There’s something about a rich, flavorful pasta that just feels like a warm hug on a plate. This Creamy Tuscan Chicken Pasta Recipe hits all the right notes — tender chicken, a silky sauce, and those tangy sun-dried tomatoes bring it to life. Trust me, once you try it, it’ll easily become a go-to in your kitchen.
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Why You'll Love This Recipe
This Creamy Tuscan Chicken Pasta Recipe is exactly the kind of dish that feels fancy without the fuss. I used to think making a creamy sauce from scratch was complicated, but this recipe comes together in one pot and is jam-packed with flavor. It’s perfect for a satisfying weeknight meal when you want something comforting but impressive.
- One-Pot Wonder: Minimal cleanup with everything cooked in the same pan – saving you time after dinner.
- Big Italian Flavors: Sun-dried tomatoes and Italian seasoning bring that signature Tuscan taste that feels authentic and vibrant.
- Protein-Packed Comfort: With juicy chicken breasts and Parmesan cheese, it’s hearty enough to keep you full and energized.
- Quick and Easy: Ready in just about 30 minutes, making it a fantastic choice for busy evenings or last-minute guests.
Ingredients & Why They Work
Each ingredient in this recipe has its special role for a reason. Together, they create layers of creamy, savory, and slightly tangy flavors that bring the dish alive. Here’s why I love using these exactly:
- Chicken Breasts: Boneless and skinless is the way to go here — it cooks evenly and stays tender when sliced into pieces.
- Salt & Pepper: Simple seasoning to highlight the chicken’s natural flavors without overpowering the sauce.
- Olive Oil: Adds a fruity richness while searing the chicken to a golden brown crust.
- Butter: Melts into the garlic and sun-dried tomatoes creating a luscious base for our sauce.
- Garlic: The aromatic backbone that wakes up the whole dish with gentle pungency.
- Sun-Dried Tomatoes: These give bursts of tangy sweetness and chewy texture that contrast beautifully with the cream.
- Italian Seasoning: A blend of herbs that tie everything together with fragrant, earthy notes.
- Heavy Cream: Turns the sauce silky and indulgent — a must for that luscious texture.
- Milk: Lightens the cream just a touch, making the sauce rich but not heavy.
- Parmesan Cheese: Freshly grated for sharp, salty depth and a perfect finish to the cream sauce.
- Penne Pasta: Holds onto the sauce well and cooks right in the pot, soaking up all those flavors.
- Baby Spinach: Adds a pop of color and a healthy dose of greens without overpowering the taste.
Make It Your Way
One thing I adore about this Creamy Tuscan Chicken Pasta Recipe is how easy it is to tweak it for your tastes or what’s in your pantry. I like to swap in fresh basil instead of Italian seasoning when it’s in season, or add mushrooms for extra earthiness. Feel free to explore your twist!
- Variation: I’ve made this with penne, but once I used rigatoni — the bigger tubes trapped the sauce beautifully.
- Fruit & Nuts: Toasted pine nuts sprinkled on top add a lovely crunch and subtle flavor contrast.
- Lactose-free: Use coconut milk and nutritional yeast for a dairy-free spin, though the texture will be slightly different.
- Extra Protein: Stir in some cooked Italian sausage or crispy bacon bits for more smoky depth.
Step-by-Step: How I Make Creamy Tuscan Chicken Pasta Recipe
Step 1: Season and Sear the Chicken
First things first — season your chicken breasts liberally with salt and freshly ground pepper. I like to pat them dry slightly before seasoning; it helps them brown better. Heat the olive oil in a sturdy Dutch oven or heavy-bottomed braiser over medium-high heat. When the oil shimmers, add the chicken breasts and cook about 3 to 4 minutes per side until they get a gorgeous golden crust. Don’t move them too much early on; this ensures a nice sear. Once cooked through, remove them, let them rest a few minutes, and cut into bite-sized pieces.
Step 2: Build the Flavorful Sauce Base
In that same pot, lower the heat to medium and melt the butter. Add the minced garlic and sun-dried tomatoes next — the smell at this stage is unreal, trust me. Saute until the garlic is fragrant but not browned, just about a minute or so. Sprinkle in the Italian seasoning and stir everything together to wake up those herbs and tomatoes.
Step 3: Creamy Sauce and Pasta Cooking
Now pour in the heavy cream, milk, and freshly grated Parmesan cheese all at once. Stir until the cheese melts and the mixture starts to thicken. Add the dry penne pasta directly to the pot, stirring to combine. This method cooks the pasta right in the sauce, so it soaks up all those flavors as it cooks. Let it simmer gently for about 10 minutes, stirring occasionally to prevent sticking, until the pasta becomes al dente.
Step 4: Finish With Chicken and Spinach
Once the pasta is perfectly tender, fold the chicken pieces back into the pot along with the baby spinach. Stir for just a couple of minutes until the chicken is warmed through and the spinach wilts down beautifully. Taste and adjust seasoning if needed. That’s it — you’re ready to serve!
Top Tip
After making this Creamy Tuscan Chicken Pasta Recipe a dozen times, I’ve learned a few things that really make a difference — so here’s what I recommend to get it just right every time.
- Don’t Skip Resting the Chicken: Let your chicken rest before slicing to lock in juices — it stays tender and moist this way.
- Sun-Dried Tomatoes Quality: Use oil-packed sun-dried tomatoes if you can — they’re softer and more flavorful than the dry kind.
