Are you ready to elevate your dinner game with a dish that’s as delightful to the eyes as it is to the palate? This Tuscan Chicken Pasta is a vibrant and comforting meal that combines tender chunks of chicken, al dente rigatoni, and an explosion of flavors that dance on your taste buds. The creamy garlic parmesan sauce envelops the pasta, while fresh spinach and juicy cherry tomatoes add a splash of color and nutrition. It’s not just about the flavors; it’s about the experience of gathering around the table with family and friends, sharing a hearty meal that warms the soul.
This recipe is not only impressively rich in flavor but also incredibly simple to whip up. Prepare this one-pan wonder in just 40 minutes! It’s the perfect solution for those busy weeknights when you want to serve something special without spending hours in the kitchen. With every forkful, you can savor the comforting essence of a Tuscan-inspired feast that feels indulgent yet is still manageable for any home cook. Enjoy it fresh, or save leftovers for lunch – this Tuscan Chicken Pasta is versatile enough to fit into your busy lifestyle.
Why You’ll Love This Tuscan Chicken Pasta
- Quick and Easy: You can make this delicious dish in under 40 minutes, making it the perfect option for busy evenings.
- One-Pan Wonder: Less clean-up time means more time with family, as all the magic happens in a single skillet.
- Rich Flavor Profile: The combination of garlic, parmesan, and fresh spinach creates an irresistible creamy sauce that clings to every bite.
- Highly Customizable: Add your favorite protein, use different veggies, or tweak the spices to fit your personal preferences.
- Nutritious Ingredients: Packed with protein and vitamins, this meal is not only satisfying but also offers balanced nutrition.
Preparation Phase & Tools to Use
Before starting your culinary adventure with Tuscan Chicken Pasta, it’s essential to prepare your kitchen workspace. Make sure to have a large pot for boiling the pasta and a sturdy skillet or sauté pan for creating the sauce. A wooden spoon will come in handy for stirring, while a cutting board and knife will help you chop the chicken and veggies with ease. Gather your ingredients and measure them out beforehand to streamline the cooking process. Keeping everything organized not only simplifies your workflow but also ensures that you don’t forget adding any vital ingredients. The goal here is to create a culinary experience that’s as enjoyable as the final meal itself.
Ingredients
- 1 lb rigatoni pasta
- 1.5 lbs boneless skinless chicken breasts, cut into chunks
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 0.5 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 0.5 cup chicken broth or reserved pasta water
- 2 tbsp unsalted butter
- 1 tbsp sun-dried tomato paste or chopped sun-dried tomatoes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the Pasta
Start by bringing a large pot filled with salted water to a boil. This is crucial, as the salt helps flavor the pasta itself. Once the water is boiling, add the rigatoni and cook it according to package instructions until it’s al dente. Remember to reserve about ½ cup of the pasta water before draining – this starchy liquid is perfect for adjusting the sauce’s consistency later.
Step 2: Sear the Chicken
In a large skillet, pour in the olive oil and heat it over medium-high. Season your chunks of chicken with salt, black pepper, and Italian seasoning. Add the seasoned chicken to the skillet, ensuring not to overcrowd the pan. Cook it until the outside is golden brown and it’s cooked through – this should take about 6 to 8 minutes. Once done, remove the chicken from the skillet and set it aside to keep warm.
Step 3: Create the Flavor Base
Without cleaning the skillet, add the butter and minced garlic to the remaining oil. Sauté the garlic for about 30 seconds until it’s fragrant, being careful not to let it burn. Next, toss in the cherry tomatoes, allowing them to blister and pop for about 3 to 4 minutes, bringing a burst of sweetness to the dish.
Step 4: Build the Sauce
Now it’s time to add depth to your sauce. If you’re using sun-dried tomatoes, incorporate the paste or chopped pieces into the skillet before pouring in the chicken broth and heavy cream. Let this simmer gently for a few minutes, helping the flavors meld together beautifully. You’ll notice the sauce starts to thicken as it cooks.
Step 5: Add the Cheese
Once your sauce is simmering, sprinkle in the grated Parmesan cheese. Stir it continuously until it melts into a creamy consistency. The cheese adds a richness that elevates this dish to new heights!
Step 6: Combine Chicken and Spinach
Return the seared chicken to the skillet, adding the fresh baby spinach to the mixture. Stir gently until the spinach wilts, which should take just a couple of minutes. This not only adds color but also nutritional value to your meal.
Step 7: Mix in the Pasta
Finally, add the cooked rigatoni to the skillet and toss everything together, ensuring the pasta is generously coated with the creamy sauce. If the sauce appears too thick, gradually mix in the reserved pasta water until you achieve your desired consistency.
