If you’re craving a dinner that feels like a warm embrace and delivers restaurant-worthy flavor in every bite, Tuscan Chicken Pasta is about to become your new weeknight hero. Tender strips of chicken, al dente pasta, sun-dried tomatoes, and a silky Parmesan cream sauce come together with a handful of fresh spinach for a dish that’s equal parts hearty and luxurious. Whether you want to impress guests or simply treat yourself, this easy one-pan meal brings the vibrant taste of Tuscany straight to your kitchen.
Ingredients You’ll Need
What makes Tuscan Chicken Pasta so irresistible? It’s all in the fresh, flavorful ingredients that come together effortlessly. Each component adds its own special touch, from the creamy sauce to the burst of sun-dried tomatoes. Here’s what you’ll need and why you shouldn’t skip a single thing:
- Chicken breasts: Sliced thin for quick, even cooking and juicy bites in every forkful.
- Olive oil: The foundation for sautéing and building deep, savory flavor.
- Garlic: Brings an aromatic punch that’s classic in Italian-inspired dishes.
- Italian seasoning: A fragrant blend that instantly infuses the dish with herby depth.
- Salt and black pepper: Essential for seasoning and bringing all the flavors to life.
- Red pepper flakes (optional): For those who like a subtle kick of heat.
- Sun-dried tomatoes: Their sweet-tart, concentrated flavor adds brightness and color.
- Baby spinach: Wilts beautifully into the sauce, lending freshness and a pop of green.
- Heavy cream: The secret to that ultra-luxurious, silky sauce.
- Chicken broth: Adds savory depth and keeps the sauce from being too heavy.
- Parmesan cheese: Melts into the sauce for richness and a salty bite.
- Penne or fettuccine pasta: The perfect vessel for soaking up all that creamy goodness.
- Fresh basil (optional): A fragrant, vibrant garnish that instantly elevates the dish.
How to Make Tuscan Chicken Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil and cook your penne or fettuccine until just al dente. The pasta will soak up the creamy sauce later, so you want it to have a little bite. Drain and set aside, but don’t forget to reserve a splash of pasta water in case you want to loosen the sauce at the end.
Step 2: Sauté the Chicken
While your pasta cooks, heat olive oil in a large skillet over medium-high heat. Toss the thinly sliced chicken with salt, pepper, and Italian seasoning, then add it to the pan. Cook for about 5 to 6 minutes, stirring occasionally, until the chicken is golden and cooked through. Transfer the chicken to a plate and keep it warm; those flavorful bits left in the pan will become the base of your sauce.
Step 3: Build the Flavor Base
Lower the heat to medium and toss in the minced garlic, sun-dried tomatoes, and a sprinkle of red pepper flakes if you like a little heat. Sauté for just a minute or two—enough to make your kitchen smell incredible and to wake up all those flavors, but not so long that the garlic browns.
Step 4: Make the Creamy Sauce
Pour in the chicken broth and heavy cream, stirring to scrape up any browned bits from the bottom of the pan. Let it come to a gentle simmer, then add the Parmesan cheese. Stir until the cheese melts and the sauce is smooth, rich, and just begging for pasta.
Step 5: Finish and Combine
Stir in the baby spinach and cooked chicken, allowing the spinach to wilt right into the sauce. Add your drained pasta and toss everything together until every bite is coated in that dreamy Tuscan Chicken Pasta sauce. Taste and adjust seasoning if needed. Just before serving, sprinkle with fresh basil and extra Parmesan for good measure!
How to Serve Tuscan Chicken Pasta
Garnishes
Never underestimate the power of a finishing touch! Fresh basil ribbons, a shower of extra Parmesan, or even a few extra sun-dried tomato slices make this Tuscan Chicken Pasta look as stunning as it tastes. You can also add a crack of black pepper or a drizzle of good olive oil for a little extra flair.
Side Dishes
This dish is hearty enough to stand on its own, but if you want to round out the meal, a crisp green salad dressed with balsamic vinaigrette is a lovely, refreshing contrast. Garlic bread or warm, crusty Italian bread is a must for swiping up any leftover sauce.
