Weeknight Creamy Tuscan Chicken Pasta
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Weeknight Creamy Tuscan Chicken Pasta
For a comforting, quick dinner, Weeknight Creamy Tuscan Chicken Pasta hits the spot. With a garlicky cream sauce, tender chicken, and perfectly cooked pasta, it’s rich, cozy, and satisfying—all ready in a snap. Perfect for a weeknight pick-me-up without the fuss! Gluten-free + Dairy-free Option.
When I’m craving cozy comfort, I always lean into Tuscan flavors—they’ve just got that bold, herby magic that totally hits the spot. Add pasta and a creamy sauce to the mix, and it’s an instant win! This Weeknight Creamy Tuscan Chicken Pasta checks all the boxes, especially during fall when soups and pastas are my go-to.
If you’re looking for a pasta dish that’s ready in under an hour and packed with rich Tuscan flavors, this is it! The tender chicken in a luscious sauce creates the perfect bite every time, and you can easily make it gluten-free or dairy-free. Plus, you can swap pasta shapes for variety! It’s a total family hit, and if you’re loving the Tuscan vibes, try my Creamy Tuscan Lobster Pasta, Baked Tuscan Chicken and Gnocchi or Cozy Tuscan Ravioli Soup next.
Jump to:
- Why You Will LOVE Weeknight Creamy Tuscan Chicken Pasta
- How to Make Weeknight Creamy Tuscan Chicken Pasta
- Ingredients
- Can I Make Dairy-Free Tuscan Chicken Pasta?
- How To Know If Your Chicken Is Fully Cooked?
- Can I Use Another Meat Besides Chicken?
- What Are Delicious Foods to Pair Creamy Tuscan Chicken Pasta With?
- Choosing Your Perfect Pasta
- Weeknight Creamy Tuscan Chicken Pasta Q + A's
- More Deliciously Good Pasta Recipes
- MADE OUR RECIPE(S)?
- Weeknight Creamy Tuscan Chicken Pasta
Why You Will LOVE Weeknight Creamy Tuscan Chicken Pasta
- Creamy, herby Tuscan sauce is full of flavor.
- Ready in under an hour for easy weeknight comfort!
- Tender chicken makes each bite irresistible.
- Perfect cozy vibes for fall nights.
- It’s super easy to make!
- Did I mention, it’s just delicious?
How to Make Weeknight Creamy Tuscan Chicken Pasta
Making this Weeknight Creamy Tuscan Chicken Pasta comes down to four simple steps: start by seasoning your chicken strips + letting it sit for a bit to absorb the spices. While that rests, cook your pasta according to the package directions—rigatoni is a great choice and typically cooks in about 8-10 minutes.
Then, in a large skillet, sauté garlic in olive oil until fragrant, add the seasoned chicken, and sear each side until it’s golden brown and tender. Finally, with the chicken set aside to rest, it’s time to whip up the bold, creamy Tuscan sauce, full of flavor and perfect for cozying up with in under an hour!
Ingredients
CHICKEN:
- Chicken breasts. Cut into strips.
- Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
- Seasonings. Italian seasoning, sea salt, garlic powder, smoked paprika + red pepper flakes.
PASTA + TUSCAN SAUCE:
- Short-cut pasta. Feel free to choose your fave!
- Butter. Use unsalted butter to control the flavor of the dish. For a dairy-free option, use vegan butter.
- Cherry tomatoes. Halved. You can also use my Herbed Roasted Tomatoes recipe for extra flavor.
- Garlic cloves. Minced.
- Heavy cream. I am a big fan of the Organic Valley brand!
- Chicken stock. I prefer low sodium.
- Lemon juice. Freshly-squeezed.
- Tuscan blend. Adjust based on your personal preference.
- Kale. Chopped fresh or frozen.
- Parmesan. Grated.
- Basil. Fresh + chopped.
HOMEMADE TUSCAN BLEND:
Creating your own special Tuscan blend is a simple + quick process, taking just a few minutes of your time. However, if you're in a rush or want an easy solution, you can always choose a quality pre-packaged option like McCormick's.
Here's what you'll need if you want to make your own + Feel free to customize to your liking!
- 1 Tbsp smoked paprika
- 2 tsps dried parsley
- 2 tsps dried basil
- 2 tsps dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp dried rosemary
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS PASTA DISH!
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Weeknight Creamy Tuscan Chicken Pasta recipe. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Can I Make Dairy-Free Tuscan Chicken Pasta?
Yes easily! To make this sauce dairy-free, simply use vegan butter instead of the regular butter. Then swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese or dairy-free parmesan instead of regular parmesan!
How To Know If Your Chicken Is Fully Cooked?
To check if your chicken is fully cooked after searing and cooking in a skillet, here are a few key methods:
- Internal temp: The safest way is to use a meat thermometer. Insert it into the thickest part of the chicken, and it should read 165°F (74°C).
- Juice color test: Cut into the thickest part of the chicken, and if the juices run clear (not pink), it’s likely cooked through.
- Firmness: Fully cooked chicken should feel firm to the touch but not hard. Press it with a utensil or your finger—if it’s still soft or springy, it may need more time.
- Color inside: The inside should be white or slightly opaque, with no pink remaining.
Can I Use Another Meat Besides Chicken?
Absolutely! You can easily swap out the chicken for other meats. For a different twist, try using turkey, pork, or even shrimp for a seafood flair. If you’re feeling adventurous, lobster makes a luxurious addition that pairs beautifully with the creamy sauce. Just adjust the cooking times as needed, and you'll have a delicious meal no matter which protein you choose!
