This creamy and cheesy Tuscan Chicken Pasta is a delicious stick-to-the-ribs winter warmer for chilly winter nights. Sautéed ground meat and shell pasta enveloped in Italian cheese sauce, sun-dried tomatoes, infused with Creole and Italian seasonings, and baked to perfection for the most satisfying weeknight dinner. Best of all, it comes together in just 30 minutes. Perfect for busy weeknights or lazy weekends, it's easy to make and has zero haters!

Creamy Tuscan Chicken Pasta Recipe

Before we dive into the step-by-step instructions for crafting this Tuscan chicken pasta bake, let's appreciate and admire the beauty of Tuscan cuisine. Known for its strong focus on fresh, simple ingredients and robust flavors, Tuscan cooking embodies Italian culinary tradition. From hearty soups to rustic pasta and truffles, each dish reflects the region's rich agricultural and deep-rooted culinary heritage.

This Tuscan Chicken Pasta recipe is comfort food at its finest that pays homage to this timeless tradition, offering a modern twist on classic flavors. Combining traditional Tuscan ingredients with a creamy pasta base, a hearty, cheesy, and super-filling Tuscan chicken casserole comes into existence that's both comforting and sophisticated.

Whether you're feeding a crowd or want to treat the two of you for an intimate date night dinner, this creamy Tuscan chicken pasta will hit all the right spots.

Tuscan Chicken Pasta Ingredients

Lean Ground Chicken or Turkey – Picture tender morsels of poultry seasoned to perfection, providing a protein-packed foundation for our dish. With each savory bite, you'll savor the juicy goodness of the meat, adding depth and richness to every forkful.

Sun-Dried Tomatoes – Bursting with intense flavor and a hint of sweetness, sun-dried tomatoes add a pop of color and vibrancy to our pasta dish. Their concentrated taste infuses each forkful with Mediterranean sunshine.

Italian Seasoning – A fragrant blend of herbs and spices, Italian seasoning is the spice backbone of this recipe. It elevates the flavor profile with its aromatic basil, oregano, and thyme notes.

Tony Chachere’s Creole Seasoning – This secret ingredient brings a touch of Louisiana flair to our Tuscan-inspired dish. With its bold blend of spices and a hint of heat, Tony Chachere’s Creole seasoning adds a delightful kick that keeps your taste buds dancing.

Smoked Paprika – Infused with a smoky aroma and a subtle hint of sweetness, smoked paprika lends flavor to our creamy sauce.

Garlic Powder – Ah, garlic – the culinary superstar that needs no introduction. Garlic powder adds a punch of umami goodness to this pasta dish thanks to its intense aroma and savory flavor.

Pasta Shells – The star of the show, pasta shells cradle our creamy sauce with their gentle curves, capturing every drop of flavor in their tender embrace. As you twirl each forkful, you'll revel in the comforting texture of the pasta, creating a symphony of taste and texture with each bite.

Heavy Cream – Silky, creamy, and oh-so-indulgent, heavy cream transforms the humble Tuscan pasta sauce into a velvety masterpiece. Its rich, luxurious texture envelops each ingredient in a blanket of decadence, elevating the dish to new heights of culinary bliss.

Shredded Mild Cheddar Cheese – Melting into golden pools of gooey goodness, mild cheddar cheese adds a touch of creaminess and a hint of tanginess to our pasta bake. Its mild flavor profile complements the other ingredients without being overpowering.

Yellow American Cheese – This creamy, melt-in-your-mouth cheese brings nostalgia to our dish, evoking childhood comfort and warmth.

Fresh Curly Parsley – The crowning jewel of our dish, fresh curly parsley, adds a pop of color and freshness to the finished dish. Its vibrant green hue and delicate flavor provide the perfect finishing touch, elevating the presentation and tantalizing the senses.

How to Make the Best Tuscan Chicken Pasta

Brown the Chicken: In a large skillet or Dutch oven, brown the ground chicken over medium-high heat until no pink remains. Once cooked, move the chicken to one side of the pan.

Sauté the Aromatics: Lower the heat to medium and add the diced onion to the skillet. Sauté until soft, about 5 minutes, then add the minced garlic in the last 30 seconds. Mix the cooked chicken with the onions and garlic.

Make the Sauce: Sprinkle the flour over the chicken mixture and cook for 1 minute. Slowly stir in the chicken broth, allowing the mixture to come to a gentle boil.

