just add more cherry tomatoes, or swap them for roasted red peppers for a different but still tasty flavor.
• Heavy cream: Half-and-half works if you want something lighter, though the sauce will be a bit thinner. You can also use all milk and add an extra tablespoon of butter for richness.
• Spinach: Fresh kale or arugula make great substitutes. If using kale, add it a few minutes earlier since it takes longer to wilt.
• Parmesan: Pecorino Romano or Asiago cheese work well here. Just keep in mind that Pecorino is saltier, so you might want to adjust the salt in the recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake with this Tuscan chicken pasta is overcooking the chicken in the oven after searing, which can leave it dry and tough – start checking the internal temperature at 10 minutes and pull it out as soon as it hits 160°F, since it’ll continue cooking while it rests.

Another common error is adding the pasta directly to the sauce without reserving some pasta water, so save about a cup of that starchy water before draining to help the sauce cling better to the rigatoni if it gets too thick.

Don’t add the spinach too early or it’ll turn brown and mushy – toss it in during the last 2-3 minutes of simmering so it just wilts while keeping its color.

Finally, make sure your cream sauce is at a gentle simmer, not a rolling boil, or the dairy can separate and look grainy instead of smooth and creamy.

What to Serve With Tuscan Chicken Pasta?

This pasta is pretty hearty on its own, so I like to keep the sides simple and let it be the star of the show. A crispy garlic bread or some warm focaccia is perfect for soaking up that creamy sauce, and honestly, you’ll want something to mop up every bit from your bowl. A light arugula salad with lemon vinaigrette cuts through the richness nicely and adds a fresh contrast to the creamy pasta. If you’re feeding a crowd, roasted asparagus or green beans tossed with a little olive oil and garlic make great veggie sides that won’t compete with all the flavors already happening in the dish.

Storage Instructions

Store: Keep your Tuscan chicken pasta in an airtight container in the fridge for up to 4 days. The creamy sauce might thicken up a bit as it sits, but that’s totally normal. I actually think the flavors get even better the next day once everything has had time to meld together.

Freeze: You can freeze this pasta for up to 2 months, though cream-based sauces can sometimes separate a bit when thawed. If you’re planning to freeze it, slightly undercook the pasta so it doesn’t get mushy when you reheat it later.

Reheat: Warm it up on the stovetop over medium-low heat with a splash of milk or cream to loosen the sauce. Stir it frequently so the sauce comes back together nicely. You can also microwave individual portions, but add a little liquid and stir halfway through to keep it creamy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 130-150 g
• Fat: 180-200 g
• Carbohydrates: 220-250 g

Ingredients

For the chicken:

• 1.25 lb chicken (cut into 1-inch pieces)
• 3 tbsp olive oil
• 1.25 tsp paprika
• 1.25 tsp garlic powder
• 1.25 tsp salt
• 0.75 tsp pepper

For the pasta:

• 8 oz rigatoni

For the sauce:

• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/4 cup shallot (finely minced)
• 1/3 cup sun-dried tomatoes (chopped)
• 1.5 tsp garlic (minced)
• 2 tbsp tomato paste
• 1 tsp oregano
• 1 tsp paprika
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp pepper
• 1.5 cups heavy cream
• 1.5 cups milk
• 1.5 cups spinach
• 1 cup Parmesan cheese (freshly grated)
• 1 cup cherry tomatoes (halved)

Step 1: Prepare Mise en Place and Season Chicken

• 1.25 lb chicken
• 1.25 tsp paprika
• 1.25 tsp garlic powder
• 1.25 tsp salt
• 0.75 tsp pepper
• 1/4 cup shallot
• 1/3 cup sun-dried tomatoes
• 1.5 tsp garlic
• 1 tsp oregano
• 1 tsp paprika
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp pepper
• 1 cup cherry tomatoes
• 1 cup Parmesan cheese

Cut chicken into 1-inch pieces and pat dry with paper towels—this helps achieve better browning.

In a small bowl, combine paprika, garlic powder, salt, and pepper for the chicken seasoning.

In another bowl, prepare the sauce seasonings (oregano, paprika, garlic powder, salt, and pepper) and set aside.

Finely mince the shallot, garlic, and sun-dried tomatoes, and halve the cherry tomatoes.

Grate the Parmesan cheese fresh if you haven’t already.

Having everything prepped and ready will make the cooking process smooth and allow you to focus on building flavors.

Step 2: Sear and Finish Chicken in the Oven

• 1.25 lb chicken
• 3 tbsp olive oil
• chicken seasoning mixture from Step 1

Heat oven to 350°F.

Toss the chicken pieces with olive oil, then coat evenly with the seasoning mixture from Step 1.

Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Add the seasoned chicken and sear for 3 minutes per side without moving the pieces too much—this develops a golden crust and locks in juices.

Transfer the skillet to the oven and cook for 10-15 minutes until the chicken reaches an internal temperature of 165°F.

Remove from the oven and transfer the cooked chicken to a plate, leaving all the browned bits in the skillet—these will flavor your sauce.

Step 3: Start Pasta and Build the Sauce Base

• 8 oz rigatoni
• 5 tbsp butter
• 1/4 cup shallot
• 1/3 cup sun-dried tomatoes
• 1.5 tsp garlic
• 2 tbsp tomato paste
• sauce seasonings from Step 1

While the chicken finishes in the oven, bring a large pot of salted water to a boil and add the rigatoni.

