Go Back
+ servings
A bowl of Tuscan chicken pasta
Print Recipe
No ratings yet

Creamy Tuscan Chicken Pasta

This creamy Tuscan Chicken Pasta is such a comforting dish, with a delicious creamy sundried tomato sauce, chicken, and cheese for a rich flavor that everyone will love, in an easy weeknight dinner! 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8
Calories: 589kcal


  • 8 oz rigatoni pasta

For the Chicken:

  • 1 1/2 pounds boneless skinless chicken breasts
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 TBS olive oil
  • 2 TBS salted butter

For the Pasta Sauce:

  • 8 oz canned sundried tomatoes (drained, and roughly chopped)
  • 4 cloves minced garlic
  • 2 TBS pesto sauce
  • 2 cup chicken stock
  • 2 cups heavy cream
  • 2 cups fresh baby spinach
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup shredded parmesan cheese (plus more for garnish)


  • Bring a dutch oven full of water to boil over medium high heat. Cook it according to package directions until al dente.
  • Drain the water off and set the pasta aside in another bowl. Dry the dutch oven out with paper towels.

For the Chicken:

  • Cut the chicken into bite-sized pieces and place it in a medium bowl. Coat the chicken with salt, pepper, garlic powder, and onion powder.
  • Add the olive oil and butter to the Dutch oven over medium heat.
  • Once the butter is melted add the chicken in 3 batches to lightly brown the edges and cook the chicken through. Flip the chicken over to brown both sides, and cook it for about 5 minutes. Place the chicken on a plate and set it aside.

For the Pasta Sauce:

  • Add the sundried tomatoes, garlic, and pesto to the same pan. Stir it together to combine, and cook until it is fragrant, about 1 minute.
  • Add the chicken stock to the pan and scrape the bottom bits off the pan and into the sauce.
  • Stir in the cream, and bring the mixture to a simmer.
  • Add the baby spinach, salt, and pepper, and stir it in. Cook until the spinach is wilted.
  • Add the cooked chicken, pasta, and parmesan cheese. Stir everything together to coat it in the sauce.
  • Bring the sauce back to simmer, and stir until the whole mixture is cooked through and hot.
  • Serve topped with more parmesan cheese for garnish.


Calories: 589kcal | Carbohydrates: 34g | Protein: 29g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 814mg | Potassium: 1008mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2188IU | Vitamin C: 33mg | Calcium: 139mg | Iron: 2mg