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Easy Creamy Tuscan Chicken

Easy Creamy Tuscan Chicken Rigatoni

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This dish brings all the rich, comforting flavors of a Tuscan trattoria to your dinner table. It's got tender chicken, fresh garlic, and a luscious, creamy sauce bursting with tangy sun-dried tomatoes, fresh spinach, fragrant basil, and a squeeze of fresh lemon juice.
Course dinner
Cuisine Italian
Keyword Chicken Pasta, Creamy Garlic Chicken, creamy italian chicken, Tuscan Chicken
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5

Equipment

  • 1 Large Skillet
  • 1 Stockpot or large sauce pan

Ingredients

  • 1 1/2 pounds chicken breasts or tenderloins, chopped into bite-sized pieces
  • 8 oz Rigatoni or (pasta of choice) cooked according to package directions
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1/2 of 1 small lemon squeezed
  • 1 1/2 cups half and half
  • 1/2 teaspoon crushed Italian seasoning
  • 1/3 cup sun-dried tomatoes not packed in oil
  • 2 cups fresh spinach torn
  • 1/4 cup fresh basil chopped (can substitute 1 tsp crushed dried basil)
  • 4 cloves minced garlic
  • Salt and pepper to taste

Instructions

Prepare the Rigatoni

  • Cook pasta according to package directions.

Cook the Chicken

  • Melt the butter over medium-high heat in a large skillet.
  • Add the chopped chicken and cook until it's cooked through and juices run clear.

Prepare the Sauce:

  • Add the flour and stir well, coating the chicken.
  • Add the garlic and cook for about 30 seconds or until fragrant. Do not overcook.
  • Stir in the cream, Italian seasoning, and sun-dried tomatoes.
  • Stir and cook the sauce until it is slightly thickened.
  • Add the spinach and basil and cook for a few minutes longer until leaves are wilted.
  • Season with salt and pepper to taste.
  • Remove from the heat and squeeze lemon juice over the top. Stir well and serve.

Notes

  • Pasta: Cook your Rigatoni to al dente – meaning it still has a slight bite to it. It will continue to cook a little when added to the hot sauce.
  • Sun-Dried Tomatoes: If your sun-dried tomatoes are dry, you can rehydrate them in warm water for about 10 minutes before chopping to make them more tender. If you only have oil-packed, drain them very well.
  • Fresh is best for this meal: While dried basil works, fresh basil truly elevates this dish. I also recommend freshly minced garlic and real lemon juice rather than bottled.