A rich and comforting pasta dish that combines tender chicken, sun-dried tomatoes, spinach, and a creamy garlic sauce. Creamy Tuscan Chicken Pasta is the perfect weeknight dinner because it feels restaurant-quality but is simple enough to prepare at home. The creamy sauce coats every bite of pasta, while the chicken and vegetables add hearty flavor and texture.
Why You’ll Love This Recipe
• It’s a complete meal made in one pan, making cleanup easy.
• The creamy garlic sauce is rich, flavorful, and comforting.
• Tender chicken makes the dish filling and satisfying.
• Sun-dried tomatoes and spinach add color and a delicious Tuscan-style flavor.
• Perfect for busy weeknights but impressive enough for guests.
• Easy to customize with different pasta shapes or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach
2 cups heavy cream
1 cup chicken broth
1 cup grated parmesan cheese
12 ounces penne pasta
1/2 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
Directions
Cook the pasta according to the package instructions in salted boiling water until al dente. Drain and set aside.
Heat the butter and olive oil in a large skillet over medium heat.
Add the cubed chicken to the skillet. Season with salt, pepper, and Italian seasoning. Cook for about 6–8 minutes until the chicken is golden and fully cooked. Remove the chicken from the pan and set aside.
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the sun-dried tomatoes and cook for another minute.
Pour in the chicken broth and heavy cream. Stir well and bring the mixture to a gentle simmer.
Add the parmesan cheese and stir until the sauce becomes smooth and creamy.
Add the spinach and cook until it wilts, about 1–2 minutes.
Return the cooked chicken to the skillet and stir to coat it in the sauce.
Add the cooked pasta and toss everything together until well combined and evenly coated with the creamy sauce.
Sprinkle with red pepper flakes and fresh parsley before serving.
Add mushrooms for extra depth and texture. Sauté sliced mushrooms before adding the garlic.
Use different pasta shapes such as fettuccine, rigatoni, or farfalle for a slightly different presentation.
Add roasted cherry tomatoes for a sweeter tomato flavor.
For a lighter version, replace half of the heavy cream with half-and-half.
You can also add grilled shrimp along with the chicken for a seafood twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the pasta gently in a skillet over medium-low heat. Add a splash of milk or chicken broth to loosen the sauce as it reheats.
You can also microwave individual portions for about 1–2 minutes, stirring halfway through.
Freezing is not recommended because cream sauces can separate when thawed.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and can make the dish even more flavorful and tender.
What pasta works best for this recipe?
Penne, rigatoni, or fettuccine are great choices because they hold the creamy sauce well.
Can I make this recipe ahead of time?
Yes, you can prepare it a few hours ahead and gently reheat it before serving.
Can I make this recipe without heavy cream?
You can substitute half-and-half or a mixture of milk and cream cheese for a lighter sauce.
Are sun-dried tomatoes necessary?
They add a distinctive flavor, but you can substitute roasted cherry tomatoes if needed.
Can I add more vegetables?
Yes, mushrooms, zucchini, or bell peppers work very well in this dish.
How do I keep the sauce from becoming too thick?
Add a small amount of pasta water, milk, or chicken broth to loosen the sauce.
Is this recipe spicy?
No, it is mild. The red pepper flakes are optional if you want a little heat.
Can I make it gluten-free?
Yes, simply use gluten-free pasta.
What can I serve with this pasta?
A simple green salad or garlic bread pairs perfectly with this creamy pasta.
Conclusion
Creamy Tuscan Chicken Pasta is a comforting, flavorful meal that comes together quickly and easily. With tender chicken, vibrant spinach, sun-dried tomatoes, and a rich parmesan cream sauce, this dish delivers restaurant-style flavor in a simple homemade recipe. Whether for a busy weeknight or a cozy family dinner, it’s a pasta dish everyone will enjoy.
Creamy Tuscan Chicken Pasta is a comforting one-pan dish made with tender chicken, sun-dried tomatoes, spinach, and pasta tossed in a rich garlic parmesan cream sauce for a restaurant-style meal at home.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach
2 cups heavy cream
1 cup chicken broth
1 cup grated parmesan cheese
12 ounces penne pasta
1/2 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
Instructions
Cook the pasta according to package directions in salted boiling water until al dente. Drain and set aside.
Heat butter and olive oil in a large skillet over medium heat.
Add the cubed chicken and season with salt, pepper, and Italian seasoning.
Cook for 6–8 minutes until the chicken is golden and fully cooked, then remove from the pan.
In the same skillet add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the chopped sun-dried tomatoes and cook for another minute.
Pour in the chicken broth and heavy cream and bring the mixture to a gentle simmer.
Add the grated parmesan cheese and stir until the sauce becomes smooth and creamy.
Add the spinach and cook for 1–2 minutes until wilted.
Return the cooked chicken to the skillet and stir to coat it in the sauce.
Add the cooked pasta and toss until everything is evenly coated.
Sprinkle with red pepper flakes and fresh parsley before serving.
Notes
Sauté sliced mushrooms before adding garlic for extra depth of flavor.
Use rigatoni, fettuccine, or farfalle instead of penne if desired.
Replace half of the heavy cream with half-and-half for a lighter sauce.
Add roasted cherry tomatoes for a sweeter tomato flavor.
Grilled shrimp can be added with the chicken for a seafood variation.
