Restaurant-quality creamy Tuscan chicken pasta in under 30 minutes - a rich pasta dish made with seasoned chicken in a garlicky tomato, spinach, & parmesan cream sauce.
Start by rehydrating the dried tomatoes in hot water, setting them aside to soak while you prepare the chicken and pasta. Alternatively, boil them for 3-4 minutes and leave to soak until they’re needed.
Cook the chicken
Combine all the spices in a small bowl.
Pan-fried chicken: Cut the chicken into strips or bite-sized pieces, then season with the spices and sauté in a skillet over medium heat for 8-10 minutes, stirring occasionally. Then, remove it from the pan and set aside.Oven-baked chicken: Rub the chicken breasts with the oil and massage in the spices, then bake them in a preheated oven at 350ºF/175ºC for 10-15 minutes, depending on their size. Leave it to rest, tented under foil.To ensure the chicken is properly cooked, use a meat thermometer in the thickest part of the breast. It needs to read 165ºF/74ºC. If you don't have a thermometer, ensure that the juices run clear when you pierce the thickest part of the breast with a fork or a knife.
Cook the pasta
As the chicken cooks, prepare the rigatoni according to its package instructions – usually adding it to a pot of boiling salted water and cooking until al dente (about 12-14 minutes).
Prepare the sauce
Finely dice the rehydrated tomatoes and onion/shallot, halve the cherry tomatoes, and mince the garlic.
Heat the large skillet over medium heat with the butter and olive oil. Once hot, add the shallots and sauté until soft (about 3-5 minutes).
Add the garlic and sauté for a minute before stirring in all the tomatoes (rehydrated, cherry, and tomato paste) and adding the milk and cream. Stir well to combine.
At this point, taste the sauce and add any extra salt, if preferred.
If you baked the chicken, slice it now.
Add the chicken, along with the cooked pasta and grated parmesan, to the skillet and stir well. Then add the spinach, stir, and let it wilt for 1-2 minutes over low heat.
Serve the Tuscan chicken pasta garnished with extra parmesan cheese and some fresh parsley – enjoy!
Notes
Scrape the pan: If you pan-fry the chicken, make sure to de-glaze the pan well so all that flavor ends up in the pasta sauce.
For a lighter sauce: Increase the ratio of milk to cream or even use a little low-sodium chicken broth instead of cream/milk.
To thicken the sauce: By combining milk and cream, the sauce should be thick enough. However, if you lighten it using mostly milk and/or some chicken broth, you may need a small amount of cornstarch slurry to help thicken it. When you add it to the pan, increase the heat and stir until it thickens.
Cook the pasta al dente: This will ensure it doesn’t become mushy when added to the sauce (especially if you plan to save leftovers).
Swap the protein: This creamy pasta pairs amazingly with salmon, shrimp, or vegetarian/vegan options like tofu or a mock chick’n.
Recipe Variations
Cream cheese: Replace some heavy cream with cream cheese for a slightly different flavor profile and tanginess.
Seasoning blends: Give this creamy chicken pasta a flavor makeover with pre-blended seasonings, like taco seasoning or Cajun seasoning (to replace the dried herbs). Add it to taste.
White wine: Add ¼-1/3 cup of dry white wine to de-glaze the pan before adding the milk and cream for a richer sauce with added complexity.
Vegetables: Add to or replace the spinach with asparagus, broccolini, zucchini, peas, black olives, bell pepper, mushrooms, artichoke hearts, eggplant, etc.
Beans: Adding some cannellini beans or butter beans (or even chickpeas) will add fiber and protein to the dish.
Lemon: Optionally add a splash of lemon juice (and optionally some lemon zest for extra flavor) before serving for a brighter, enhanced flavor.
Dairy-free: Use your favorite non-dairy milk (like oat or cashew milk) and cream OR canned coconut milk. The flavors vary depending on what you use.
Pine nuts: Lightly toasted to garnish the Tuscan pasta for crunchy nuttiness.
Check the blog post for storage tips and serving recommendations!