Add Seasonings and Pasta: Stir in the sun-dried tomatoes, Italian seasoning, Tony Chachere’s Creole seasoning, smoked paprika, garlic powder, and pasta shells, ensuring everything is well combined.

Simmer: Bring the mixture to a simmer, cover with a lid, and cook for 12 to 15 minutes or until the pasta is tender, stirring occasionally to prevent sticking.

Preheat the Oven: While the pasta is cooking, preheat your oven to 350°F.

Add Cream and Cheese: Once the pasta is cooked, pour in the heavy cream and shredded mild cheddar cheese, stirring until the cheese is melted and the sauce is creamy.

Top and Bake: Transfer the mixture to an oven-safe baking dish. Top with sliced or grated yellow American cheese and a sprinkle of smoked paprika. Cover with aluminum foil and bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly.

Garnish and Serve: Remove from the oven and garnish with freshly chopped curly parsley. Serve immediately and enjoy!

Success Tips for Tuscan Chicken Pasta

Now, let's talk about the versatility of this Tuscan Chicken Pasta recipe – it's like a culinary chameleon, effortlessly adapting to your preferences and ingredient availability. Do you feel like shaking things up a bit? No problem! Here are some success tips, creative swaps, and variations to consider:

Protein Swaps: While our recipe calls for lean ground chicken or turkey, you can easily switch it up by using ground beef for a heartier flavor profile. The choice is yours!

Creamy Dreams: Don't have heavy cream on hand? No worries! Swap it out for Half & Half or even whole milk for a lighter yet still luscious sauce.

Pasta Possibilities: While any pasta shape will do, there's something magical about using shell pasta in this recipe. Its unique shape cradles the creamy sauce and captures every delicious morsel of flavor. But if you're feeling adventurous, experiment with linguine or penne – just know that shell pasta truly shines in this dish.

Don't Overcook the Pasta: Keep a close eye on the pasta while it's simmering in the sauce. Overcooked pasta can turn mushy and affect the overall texture of the dish, so aim for al dente – cooked through but still slightly firm to the bite.

Let the Dish Rest Before Serving: Allow the Tuscan Chicken Pasta to rest for a few minutes after removing it from the oven. This allows the flavors to meld together and the sauce to thicken slightly, resulting in a more cohesive dish.

Customize with Your Favorite Ingredients: Get creative with your toppings and mix-ins! Add sliced mushrooms, diced bell peppers, or spinach to the sauce for extra flavor and an added dose of nutrition. You can also experiment with different cheese blends.

Storage Instructions

Leftover Tuscan Chicken Pasta can be stored in an airtight container in the refrigerator for up to 3 days. While you can freeze leftovers, I don't recommend it as the pasta may become mushy once stored, and the texture may change slightly upon thawing. However, it's still safe to eat and can be reheated as needed.

INGREDIENTS

• 1-pound lean ground chicken or ground turkey
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1/4 cup sun-dried tomatoes roughly chopped
• 2 teaspoons Italian seasoning
• 1 teaspoon Tony Chachere’s Creole seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 8 oz pasta shells (half of a standard 1lb box)
• ½ cup heavy cream
• 2 cups shredded mild cheddar cheese
• 1/2 cup Yellow American Cheese sliced or grated for topping
• 1 tablespoon fresh curly parsley
• Salt and Pepper, to taste

INSTRUCTIONS 

1. In a large cast iron (heatproof large skillet) or Dutch oven, brown the ground chicken over medium-high heat.
2. Once no pink is shown, move the ground chicken to one side of the pan.
3. Lower the heat to medium and add the onion. Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
4. Mix the cooked ground chicken with the onions and garlic.
5. Add the flour, cook for about 1 minute, slowly stir in the chicken broth and bring the mixture to a boil.
6. Add sun-dried tomatoes, Italian seasoning, Creole seasoning, smoked paprika, garlic powder, and pasta, stirring to combine.
7. Bring to a simmer, cover with a lid, and cook for 12 to 15 minutes or until pasta is tender, stirring occasionally.
8. While the pasta is cooking, Preheat the oven to 350F.
9. Add in the heavy cream and mild cheddar cheese and stir until all the cheese is melted. Top with American cheese and smoked paprika.
10. Place in the oven for 15 minutes, covered with aluminum foil, or until the cheese has melted.
11. Remove from oven and top with fresh parsley; serve immediately.