Easy, comforting, and ready in 30 minutes!
Craving a quick & easy creamy pasta? You’ll love this Creamy Tuscan Chicken Pasta—juicy, spiced chicken served over tender rigatoni tossed in a velvety tomato-cream sauce with garlic, cherry tomatoes, and fresh spinach. It’s perfect for busy weeknights or meal prep!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
Chicken & Spice Rub
- 4 chicken cutlets (or 2 chicken breasts, halved)
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp dried parsley or oregano
- 1 ½ tsp salt
- ½ tsp black pepper
Pasta & Sauce
- 4 tbsp oil
- 2 tbsp butter
- 4 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 2 tbsp tomato paste
- 2 cups heavy cream
- 2 tbsp all-purpose flour + ½ cup water (flour slurry)
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 cup fresh spinach, chopped
- 16 oz rigatoni pasta
- Salt & pepper, to taste
Instructions
1. Season the Chicken – In a small bowl, combine garlic powder, smoked paprika, dried herbs, salt, and pepper. Rub the spice mix evenly over both sides of the chicken.
2. Cook the Chicken – Heat oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden brown and fully cooked. Remove from skillet and set aside to rest.
3. Make the Sauce – In the same skillet, melt butter and sauté garlic for 1 minute until fragrant. Add cherry tomatoes and cook for 8–10 minutes, stirring occasionally, until softened and juicy.
4. Add Cream & Thicken – Stir in the tomato paste, then pour in the heavy cream. For a thicker sauce, whisk the flour with water to create a slurry. Remove the pan from heat and slowly stir in the slurry to avoid clumps.
NOTES
You can use sun-dried tomatoes instead of fresh cherry tomatoes for a more intense flavor. Substitute penne, farfalle, or fettuccine if rigatoni isn’t available. To make it lighter, try half-and-half or evaporated milk instead of heavy cream. Add red pepper flakes for a spicy kick. Leftovers keep well in the fridge for 3–4 days and reheat best on the stove with a splash of cream or milk.
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Creamy Tuscan Chicken Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Servings: 4
Description
Craving a quick & easy creamy pasta? You’ll love this Creamy Tuscan Chicken Pasta—juicy, spiced chicken served over tender rigatoni tossed in a velvety tomato-cream sauce with garlic, cherry tomatoes, and fresh spinach. It’s perfect for busy weeknights or meal prep!
Ingredients
Chicken & Spice Rub
-
4 chicken cutlets (or 2 chicken breasts, halved)
-
2 tsp garlic powder
-
2 tsp smoked paprika
-
2 tsp dried parsley or oregano
-
1 ½ tsp salt
-
½ tsp black pepper
Pasta & Sauce
-
4 tbsp oil
-
2 tbsp butter
-
4 garlic cloves, minced
-
2 cups cherry tomatoes, halved
-
2 tbsp tomato paste
-
2 cups heavy cream
-
2 tbsp all-purpose flour + ½ cup water (flour slurry)
-
2 tsp garlic powder
-
2 tsp smoked paprika
-
1 cup fresh spinach, chopped
-
16 oz rigatoni pasta
-
Salt & pepper, to taste
Instructions
1. Season the Chicken – In a small bowl, combine garlic powder, smoked paprika, dried herbs, salt, and pepper. Rub the spice mix evenly over both sides of the chicken.
2. Cook the Chicken – Heat oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden brown and fully cooked. Remove from skillet and set aside to rest.
3. Make the Sauce – In the same skillet, melt butter and sauté garlic for 1 minute until fragrant. Add cherry tomatoes and cook for 8–10 minutes, stirring occasionally, until softened and juicy.
4. Add Cream & Thicken – Stir in the tomato paste, then pour in the heavy cream. For a thicker sauce, whisk the flour with water to create a slurry. Remove the pan from heat and slowly stir in the slurry to avoid clumps.
5. Simmer & Cook Pasta – Let the sauce simmer for about 10 minutes, stirring occasionally, until thickened. Meanwhile, cook the rigatoni in salted boiling water until al dente. Drain and briefly rinse under cold water to stop cooking.
6. Finish the Dish – Stir garlic powder, smoked paprika, and chopped spinach into the sauce. Add the cooked pasta and toss until evenly coated. Taste and adjust with salt and pepper as needed.
7. Serve – Slice the rested chicken and place on top of the creamy pasta. Serve hot and enjoy!
Notes
You can use sun-dried tomatoes instead of fresh cherry tomatoes for a more intense flavor. Substitute penne, farfalle, or fettuccine if rigatoni isn’t available. To make it lighter, try half-and-half or evaporated milk instead of heavy cream. Add red pepper flakes for a spicy kick. Leftovers keep well in the fridge for 3–4 days and reheat best on the stove with a splash of cream or milk.