This creamy Tuscan chicken pasta is made with a creamy ricotta and parmesan sauce. We love that this cheesy pasta is ready in under 1-hour.
What is in Creamy Tuscan Chicken Pasta?
You need a small list of ingredients and a couple of tools for this pasta. Grab a pot and a skillet to prepare the pasta and sauce. The pasta sauce has a delicious base of onions and sun-dried tomatoes that are simmered in a ricotta, parmesan, and heavy cream sauce. It’s so delicious.
This is hands-down our favorite Dutch oven. It’s a 6.75 quart enameled cast iron Dutch oven that’s super high-quality and gorgeous.
Substitutes & Variations
- Protein: Swap out chicken for shrimp or even tofu for a vegetarian twist.
- Cheese: While ricotta is preferred, cottage cheese or mascarpone can be a creamy alternative.
- Greens: If spinach isn’t your favorite, try kale or arugula for a peppery kick.
- Pasta: Feel free to use gluten-free pasta or whole wheat for a healthier option.
How to Make Ricotta Cheese
Homemade ricotta cheese is a brilliant way for anyone to begin their journey into home cheesemaking. The magic of turning fresh milk and cream into delicate curds and whey is deeply satisfying and deliciously simple!
Can I use frozen spinach?
Absolutely! Just ensure it’s thawed and well-drained before adding to the dish.
Can I use whipped cottage cheese for this recipe?
Yes, you can use whipped cottage cheese. Whip the cottage cheese with a little bit of starchy pasta water until light and frothy.
What other vegetables can I add to this recipe?
You can saute bell peppers and onions with the onion and sun-dried tomatoes for added vegetables.
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to a month. When reheating, add a splash of milk or cream to bring back the creamy consistency.
Creamy Tuscan Chicken Pasta
- 8 oz. penne pasta
- 1 lb. boneless skinless chicken breast
- 1.5 tablespoons Italian seasoning
- 7 oz. sundried tomatoes in olive oil sliced, and reserve oil
- ½ small yellow onion sliced thinly
- 4 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 5 oz. fresh spinach
- 8 oz. heavy cream ~2 cups
- 8 oz. whole milk ricotta cheese ~1 cup
- 1 cup grated parmesan cheese
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Drain and set aside.
- Cut the chicken into 1-inch pieces and season with Italian seasoning.
- Heat 2 tablespoons of the sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook for 6-8 minutes or until the chicken has cooked through. Remove from the pan and set aside.
- Return the skillet to medium heat and add another 2 tablespoons of sun-dried tomato oil. When the oil is hot and fragrant add the onions and cook until soft and translucent, about 3 minutes.
- Next, add the sundried tomatoes and garlic to the skillet. Cook for 2-3 minutes.
- Transfer the chicken to the pan and add the salt, pepper, and spinach to the skillet. Toss everything together while the spinach wilts in the pan.
- When the spinach has wilted chiefly down, add the heavy cream and ricotta to the pan. Cook until the ricotta has melted into the sauce.
- Transfer the pasta to the skillet and toss until coated.
- Serve with fresh basil and grated parmesan cheese.
Tips & Notes
- If you want to sub-cooked chicken from the chicken breast skip steps 2 and 3. Instead, add the chicken with the sun-dried tomatoes and garlic in Step 5.
- Any short pasta will work in this recipe.