Creamy Tuscan Chicken Pasta

Buckle up, Buttercup!  This isn’t just pasta—it’s a little something I like to call Love Potion Number Nine. Juicy, golden-seared chicken, a luscious sun-dried tomato cream sauce, and tender pasta all tossed together for the kind of dish that will make anyone fall head over heels. If you’ve already popped the question, this is the kind of meal that’ll keep the romance (and appetites) alive. If you want more recipes that have a lot of love in them, click the button below for more.

👝 How to Store Leftovers

Store your Creamy Tuscan Chicken Pasta in an airtight container.

Tips & Tricks

• Don’t skip the marinade: That sun-dried tomato oil gives the chicken so much extra flavor.
• Low and slow = juicy chicken: After searing, let the chicken finish cooking covered over low heat—it keeps it tender and moist.
• Adjust thickness: If your sauce feels too thick, splash in a little more pasta water. Too thin? Let it simmer a few extra minutes.
• Cheese swap: Pecorino Romano is sharp and salty, but Parmesan works if that’s what you have on hand.

🎥 Items Featured in the Video

🤔 Common Questions

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs actually stay juicier and add extra flavor. Just make sure to adjust the cooking time slightly since thighs may take a little longer to cook through than breasts.

What can I substitute for the white wine in the sauce?

If you prefer not to cook with wine, you can use chicken broth with a splash of white wine vinegar or lemon juice. This keeps the tangy depth of flavor without the alcohol.

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Melissa Jo

Creamy Tuscan Chicken Pasta

5 from 1 vote

Buckle up, Buttercup!  This isn’t just pasta—it’s a little something I like to call Love Potion Number Nine. Juicy, golden-seared chicken, a luscious sun-dried tomato cream sauce, and tender pasta all tossed together for the kind of dish that will make anyone fall head over heels. If you’ve already popped the question, this is the kind of meal that’ll keep the romance (and appetites) alive. If you want more recipes that have a lot of love in them, click the button below for more.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 5 people

Course: Lunch

Cuisine: Italian

Ingredients

  

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For the Chicken Marinade:

• 2 lbs boneless skinless chicken breasts (or thighs)
• ½ of the oil from a jar of julienned sun-dried tomatoes
• 1 tbsp minced garlic
• 1 tsp paprika
• Salt & black pepper to taste

For Searing the Chicken:

• 2 tbsp avocado oil
• ½ stick Kerrygold Garlic Herb Butter

For the Sauce & Pasta:

• 1 lb rigatoni or your favorite pasta
• 2 tbsp flour plus more butter if needed for roux
• 6 garlic cloves chopped
• ⅛ red onion finely chopped
• ½ tsp crushed red pepper flakes
• 1 tsp Dijon mustard
• ¾ cup white wine
• Juice of 1 lemon
• 1 jar 8.5 oz julienned sun-dried tomatoes, drained (a little oil clinging is fine)
• 2 cups heavy cream
• 1 cup reserved pasta water divided
• ½ cup grated Pecorino Romano
• 3 oz baby spinach chopped
• Extra Pecorino Romano & cracked black pepper for serving

Equipment

• 1 Copper Pan

Method

 

Marinate the Chicken:

1. In a bowl, combine chicken with half of the sun-dried tomato oil, minced garlic, paprika, salt, and pepper. Marinate for at least 30 minutes.

Cook the Pasta:

1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve at least 1 cup of pasta water, then drain.

Sear the Chicken:

1. In a large skillet, heat avocado oil and Kerrygold butter over medium-high heat. Sear chicken on both sides until golden. Lower heat, cover, and let the chicken cook gently until fully cooked through and juicy. Remove chicken and set aside.

Make the Roux & Base:

1. In the same skillet with all those flavor-packed drippings, add butter if needed, then whisk in flour. Stir in the red onion and cook until the roux is a nutty light brown and the onion begins to caramelize. Add garlic and red pepper flakes; cook another minute.

Build the Sauce:

1. Deglaze with white wine, whisking to lift all those bits from the pan. Add lemon juice and Dijon mustard. Simmer for about 5 minutes.

Creamy Finish:

1. Stir in heavy cream, ½ cup pasta water, salt, and pepper. Add sun-dried tomatoes, Pecorino Romano, and the remaining ½ cup pasta water. Simmer until the sauce thickens slightly.

Combine:

1. Add spinach, pasta, and sliced chicken back into the skillet. Toss until everything is luxuriously coated.

Serve:

1. Garnish with more Pecorino Romano, cracked black pepper, and maybe even a sprinkle of red pepper flakes if you like heat.

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