Creamy Tuscan Chicken Pasta

This creamy Tuscan chicken pasta brings together tender seared chicken and a rich tomato cream sauce that hugs every bite of al dente rigatoni. It is comforting yet elegant and comes together easily for a cozy weeknight dinner.

I first whipped this up after a hectic weekday and could not believe how satisfying it was with so little effort. Now it is part of our dinner rotation.

Ingredients

• Chicken cutlets: offer juicy flavor and cook quickly use breasts sliced thin or thighs
• Garlic cloves: build the flavor base use fresh for best results
• Cherry tomatoes: give a sweet fresh pop look for ripe bright red ones
• Tomato paste: deepens the richness choose double concentrated if possible
• Heavy cream: adds luscious texture cold cream thickens best
• All purpose flour: helps thicken the sauce whisk smooth with water before adding
• Fresh spinach: balances the cream with freshness rinse and chop just before cooking
• Rigatoni pasta: holds sauce well due to its ridges cook until just al dente
• Butter: adds richness use unsalted to control seasoning
• Spices: garlic powder smoked paprika and dried parsley round out the Tuscan vibe opt for smoked paprika with vibrant color

Step-by-Step Instructions

Season the Chicken

Combine garlic powder smoked paprika and dried parsley in a small bowl then coat both sides of the chicken cutlets evenly pressing to adhere

Sear the Chicken

Heat a large skillet over medium and add oil or butter cook the chicken 4 to 5 minutes per side until golden brown and fully cooked through then remove from pan and let rest

Make the Sauce

In the same pan melt butter and sauté minced garlic for one minute until fragrant add cherry tomatoes and cook 8 to 10 minutes until they blister and soften

Build the Cream Base

Stir in tomato paste and cook for another minute pour in the heavy cream and stir well if needed combine flour with a splash of water and stir in gradually off heat to thicken without clumps

Simmer the Sauce

Let the sauce gently bubble for about 10 minutes stirring occasionally it should reduce slightly and coat the back of a spoon

Cook the Pasta

Meanwhile boil rigatoni in generously salted water until just shy of al dente drain and rinse briefly to halt cooking

Combine Everything

Add garlic powder smoked paprika and chopped spinach to the sauce stir until spinach wilts add drained pasta and toss to coat evenly simmer for a couple minutes to blend flavors

Finish and Serve

Slice the rested chicken and arrange over the pasta serve hot and garnish with extra parsley or cheese if desired

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One of my favorite parts of this dish is the way the cherry tomatoes melt into the cream creating such a deep color and flavor I remember my daughter asking for seconds before I even sat down

Storage Tips

Keep leftovers in an airtight container in the fridge for up to four days reheat gently with a splash of cream or water to loosen Freeze only the sauce portion for up to two months to avoid mushy pasta thaw overnight in the fridge and reheat gently

Ingredient Substitutions

Use boneless skinless thighs shrimp or tofu instead of chicken Swap heavy cream for coconut milk or blended cottage cheese for a lighter feel Sun dried tomatoes or canned diced tomatoes can stand in for cherry tomatoes

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Serving Suggestions

Serve with a side of crusty bread to mop up the sauce Add a green salad with lemon vinaigrette for a fresh contrast Pair with a glass of dry white wine or sparkling water with lemon

Cultural Context

Inspired by Tuscan flavors this dish blends the rustic use of garlic tomatoes and leafy greens with the creaminess popular in modern Italian American cuisine It is not a traditional Tuscan recipe but takes flavor cues from that region and adapts them for a busy cook’s kitchen

Frequently Asked Questions About Recipes

→ Can I use a different type of pasta?

Yes! Rigatoni holds the sauce well, but penne, fettuccine, or spaghetti also work. Just adjust cooking times accordingly.

→ How do I lighten the dish?

You can substitute heavy cream with half-and-half or a blend of milk and cornstarch. Grilled chicken also reduces the fat content.

→ Can this be made ahead?

Yes. Prepare components separately and store. Reheat sauce with a splash of water or cream and toss with fresh pasta when ready to serve.

→ What can I use instead of chicken?

Try shrimp, tofu, mushrooms, or boneless skinless thighs as alternatives to chicken cutlets.

→ Does this dish freeze well?

It can be frozen for up to 2 months. For best results, thaw overnight and reheat gently on the stove. Avoid freezing with fresh cream to prevent separation.