- Stir Often but Gently: While the pasta cooks in the sauce, stirring keeps it from sticking without breaking up the noodles.
- Cheese Freshness Matters: Freshly grated Parmesan melts better and has a richer flavor than pre-grated packets — worth the extra minute.
How to Serve Creamy Tuscan Chicken Pasta Recipe
Garnishes
I like to finish this dish with a sprinkle of chopped fresh parsley or basil — it adds a pop of color and a fresh herbal brightness that lifts the creaminess. A little extra Parmesan on top never hurts either, and a crack of fresh black pepper adds just the right punch.
Side Dishes
This creamy pasta goes beautifully with a crisp green salad dressed lightly with lemon vinaigrette, or some roasted garlic bread to soak up any extra sauce. For a heartier meal, I serve it alongside roasted asparagus or green beans sautéed with a touch of garlic.
Creative Ways to Present
When I’ve had guests over, I like to dish up this pasta in individual shallow bowls, topping each with a basil leaf and a few sun-dried tomatoes arranged artistically. You could also garnish with a handful of toasted pine nuts for a refined touch and crunch. It’s a great way to elevate a simple weeknight meal into a cozy dinner party highlight.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Creamy Tuscan Chicken Pasta in an airtight container in the fridge for up to 3 days. Since the pasta has absorbed so much sauce, it tends to thicken in the fridge — just add a splash of milk or water when reheating to loosen it back up.
Freezing
While I’ve frozen this dish successfully, I find the texture of the pasta changes a bit after freezing and thawing, sometimes becoming softer. If you plan to freeze, store without the spinach and add it fresh when reheating to keep the vibrant color and texture intact.
Reheating
To reheat leftovers, I gently warm the pasta in a saucepan over medium-low heat, adding a splash of milk to loosen the sauce and stirring frequently to avoid sticking. Microwave works too if you’re in a hurry, but be sure to cover with a damp paper towel to keep moisture in.
Frequently Asked Questions:
Absolutely! Chicken thighs can work well and add more juiciness and flavor. Just keep in mind thighs might take a little longer to cook through — so adjust your cooking time accordingly.
Penne is great because its shape holds the sauce well, but you can also use rigatoni, macaroni, or even farfalle. Just make sure to adjust cooking times slightly depending on the pasta’s size and shape.
Yes! To make a dairy-free version, swap the heavy cream and milk with coconut cream or a creamy plant-based milk, and replace Parmesan with nutritional yeast or a dairy-free cheese alternative. The flavor will shift slightly but still be delicious.
If the sauce seems a bit thin, simmer it a little longer uncovered to reduce and thicken. Alternatively, mix a teaspoon of cornstarch with cold water and stir it into the sauce, cooking for a few minutes until it thickens.
Final Thoughts
This Creamy Tuscan Chicken Pasta Recipe is comfort food elevated with layers of fresh, bold flavors. I love how easy it is to make a restaurant-quality meal without fuss and how it satisfies everyone around the table. You’ll find yourself coming back to it again and again, whether for a cozy night in or sharing with friends. So go ahead, whip it up and enjoy the creamy, dreamy goodness you deserve!
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Creamy Tuscan Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
Creamy Tuscan Chicken Pasta is a comforting one-pot meal featuring tender chicken breasts cooked with garlic, sun-dried tomatoes, and Italian seasoning in a rich creamy sauce with Parmesan cheese, baby spinach, and perfectly cooked penne pasta. This flavorful dish makes for a quick, delicious, and hearty weeknight dinner.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
Sauce and Pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and roughly chopped
- 1 tablespoon Italian seasoning
- 1 cup heavy cream
- 2 cups milk
- 1 cup freshly grated Parmesan cheese
- 8 ounces penne pasta (or macaroni), uncooked
Greens
- 3 cups baby spinach
Instructions
- Cook Chicken: Season the chicken breasts evenly with salt and freshly ground pepper. Heat olive oil in a Dutch oven or braiser over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until nicely browned and cooked through. Remove chicken from the skillet and set aside. Once slightly cooled, cut the chicken into 1-inch pieces.
- Make Sauce: Reduce heat to medium and add unsalted butter to the same pot. Melt the butter, then add minced garlic, sun-dried tomatoes, and Italian seasoning. Sauté for 1 to 2 minutes until fragrant and aromatic.
- Cook Pasta and Sauce: Pour in heavy cream, milk, and freshly grated Parmesan cheese. Stir well to combine. Add the uncooked penne pasta, stir again, and cook uncovered for 10 minutes, stirring occasionally, until the pasta reaches al dente texture and the sauce thickens.
- Finish Dish: Return the cooked chicken pieces to the pot along with the baby spinach. Stir and cook for an additional 1 to 2 minutes until the chicken is warmed through and the spinach has wilted.
- Serve: Serve the creamy Tuscan chicken pasta warm directly from the pot for a hearty and comforting meal.
Notes
- This dish is perfect for a quick weeknight dinner since everything cooks in one pot.
- Use penne or macaroni pasta as they hold the creamy sauce well.
- Freshly grated Parmesan cheese adds the best flavor and texture, but pre-grated works in a pinch.
- For a lower-fat version, substitute half-and-half for heavy cream and milk, or use whole milk only.
- Sun-dried tomatoes packed in oil give the best flavor; if using dry, rehydrate them in warm water first.
- Feel free to swap baby spinach for kale or arugula if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 695 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 50 g
- Cholesterol: 181 mg
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