Step 8: Serve and Garnish
To serve, plate the Tuscan Chicken Pasta and sprinkle freshly chopped parsley on top, along with extra Parmesan cheese and black pepper to taste. This dish is best enjoyed warm, offering a delightful experience with every bite.
Variations
- Protein: Instead of chicken, try shrimp or diced turkey for a unique twist.
- Vegetables: Add bell peppers, zucchini, or mushrooms to increase the veggie factor.
- Spices: Garlic powder, onion powder, or freshly cracked black pepper can enhance the dish’s flavor even more.
Cooking Notes
- Don’t rush the cooking process; let the chicken get a nice sear for full flavor.
- Taste the sauce before serving to adjust seasonings if necessary.
Serving Suggestions
- Serve with a side of garlic bread for a complete Italian experience.
- A mixed green salad complements this dish nicely.
Tips
- For extra flavor, marinate the chicken in Italian dressing for an hour before cooking.
- Store leftovers in an airtight container for up to 3 days in the fridge; reheats beautifully!
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 620 per serving
- Protein: 35g
- Sodium: 800mg
FAQs
Can I use a different type of pasta?
Absolutely! Feel free to substitute with penne, fusilli, or whatever pasta you have on hand. Just keep in mind the cooking time may vary.
Is this dish suitable for meal prep?
Yes, Tuscan Chicken Pasta is great for meal prepping! You can make a large batch and store it in individual containers for easy lunches throughout the week.
Can I make this dish dairy-free?
You can use coconut cream and dairy-free cheese alternatives to make a dairy-free version of this dish without sacrificing flavor.
How can I store leftovers?
Leave any leftovers in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave until warmed through.
Conclusion
This Tuscan Chicken Pasta combines all the elements of a comforting, flavorful meal that the whole family will love. With its simple yet rich components, it’s perfect for busy weeknights and special occasions alike. Don’t hesitate to experiment with the ingredients to make it your own! I encourage you to share your thoughts and variations once you’ve tried this dish; your feedback and creativity are what make a recipe truly shine. Happy cooking!
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Tuscan Chicken Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Tuscan Chicken Pasta combines tender chicken, creamy garlic parmesan sauce, fresh spinach, and cherry tomatoes for a comforting meal.
Ingredients
- 1 lb rigatoni pasta
- 1.5 lbs boneless skinless chicken breasts, cut into chunks
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 0.5 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 0.5 cup chicken broth or reserved pasta water
- 2 tbsp unsalted butter
- 1 tbsp sun-dried tomato paste or chopped sun-dried tomatoes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by bringing a large pot filled with salted water to a boil. This is crucial, as the salt helps flavor the pasta itself. Once the water is boiling, add the rigatoni and cook it according to package instructions until it’s al dente. Remember to reserve about ½ cup of the pasta water before draining – this starchy liquid is perfect for adjusting the sauce’s consistency later.
- In a large skillet, pour in the olive oil and heat it over medium-high. Season your chunks of chicken with salt, black pepper, and Italian seasoning. Add the seasoned chicken to the skillet, ensuring not to overcrowd the pan. Cook it until the outside is golden brown and it’s cooked through – this should take about 6 to 8 minutes. Once done, remove the chicken from the skillet and set it aside to keep warm.
- Without cleaning the skillet, add the butter and minced garlic to the remaining oil. Sauté the garlic for about 30 seconds until it’s fragrant, being careful not to let it burn. Next, toss in the cherry tomatoes, allowing them to blister and pop for about 3 to 4 minutes, bringing a burst of sweetness to the dish.
- If you’re using sun-dried tomatoes, incorporate the paste or chopped pieces into the skillet before pouring in the chicken broth and heavy cream. Let this simmer gently for a few minutes, helping the flavors meld together beautifully. You’ll notice the sauce starts to thicken as it cooks.
- Once your sauce is simmering, sprinkle in the grated Parmesan cheese. Stir it continuously until it melts into a creamy consistency. The cheese adds a richness that elevates this dish to new heights!
- Return the seared chicken to the skillet, adding the fresh baby spinach to the mixture. Stir gently until the spinach wilts, which should take just a couple of minutes. This not only adds color but also nutritional value to your meal.
- Finally, add the cooked rigatoni to the skillet and toss everything together, ensuring the pasta is generously coated with the creamy sauce. If the sauce appears too thick, gradually mix in the reserved pasta water until you achieve your desired consistency.
- To serve, plate the Tuscan Chicken Pasta and sprinkle freshly chopped parsley on top, along with extra Parmesan cheese and black pepper to taste. This dish is best enjoyed warm, offering a delightful experience with every bite.
Notes
Don’t rush the cooking process; let the chicken get a nice sear for full flavor. Taste the sauce before serving to adjust seasonings if necessary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 620 per serving
- Sodium: 800 mg
- Protein: 35 g