Can I use a different type of pasta?

Absolutely! While rigatoni or tortiglioni are commonly used for their ability to hold sauce, you can use any pasta you prefer, such as penne, farfalle, or fettuccine.

Can I make this dish ahead of time?

Tuscan Chicken Pasta is best enjoyed fresh, but you can certainly make parts of it ahead of time. You can cook the chicken and make the sauce in advance, storing them separately in the refrigerator. When ready to serve, cook the pasta fresh, reheat the chicken and sauce together, combine with the pasta, and add the fresh spinach and tomatoes.

What can I serve with Tuscan Chicken Pasta?

This dish pairs wonderfully with a side of Garlic Bread to soak up the delicious sauce and a fresh green salad dressed with a light vinaigrette to balance the richness of the pasta.

Creamy Tuscan Chicken Pasta

Description

This Tuscan Chicken Pasta is creamy, flavorful, and packed with chicken, tomatoes, spinach, and garlic, it's a hearty dish that brings the warmth of Tuscany to your table. Perfect for a cozy dinner or special occasion.

Ingredients

Scale

Chicken

1 pound boneless skinless chicken breasts
2 tablespoons sundried tomato oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper

Pasta

1/2 pound tortiglioni or rigatoni pasta noodles
4 tablespoons unsalted butter
¼ cup yellow onion, finely diced
1/3 cup sundried tomatoes, chopped , oil reserved
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 heavy cream
1 ½ cups milk
1 cup parmesan cheese, freshly grated (plus more for garnish)
2 cups fresh spinach
1 cup cherry tomatoes, halved
Fresh parsley, for garnish
Salt and pepper, to taste

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Instructions

Cut each chicken breast into bite-size pieces.
Heat the oil in a large skillet over medium-high heat. Add the chicken, season with paprika, garlic powder, Italian seasoning, salt and pepper. Cook until it's golden on all sides, about 6 to 8 minutes. Then, take it out of the skillet and put it aside.
Bring a large pot of salted water to a boil. Cook the pasta to al dente according to your package instructions. Drain once cooked.
Using the same large skillet you cooked the chicken in, melt some butter on medium heat. Then add onions and sun-dried tomatoes, cooking them until soft, about 3-5 minutes. Stir in the garlic and cook for another minute.
Mix in the tomato paste, oregano, paprika, garlic powder, salt, and pepper.
Pour in the heavy cream and milk, then stir to mix them together. Bring the sauce to a gentle simmer.
Gradually sprinkle the Parmesan cheese into the sauce. Add the spinach and cherry tomatoes and allow it to heat through for 3-4 minute.
Put the chicken back into the skillet together with any juices from the plate. Then, gradually add the drained pasta until you reach your preferred pasta-to-sauce ratio.
Serve with extra Parmesan cheese and fresh parsley on top.

Notes

Storage: Keep any leftover Tuscan chicken pasta in an airtight container in the fridge, and it will stay good for up to 3 days. You can reheat the pasta either in the microwave or on the stove in a saucepan.

Prep Time: 20 min
Cook Time: 20 min
Category: Pasta recipes
Cuisine: Italian

Nutrition

Calories: 570 kcal
Sugar: 9 g
Sodium: 762 mg
Fat: 24 g
Saturated Fat: 12 g
Carbohydrates: 58 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 105 mg