This Chicken Creamy Tuscan Pasta is a delicious mix of chicken, creamy sauce, and sun-dried tomatoes. It’s like a hug in a bowl!
What I love most is how quick it is to make—perfect for those busy nights when dinner needs to be ready fast. Plus, who can resist that creamy goodness? Yum!
Key Ingredients & Substitutions
Pasta: Rigatoni is a great choice because its tube shape traps the creamy sauce. You can use penne or fusilli as alternatives; they’ll hold the sauce just as well.
Chicken: I recommend boneless, skinless chicken breasts for ease and quick cooking. If you’re using leftover rotisserie chicken, just add it toward the end to heat through.
Sun-Dried Tomatoes: I love using oil-packed sun-dried tomatoes for more flavor. If you can’t find them, try fresh tomatoes or canned diced tomatoes, but dry them out a bit in the skillet first.
Heavy Cream: This gives the sauce its creamy texture. If you’re looking for a lighter option, half-and-half works nicely, or you can use a dairy-free alternative like coconut cream.
How Do You Cook Chicken Perfectly?
Getting perfectly cooked chicken is key for this dish. Here’s how to do it:
- Start with pieces that are evenly cut for consistent cooking.
- Season them well with salt and pepper before adding to the skillet.
- Cook on medium-high heat for about 5-7 minutes until golden brown. Don’t overcrowd the pan, or they won’t brown well.
- Once cooked through, set aside to keep them juicy while you make the sauce.
How Do You Make a Creamy Sauce Without Clumps?
To achieve a smooth, creamy sauce, follow these tips:
- Always add the heavy cream slowly while stirring. This helps it to mix in without clumping.
- Make sure to bring it to a gentle simmer but not a boil; this keeps it creamy.
- Adding cheese at lower heat helps it melt smoothly without hardening.
Enjoy making this creamy and delicious dish!
Chicken Creamy Tuscan Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni or your favorite pasta
For the Chicken:
- 2 tbsp olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
For the Sauce:
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian herbs or a blend of dried basil, oregano, and thyme
For Garnish:
- Fresh basil leaves
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend about 10-15 minutes cooking the ingredients and about 15 minutes simmering the sauce and bringing everything together. It’s a quick meal that’s packed with flavor!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rigatoni according to the package instructions until it’s al dente, which means it’s still firm when bitten. Once cooked, drain the pasta and set it aside for later.
2. Sauté the Chicken:
In a large skillet, heat the olive oil over medium-high heat. While the oil heats, season the bite-sized chicken pieces with salt and pepper. Carefully add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
3. Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 1 minute until it’s fragrant—this smells amazing! Next, stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes. Reduce the heat to medium and pour in the heavy cream and chicken broth. Sprinkle in the Italian herbs and stir everything together, bringing the sauce to a gentle simmer.
4. Add the Cheese and Veggies:
Once the sauce is simmering, add the grated Parmesan cheese. Stir until the cheese has melted and the sauce is nice and creamy. Now, return the cooked chicken to the skillet and mix in the fresh baby spinach. Cook for about 2-3 minutes until the spinach is wilted and everything is heated through.
5. Combine and Serve:
Finally, add the cooked pasta to the skillet and toss well to ensure every piece is coated in that delicious creamy sauce. Serve warm, garnished with fresh basil leaves. Enjoy your flavorful and creamy Chicken Creamy Tuscan Pasta!
Can I Use Whole Wheat Pasta for This Recipe?
Absolutely! Whole wheat pasta is a great alternative and adds a bit more fiber. Just keep in mind that it may take a minute or two longer to cook, so check the package for the best cooking time.
Can I Substitute the Heavy Cream?
Yes, you can substitute heavy cream with half-and-half or even a non-dairy milk, like coconut cream or cashew cream if you prefer a lighter option. Just note that the consistency may differ slightly, so adjust the amount based on your preference for creaminess.
What If I Don’t Have Sun-Dried Tomatoes?
No worries! If you don’t have sun-dried tomatoes on hand, you can use fresh cherry tomatoes or even a can of diced tomatoes drained well. Add them to the sautéed garlic for a fresh twist!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to freshen up the sauce if needed.
