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The overhead image of Tuscan chicken pasta in a white skillet.

Tuscan Chicken Pasta

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  • Author: chefjar
  • Total Time: 40 minutes
  • Yield: 6 1x


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.




  • 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


  • 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


  • 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.


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


  • 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