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Easy Tuscan Chicken Pasta is a hearty, comforting dish featuring tender chicken seasoned with herbs and spices, paired with a creamy tomato-based sauce. Sun-dried tomatoes, red bell pepper, and fresh spinach add vibrant flavors and textures, while parmesan cheese and cream create a luxurious finish. Served with rigatoni, this pasta dish is a satisfying blend of rustic Tuscan flavors and creamy indulgence.
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Easy Tuscan Chicken Pasta

Whether you’re hosting a dinner party, preparing a weeknight meal, or looking for a comforting and flavorful dinner option, Tuscan Chicken Pasta is the perfect choice.
Course Dinner
Cuisine American
Keyword Tuscan Chicken Pasta
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

Pasta:

  • 300 g 10.5 oz pasta shapes (I use rigatoni)

For the Chicken:

  • 2 tablespoon olive oil
  • 3 chicken breasts - approx. 525g/1.1lbs, chopped into bitesize chunks
  • ¼ teaspoon salt ½ teaspoon freshly ground black pepper ,1 teaspoon dried oregano, ½ teaspoon dried thyme ,1.5 teaspoon paprika, ¼ teaspoon garlic powder

For the Sauce:

  • 160 gram 1 cup sun-dried tomatoes
  • 1 red bell pepper de-seeded and sliced
  • 2 tablespoon tomato puree
  • 330 ml 1 1/3 cups chicken stock
  • 1 onion peeled and sliced
  • 2 cloves garlic peeled and minced
  • pinch salt and pepper
  • 90 ml 1/3 cup double (heavy) cream
  • 50 gram 1/2 cup parmesan cheese grated
  • 90 gram 3 packed cups fresh baby spinach
  • 1 tablespoon chopped parsley

Instructions

  • Place the pasta in a large pot of boiling salted water and cook until tender, following the time suggested on the package (typically 10-12 minutes). Drain thoroughly.
  • While the pasta cooks, warm the oil in a large frying pan over medium-high heat. Add the chicken pieces, then season with salt, pepper, oregano, thyme, paprika, and garlic powder.
  • Cook the chicken for 5-6 minutes, stirring frequently, until it turns lightly golden. Stir in the onion and cook for another 3-4 minutes, or until it begins to soften.
  • Stir in the garlic, sun-dried tomatoes, red pepper, and tomato puree, cooking for 2 minutes while stirring with a spatula.
  • Pour in the chicken stock and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
  • Stir the cooked pasta, cream, Parmesan, and spinach into the sauce. Cook for a few minutes until the spinach wilts. Serve with a sprinkle of fresh parsley on top.