This Chicken Creamy Tuscan Pasta is a warm and comforting dish. It features tender chicken, creamy sauce, and tasty sun-dried tomatoes, all mixed with your favorite pasta.
You can’t go wrong with a dish that’s creamy and full of flavor! I love how simple it is—just cook, mix, and enjoy. Pair it with a salad, and you’ve got a dinner winner!
Key Ingredients & Substitutions
Rigatoni: Rigatoni works great for this recipe due to its sturdy shape, perfect for holding the creamy sauce. If you can’t find it, penne, fusilli, or even spaghetti can work just as well.
Chicken: Boneless, skinless chicken breast is the go-to choice, but feel free to use thighs for a juicier option. You can also use rotisserie chicken if you’re short on time—just add it at the end to heat through.
Heavy Cream: The cream gives richness to the sauce. If you want a lighter option, you can substitute half-and-half or use coconut cream for a dairy-free alternative.
Sun-Dried Tomatoes: These add a punch of flavor! If you don’t have them, roasted red peppers or even fresh tomatoes can be a suitable substitution, but they will change the taste slightly.
How Do You Achieve a Creamy Sauce Without Curdling?
Making a creamy sauce requires some attention to temperature. To avoid curdling, keep the heat low when adding cream. Here’s how you can achieve perfectly creamy results:
- After deglazing with chicken broth, let it simmer briefly before lowering the heat.
- Add cream gradually and stir without boiling. This helps the cream blend smoothly.
- Allow the sauce to thicken slowly, which will give it a nice consistency without separation.
By following these tips, you’ll end up with a delightful Chicken Creamy Tuscan Pasta that’s both rich and comforting! Enjoy cooking!
How to Make Chicken Creamy Tuscan Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni or your favorite pasta
For the Chicken:
- 1 lb boneless, skinless chicken breast, cut into strips or bite-sized pieces
- 2 tablespoons olive oil
For the Sauce:
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced
- 1/2 cup sun-dried tomatoes, chopped (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
For the Greens:
- 2 cups fresh spinach leaves
For Garnish:
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend around 10 minutes cooking the pasta and chicken, and about 20 minutes preparing the sauce and bringing everything together. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Once it’s bubbling, add the rigatoni and cook according to the package instructions until al dente. Drain and set aside, but don’t forget to reserve a bit of pasta water in case you need it later!
2. Sauté the Chicken:
While the pasta is cooking, take a large skillet and heat the olive oil over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden brown and fully cooked through, about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
3. Cook the Vegetables:
In the same skillet, add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Then, toss in the sliced mushrooms and halved cherry tomatoes. Cook these together for 3-4 minutes until they’re softened and flavorful.
4. Create the Sauce:
Next, pour in the chicken broth. Use a wooden spoon to scrape up any delicious bits stuck to the bottom of the pan. This adds great flavor! Lower the heat and now stir in the heavy cream, Parmesan cheese, and the sun-dried tomatoes if you’re using them. Stir well, letting it simmer for about 3-5 minutes until it thickens.
5. Combine Everything:
Return the cooked chicken to the skillet, then toss in the fresh spinach. Cook until the spinach wilts, which should take around 2 minutes. Now, add the cooked pasta directly to the skillet. Toss everything together so the pasta is nicely coated in that creamy sauce. Don’t forget to taste it! Adjust the seasoning with salt, pepper, and red pepper flakes if you’d like a little heat.
6. Serve and Enjoy:
Garnish your Chicken Creamy Tuscan Pasta with chopped fresh parsley and serve it hot. You can pair it with a side salad or some garlic bread for an even better meal experience!
Enjoy your delicious and comforting Chicken Creamy Tuscan Pasta any night of the week!
Can I Use Any Type of Pasta for This Recipe?
Absolutely! While rigatoni is great for holding the creamy sauce, you can use any pasta shape you prefer, like penne, fettuccine, or even spaghetti. Just adjust the cooking time according to the package instructions.
Can I Substitute The Heavy Cream?
Yes! If you want a lighter option, you can use half-and-half or even a non-dairy alternative like coconut cream or cashew cream. Keep in mind that using lower-fat options may alter the richness of the sauce.
How Do 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 cream or chicken broth if it looks too thick.
Can I Add Other Vegetables?
Definitely! Feel free to add other veggies like bell peppers, zucchini, or broccoli. Just sauté them alongside the mushrooms and tomatoes until they are tender and then continue with the recipe as directed.