Cook according to package directions (about 14 minutes) until al dente, then drain and set aside.

In the same skillet used for chicken (still over medium heat), melt the butter and add the minced shallot and sun-dried tomatoes.

Cook for 3-5 minutes until the shallot softens and becomes fragrant, then add the minced garlic and cook for 1 minute more.

Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor before adding the rest of the seasonings.

Step 4: Create Creamy Sauce and Finish Vegetables

• sauce seasonings from Step 1
• 1.5 cups heavy cream
• 1.5 cups milk
• 1.5 cups spinach
• 1 cup Parmesan cheese
• 1 cup cherry tomatoes

Add the sauce seasonings mixture from Step 1 to the skillet and stir well to combine with the tomato paste, coating all the flavorful browned bits.

Pour in the heavy cream and milk, stirring constantly to create a smooth, cohesive sauce.

Add the spinach and toss until it begins to wilt (about 1-2 minutes), then add the fresh Parmesan cheese and halved cherry tomatoes.

I find that grating Parmesan fresh rather than using pre-shredded helps the sauce emulsify better and taste creamier.

Simmer for 8-10 minutes until the cheese fully melts, the spinach completely wilts, and the sauce reaches your desired consistency.

Step 5: Combine Pasta, Sauce, and Chicken

• cooked rigatoni from Step 3
• creamy sauce from Step 4
• cooked chicken from Step 2

Add the cooked rigatoni from Step 3 to the creamy Tuscan sauce and toss gently until every piece of pasta is coated.

Slice the cooked chicken from Step 2 into bite-sized pieces and add to the pasta, folding everything together carefully to maintain the tender texture of both the chicken and spinach.

Taste and adjust seasoning if needed.

Serve immediately while hot, garnished with additional Parmesan if desired.

Simple Tuscan Chicken Pasta

Delicious Simple Tuscan Chicken Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 6 servings

Calories 3350 kcal

Ingredients

  

For the chicken

• 1.25 lb chicken (cut into 1-inch pieces)
• 3 tbsp olive oil
• 1.25 tsp paprika
• 1.25 tsp garlic powder
• 1.25 tsp salt
• 0.75 tsp pepper

For the pasta

• 8 oz rigatoni

For the sauce

• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/4 cup shallot (finely minced)
• 1/3 cup sun-dried tomatoes (chopped)
• 1.5 tsp garlic (minced)
• 2 tbsp tomato paste
• 1 tsp oregano
• 1 tsp paprika
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp pepper
• 1.5 cups heavy cream
• 1.5 cups milk
• 1.5 cups spinach
• 1 cup Parmesan cheese (freshly grated)
• 1 cup cherry tomatoes (halved)

Instructions

 

• Cut chicken into 1-inch pieces and pat dry with paper towels—this helps achieve better browning. In a small bowl, combine paprika, garlic powder, salt, and pepper for the chicken seasoning. In another bowl, prepare the sauce seasonings (oregano, paprika, garlic powder, salt, and pepper) and set aside. Finely mince the shallot, garlic, and sun-dried tomatoes, and halve the cherry tomatoes. Grate the Parmesan cheese fresh if you haven't already. Having everything prepped and ready will make the cooking process smooth and allow you to focus on building flavors.
• Heat oven to 350°F. Toss the chicken pieces with olive oil, then coat evenly with the seasoning mixture from Step 1. Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the seasoned chicken and sear for 3 minutes per side without moving the pieces too much—this develops a golden crust and locks in juices. Transfer the skillet to the oven and cook for 10-15 minutes until the chicken reaches an internal temperature of 165°F. Remove from the oven and transfer the cooked chicken to a plate, leaving all the browned bits in the skillet—these will flavor your sauce.
• While the chicken finishes in the oven, bring a large pot of salted water to a boil and add the rigatoni. Cook according to package directions (about 14 minutes) until al dente, then drain and set aside. In the same skillet used for chicken (still over medium heat), melt the butter and add the minced shallot and sun-dried tomatoes. Cook for 3-5 minutes until the shallot softens and becomes fragrant, then add the minced garlic and cook for 1 minute more. Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor before adding the rest of the seasonings.
• Add the sauce seasonings mixture from Step 1 to the skillet and stir well to combine with the tomato paste, coating all the flavorful browned bits. Pour in the heavy cream and milk, stirring constantly to create a smooth, cohesive sauce. Add the spinach and toss until it begins to wilt (about 1-2 minutes), then add the fresh Parmesan cheese and halved cherry tomatoes. I find that grating Parmesan fresh rather than using pre-shredded helps the sauce emulsify better and taste creamier. Simmer for 8-10 minutes until the cheese fully melts, the spinach completely wilts, and the sauce reaches your desired consistency.
• Add the cooked rigatoni from Step 3 to the creamy Tuscan sauce and toss gently until every piece of pasta is coated. Slice the cooked chicken from Step 2 into bite-sized pieces and add to the pasta, folding everything together carefully to maintain the tender texture of both the chicken and spinach. Taste and adjust seasoning if needed. Serve immediately while hot, garnished with additional Parmesan if desired.