For this creamy Tuscan Chicken Pasta, I highly recommend using a pasta shape that excels at capturing and holding onto the rich, flavorful sauce. Rigatoni is a fantastic choice because its large, ridged tubes are perfect for scooping up every last drop of the creamy goodness. Other excellent alternatives include penne, which also has ridges and a tubular shape, or rotini, whose spiral twists create numerous pockets for the sauce to cling to. Ultimately, any short pasta with grooves or a spiral shape will perform beautifully, ensuring a satisfying bite every time.

Spinach truly embodies the “Tuscan feel” of this dish, adding a touch of vibrant color, earthy flavor, and a healthy boost. It wilts beautifully into the creamy sauce, becoming an integral part of the overall experience. However, if spinach isn’t your preference or you don’t have it on hand, you have options. Fresh kale can be an excellent substitute, offering a similar nutritional profile and a slightly more robust texture. Alternatively, you can certainly leave it out altogether if you prefer, though it will subtly change the character of the dish. For an even more authentic touch, consider using Tuscan kale (lacinato kale) for a direct nod to the region.

Pesto adds a wonderful, bright basil note and depth to this Tuscan Chicken Pasta, but if traditional basil pesto isn’t to your taste, don’t worry! A fantastic alternative is sun-dried tomato pesto. This swap will lean into the rich, sweet, and tangy flavors of the sun-dried tomatoes already present in the dish, creating a slightly different but equally delicious profile. You can also simply omit the pesto if you prefer, though it will result in a less herbaceous and nuanced flavor. For those who want a milder basil hint, consider using just a tablespoon or two, or even a mix of half basil and half sun-dried tomato pesto.

Absolutely! While chicken is traditional for Tuscan Chicken Pasta, this versatile recipe adapts wonderfully to other protein sources. Diced pork tenderloin works exceptionally well, offering a slightly richer flavor and tender texture. Shrimp is another excellent choice, cooking quickly and pairing beautifully with the creamy sauce and Italian seasonings. For a unique twist, try grilled salmon fillets flaked into the pasta, adding a delightful smoky flavor. If you prefer a meatless option, simply omit the chicken and perhaps add extra vegetables or white beans for substance. Remember to adjust cooking times accordingly for different proteins.

Yes, definitely! This recipe is incredibly adaptable to incorporate more vegetables, boosting both nutrition and substance. Great additions include sliced zucchini, summer squash, tender peas, crisp asparagus, florets of broccoli, or sweet grape or cherry tomatoes. To ensure they cook properly and don’t make the dish watery, it’s best to sauté most vegetables first. Do this after you’ve cooked the chicken and removed it from the pan, but before you add the pesto and liquids. This allows them to soften and develop flavor, integrating seamlessly into the creamy sauce.

Of course! Making your own pesto is a rewarding experience and can elevate the freshness of your Tuscan Chicken Pasta. While store-bought pesto offers convenience, homemade pesto allows you to control the ingredients and achieve a vibrant, potent flavor. It’s surprisingly simple, typically involving fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil, all blended together. If you’re interested, you can find many wonderful recipes online (like this one) that will guide you through the process, transforming your dish with a truly authentic taste.

Tuscan Chicken Pasta makes fantastic leftovers! To store, place the cooled pasta in an airtight container and refrigerate it for up to 4 days. If you wish to freeze it, transfer it to a freezer-safe container or bag, and it will keep well for up to 3 months. To defrost, simply move it from the freezer to the refrigerator overnight. When reheating, the noodles may have soaked up some of the liquid, so I highly recommend adding a splash or two of chicken broth or stock to restore its creamy consistency. Heat gently on the stovetop over low heat, stirring occasionally, or warm in the microwave until it’s heated through, ensuring the flavors are as delicious as the first time.

To complement the rich and creamy flavors of this Tuscan Chicken Pasta, consider serving it with simple yet delicious side dishes. A crisp, fresh green salad with a light vinaigrette is perfect for cutting through the richness. Warm garlic bread or crusty Italian bread is ideal for soaking up any extra sauce. For a vegetable boost, roasted asparagus or steamed green beans with a squeeze of lemon would also be wonderful additions, creating a well-rounded and satisfying meal.

