Creamy Tuscan Chicken Pasta
If you’re looking for a weeknight dinner that’s rich, flavorful, and comforting, this creamy Tuscan chicken pasta hits all the right notes.
It’s packed with tender chicken, tangy sun-dried tomatoes, fresh spinach, and a garlicky Parmesan cream sauce that clings beautifully to your favorite pasta.
The best part is that you can pull this all together in under 40 minutes.
Ingredients You’ll Need
For the chicken and pasta:
- 2 boneless, skinless chicken breasts (sliced into thin strips)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 12 ounces pasta (penne, fettuccine, or any shape you like)
For the sauce:
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1 cup sun-dried tomatoes (in oil, drained and sliced)
- 2 cups baby spinach (lightly packed)
- 1 & 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth (optional, to thin sauce)
- Red pepper flakes (optional, to taste)
How to Make It
Step 1: Cook the Pasta
Start by boiling a large pot of salted water. Cook your pasta according to the package instructions until al dente. Reserve about half a cup of the pasta water, then drain and set the pasta aside.
Step 2: Season and Cook the Chicken
Season your chicken strips with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat.
Add the chicken and cook until golden and cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set aside.
Step 3: Sauté the Garlic and Tomatoes
In the same pan, reduce heat to medium. Add the butter and let it melt.
Toss in the minced garlic and sauté for about a minute until fragrant. Then stir in the sun-dried tomatoes and cook for another 1 to 2 minutes to release their flavor.
Step 4: Make the Creamy Sauce
Pour in the heavy cream and stir. Let it gently simmer for 2 to 3 minutes before adding the Parmesan cheese. Stir until the cheese melts and the sauce starts to thicken. If the sauce feels too thick, add a splash of chicken broth or the reserved pasta water.
Step 5: Add Spinach and Chicken
Toss in the spinach and cook until wilted. Then return the cooked chicken to the pan. Stir everything together so it’s well coated in the creamy sauce. Taste and adjust the seasoning. Add a pinch of red pepper flakes if you like a little heat.
Step 6: Combine with Pasta
Add the cooked pasta to the skillet and toss everything until evenly coated. Let it warm through for a minute or two. If the sauce thickens too much, add a splash of reserved pasta water until you get your desired consistency.
Tips for Success
- Don’t overcook the chicken. Thin strips cook fast and stay tender.
- Use sun-dried tomatoes packed in oil. They’re more flavorful and softer.
- Grate your Parmesan fresh. It melts better and adds a richer taste.
- Add fresh basil. If you have some on hand, sprinkle chopped basil on top right before serving.
Serving Ideas
Serve this dish hot, straight from the pan. It pairs beautifully with a simple green salad or some garlic bread on the side.
You can also top it off with extra Parmesan or a drizzle of the sun-dried tomato oil for added flavor.
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce and bring back the creamy texture.
Try it out!
Creamy Tuscan chicken pasta is one of those dishes that feels fancy but is totally doable on a busy night.
The flavors are rich and well-balanced, and you’ll likely want to make it part of your regular dinner rotation. Give it a try and make it your own!
Let me know how it goes!