What Are Delicious Foods to Pair Creamy Tuscan Chicken Pasta With?
For the ultimate pairing, a warm, crusty garlic bread is hard to beat—it’s perfect for soaking up every bit of that luscious sauce. Or, for something extra cozy, serve it with buttery, flaky biscuits to add a soft, pillowy texture.
Or for something lighter, a salad like this Fall Harvest BBQ Chickpea Kale Salad, or Smashed Cucumber Salad would pair perfectly!
Choosing Your Perfect Pasta
You can use any type of pasta that you like in this recipe. That is what makes this Tuscan Chicken Pasta recipe so adaptable!
I love using rigatoni because it does a beautiful job of embracing and holding onto the sauce. But any of these pasta varieties would work for this dish -
- Pappardelle
- Tagliatelle
- Fettuccine
- Penne
- Paccheri
- Orecchiette
- Spirals
- Shells
- Ravioli or gnocchi would also go wonderfully with this sauce + chicken combo!
I would recommend tossing with tongs to ensure that longer varieties of pasta is fully manageable and fully coated. You can also use gluten-free pasta, whole-wheat pasta, or even zoodles for a low-carb option!
Weeknight Creamy Tuscan Chicken Pasta Q + A's
Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
To make this dish GF, simply use Gluten-Free pasta and ensure that the coconut cream/milk (alternative for heavy cream), flour, and chicken stock are GF-friendly.
While it's best enjoyed fresh, you can prepare the chicken and sauce ahead of time and just cook the pasta when you're ready to serve.
More Deliciously Good Pasta Recipes
If you are a fan of this Weeknight Creamy Tuscan Chicken Pasta recipe, then you will also love these recipes:
- Creamy Tuscan Lobster Pasta
- Easy Weeknight Creamy Tuscan Ravioli
- Creamy Salmon Alfredo Pasta
- Lemon Brown Butter Pasta
- Weeknight Tomato Kale Ravioli Bake
- Roasted Butternut Squash Pasta
- Vegan Bolognese Pasta
MADE OUR RECIPE(S)?
If you tried this Weeknight Creamy Tuscan Chicken Pasta recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Weeknight Creamy Tuscan Chicken Pasta
Ingredients
CHICKEN:
- 2 lbs. organic chicken breasts, cut into strips
- 2 Tbsps Extra virgin olive oil
- 2 tsps Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
PASTA + TUSCAN SAUCE:
- 1 lb. your favorite short-cut pasta
- 3 Tbsps unsalted butter
- 1 cup cherry tomatoes, halved (You can also use my Herbed Roasted Tomatoes recipe for extra flavor)
- 2 garlic cloves, minced
- 1 cup organic heavy cream
- ½ cup chicken stock, organic
- 1 teaspoon freshly-squeezed lemon juice
- 1-2 Tbsps tuscan blend (Adjust based on your personal preference)
- 1 cup chopped kale, fresh or frozen
- ¾ cup grated parmesan
- 2 Tbsps chopped fresh basil
TUSCAN BLEND:
- 1 tablespoon smoked paprika
- 2 tsps dried parsley
- 2 tsps dried basil
- 2 tsps dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon dried rosemary
- 2 bay leaves
Instructions
SEASON THE CHICKEN:
- In a large bowl, add your freshly cleaned + rinsed chicken strips along with the salt, Italian seasoning, garlic powder, smoked paprika, and red pepper flakes, mixing everything together until chicken is fully coated. Let it sit for 5-10 minutes.
BOIL THE PASTA:
- Cook pasta according to packaging. NOTE: rigatoni cooks about the same time as other pastas, usually 8-10 minutes, depending on brand.
SEAR THE CHICKEN:
- In a large skillet (12-inch) over medium-high heat, add the olive oil and the minced garlic, sautéing until fragrant and translucent, about 1-2 minutes.
- Add the seasoned chicken and cook on each side until seared, about 3-4 minutes each side. Once brown on each side, remove from skillet and set unto a plate to "rest" while you make the sauce.
TO MAKE THE CREAMY TUSCAN SAUCE:
- In the same skillet, add the unsalted butter until heated and melted.
- Add in 1-2 Tbsps tuscan blend seasonings and stir until well combined. Add in the tomatoes (or herb roasted tomatoes), stirring until combined.
- Reduce the heat to medium-low and slowly add in the heavy cream, chicken stock, lemon juice, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the and grated parmesan, whisking until the cheese has fully melted and sauce thickens, about 2-3 minutes.
- Add in the chopped kale and basil, stirring until combined and return the chicken strips. Let everything simmer for 15-20 minutes or until the chicken is cooked through and tender.
- Stir the sauce occasionally and spoon it unto the chicken breasts as they continue to cook. Lastly, add the cooked + drained pasta and toss to combine until everything is coated.
- Remove from heat once done and serve immediately!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- OIL: You can also use coconut oil, avocado oil, or grapeseed oil, instead of olive oil.
- PASTA: You can use long pastas like Pappardelle, Tagliatelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
- GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
- OTHER MEAT OPTIONS: If you'd like to switch things up, see post for more alternatives!
- GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that the coconut cream/milk (alternative for heavy cream), flour, and chicken stock are GF-friendly.
- DAIRY-FREE OPTION: To make this sauce dairy-free, simply use vegan butter instead of the regular butter. Then swap the cream with full-fat coconut milk or coconut cream. And use your favorite dairy-free shredded cheese or dairy-free parmesan instead of regular parmesan.
Nutrition
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