Creamy Tuscan Pasta Recipe with Chicken

5 from 1 vote

This is a rich, hearty, creamy Tuscan pasta recipe with protein-packed chicken, nourishing vegetables, and a comforting sun-dried tomato cream sauce.

Course dinner, Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 928kcal

8 ounces rigatoni pasta
1 pound boneless, skinless chicken breasts, cut into small 1-inch pieces (about 2 large chicken breasts)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 Tablespoons olive oil
½ cup diced onion
½ cup lightly drained sun-dried tomatoes, chopped into small pieces (about one 6-ounce jar)
2 garlic cloves, minced
2 Tablespoons tomato paste
1 teaspoon oregano
1 teaspoon paprika
1½ cups heavy cream
1½ cups milk
1 cup fresh spinach
1 cup grated parmesan cheese
1 cup cherry tomatoes, sliced
1 Tablespoon thinly sliced basil leaves (chiffonade)

In a large pot, bring water to a boil and cook pasta according to package directions.
Season the chicken with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Once heated, add the chicken and cook until just cooked through, about 4-6 minutes.
Transfer the cooked chicken to a plate and set aside.
Lower the heat to medium heat. In the same skillet, add the butter. When most of the butter has melted, add the onions and sun-dried tomatoes. Cook for about 3 minutes, allowing the onions and sun-dried tomatoes to soften.
Add the garlic and cook for 1 minute, just until the garlic is fragrant and soft.
Add the tomato paste, oregano, paprika, salt, and pepper. Stir to combine.
Slowly pour in the heavy cream and milk, stirring to combine.
Add the spinach and parmesan cheese; stir.
Reduce the heat to low, then return the cubed chicken to the skillet and add the pasta. Stir and cook for about 1-2 minutes to allow the chicken to soak up the sauce flavors. Serve immediately, garnished with sliced basil leaves.

Makes approximately 4 servings (2 ounces of pasta per serving).

Storage: allow the pasta to cool, then store in an airtight container in the refrigerator for up to 4-5 days.