Creamy Tuscan Chicken Pasta

If you have ever wondered how to get a rich and luscious pasta dinner on the table fast this Creamy Tuscan Chicken Pasta recipe is for you My whole family goes wild for the juicy spiced chicken nestled in a velvety tomato cream sauce with plenty of fresh spinach It is the kind of dish that satisfies even when you are short on time or energy

I first cooked this when I was short on groceries but needed comfort food The blend of tomatoes and cream was an unexpected hit now it is a menu staple whenever we want to celebrate big or small

Ingredients

• Chicken breasts or cutlets: Use fresh for juiciness and slice into even pieces for quicker cooking
• Garlic powder: Gives punchy flavor that melds into both chicken and sauce look for unsweetened powder
• Smoked paprika: Adds subtle depth Spanish smoked paprika is best if you can find it
• Dried parsley or oregano: Brings herby notes and balances out the creamy sauce go for bright green leaves not dusty brown
• Salt: Fine sea salt is ideal and seasons both meat and sauce evenly
• Black pepper: Adds essential background warmth freshly cracked always wins
• Olive oil: Choose a mild oil for a golden sear on your chicken
• Butter: For extra richness in the sauce opt for high quality unsalted butter
• Fresh garlic: Minced garlic adds fresh bite and aroma always mince right before cooking
• Cherry tomatoes: Brings bright sweetness halved for quick softening firm bright red tomatoes have the most flavor
• Tomato paste: Deepens the base flavor thick and dark paste shows good tomatoes
• Heavy cream: The secret to the silky sauce look for cream with no added stabilizers
• All purpose flour: Mixed with water to make the sauce thick without lumps avoid old flour
• Fresh spinach: Chopped roughly for flavor and color baby spinach is the easiest to prep
• Rigatoni pasta: Short tubes catch every drop of sauce real Italian brands give a better chew
• Salt and pepper: For finishing and seasoning to taste

Step by Step Instructions

Season the Chicken:

Mix garlic powder smoked paprika dried herbs salt and pepper in a small bowl Pat chicken dry then coat all sides evenly with spice mix so the flavors really sink in

Sear the Chicken:

Heat oil in your non stick pan over medium heat Once shimmering add the chicken in a single layer Cook undisturbed about five minutes per side until golden and cooked through Remove to a plate and let it rest so juices stay put

Start the Sauce:

In the same pan melt butter over medium and stir in minced garlic Sauté for a minute until fragrant Do not burn Add cherry tomatoes and cook eight to ten minutes stirring now and then until tomatoes have burst and sauce thickens

Build the Creamy Base:

Add tomato paste and stir until blended for a savory backbone Pour in the heavy cream and make sure to scrape up any bits on the pan Sift flour into half cup water whisk til smooth then slowly drizzle it into the hot sauce off the heat stirring constantly so the sauce goes creamy with no clumps

Simmer and Boil Pasta:

Let the sauce gently bubble about ten minutes so everything comes together Meanwhile boil the rigatoni in a big pot of well salted water until just al dente then drain and give it a quick rinse with cold water to stop cooking

Finish With Spinach and Spices:

Stir in additional garlic powder smoked paprika and all the spinach Let spinach wilt in the hot sauce Toss in cooked pasta until coated adjust with extra salt and pepper as needed

Assemble and Serve:

Slice the rested chicken into strips and lay over the creamy pasta Serve up while piping hot for maximum comfort

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I have found that cherry tomatoes burst and sweeten the entire sauce If I am missing peak season tomatoes I will even add a pinch of sugar My kids love swirling the noodles in the sauce and always fight over the last piece of chicken

Storage Tips

Store the cooled pasta in an airtight container in the fridge for up to three days For longer storage keep the pasta and sauce separate to preserve the texture Reheat gently on the stove with a splash of cream or milk to loosen the sauce

Ingredient Substitutions

You can use boneless chicken thighs for extra juiciness or swap in penne or fusilli if you are out of rigatoni If you need a dairy free sauce coconut cream gives results nearly as luxurious as heavy cream Sun dried tomatoes work when fresh tomatoes are not available

Serving Suggestions

This pasta shines with a crisp green salad or simple roasted broccoli on the side For an extra special touch pass around some herby garlic bread to mop up every drop Do not forget a sprinkle of parmesan for an Italian finish

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Tuscan Pasta History

Creamy Tuscan pastas are an American spin on the bright herby flavors you find in central Italy They blend simple vegetables with a hint of luxury from cream The dish celebrates abundance and comfort making it the ultimate crowd pleaser at family parties

Commonly Asked Questions

→ How do you keep the chicken juicy in this dish?

Coat the chicken generously with the spice rub and sear it over medium heat just until cooked through. Resting before slicing helps retain juices.

→ Can I use a different type of pasta?

Absolutely! While rigatoni works great, penne, fusilli, or any sturdy pasta holding sauce will also be delicious.

→ What can I use instead of heavy cream?

You can substitute half-and-half or a combination of milk and a bit of extra flour to reach your preferred sauce thickness.

→ How do I prevent the sauce from curdling?

Make sure to add the flour slurry off the heat and stir constantly while pouring in the cream to ensure a smooth texture.

→ Can I make this dish ahead for meal prep?

Yes, prepare the components ahead, store separately, and combine before serving to keep textures fresh.