Craving a quick & easy, creamy pasta?! You are going to love my Creamy Tuscan Chicken Pasta recipe! It has a rich and flavorful pasta dish with juicy, spiced chicken, a velvety tomato-cream sauce, and fresh spinach. Perfect for an easy weeknight dinner or meal prep!
If you love pasta dishes, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!!
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Ingredients
- Chicken Cutlets
- Butter
- Garlic Cloves
- Cherry Tomatoes
- Tomato Paste
- Heavy Cream
- All-Purpose Flour
- Fresh Spinach
- Rigatoni Pasta
- Spices: Garlic Powder, Smoked Paprika, Dried Parsley
See recipe card for quantities. (scroll all the way down!:)
Instructions
Fry the chicken cutlets on each side until fully cooked through!
Sauté the minced garlic, cherry tomatoes & add in the heavy cream!
Add in the spices, spinach & pasta!
Serve & enjoy!
- Season the Chicken – In a small bowl, mix all the spice rub ingredients. Coat both sides of the chicken cutlets evenly.
- Cook the Chicken – Heat a large skillet over medium heat and add the oil. Sear the chicken for 4-5 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
- Make the Sauce – In the same pan, add butter and minced garlic. Sauté for 1 minute, then add cherry tomatoes. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Stir in the tomato paste, mixing well, then pour in the heavy cream. If the sauce needs thickening, whisk together the flour and water to make a slurry, remove the pan from heat, and gradually stir it in to prevent clumps.
- Simmer & Cook Pasta – Let the sauce simmer for 10 minutes until thickened. Meanwhile, cook the rigatoni in salted boiling water until al dente. Drain and rinse briefly under cold water to stop the cooking process.
- Finish the Dish – Stir in the garlic powder, smoked paprika, and chopped spinach. Add the cooked pasta, tossing to coat it in the creamy sauce. Taste and adjust seasoning with salt and pepper.
- Serve & Enjoy – Slice the cooked chicken and place it on top of the pasta. Serve immediately and enjoy this comforting, creamy dish!
Substitutions
- Chicken Cutlets (Or Chicken Breasts Halved) → Boneless skinless thighs, shrimp, tofu, or mushrooms for a vegetarian option.
- Butter → Olive oil, ghee, or vegan butter.
- Garlic → Garlic powder (use ¼ teaspoon per clove) or shallots for a milder flavor.
- Cherry Tomatoes → Sun-dried tomatoes, canned diced tomatoes, or roasted red peppers.
- Tomato Paste → Marinara sauce, crushed tomatoes, or red pepper puree.
- Heavy Cream → Half-and-half, coconut milk, or blended cottage cheese for a lighter option.
- Fresh Spinach → Kale, arugula, or Swiss chard.
- Rigatoni Pasta → Penne, fusilli, or gluten-free pasta.
Equipment
- Large Non Stick Pan
- Knife & Cutting Board
- Measuring Cups
Storage
Fridge: Store in an airtight container for up to 4 days. Reheat on the stovetop with a splash of water or cream to loosen the sauce.
Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove, stirring occasionally. Avoid freezing if using fresh cream, as it may separate.
Top tips
- Sear the Chicken Properly – Get a golden-brown crust by cooking over medium-high heat without moving it too soon. This adds flavor to both the chicken and sauce.
- Balance the Sauce – If the sauce gets too thick, loosen it with reserved pasta water or a splash of cream. If too thin, let it simmer longer.
- Cook Pasta Al Dente – Slightly undercook the pasta since it will finish cooking in the sauce, absorbing all the flavors.
FAQs
Yes! While rigatoni holds the creamy sauce well, you can use penne, fettuccine, or even spaghetti. Just adjust the cooking time to keep it al dente.
Swap heavy cream for half-and-half or a mix of milk and a bit of cornstarch. You can also use grilled chicken instead of pan-fried.
Yes! Prepare everything and store it separately. Reheat the sauce gently, adding a splash of water or cream, then toss with fresh pasta for the best texture.
Related
Looking for other pasta recipes like this? Try these:
Creamy Tuscan Chicken Pasta Recipe (Easy)
Ingredients
Equipment
Method
- Season the Chicken – In a small bowl, mix all the spice rub ingredients. Coat both sides of the chicken cutlets evenly.
- Cook the Chicken – Heat a large skillet over medium heat and add the oil. Sear the chicken for 4-5 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
- Make the Sauce – In the same pan, add butter and minced garlic. Sauté for 1 minute, then add cherry tomatoes. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Stir in the tomato paste, mixing well, then pour in the heavy cream. If the sauce needs thickening, whisk together the flour and water to make a slurry, remove the pan from heat, and gradually stir it in to prevent clumps.
- Simmer & Cook Pasta – Let the sauce simmer for 10 minutes until thickened. Meanwhile, cook the rigatoni in salted boiling water until al dente. Drain and rinse briefly under cold water to stop the cooking process.
- Finish the Dish – Stir in the garlic powder, smoked paprika, and chopped spinach. Add the cooked pasta, tossing to coat it in the creamy sauce. Taste and adjust seasoning with salt and pepper.
- Serve & Enjoy – Slice the cooked chicken and place it on top of the pasta. Serve immediately and enjoy this comforting, creamy dish!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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