This Creamy Tuscan Chicken Pasta Is So Good, You’ll Want to Eat It Straight from the Pan

Some meals just have that magical, can’t-stop-eating quality. You take one bite, and suddenly, your day feels a little better. Lately, this Tuscan chicken pasta has been doing that just for me. It’s got everything: tender seared chicken, a lusciously creamy sauce and pasta soaking up all that garlicky, sun-dried tomato goodness. While my kitchen feels far from Europe, this Italian-inspired dish that’s become my comfort food favorite, and for good reason. It’s easy to make, full of bold flavors and the leftovers taste just as good the next day. And let’s be honest, when something this rich and flavorful hits the table, does anyone really care about the geography?

What is Tuscan chicken pasta?

Despite its name, Tuscan chicken pasta isn’t actually from Tuscany (I know, shocking). It’s one of those Italian-American creations that made its way onto restaurant menus (thank you, Olive Garden), got ridiculously popular and now has a permanent place in the comfort food hall of fame. The best part? You don’t have to go out to enjoy it. With a few simple ingredients and one pan, you can make this creamy, dreamy pasta right at home.

Tuscan chicken pasta, a rendition of Tuscan chicken, combines elements of classic Italian cooking (garlic, parmesan, sun-dried tomatoes) with a rich and creamy sauce that feels right at home in American comfort food.

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The secrets to the best Tuscan chicken pasta

I’ve made this dish more times than I can count and I’ve finally perfected my recipe. Here are my tried-and-true secrets for success:

Soften your sun-dried tomatoes

If you’ve ever bitten into a tough, chewy sun-dried tomato, you know how important this step is. I learned to soften them before cooking so blend beautifully into the sauce rather than adding an unexpected crunch. Here’s how to do it:

1. Bring a pot of water to a boil.
2. Add the sun-dried tomatoes, cover the pot, and let them simmer for about 3 minutes.
3. Drain, let them cool, and then chop them up before adding them to your sauce.

Achieve the perfect creamy sauce

I found that using only heavy cream, while extra rich, does cause a bit of an oily mess when reheating. To prevent that, use half milk and half cream in your sauce. It still delivers that dreamy texture but keeps things a bit lighter and more reheatable.

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How to make Tuscan chicken pasta

Creamy, garlicky, sun-dried tomato-y… there’s really nothing not to love about Tuscan chicken pasta. It’s perfect for date nights, family dinners or just when you want something truly indulgent and satisfying. Here’s my favorite recipe from I Am Homesteader.

Ingredients:

Chicken

• 2 boneless, skinless chicken breasts
• 3 Tbs. olive oil, divided
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. kosher salt
• ½ tsp. black pepper

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Pasta and sauce

• 8 oz. rigatoni pasta noodles
• 4 Tbs. unsalted butter
• ¼ cup shallot, finely diced
• ¼ cup sun-dried tomatoes, softened and chopped
• 1 tsp. garlic, minced
• 2 Tbs. tomato paste
• 1 tsp. oregano
• 1 tsp. paprika
• ½ tsp. garlic powder
• ½ tsp. kosher salt
• ¼ tsp. black pepper
• 1½ cups heavy cream
• 1½ cups milk
• 1 cup fresh spinach
• 1 cup Parmesan cheese, grated (plus more for garnish)
• 1 cup cherry tomatoes, halved
• fresh parsley, for garnish
• Salt and pepper, to taste

Directions:

• Total time: 50 minutes
• Yield: 6 servings

1. Preheat the oven to 350° F.
2. Drizzle 2 tablespoons of olive oil over the chicken and rub in. Then, combine paprika, garlic powder, salt and pepper and sprinkle over the chicken.
3. In a large, oven-safe skillet over medium-high heat, heat the remaining tablespoon of oil. Then, add chicken and sear for three minutes on each side, until browned but not cooked through. Transfer the skillet to the oven and bake for 10 to 15 minutes, until the chicken reaches 165 °F. Remove to a plate.
4. Cook pasta to al dente according to package instructions.
5. In the same large skillet over medium heat, melt butter. Then, add shallots and sun-dried tomatoes and cook, three to five minutes. Add garlic and cook for one more minute.
6. Add tomato paste, oregano, paprika, garlic powder, salt and pepper, then stir to combine. Add the heavy cream and milk, then spinach, Parmesan and cherry tomatoes. Reduce the heat to low and simmer, eight to 10 minutes.
7. Add pasta to the skillet. Slice or cube the chicken and add to the skillet. Serve topped with Parmesan and fresh parsley. Add salt and pepper.

Storage and reheating notes

Store leftovers in an airtight container in the fridge for up to three days. When reheating leftovers, do it slowly over low heat on the stovetop. This keeps the sauce smooth and prevents it from breaking.