Creamy Tuscan Chicken Pasta Recipe

This creamy Tuscan chicken pasta is a simple and delicious one-pan dinner ready in about 30 minutes. With tender rotisserie chicken, sun-dried tomatoes, and a Parmesan cream sauce, it’s comfort food at its best.

Easy Tuscan Chicken Pasta Recipe

• Quick to make in just 30 minutes with the help of rotisserie chicken
• Creamy, cheesy, and packed with Tuscan-inspired flavors

Ingredients for Tuscan Chicken Pasta

• Rigatoni: Sturdy pasta that holds the creamy sauce perfectly. Penne, rotini, or fusilli work also. Use your favorite short pasta.
• Italian Seasoning: Brings a balanced blend of herbs. You can substitute with dried oregano, dried thyme, dried rosemary, and dried basil if you like.
• Garlic: Fresh garlic adds depth to the sauce. Garlic powder works in a pinch.
• Sun-Dried Tomatoes: Provide a tangy, rich flavor. I prefer oil-packed sun-dried tomatoes as they seem to have more flavor. The oil works well to sauté the garlic and herbs also!
• Chicken Broth: Helps create the sauce and balances the richness of cream. Chicken stock or vegetable broth can be used as well.
• Heavy Cream: Makes the sauce extra creamy. Half-and-half can be used but the sauce will be much thinner.
• Parmesan Cheese: Melts into the sauce, giving a nutty, salty flavor. Romano or Asiago are good substitutes.
• Spinach: Adds freshness and color. Kale or arugula will work well too.
• White Wine Vinegar: Brightens and balances the creamy sauce. Try balsamic vinegar instead.
• Rotisserie Chicken: A quick shortcut for tender, flavorful protein. Any cooked chicken (like my easy chicken thighs) or even leftover turkey will work.

How to Make Tuscan Chicken Pasta

Cook the pasta: Boil rigatoni just until al dente. Toss with a drizzle of olive oil and set aside.

Start the sauce base: Heat olive oil in a large sauté pan, then add garlic, Italian seasoning, salt, and pepper. Stir for about 30 seconds until fragrant.

Deglaze the pan: Add a splash of chicken broth, scraping up the flavorful bits from the bottom.

Build the sauce: Stir in sun-dried tomatoes, chicken broth, heavy cream, Parmesan, salt, and pepper. Simmer on medium-low until the cheese melts.

Finish the sauce: Add spinach and let it wilt. Stir in the white wine vinegar.

Combine everything: Add shredded chicken and cooked pasta. Toss until everything is coated in the sauce and warmed through.

Finish and serve: Taste and adjust seasoning. Garnish with fresh parsley and enjoy.

Tips for Making Tuscan Chicken Pasta

• Salt your pasta water! Add about 2 tablespoons Kosher salt to the boiling water just before you add the pasta. This is your first chance to season the pasta and will go along with in improving the flavor of the overall dish.
• Don’t overcook the pasta! Cook just until al dente so it’s still got a bit of a toothsome bite.
• Grate your own cheese! Use freshly grated Parmesan for the smoothest, creamiest sauce and the best flavor.
• Adjust the sauce consistency based upon your preference! Add extra broth or cream if the sauce thickens too much.

Make-Ahead Instructions

• This pasta dish is one of my favorite meals to prepare ahead of time!
• I like to make a double batch over the weekend and then reheat it throughout the week for easy lunches or dinners.
• The flavors just get better with time and it will stay fresh in the fridge for days.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheating Tuscan Chicken Pasta

• Reheat Tuscan chicken pasta gently in a large skillet on a stovetop over medium-low heat with a splash of chicken broth or cream to loosen the sauce.
• You can also reheat in the microwave in 1-minute intervals, stirring between each.
• Season to taste with salt and pepper before serving.

Serving Suggestions

• crispy garlic bread
• Caprese cheese bread
• cheesy olive bread
• simple house salad
• grilled halloumi salad

Try these easy pasta recipes next!