Description
This creamy Tuscan Chicken Pasta features tender bites of seared chicken, sun-dried tomatoes, fresh spinach, and rigatoni, all tossed in a rich Parmesan cream sauce. It’s cozy, comforting, and perfect for a quick weeknight dinner or an elegant meal with friends.
Ingredients
1 lb chicken breast or thighs, cut into chunks
12 oz rigatoni pasta
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach
4 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1 tbsp Italian seasoning
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 cup chicken broth
Instructions
1. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden and cooked through, about 5–7 minutes. Remove and set aside.
2. In the same skillet, add a touch more oil and sauté garlic for 30 seconds. Add sun-dried tomatoes and cook for another minute.
3. Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer. Add Parmesan and cook until the sauce thickens slightly.
4. Meanwhile, cook rigatoni according to package directions. Drain and add to the skillet. Stir gently to coat the pasta in the sauce.
5. Add spinach and cook until wilted. Return chicken to the pan and stir everything together until heated through.
6. Taste, adjust seasoning, and serve hot with extra Parmesan if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
This dish is best fresh but reheats well with a splash of broth or cream.
Use freshly grated Parmesan for best texture and flavor—pre-shredded doesn’t melt as smoothly.
Nutrition
- Serving Size: 1 bowl
- Calories: 685
- Sugar: 6g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 145mg
Keywords: Tuscan chicken pasta, creamy chicken pasta, weeknight pasta