I was craving a comforting, creamy pasta dish with bold flavors, so I decided to create this Creamy Tuscan Chicken Pasta. The rich, velvety sauce combined with tender chicken and sun-dried tomatoes makes every bite irresistible. This dish brings the flavors of Tuscany right into your kitchen, making it perfect for a weeknight dinner or a special occasion. I’m sharing this recipe because it’s a simple yet elegant dish that anyone can make at home.

I really love how this dish blends creamy, savory, and slightly tangy flavors. The sun-dried tomatoes add a delicious depth, while the garlic and Parmesan cheese bring warmth and richness. The creamy sauce clings to the pasta beautifully, and the juicy, seasoned chicken adds a hearty touch. Whether you serve it for family dinner or a date night meal, this dish is guaranteed to impress.

I did my best to make this recipe simple and easy to follow while ensuring it remains flavorful and satisfying. I use boneless, skinless chicken breasts for a lean protein option, but chicken thighs work well too. Heavy cream and Parmesan cheese create a luxurious sauce, while garlic and Italian seasoning enhance the overall taste. The final touch of fresh spinach gives the dish color and freshness.

I used to serve this pasta with just a side of garlic bread, but now I love pairing it with a fresh green salad for a complete meal. It also goes wonderfully with roasted vegetables or a simple side of steamed asparagus. No matter how you serve it, this Creamy Tuscan Chicken Pasta is a true comfort dish that everyone will love.

What Is Creamy Tuscan Chicken Pasta?

Creamy Tuscan Chicken Pasta is a rich and flavorful dish inspired by Tuscan-style cooking. It features tender chicken, sun-dried tomatoes, and spinach in a creamy Parmesan sauce, all tossed with your favorite pasta. This dish is known for its comforting texture and restaurant-quality taste, making it a favorite for home cooks.

Ingredients

• 2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach
• 12 oz pasta (penne, fettuccine, or rigatoni)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Kitchen Equipment Needed

• Large skillet or saucepan
• Pasta pot
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Colander

How to make Creamy Tuscan Chicken Pasta

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Sear the Chicken

In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Cook for 4-5 minutes per side until golden brown and fully cooked. Remove from the pan and set aside.

Prepare the Sauce

In the same skillet, add the remaining olive oil. Sauté the garlic for about 30 seconds until fragrant. Add sun-dried tomatoes and red pepper flakes, stirring for another minute.

Make it Creamy

Pour in the chicken broth and heavy cream, stirring well to combine. Bring to a simmer and let cook for 2-3 minutes. Stir in the Parmesan cheese until melted and smooth.

Combine Everything

Add the cooked pasta, chicken, and spinach to the skillet. Toss everything together until the pasta is fully coated in the sauce. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is reached.

Final Touches

Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh basil or parsley and serve immediately.

Tips

• Use freshly grated Parmesan cheese for the best flavor and smoothest sauce. Pre-shredded cheese doesn’t melt as well.
• Season the chicken well before cooking to build flavor from the start. A mix of salt, pepper, and Italian seasoning works great.
• Sear the chicken properly to get a golden brown crust. This enhances the texture and taste.
• Use sun-dried tomatoes packed in oil for a richer, more intense flavor. Drain excess oil before adding them to the dish.
• Reserve some pasta water before draining. Adding a bit to the sauce helps create a silkier consistency.
• Cook pasta al dente so it doesn’t become too soft when mixed with the sauce.
• Use a heavy-bottomed pan to prevent the cream from burning or sticking.
• Add spinach at the end to preserve its bright green color and prevent overcooking.
• Stir the sauce constantly after adding the cream to prevent separation.
• Let the dish rest for a couple of minutes before serving to allow the flavors to meld together.

What to Eat with Creamy Tuscan Chicken Pasta?

I like to pair this dish with warm garlic bread or homemade focaccia. The crispy, buttery texture of the bread complements the creamy sauce perfectly. A light sprinkle of Parmesan on top makes it even better.

Another great side dish is a simple green salad with a balsamic vinaigrette. The tangy dressing balances the richness of the pasta, making for a well-rounded meal. Adding cherry tomatoes and cucumbers enhances the freshness.

For a more filling meal, I recommend roasted vegetables like zucchini, bell peppers, or asparagus. Their slight caramelization adds depth and a subtle sweetness that pairs well with the creamy sauce.

How to Store Leftovers?

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The sauce may thicken, so when reheating, add a splash of milk or cream to bring back the creamy consistency.

For freezing, place the cooled pasta in a freezer-safe container and store for up to 2 months. Thaw overnight in the refrigerator and reheat gently over low heat, stirring occasionally to prevent separation.

Frequently Asked Questions

Can I use a different type of pasta? – Yes! Penne, fettuccine, or rigatoni all work well.

Can I make this dish dairy-free? – You can substitute coconut milk for heavy cream and use nutritional yeast instead of Parmesan.

What can I use instead of sun-dried tomatoes? – Roasted cherry tomatoes are a great alternative.

How do I prevent the sauce from curdling? – Keep the heat on low when adding cream and avoid boiling.

Can I use pre-cooked chicken? – Yes, but fresh seared chicken adds more flavor.

Can I make this ahead of time? – Yes! Just store the sauce and pasta separately and combine before serving.

Can I add mushrooms? – Absolutely! Sautéed mushrooms add great texture and depth.

Conclusion

This Creamy Tuscan Chicken Pasta is a comforting, flavorful dish that combines rich sauce, tender chicken, and vibrant sun-dried tomatoes. Whether you’re cooking for a special occasion or just a cozy night in, this recipe delivers restaurant-quality results with simple ingredients.

Creamy Tuscan Chicken Pasta

Recipe by Food by AyakaCourse: MainCuisine: Italian-AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

650

kcal

Creamy Tuscan Chicken Pasta is a rich and tasty dish with tender chicken, sun-dried tomatoes, and spinach in a creamy Parmesan sauce. It’s easy to make and perfect for a cozy meal!

Ingredients

• 2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 cup sun-dried tomatoes, chopped

• 1 tsp Italian seasoning

• 1/2 tsp red pepper flakes (optional)

• 1 cup heavy cream

• 1 cup chicken broth

• 1 cup grated Parmesan cheese

• 2 cups fresh spinach

• 12 oz pasta (penne, fettuccine, or rigatoni)

• Salt and pepper to taste

• Fresh basil or parsley for garnish

Directions

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
• In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Cook for 4-5 minutes per side until golden brown and fully cooked. Remove from the pan and set aside.
• In the same skillet, add the remaining olive oil. Sauté the garlic for about 30 seconds until fragrant. Add sun-dried tomatoes and red pepper flakes, stirring for another minute.
• Pour in the chicken broth and heavy cream, stirring well to combine. Bring to a simmer and let cook for 2-3 minutes. Stir in the Parmesan cheese until melted and smooth.
• Add the cooked pasta, chicken, and spinach to the skillet. Toss everything together until the pasta is fully coated in the sauce. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is reached.
• Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh basil or parsley and serve immediately.