Easy Chicken Pasta with Creamy Tuscan Sun-Dried Tomato Sauce
Ingredients
Method
- Fill a large pot with water, salt it generously, and bring to a rolling boil. Cook the rigatoni according to the package instructions until al dente, about 11 minutes. Scoop out 1/2 to 1 cup of the pasta water, then drain the pasta.
- While the pasta cooks, place the chicken in a large mixing bowl. Season with the oregano, kosher salt, and black pepper. Toss to coat evenly.
- Warm 3 tablespoons of the olive oil in a large, deep-sided skillet over medium-high heat. Add the chicken and cook for 7 to 10 minutes, stirring occasionally, until browned on all sides and cooked through. Transfer the chicken to a plate using a slotted spoon.
- Add the remaining 3 tablespoons oil to the same skillet. When shimmering, add the chopped basil and cook, stirring, for about 1 minute until fragrant. Stir in the garlic, sun-dried tomatoes, and crushed red pepper flakes; cook for 1 to 2 minutes more.
- Add the tomato paste and stir to break it up. Pour in the white wine and let it reduce for 1 to 2 minutes. Pour in the heavy cream, scrape up any browned bits from the pan bottom, and stir until the sauce is smooth.
- Return the chicken to the skillet along with the cooked pasta, spinach, 1/2 cup of the reserved pasta water, and the grated Parmigiano-Reggiano. Toss well, adding more pasta water if needed to create a silky sauce. Taste and adjust seasoning. Serve immediately in bowls, topped with extra grated Parmesan, basil, and a pinch of flaky sea salt.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Easy Chicken Pasta
It’s 5pm. You just got home. The kids are hungry, you’re tired, and honestly, the last thing you want to do is think about dinner. I’ve been there. Like, literally been there. This easy chicken pasta is the recipe that pulled me through the busiest school nights, and it’s about to become your new best friend too.
This isn’t one of those complicated, chef-y things that leaves you with a mountain of dishes. It’s a one pot chicken pasta that comes together in about 25 minutes. The sauce is ridiculously creamy, packed with sun-dried tomatoes and fresh basil. The chicken? Juicy, golden, and seasoned with just a few pantry staples.
Look, I’m not trying to oversell it. But the first time I made this creamy chicken pasta, my kids asked for seconds. Then thirds. My husband looked at me like I’d just won a Michelin star. It’s that good.
Here’s why you’ll love it:
- Ready in under 30 minutes, perfect for a simple chicken dinner
- Made in one skillet, so cleanup is a breeze
- Uses simple, budget-friendly ingredients you can find anywhere
- Picky eaters genuinely love it, I promise
- Reheats beautifully for tomorrow’s lunch
Plus, this isn’t just any chicken pasta recipe. The Tuscan-style sauce is a step above your average weeknight fare. You’ll feel fancy, but you won’t have to work hard for it. That’s the sweet spot.
Ingredients for Creamy Tuscan Chicken Pasta
Let’s talk ingredients. You probably have most of these already, which is exactly what I like to hear on a busy weeknight. Here’s what you need for this easy weeknight dinner:
- Rigatoni pasta: I love how the sauce clings to those ridges
- Chicken breasts: Cut into bite-size pieces, they cook fast
- Dried oregano & kosher salt: Simple seasonings that go a long way
- Fresh basil: Loads of it. This is the secret to that fresh Tuscan flavor
- Garlic & sun-dried tomatoes: The flavor power couple
- Tomato paste & heavy cream: Together they create the dreamiest, silkiest sauce
- Fresh baby spinach: Wilts right in, and it’s an easy way to sneak in greens
- Parmigiano-Reggiano: Please, please grate it yourself. The flavor difference is unreal
The one thing to splurge on? The sun-dried tomatoes. I usually grab the kind packed in oil because you can use that oil to sauté the aromatics. It adds a depth of flavor that makes this pasta with chicken taste like you simmered it all day. You don’t need to go hunting at a specialty store either. Regular Ralphs or Vons usually has them right by the pasta sauces.
How to Make This One Pot Chicken Pasta
Okay, here’s the part you actually care about: how to make this. It’s stupidly simple. There’s no culinary school technique here, no fancy equipment. Just a big pot, a deep skillet, and you.
I’m going to walk you through the four big stages, but the full detailed steps are in the recipe card above. Pay attention to the visual cues, that’s what really matters.
Stage 1: Get Your Chicken Golden
First, you season the chicken with oregano, salt, and pepper. Let it sit for a minute while your pasta water comes to a boil. Then you’re going to heat a few tablespoons of olive oil in a large, deep-sided skillet over medium-high heat. Add the chicken and let it get nice and brown.
Watch the chicken, it’s the most important part. It should take about 7 to 10 minutes total, getting browned on all sides. Don’t stir it constantly. Let it sit, get that golden crust, then flip. When it’s cooked through, scoop it out with a slotted spoon and set it aside. Whatever you do, don’t overcook it. Sad, rubbery chicken is the worst.
Stage 2: The Aromatics
Now, in that same skillet, add more olive oil. When it shimmers, toss in your chopped fresh basil. The smell that fills your kitchen in the next thirty seconds? Absolute magic. It’s like a summer garden exploded right on your stove.
