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–+ servings
Iram Mansoor

Creamy Tuscan Chicken Pasta

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This Creamy Tuscan Chicken Pasta is a comforting and indulgent dish that combines tender, flavorful chicken with a rich, garlicky cream sauce loaded with sun-dried tomatoes, spinach, and cherry tomatoes. Tossed with rigatoni pasta and finished with freshly grated Parmesan and herbs, it’s the perfect hearty meal for any day of the week. The sauce is luxuriously creamy but balanced by the fresh tomatoes and spinach, making every bite deliciously satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 Servings
Ingredients Method Notes

Ingredients
 
 

For the chicken:
  • 1 lb boneless chicken breast fillets
  • Salt to taste
  • 1 tsp smoked paprika powder
  • 1 tbsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp black pepper
  • 2 tbsp oil + more for cooking
For the sauce:
  • 2 cups unsweetened heavy whipping cream
  • 1 tbsp butter
  • 2 tbsp oil
  • 1 shallot or small onion thinly diced
  • 8 cloves garlic finely chopped
  • 1/2 red bell pepper diced
  • Salt to taste
  • 1 tsp smoked paprika powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp Italian seasoning
  • 1 tsp red chili flakes
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup pasta water reserved
  • 1 cup spinach
  • 12 cherry tomatoes halved
  • 2 tbsp tomato paste
  • 2 tbsp sun-dried tomatoes
To assemble:
  • 8 oz rigatoni pasta half pack
  • Parmesan cheese for garnish
  • 1 tbsp parsley freshly chopped

Method
 

  1. Cook rigatoni pasta according to package instructions. Reserve 1 cup pasta water and set aside.
  2. In a bowl, season chicken fillets with salt, pepper, garlic powder, smoked paprika, Italian seasoning, and oil. Toss to coat well.
  3. Heat oil in a pan over medium heat. Add chicken and cook for 12-15 minutes, flipping halfway, until fully cooked. Remove and set aside.
  4. In another pan, melt butter with oil over medium heat. Add shallots and garlic; sauté for 1 minute until fragrant.
  5. Add cherry tomatoes and cook 1-2 minutes until soft.
  6. Stir in tomato paste, salt, pepper, garlic powder, smoked paprika, Italian seasoning, and red chili flakes. Mix well.
  7. Add sun-dried tomatoes and reduce heat to medium-low.
  8. Pour in heavy cream and stir to combine. Add Parmesan cheese and mix until sauce thickens to desired consistency. Use reserved pasta water to thin the sauce if needed.
  9. Add spinach to sauce and cook for 1 minute until wilted.
  10. Cut the cooked chicken into strips or cubes and add it along with the cooked pasta into the sauce. Toss to combine everything well.
  11. Garnish with freshly grated Parmesan and chopped parsley.
  12. Serve warm and enjoy!

Notes

  • Tips
    • Use fresh Parmesan cheese for best flavor and texture in the sauce.
    • Reserve pasta water to adjust sauce consistency; it helps the sauce cling to pasta better.
    • Don’t overcook the chicken to keep it juicy — use a meat thermometer if possible (internal temp 165°F/74°C).
    • Sun-dried tomatoes add a great depth of flavor, but you can substitute with roasted red peppers if unavailable.
    Variations
    • Swap rigatoni for penne, fettuccine, or spaghetti.
    • Add mushrooms or artichoke hearts for extra veggies.
    • For a lighter option, use half cream and half milk or a creamy plant-based alternative.
    • Add a splash of white wine to the sauce for extra richness and complexity.
    Serving Suggestions
    • Serve with garlic bread or a side of roasted vegetables.
    • Pair with a light salad for a balanced meal.
    • Leftovers reheat well and make a great next-day lunch.

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