Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes
This Tuscan Chicken Pasta is one of my all-time favorite pasta recipes! It's got a creamy sun dried tomato sauce that's bursting with flavor from lots of fresh basil. A splash of white wine adds acidity, while heavy cream gives the sauce a rich, smooth texture. Perfect any night of the week!
Servings: 6 servings
Calories: 773kcal
Video
Equipment
Ingredients
- 1 lb rigatoni pasta or similar pasta shape
- 1 lb chicken breasts, boneless, skinless, cut into 1-inch pieces
- 2 tsp dried oregano
- 2 tsp Kosher salt plus more for seasoning pasta
- ¼ tsp freshly ground black pepper
- 6 Tbsp extra virgin olive oil divided
- 3 cups loosely packed basil leaves, stems removed, leaves finely chopped, plus more for serving
- 4 cloves garlic, finely choppe
- ⅓ cup sun dried tomatoes, packed in oil, roughly chopped
- ¼ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- ½ cup dry white wine
- 1½ cups heavy cream or half-and-half or whole milk
- 3 oz fresh baby spinach
- ½-1 cup reserved pasta water
- ½ cup Parmigiano Reggiano grated, plus more for serving
- Flaky sea salt for serving
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of Kosher salt. Add pasta, then cook according to package directions until al dente, about 11 minutes. Reserve about ½-1 cup of cooking water, then drain pasta in a colander.
- Season the chicken. Place chicken in a large mixing bowl, then season with 2 tsp dried oregano, 2 tsp Kosher salt, ¼ tsp black pepper. Toss well to thoroughly coat.
- Brown the chicken. Heat 3 Tbsp olive oil over medium-high heat in a large skillet with deep sides. When hot, add seasoned chicken and cook for 7-10 minutes, stirring occasionally, until the chicken is browned on all sides and fully cooked through. Use a slotted spoon to transfer chicken to a plate or bowl.
- Sauté aromatics. To the same skillet, heat an additional 3 Tbsp olive oil in the skillet (or even better, 3 Tbsp sun dried tomato oil). When hot, add 3 cups chopped basil, then cook, stirring occasionally, until very fragrant, about 1 minute. Add 4 chopped garlic cloves, ⅓ cup sun dried tomatoes, and ¼ tsp crushed red pepper flakes, then stir and cook for an additional 1-2 minutes.
- Make the sauce. Add 3 Tbsp tomato paste, then use a spoon to break up and dissolve. Add ½ cup white wine, then allow to cook off for 1-2 minutes. Pour in 1½ cups of heavy cream, then use the spatula to scrape the bottom of the pan and stir well.
- Finish with the pasta. Add the cooked, drained pasta to the sauce, along with the chicken, 3 oz spinach, ½ cup of reserved pasta water, and ½ cup grated Parmesan. Stir well, add a bit more pasta water if wanted, then taste and adjust seasoning if needed. Serve in large bowls with additional grated Parmesan and basil leaves. Sprinkle each bowl with a pinch of flaky sea salt, then serve immediately!
Notes
- Make ahead: Cook chicken and sauce up to 1 day ahead; toss with freshly cooked pasta before serving.
- Storage & reheating: Refrigerate leftovers up to 4 days. Reheat on the stovetop with a splash of cream or broth.
- Freezing: Not recommended—cream sauces don’t freeze well.
Nutrition
Calories: 773kcal | Carbohydrates: 64g | Protein: 32g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 1112mg | Potassium: 837mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3162IU | Vitamin C: 16mg | Calcium: 217mg | Iron: 3mg
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