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5.0 from 3 votes

Chicken Tuscan Pasta

Indulge in this delicious and easy creamy Tuscan chicken pasta recipe, featuring tender chicken, spinach, and sun-dried tomatoes in a creamy sauce. Perfect for a quick weeknight dinner.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 943 kcal
Course: Main Course
Cuisine: American

Ingredients

For the chicken:
  • 1 ½ pounds boneless skinless chicken breasts cut into 1 inch pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 Tablespoons olive oil
  • 2 Tablespoons salted butter
For the pasta:
  • 8 ounces jarred sun-dried tomatoes drained and chopped
  • 4 cloves garlic minced
  • 2 Tablespoons tomato paste
  • 1 cup low sodium chicken stock
  • 2 cups heavy cream
  • 3 cups baby spinach
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 1 cup shredded Parmesan cheese plus more for garnish
  • 16 ounces rigatoni cooked al dente

Instructions

    Cup of Yum
  1. Cook the rigatoni to al dente according to the box. Drain off water and set aside.
  2. While pasta is cooking cut the chicken breasts into 1 inch pieces and place it in a medium bowl. Add the kosher salt, black pepper, garlic powder and paprika to the bowl with the chicken and mix until all the chicken is coated with the seasoning.
  3. In a Dutch oven over medium heat, add the olive oil and salted butter. Add the chicken to the Dutch oven and cook until lightly brown and cooked fully. About 5-7 minutes. Once cooked, place the chicken on a plate and set it aside.
  4. Add the sun-dried tomatoes, minced garlic, and tomato paste to the dutch oven, stir to combine, and cook until fragrant, about 1 minute.
  5. Add the chicken stock and scrape any bits off the bottom of the pan. Add in the heavy cream.
  6. Bring to a simmer stirring continuously. About 3-4 minutes
  7. Add the baby spinach, parmesan cheese, garlic powder, and kosher salt, stir it in and let the spinach wilt and the cheese melt in the sauce. About 3-4 minutes
  8. Add the cooked chicken and cooked rigatoni into the sauce. Stir to combine and coat everything in the sauce.
  9. Bring back to a simmer, occasionally stirring until everything is heated through about 3-4 minutes. Serve immediately with more parmesan cheese for garnish.

Notes

  • s creamy tuscan chicken pasta recipe has a cream-based sauce, I do not recommend freezing leftovers. However, you can store leftovers in the fridge! Transfer the pasta to an airtight container and allow to cool. Then store in the fridge for 3-4 days.
  • Scoop leftovers into a skillet or pot and reheat over medium-high heat. To help reconstitute the sauce, add a bit of heavy cream and mix it in. Heat until the chicken is warmed through.
  • You can also reheat in the microwave, but the texture may change a bit.

Nutrition Information

Calories 943kcal (47%) Carbohydrates 85g (28%) Protein 48g (96%) Fat 47g (72%) Saturated Fat 25g (125%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 0.2g Cholesterol 187mg (62%) Sodium 1168mg (49%) Potassium 2190mg (63%) Fiber 8g (32%) Sugar 19g (38%) Vitamin A 3445IU (69%) Vitamin C 23mg (26%) Calcium 288mg (29%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 943

% Daily Value*

Calories 943kcal 47%
Carbohydrates 85g 28%
Protein 48g 96%
Fat 47g 72%
Saturated Fat 25g 125%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Trans Fat 0.2g 10%
Cholesterol 187mg 62%
Sodium 1168mg 49%
Potassium 2190mg 47%
Fiber 8g 32%
Sugar 19g 38%
Vitamin A 3445IU 69%
Vitamin C 23mg 26%
Calcium 288mg 29%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.