Creamy Tuscan Chicken Pasta

5 from 4 votes

With a creamy, garlicky sauce, spinach, and sundried tomatoes, this Creamy Tuscan Chicken Pasta is bursting with flavors. The best part? It's ready in 45 minutes!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Keyword: creamy tuscan chicken pasta, tuscan chicken pasta recipe

Servings: servings

Calories: 795kcal

Author: Jill

Ingredients

For the chicken:

2 Pounds Chicken Breast Cut Into Bite-Sized Pieces
1 Tablespoon Olive Oil
1 Teaspoon Paprika
1 Teaspoon Granulated Garlic Powder
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper

For the pasta:

2 Tablespoons Butter
1 Cup sundried tomatoes drained
3 Clove of Garlic minced
1 Tablespoon Italian Seasoning
1/2 Cup Chicken Stock
2 Cups Heavy Cream
1 Cup Grated Parmesan Cheese
8 Ounces Rigatoni Cook According to Package Instructions To Al-dente
1/2 Cup Cooked Spinach Drained Well
Fresh Basil

Instructions

For the chicken:

In a large bowl, toss the chicken with the olive oil, paprika, granulated garlic, kosher salt and black pepper.
Heat a large skillet over medium-high. Add the chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken from the skillet and set aside.

For the pasta:

In the same skillet used for the chicken, melt the butter over medium heat. Add the sundried tomatoes and garlic, cook for 2-3 minutes.
Pour in the chicken stock and deglaze the pan, add the heavy cream, parmesan and italian seasoning, stirring to combine. Cook for 5-6 minutes, or until the sauce has thickened.
Return the cooked chicken to the skillet, along with the pasta and spinach. Stir well to combine, ensuring that the pasta and chicken are evenly coated in the sauce.
Cook for an additional 2-3 minutes to ensure everything is heated through, stirring in fresh basil at the end of cooking.
Serve the Tuscan chicken pasta hot, garnish with additional fresh basil and parmesan if desired. Enjoy!

Nutrition