Creative Ways to Present
For a dinner party presentation, try swirling the pasta into nests on individual plates and topping each with slices of chicken and a sprinkle of basil. Or serve Tuscan Chicken Pasta family-style in a big, beautiful bowl at the center of the table—everyone will want seconds!
Make Ahead and Storage
Storing Leftovers
Tuscan Chicken Pasta keeps well in the fridge for up to three days. Store it in an airtight container to lock in freshness and prevent the pasta from drying out. If the sauce thickens, don’t worry—a splash of milk or chicken broth will bring it right back to life.
Freezing
If you want to freeze leftovers, let the pasta cool completely, then transfer it to a freezer-safe container. While the cream sauce may change texture a bit after freezing, a gentle reheat with a bit of extra cream or broth will help smooth things out. Enjoy within two months for best results.
Reheating
To reheat, place the pasta in a skillet over medium-low heat with a splash of milk, broth, or water. Stir gently until everything is warmed through and creamy again. Microwaving works too—just cover and heat in short intervals, stirring between each, to avoid overheating the sauce.
FAQs
Can I use a different type Main Course
Absolutely! While penne and fettuccine are traditional favorites, you can use any pasta shape you love or have on hand. Rigatoni, farfalle, or even spaghetti all work beautifully with the creamy sauce.
What’s the best way to make this dish lighter?
For a lighter version, swap the heavy cream for half-and-half or even whole milk. You can also use less cheese or opt for a light Parmesan. The dish will still deliver that signature Tuscan Chicken Pasta flavor without feeling quite as indulgent.
Can I add more veggies?
Definitely! Mushrooms, zucchini, or roasted red peppers all make delicious additions. Just sauté them after the chicken and before adding the garlic and sun-dried tomatoes for best results.
Is Tuscan Chicken Pasta spicy?
It doesn’t have to be! The red pepper flakes are totally optional and easy to adjust. If you prefer a milder dish, just leave them out or use a smaller pinch.
Can I make Tuscan Chicken Pasta ahead for meal prep?
Yes! Prepare as directed, then portion into containers for easy lunches or dinners throughout the week. The flavors actually deepen as it sits, making leftovers even more delicious.
Final Thoughts
I hope you’re as excited as I am to make Tuscan Chicken Pasta a regular part of your dinner rotation. It’s the kind of meal that feels special enough for company but easy enough for any night of the week. Give it a try and let the bold, creamy flavors transport you straight to Tuscany—your taste buds will thank you!
Print
Tuscan Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
A creamy and flavorful Tuscan Chicken Pasta recipe featuring tender chicken, sun-dried tomatoes, fresh spinach, and a rich Parmesan cream sauce, served over penne or fettuccine pasta. Perfect for a hearty and comforting Italian-American main course.
Ingredients
Chicken & Seasoning
- 1 pound boneless, skinless chicken breasts, sliced thin
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
Cooking & Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and sliced
- 2 cups baby spinach
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
Pasta & Garnish
- 12 ounces penne or fettuccine pasta
- Fresh basil for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Prepare the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for 5–6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Tomatoes: Reduce the skillet heat to medium. Add minced garlic, sun-dried tomatoes, and red pepper flakes (if using). Sauté for 1–2 minutes or until fragrant.
- Make the Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy.
- Add Spinach and Chicken: Add the baby spinach and cooked chicken back to the skillet. Cook for 2–3 minutes until the spinach wilts and the chicken is warmed through.
- Combine with Pasta: Toss in the cooked pasta, stirring until it is evenly coated with the sauce.
- Garnish and Serve: Garnish with fresh basil and additional Parmesan cheese if desired. Serve hot and enjoy your Tuscan Chicken Pasta.
Notes
- For extra flavor, use sun-dried tomatoes packed in oil and sauté them with a bit of the reserved oil instead of draining them completely.
- You can substitute the heavy cream with half-and-half for a lighter, less rich version of the sauce.
- Adjust the red pepper flakes amount according to your preferred spice level or omit entirely for a milder dish.
- Use gluten-free pasta if you need this recipe to be gluten-free compliant.
Nutrition
- Serving Size: 1¼ cups
- Calories: 610
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 135 mg
