This Creamy Tuscan Chicken Pasta is a warm and cozy dish. It’s made with tender chicken, creamy sauce, and fresh spinach. Yum!
You’ll love how quick it is to whip up—perfect for busy weeknights or when you need a tasty meal in a pinch. I always add a sprinkle of parmesan for that extra cheesy goodness! 🧀
Key Ingredients & Substitutions
Pasta: Rigatoni is fantastic for this creamy dish because its shape holds the sauce well. If you don’t have rigatoni, any other pasta like penne or fettuccine work too! I sometimes love using whole wheat pasta for extra fiber.
Chicken: Boneless, skinless chicken breasts are a great choice here. You can substitute with chicken thighs for a juicier result or even shrimp if you want a seafood twist.
Sun-dried Tomatoes: These add a rich, tangy flavor to the pasta. If you can’t find them, roasted red peppers or fresh cherry tomatoes can serve as a substitute. Both give a different but tasty result!
Heavy Cream: For a lighter option, try half-and-half or whole milk, but your sauce will be less creamy. If you’re dairy-free, coconut or almond cream can work, just note they will alter the taste slightly.
Parmesan Cheese: This cheese adds a wonderful depth of flavor. For a vegetarian alternative, use nutritional yeast or a vegan cheese that melts well.
How Do I Achieve a Creamy Sauce Without Curdling?
Creating a smooth, creamy sauce is about balancing your heat and adding ingredients at the right time. Here’s what to do:
- Start by heating your pan on medium; too high can burn the garlic.
- Add the cream after the broth to bring in a gradual heat, stirring constantly. This helps prevent curdling!
- Keep stirring until the cheese melts completely; if it seems too thick, you can always add a bit more broth or water.
If you’re unsure, remove the pan from heat before adding the cream and cheese. This way, you can mix without worrying about the heat ruining the texture!
Delicious Creamy Tuscan Chicken Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni pasta (or pasta of choice)
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
For the Sauce:
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes (preferably in oil), drained and chopped
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional, for slight heat)
For Garnish:
- Fresh basil leaves
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This creamy, delightful dish takes about 30 minutes to prepare and cook. You’ll spend approximately 10 minutes cooking the pasta and another 20 minutes making the delicious sauce and combining everything. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling water in a large pot. Once it’s bubbling, add the rigatoni pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. After that, drain the pasta and set it aside.
2. Sauté the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the bite-sized chicken pieces to the pan, seasoning them with salt, pepper, and Italian seasoning. Cook the chicken, stirring occasionally, until it turns golden brown and is cooked through, which should take about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside.
3. Create the Sauce:
Using the same skillet, add the minced garlic and sauté for about 30 seconds until it becomes fragrant—be careful not to burn it! Next, toss in the chopped sun-dried tomatoes and sauté for an additional 1-2 minutes to combine the flavors.
4. Combine Cream and Broth:
Pour in the chicken broth and heavy cream to the skillet, stirring everything together. Bring the mixture to a gentle simmer, allowing the flavors to meld.
5. Thicken the Sauce:
Stir in the grated Parmesan cheese and the crushed red pepper flakes (if using). Keep stirring for about 3-5 minutes until the sauce thickens slightly and becomes creamy.
6. Add Spinach and Chicken:
Add the fresh spinach leaves and the cooked chicken back into the skillet. Gently stir until the spinach wilts and is incorporated into the sauce.
7. Combine with Pasta:
Now, add the cooked rigatoni pasta to the skillet. Toss everything together to ensure the pasta is fully coated in the creamy sauce. Taste and adjust seasoning with salt and pepper as needed.
8. Garnish and Serve:
Before serving, garnish your delicious pasta dish with fresh basil leaves and optional chopped parsley. Serve warm and enjoy every bite of your Creamy Tuscan Chicken Pasta!
Can I Use Different Pasta for This Recipe?
Absolutely! While rigatoni works great, you can substitute it with any pasta shape you prefer, such as penne, fettuccine, or even gluten-free pasta. Just be sure to adjust the cooking time as needed!
Is There a Vegetarian Option for This Dish?
Yes! You can omit the chicken and replace it with extra vegetables like mushrooms, zucchini, or bell peppers. Tofu or chickpeas also work well for added protein. Just adjust the cooking time accordingly!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of milk or cream if it appears too thick.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the sauce and cook the chicken in advance. Just store them separately in the fridge, and when you’re ready to eat, cook the pasta and combine everything for a quick meal!
