Creamy Tuscan Chicken Pasta Recipe

Creamy Tuscan Chicken Pasta is one of those dishes that feels like a restaurant meal but comes together easily at home. It combines tender, juicy chicken with a creamy garlic-Parmesan sauce, sun-dried tomatoes, fresh spinach, and pasta for a dish that’s indulgent yet balanced. The Tuscan flavors are rich, rustic, and comforting—like a warm Italian hug in a bowl.

Whether you’re cooking for a dinner party, a cozy weeknight meal, or meal prepping for the week, this pasta will instantly elevate your table and mood. It’s a complete dish—protein, carbs, and veggies—coated in a luxurious sauce.

Why I Love This Recipe

This dish is the perfect balance of creamy, savory, and fresh. The sweet-tart sun-dried tomatoes and fresh spinach brighten the richness of the sauce, while the garlic and Parmesan infuse every bite with Italian-inspired depth. I love how easy it is to prepare and how it delivers gourmet results without the fuss. It’s one of those recipes I return to again and again when I want to impress or treat myself.

Why It’s a Must-Try Dish

• Restaurant-quality at home
• One-pan creamy goodness
• Features fresh and pantry-friendly ingredients
• Ready in under 40 minutes
• Easily adaptable for different diets or preferences

Preparation & Cooking Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: ~650–750 kcal per serving (depending on portion and ingredients)

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (or thighs), sliced in half horizontally
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• 1 tbsp unsalted butter

For the Sauce:

• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes (in oil), drained and chopped
• 1 cup heavy cream (or half and half for a lighter version)
• ½ cup chicken broth
• ¾ cup grated Parmesan cheese
• 2 cups baby spinach (loosely packed)
• Salt and black pepper to taste
• Red pepper flakes (optional, for a kick)

For the Pasta:

• 8 oz (225g) penne, fettuccine, or your favorite pasta
• Salt for pasta water

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Drain, reserving ½ cup of pasta water. Set aside.

Step 2: Prepare the Chicken

1. Season chicken with salt, pepper, garlic powder, and Italian seasoning.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add chicken and cook for 4–5 minutes per side until golden and cooked through.
4. Remove chicken from skillet, let it rest, then slice into strips.

Step 3: Make the Tuscan Sauce

1. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
2. Stir in chopped sun-dried tomatoes and cook for another minute.
3. Pour in the chicken broth and heavy cream; stir well to combine.
4. Bring to a gentle simmer, then reduce heat to low.
5. Add Parmesan cheese and stir until melted and creamy.
6. Add baby spinach and cook until wilted (1–2 minutes).

Step 4: Combine and Finish

1. Add the cooked pasta and sliced chicken into the sauce.
2. Toss everything together until fully coated. Add pasta water gradually if sauce is too thick.
3. Season with salt, pepper, and optional red pepper flakes to taste.
4. Garnish with extra Parmesan and fresh parsley if desired.

How to Serve

Serve hot with:

• Garlic bread or crusty Italian bread
• A green salad with balsamic vinaigrette
• A glass of white wine like Pinot Grigio or Chardonnay

Plate individually or serve family-style in a large bowl. Add a sprinkle of fresh herbs and extra cheese for a finishing touch.

Additional Tips & Variations

Tips:

• Use freshly grated Parmesan for best melt and flavor.
• If the sauce thickens too much, add a splash of chicken broth or pasta water.
• Let chicken rest before slicing to keep it juicy.

Variations:

• Protein swap: Use shrimp or grilled tofu instead of chicken.
• Low-carb version: Serve over zucchini noodles or cauliflower rice.
• Dairy-free: Use coconut cream and dairy-free Parmesan alternatives.
• Add-ins: Mushrooms, artichoke hearts, or roasted red peppers.

Freezing & Storage

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing:

• Freeze only the chicken and sauce without the pasta for best texture.
• Store in a freezer-safe container for up to 2 months.
• Thaw overnight in the fridge and reheat on stovetop; cook fresh pasta to serve.

Special Equipment Needed

• Large skillet or sauté pan
• Pasta pot
• Tongs or spatula
• Grater for cheese
• Knife and cutting board

Frequently Asked Questions (FAQ)

Q: Can I use milk instead of cream?

A: You can, but the sauce will be thinner and less rich. Add a tablespoon of flour or cornstarch to thicken if needed.

Q: Can I use frozen spinach?

A: Yes! Thaw and squeeze out excess moisture before adding to the sauce.

Q: What pasta works best?

A: Penne, fettuccine, tagliatelle, or even spaghetti—any pasta that holds creamy sauces well.

Q: Can I make it ahead?

A: Yes. Cook and store the sauce and chicken separately. Reheat gently and toss with fresh pasta before serving.

Conclusion

Creamy Tuscan Chicken Pasta is a rich and flavorful dish that brings the warmth of Italy to your table in just 40 minutes. It’s hearty yet elegant, easy yet impressive—perfect for cozy dinners or special occasions. Once you taste the creamy garlic-Parmesan sauce with sun-dried tomatoes and tender chicken, it’ll become a go-to favorite in your kitchen.