Name: Tuscan Chicken Pasta Recipe: Creamy & Flavorful Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 300g (10.5 oz) rigatoni pasta; 2 tbsp olive oil; 3 chicken breasts (approx. 525g / 1.1lbs), chopped into bite-sized chunks; ¼ tsp salt; ½ tsp freshly ground black pepper; 1 tsp dried oregano; ½ tsp dried thyme; 1.5 tsp paprika; ¼ tsp garlic powder; 1 onion, peeled and sliced; 2 cloves garlic, peeled and minced; 160g (1 cup) sun-dried tomatoes (not oil-packed); 1 red bell pepper, deseeded and sliced; 2 tbsp tomato puree (tomato paste); 90 ml (1/3 cup) white wine; 240 ml (1 cup) chicken stock; 90 ml (1/3 cup) heavy cream; 50g (1/2 cup) parmesan cheese, grated; 90g (3 packed cups) fresh baby spinach; 1 tbsp chopped parsley (for garnish)

Description

Creamy Tuscan Chicken Pasta is a quick, one-skillet dinner made with tender chicken, sun-dried tomatoes, garlic parmesan sauce, and fresh spinach. Ready in just 30 minutes, it’s a comforting Italian-inspired recipe that’s perfect for weeknights or entertaining.

Ingredients

Scale

300g (10.5 oz) rigatoni pasta
2 tbsp olive oil
3 chicken breasts (approx. 525g / 1.1lbs), chopped into bite-sized chunks
¼ tsp salt
½ tsp freshly ground black pepper
1 tsp dried oregano
½ tsp dried thyme
1.5 tsp paprika
¼ tsp garlic powder
1 onion, peeled and sliced
2 cloves garlic, peeled and minced
160g (1 cup) sun-dried tomatoes (not oil-packed)
1 red bell pepper, deseeded and sliced
2 tbsp tomato puree (tomato paste)
90 ml (1/3 cup) white wine
240 ml (1 cup) chicken stock
90 ml (1/3 cup) heavy cream
50g (1/2 cup) parmesan cheese, grated
90g (3 packed cups) fresh baby spinach
1 tbsp chopped parsley (for garnish)

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions (usually 10–12 minutes). Drain and set aside.
In a large skillet over medium-high heat, heat olive oil. Add chicken and season with salt, pepper, oregano, thyme, paprika, and garlic powder. Cook for 5–6 minutes, stirring occasionally, until lightly browned. Remove from the skillet and set aside.
In the same skillet, add sliced onion and sauté for 3–4 minutes until soft. Stir in minced garlic, sun-dried tomatoes, and red bell pepper. Cook for 2 more minutes.
Add tomato paste and cook for 1 minute. Pour in white wine, scraping the bottom of the pan to deglaze. Simmer for 2 minutes to reduce.
Add chicken stock, season lightly with salt and pepper, and let the sauce simmer for 5 minutes.
Stir in heavy cream and grated parmesan. Return the cooked chicken to the pan, add pasta and spinach, and stir everything together. Cook for another 2–3 minutes until the spinach is wilted and the sauce is creamy.
Garnish with chopped parsley and serve hot.

Notes

For a dairy-free version, use coconut cream instead of heavy cream.
Use gluten-free pasta for a gluten-sensitive option.
Reserve 1/4 cup pasta water to loosen the sauce if needed.
Let the dish rest 1–2 minutes before serving for the best flavor.
Great for meal prep—flavor improves after a day in the fridge.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 plate (approx. 1/4 of recipe)
Calories: 590
Sugar: 6g
Sodium: 620mg
Fat: 27g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 42g
Cholesterol: 125mg