Tuscan Chicken Pasta: The Best Creamy Italian Comfort

Imagine sitting down to a warm bowl of Creamy Tuscan Chicken Pasta—bursting with savory flavors, tender chicken, sun-dried tomatoes, spinach, and a rich, velvety garlic and Parmesan cream sauce. This beloved pasta recipe is restaurant-worthy yet simple to prepare, making it a “must-try” for busy weeknights, family dinners, or impressing guests at your next gathering. Discover why Tuscan Chicken Pasta has become such a favorite among lovers of Italian cuisine and comfort food alike.​

Why You’ll Love This Recipe

Tuscan Chicken Pasta delivers the perfect balance of convenience, flavor, and visual appeal, thanks to its classic combination of sun-dried tomatoes, creamy sauce, and wholesome chicken. The recipe’s beauty lies not just in its taste, but also in its versatility—it’s a one-pan wonder that appeals to adults and kids alike. Each forkful offers a burst of creamy garlic sauce, hearty pasta, and vibrant seasonal spinach, making this chicken pasta dish a true comfort classic.​

This meal is always a hit for:

• Quick family dinners that feel special
• Cozy evenings when comfort is key
• Showing off classic Italian flavors for guests
• Preparing versatile leftovers for lunch or meal prep

Ingredient Information

Each ingredient in Creamy Tuscan Chicken Pasta is chosen for maximum flavor and creamy texture:

• Chicken breasts: Boneless, skinless, and sliced for even cooking and juicy bites.
• Pasta: Penne or rigatoni work beautifully, but any short pasta holds the sauce well.
• Garlic: Freshly minced, giving depth to the cream sauce.
• Sun-dried tomatoes: Provide sweetness and tangy intensity. Use oil-packed for the best mouthfeel.
• Spinach: Fresh baby spinach adds nutrients and color.
• Heavy cream & Parmesan cheese: Combine for a rich, silky sauce that coats each noodle.
• Olive oil: For sautéing and infusing Tuscan character.
• Italian seasoning, salt, pepper: A simple blend for authentic flavor.

Ingredient Spotlight:

• Substitute kale or arugula for a peppery twist on the greens.
• For extra depth, add a splash of white wine before adding cream.

Step-by-Step Instructions

1. Sear the Chicken: Slice chicken breasts into strips, season, and sear in olive oil on medium-high heat. Cook until golden, set aside.​
2. Sauté Aromatics: In the same pan, reduce the heat to medium, add more olive oil if needed, and sauté the garlic till fragrant. Stir in chopped sun-dried tomatoes and cook 1–2 minutes.
3. Build the Sauce: Reduce the heat to low. Add heavy cream, stirring constantly. Slowly add grated Parmesan until it melts into a thick, creamy sauce.​
4. Cook the Pasta: Meanwhile, cook pasta al dente according to package directions. Reserve ½ cup of pasta water for tossing.
5. Combine: Add fresh spinach to the sauce and let it wilt. Stir in cooked pasta, thin sauce with reserved pasta water as needed for consistency.​
6. Finish: Return chicken to skillet, toss to coat in the sauce, and warm through. Season with Italian herbs, salt, and black pepper.
7. Serve: Dish onto plates. Garnish with more Parmesan, cracked pepper, or a drizzle of olive oil.

Storage Information

Tuscan Chicken Pasta is as good leftover as freshly made. Store cooled pasta in an airtight container, refrigerated for up to 3 days. For freezing, portion into containers and freeze up to 1 month. To reheat, gently warm in a skillet with a splash of cream or chicken broth to revive the sauce.​

Tips for reheating:

• Microwave on low with an extra splash of cream or water.
• Avoid high heat, which can cause the sauce to separate.

Helpful Tips

• Best Sun-dried Tomatoes: Use oil-packed for extra flavor. Drain lightly before use.​
• Juicy Chicken: Do not overcook; slice thin for even results.
• Meal Prep: Double the recipe and pack in airtight containers for easy lunches.
• Spicy Variation: Add crushed red pepper flakes with the garlic if you want a kick.
• Substitute Suggestions: Use grilled chicken, add mushrooms, or stir in roasted red peppers for a twist.

Variations

• Dairy-Free: Swap heavy cream/Parmesan for coconut cream and vegan cheese.
• Gluten-Free: Use gluten-free pasta varieties like lentil pasta.
• One-Pot: Simmer the dry pasta directly in the sauce with extra chicken broth until tender.
• Veggie-Heavy: Add bell peppers, zucchini, or roasted cherry tomatoes.

FAQ: Tuscan Chicken Pasta

Can I use chicken thighs instead of breasts?
Yes—boneless, skinless chicken thighs yield juicy, flavorful results.

What’s the best pasta for this dish?
Short pasta like penne, rigatoni, or farfalle works best to capture the creamy sauce.

How can I make it lighter?
Use half-and-half instead of heavy cream, and add more spinach or seasonal greens.

Does it freeze well?
Yes, freeze portions in airtight containers for up to 1 month. Thaw overnight and reheat with a splash of cream.​

How can I add more protein?
Toss in cannellini beans or top with grilled shrimp.

Related Recipes You’ll Love

• Creamy Tuscan Chicken With Artichokes (classic creamy sauce with extra veggies)
• Spinach Stuffed Chicken (protein-rich and packed with greens)
• Sundried Tomato Chicken Ravioli (another Tuscan-inspired comfort)
• Creamy Chicken Spinach Pasta (ultimate creamy weeknight dish)
• Tuscan Chicken Pasta Casserole (family favorite, easy meal prep)​

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Creamy Tuscan Chicken Pasta

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Creamy Tuscan Chicken Pasta combines tender chicken breast, sun-dried tomatoes, spinach and perfectly cooked pasta in a rich garlic-Parmesan sauce. This easy comfort dish delivers authentic Tuscan flavor in every bite and is perfect for a weeknight dinner or special occasion.

• Author: Luna
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4

Ingredients

– 2 boneless, skinless chicken breasts, thinly sliced
– 200 g dried pasta (penne, rigatoni or similar)
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
– 2 cups fresh baby spinach
– 1 cup heavy cream
– 3/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper

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Instructions

1. Heat olive oil in a large skillet. Add sliced chicken breast, salt and pepper, and cook over medium-high heat until golden. Remove and set aside.
2. In the same skillet, sauté garlic until fragrant, then add sun-dried tomatoes.
3. Reduce heat to low and pour in heavy cream. Stir in Parmesan and Italian seasoning until sauce thickens.
4. Meanwhile, cook pasta according to package, reserving 1/2 cup pasta water.
5. Add cooked pasta and spinach to the sauce, tossing until spinach wilts. Thin sauce with pasta water if needed.
6. Return chicken to pan, toss everything together and serve hot with extra parmesan.

Notes

Use oil-packed sun-dried tomatoes for better flavor. Substitute spinach with kale or arugula if desired. Leftovers keep well refrigerated for 3 days and can be reheated gently with a splash of cream.