Rich, creamy, and packed with bold Italian flavor, Tuscan Chicken Pasta is the kind of dish that brings everyone to the table. Tender seared chicken, sun-dried tomatoes, rigatoni, and a garlicky parmesan cream sauce come together in a single, comforting bowl of pasta perfection.

Whether you’re hosting a cozy weeknight dinner or preparing a dish worthy of weekend indulgence, this pasta delivers both elegance and ease. It has the rustic charm of Italian countryside cooking and the satisfying heartiness we all crave after a long day.

What Kind of Pasta Works Best for Tuscan Chicken Pasta?

Short-cut pasta like rigatoni, penne, or ziti is ideal for this dish. Their hollow centers and ridges are perfect for catching the creamy sauce and little bits of sun-dried tomato. You can swap in gluten-free or whole wheat versions as needed, but be sure to cook them al dente to maintain the dish’s texture.

Ingredients for the Tuscan Chicken Pasta

Chicken Breast – Boneless, skinless chicken breast is lean and cooks up quickly. It’s the protein heart of the dish.

Rigatoni Pasta – Its shape helps capture the rich, creamy sauce in every bite.

Sun-Dried Tomatoes – These add a tangy, sweet intensity and beautiful color.

Garlic – Freshly minced garlic deepens the flavor and gives the sauce its signature kick.

Heavy Cream – Creates a luscious, silky base that coats every bit of pasta and chicken.

Parmesan Cheese – Adds savory depth and thickens the sauce slightly.

Italian Seasoning – A balanced blend of dried herbs that ties all the flavors together.

Olive Oil & Butter – Used for searing the chicken and building layers of flavor in the sauce.

Salt & Pepper – Essential for seasoning both the chicken and sauce.

Fresh Parsley (optional) – For garnish and a burst of color.

How To Make the Tuscan Chicken Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain and set aside.

Step 2: Sear the Chicken

While the pasta cooks, season chicken breast cubes with salt, pepper, and a pinch of Italian seasoning. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through. Remove and set aside.

Step 3: Build the Sauce Base

In the same skillet, add a touch more butter if needed and toss in the minced garlic. Sauté until fragrant, about 30 seconds. Stir in the sun-dried tomatoes and cook for another minute to soften.

Step 4: Make It Creamy

Reduce heat to medium-low and pour in the heavy cream. Let it simmer gently for 2-3 minutes, then stir in the parmesan cheese and remaining Italian seasoning. Cook until the sauce thickens slightly.

Step 5: Combine and Serve

Return the chicken to the skillet and stir in the cooked rigatoni. Toss to coat everything in the sauce. Simmer for another minute, then remove from heat. Garnish with fresh parsley and serve warm.

Serving and Storing Tuscan Chicken Pasta

Serve this pasta dish hot from the stove, with a side of crusty bread to soak up the creamy sauce. A crisp green salad makes a lovely light contrast.

To store, let the pasta cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.

Frequently Asked Questions

Can I use a different protein?

Absolutely! Try shrimp, Italian sausage, or even rotisserie chicken for a quicker version.

Is it okay to use milk instead of heavy cream?

Whole milk can be used, but the sauce won’t be as rich or thick. Add a bit of cream cheese or cornstarch to help it along.

What kind of sun-dried tomatoes should I buy?

The kind packed in oil are best here—they’re soft, flavorful, and blend into the sauce easily.

Can I make this dish vegetarian?

Yes! Skip the chicken and add sautéed mushrooms or zucchini for a meatless twist.

How do I make it spicier?

Add crushed red pepper flakes or a dash of hot sauce to the sauce base.

Can I freeze Tuscan Chicken Pasta?

Cream sauces can separate when frozen, so it’s best enjoyed fresh. If you do freeze it, reheat gently and stir in fresh cream.

Want More Dinner Ideas with Creamy Pasta Flair?

If you love this Tuscan Chicken Pasta, you’ll enjoy these other creamy favorites:

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And let me know in the comments how yours turned out. Did you try a different pasta shape? Go heavier on the garlic? Add a sprinkle of chili flakes?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter and tastier.

Tuscan Chicken Pasta

Author: Olivia McKenney
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This Tuscan Chicken Pasta is rich, creamy, and bursting with rustic Italian flavors. With tender chicken, sun-dried tomatoes, and rigatoni coated in a garlic parmesan cream sauce, this one-skillet meal is perfect for cozy dinners or elegant entertaining.

Instructions

Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and set aside.
Season diced chicken with salt, pepper, and half the Italian seasoning.

In a large skillet, heat olive oil and butter over medium-high heat. Add chicken and cook until golden and cooked through. Remove from skillet and set aside.
In the same skillet, add garlic and sauté until fragrant. Stir in sun-dried tomatoes and cook for 1 minute.
Reduce heat to medium-low. Pour in heavy cream and simmer for 2-3 minutes.

Stir in parmesan cheese and remaining Italian seasoning. Let sauce thicken.
Return chicken to skillet along with cooked rigatoni. Toss everything to coat well.
Simmer for another minute, then remove from heat.

Garnish with fresh parsley if desired. Serve warm.

Prep Time: 10 minutes
Cook Time: 20 minutes

Category: Dinner