Creamy Tuscan Chicken Pasta
Hearty, rustic, and oh-so creamy! This Creamy Tuscan Chicken Pasta has everything you’ll crave in a cozy meal. A silky, creamy sauce, balanced with sundried tomatoes, and brightened with greens. It’s comfort food with a little Italian countryside flair.
My hungry guys love this one. It’s hearty enough to fill them up, creamy enough to feel like comfort food, and loaded with plenty of Parmesan. Even the sundried tomatoes and greens get eaten without a single complaint. There’s no time to even put it into a big bowl before they’re grabbing plates and digging in.
At the cabin, this pasta is a favorite on those cool sweater weather weekends. We’ll spend the afternoon by the fire pit, maybe with a Campfire Mule in hand, and when the chill sets in we head inside.
That’s when I bring this Tuscan Chicken Pasta to the table with a loaf of my sourdough and a simple salad. It’s cozy and rustic, the kind of meal that makes the whole day feel complete.
Alright, enough about my hungry crew and cabin weekends, let’s talk about what makes this pasta so good. Grab your favorite pasta, pour yourself a glass of wine, and let’s get cooking.
Creamy Chicken Tuscan Pasta Ingredients
- Boneless chicken breast – hearty protein that anchors the dish
- Paprika, garlic powder, and oregano – simple seasoning for the chicken before sautéing
- Butter – rich base for cooking the chicken
- Sun-dried tomato oil – extra flavor straight from the jar, with the melted butter
- Oil-packed Sundried tomatoes – tangy and full of depth
- Shallots – mild sweetness that balances the sauce
- Garlic – sautéed until fragrant for that classic flavor
- Italian seasoning – stirred in with the garlic and shallots to deepen the flavor
- Tomato paste – adds richness and body to the sauce
- Chicken broth – lightens and builds the sauce
- Heavy cream – makes everything silky and luscious
- Parmesan cheese – salty, nutty, and a must in the sauce, and more for sprinkling on top
- Spinach – a fresh pop of green
- Rigatoni pasta – sturdy and perfect for soaking up sauce
- Fresh basil – torn over the top for a bright, herby finish
- Salt & Pepper – to taste
How to Make Creamy Tuscan Chicken Pasta
Start by getting your pasta water going. Bring a big pot of water to a boil and be generous with the salt. This is your chance to season the pasta itself, not just the sauce. (Think salty like the sea, not just a sprinkle.)
Rub the chicken breasts with paprika, garlic powder, and oregano.
In a large sauté pan or cast-iron skillet, melt the butter with a little of that flavorful oil from the sundried tomato jar. That oil adds an extra layer of richness and ties the sauce together later. Add the chicken and cook until golden on both sides, about 10 to 12 minutes, depending on thickness. Remove the chicken from the pan and set aside.
In the same pan, add the minced shallots, garlic, and Italian seasoning. Sauté for about a minute until everything is fragrant. Stir in the sundried tomatoes and tomato paste until it all comes together.
Slowly pour in the chicken stock, then the cream, and finally the Parmesan. Give it a good stir and let it simmer for about 3 minutes so the flavors meld.
Meanwhile, cut the chicken into cubes, or slice it into bigger pieces if you like it more rustic. Add the chicken back into the pan.
Add the cooked pasta (remember to save a splash of that pasta water in case you need to loosen the sauce). Fold in the spinach until just wilted.
Finish it off with chopped fresh basil and, of course, more Parmesan over the top. Add a little salt and pepper to taste. Pile it into a big bowl and try to keep your crew from grabbing it before setting it on the table. Oh, and don’t forget the wine.
Why I Love Serving This for Entertaining
When I’m hosting, I want cozy and delicious but without ten pots and pans to wash later. This pasta checks every box. It’s hearty, it looks beautiful on the table, and it feels special without needing hours of prep. I’ve served it on chilly nights when my peeps pop by, and it always gets rave reviews.
What to Pair With Tuscan Chicken Pasta
- Bread: A crusty baguette for soaking up every bit of sauce.
- Salad: Sticking with the Italian theme, this Italian chopped salad pairs well with the pasta.
- Wine: A crisp Sauvignon Blanc or a lighter red like Pinot Noir.
- Cocktail: Kick things off with my Flora’s Harmony cocktail, inspired by our trip to Tuscany, for a fun contrast before you bring the pasta out.
Variations
This pasta is a dream to play around with, so make it your own.
- Swap the protein: Try shrimp instead of chicken for a lighter but still cozy dish, or go with Italian sausage if you want something a little bolder.
- Change the sauce: Want it extra rich? Add more cream and cut back on the chicken stock for a thicker sauce. If you’re not into cream, half-and-half works, or even mascarpone for a velvety twist.
- Mix up the greens: Spinach is my usual choice, but kale or arugula work well too.
- Cheese it up: Parmesan is classic, but a little Pecorino Romano brings a sharper bite.
- Go spicy: A pinch of red pepper flakes adds a kick to the creamy sauce.
- Pasta picks: Rigatoni is my favorite, but penne, fusilli, or even farfalle all love this sauce.
Your Creamy Tuscan Chicken Pasta FAQ
You can prep the sauce and chicken earlier in the day, then cook the pasta fresh and toss it all together before serving. The sauce thickens as it sits, so save a splash of pasta water to loosen it up when reheating.
Cook it just until it has a little bite left, that’s al dente. Always taste a piece before draining to be sure. For more detailed tips, check out my red pepper pasta post.
A crisp Sauvignon Blanc cuts through the cream beautifully. If you’re in a red mood, go for a lighter red like Pinot Noir. And of course, start with my Flora’s Harmony cocktail to stay on theme.
Pasta La Vista, Baby
If you tried this Creamy Tuscan Chicken Pasta, let me know how it turned out and if you put your own spin on it with shrimp, sausage, or anything else. When you are ready for more noods check out my Creamy Red Pepper Pasta, cozy up with Pasta all Mommy, lighten it up with my Lemon Ricotta Pasta, or go all out with my indulgent Lobster Bucatini. And make sure to join the Cozy Crew so you are always in on the next pasta night or cocktail hour.
Creamy Tuscan Chicken Pasta
Equipment
- stock pot
- large saute pan
Ingredients
- 2-3 boneless chicken breast 2 pounds
- ½ tbsp oregano
- ½ tbsp paprika
- ½ tbsp garlic powder
- 1 tbsp butter
- 2 tbsp sundried tomato oil from the jar
- ¼ cup shallots minced
- 4 cloves garlic minced
- ½ tbsp tomato paste
- ½ cup sundried tomatoes
- 1 tbsp Italian seasoning
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1 cup Parmesan cheese
- 1 cup spinach
- 2 tbsp basil chopped, optional
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil and salt it generously. Cook pasta until al dente, reserving a cup of pasta water before draining.
- In a small bowl, mix the paprika, garlic powder, and oregano. Rub this seasoning blend all over the chicken breasts.
- In a large sauté pan, melt butter with sundried tomato oil. Add chicken and cook until golden and cooked through, about 10–12 minutes. Remove and set aside.
- In the same pan, sauté shallots, garlic, and Italian seasoning until fragrant, about 1 minute.
- Stir in sundried tomatoes and tomato paste. Slowly add chicken stock, heavy cream, and Parmesan. Stir well and simmer for 3 minutes.
- Cut chicken into cubes or slices, then return to the pan with the sauce. Add cooked pasta, tossing to coat.
- Fold in spinach until wilted. Top with fresh basil and more Parmesan before serving.
i made this last night, and it was delicious!
So happy to hear you made it, and that you’ll be making it again.
delicious, i will definitely make it again
Love to hear this!