Then you add the garlic, sun-dried tomatoes, and a pinch of crushed red pepper flakes. Give it a stir for a minute or two. The garlic should get fragrant but not brown. If it starts to burn, lower the heat. Trust me, burnt garlic ruins the whole vibe.
Stage 3: Build the Silky Sauce
This is where it gets good. Add the tomato paste and stir it in, let it caramelize for about a minute. Then pour in the white wine. Grab a wooden spoon and scrape up all those browned bits from the bottom of the pan. That’s where the flavor lives.
Let the wine reduce for a minute or two, then pour in the heavy cream. Watch it transform. The sauce will go from a bright red to this gorgeous, velvety orange. It’s okay to be lazy here and let the cream do most of the work. That’s the beauty of this quick pasta recipe.
Stage 4: Bring It All Together
This is the most forgiving part. Return the chicken to the skillet along with your cooked rigatoni, the fresh spinach, and about half a cup of that reserved pasta water. The pasta water is liquid gold, it helps loosen the sauce and makes it silky. Don’t skip it.
Toss everything together. Watch the spinach wilt into the sauce, it takes less than a minute. Then sprinkle in the grated Parmigiano-Reggiano and toss it again. The cheese melts into the cream and makes everything just a little more luxurious. If the sauce feels too thick, add more pasta water until it looks glossy and coats every piece of pasta.
Taste it. Season it. Serve it immediately while it’s hot and creamy.
Tips for the Best Creamy Sauce
I’ve made a lot of creamy pastas in my day. I’ve also ruined a few. The good news? This garlic chicken pasta forgives mistakes. But here are a few things I’ve learned to get that restaurant-quality sauce every time.
Don’t let the cream boil. Once you add the heavy cream, keep the heat at a gentle simmer. A rolling boil will make the sauce separate and curdle, and that’s just sad. You want it warm and bubbling gently, not furious.
Save your pasta water before draining. Seriously, this is non-negotiable. The starch in the water helps the sauce cling to the pasta and gives it that silky, professional mouthfeel. You might think you don’t need it, but you will.
Use the sun-dried tomato oil. If your tomatoes are packed in oil, use that to sauté instead of (or along with) the olive oil. It’s a flavor cheat code.
Here are some common pitfalls to avoid:
❌ Overcooking the chicken: It turns dry and sad. ✅ Cook until just done, about 7-10 minutes, then set it aside.
❌ Boiling the cream sauce: It will curdle and split. ✅ Keep it at a low simmer and stir gently.
❌ Forgetting to salt the pasta water: Your whole dish will taste flat. ✅ Salt it generously, like the sea.
❌ Using pre-grated parmesan: It won’t melt smoothly. ✅ Grate it fresh from a block.
Variations and Substitutions
This recipe is a total blank canvas. It’s perfect for using up whatever you have in the fridge, which feels very not-wasteful and very smart. Here are some swaps I’ve tried and loved:
- Pasta shape: Rigatoni is great, but penne, fettuccine, or any short pasta works just fine
- Chicken: Boneless, skinless chicken thighs are more forgiving and add extra flavor
- Sun-dried tomatoes: Feel like it’s too much? You can reduce to a few tablespoons or omit entirely
- Spinach: Broccoli, zucchini, or green beans are all fantastic additions. Just slice them thin and add them with the chicken
- Cream: You can sub in half-and-half or even whole milk in a pinch. The sauce won’t be as rich, but it’ll still be good
Don’t have sun-dried tomatoes? No worries, this still works as a classic parmesan chicken pasta. Add a squeeze of lemon juice at the end to cut through the richness. It needs that little pop of acid.
How to Store and Reheat Leftovers
I’ll be honest, leftovers of this easy chicken pasta are a gift. They’re the lunch I look forward to the next day when my brain is fried and I don’t want to think about food.
Storage: Let the pasta cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days.
Reheating: The trick is to add a splash of cream or chicken broth before reheating. It brings the sauce back to life. Reheat gently on the stove or in the microwave in short bursts, stirring between each one. Don’t blast it, or the chicken can turn tough.
Freezing? I wouldn’t recommend it. The cream sauce can separate and get grainy when thawed. This dish is best enjoyed fresh or within a few days.
What to Serve with This Dish
This dish is pretty self-sufficient, it’s a full meal in a bowl. But if you want to round it out, here are a few things I love to serve alongside:
- A crisp green salad with a simple lemon vinaigrette to cut through the cream
- Crusty sourdough bread for sopping up every last drop of sauce. This is non-negotiable in my house
- Roasted or steamed broccoli on the side if you want extra veggies
Speaking of which, I’ve pinned some of my favorite pasta pairings over on my Pinterest page. If you need dinner inspiration, come say hi! Follow me over there and let’s be recipe buddies. I’m always adding new ideas
Frequently Asked Questions
Give this easy chicken pasta a try on your next hectic weeknight. It’s one of those family dinner ideas that actually works-the pasta is filling, the chicken is juicy, and the creamy sauce brings everyone to the table. I think you’re going to love it as much as we do.
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