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



  • 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


  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.