Step 1: Prepare the Chicken. Begin by cutting the boneless, skinless chicken breasts into uniform, bite-sized pieces. Place them in a medium bowl. Season the chicken generously with salt, black pepper, garlic powder, and onion powder, tossing to ensure each piece is evenly coated. This initial seasoning is crucial for building a flavorful foundation for your dish.

Step 2: Cook the Chicken. Heat olive oil and salted butter in a large Dutch oven or heavy-bottomed pot over medium heat. Once the butter is melted and shimmering, add the seasoned chicken in 2-3 batches. Avoid overcrowding the pan to allow the chicken to brown properly. Cook each batch for about 5 minutes, turning occasionally, until it’s lightly golden and cooked through. Remove the cooked chicken to a clean plate and set aside, reserving any drippings in the pot.

Step 3: Sauté Aromatics and Pesto. In the same Dutch oven, add the drained and chopped sun-dried tomatoes, minced garlic, and prepared pesto. Stir these ingredients together, allowing them to gently cook for about 1 minute until the garlic becomes fragrant and the flavors begin to meld. This step infuses the pot with the rich, aromatic base for your Tuscan sauce.

Step 4: Create the Creamy Sauce Base. Pour in the unsalted chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These “fond” bits are packed with flavor and will enrich your sauce. Next, stir in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, allowing the liquids to warm through and combine.

Step 5: Wilt the Spinach. Once the sauce is simmering, add the baby spinach, along with a pinch of extra salt and black pepper to taste. Stir the spinach into the warm sauce until it completely wilts and incorporates. The spinach will quickly reduce in volume, adding its characteristic freshness and color to the creamy sauce.

Step 6: Combine and Finish. Return the cooked chicken to the Dutch oven. Add the grated Parmesan cheese and the al dente cooked rigatoni (or your chosen pasta). Stir everything thoroughly to ensure the pasta and chicken are beautifully coated in the creamy Tuscan sauce. Bring the entire dish back to a gentle simmer, stirring occasionally, until everything is heated through and the sauce has thickened slightly to your desired consistency.

Ingredients

Instructions

1. Cut 1 ½ pounds boneless skinless chicken breasts into bite-sized pieces and place it in a medium bowl. Toss the chicken with ¾ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon onion powder.
2. In a dutch oven over medium heat, add 2 Tablespoons olive oil and 2 Tablespoons salted butter. Add the chicken in 3 batches to lightly brown it and ensure it is cooked. About 5 minutes per batch. Once cooked, place the chicken on a plate and set it aside.
3. Add 8 ounces jarred sun-dried tomatoes, drained and chopped, 4 cloves garlic, minced and 2 Tablespoons prepared pesto to the pan, stir to combine, and cook until fragrant, about 1 minute.
4. Add 1 cup unsalted chicken stock and scrape any bits off the bottom of the pan. Add in 2 cups heavy cream.
5. Bring to a simmer. Add 2 cups baby spinach, ½ teaspoon kosher salt and ½ teaspoon black pepper, stir it in and let the spinach wilt in the sauce.
6. Add in the cooked chicken, ½ cup grated parmesan cheese and 8 ounces rigatoni, cooked al dente. Stir to combine and coat everything in the sauce.
7. Bring back to a simmer, occasionally stirring until everything is heated through. Serve immediately with more parmesan cheese for garnish.

Video

Notes

• Other pasta shapes can be used; refer to the FAQ section above for suggestions.
• For a more intense sun-dried tomato flavor, consider using sun-dried tomato pesto instead of basil pesto, or a combination of both.
• This recipe is adaptable to other proteins such as diced pork tenderloin, salmon, or shrimp.
• This dish can be frozen; detailed instructions for freezing and reheating are provided in the FAQ section.
• Feel free to add other vegetables like zucchini, summer squash, peas, asparagus, broccoli, or grape/cherry tomatoes. Remember to sauté them first for best results.
• NOTE: The sun-dried tomatoes shown in the video might appear darker than commonly seen, as they were prepared from an heirloom variety tomato which naturally has a deeper color.

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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