If you’re craving dinner that feels both comforting and a little bit fancy, Creamy Tuscan Chicken Pasta is truly the answer. Imagine tender slices of chicken, a velvety sun-dried tomato cream sauce, delicate ribbons of vibrant spinach, and just the right hint of garlic and parmesan, all tossed with your favorite pasta. This crowd-pleaser comes together astonishingly fast, making it ideal for busy weeknights, but trust me, it’s indulgent enough to serve guests or treat yourself after a long day.
Ingredients You’ll Need
The ingredient list for Creamy Tuscan Chicken Pasta is refreshingly simple, yet each component adds something special—whether it’s richness, color, or layers of savory flavor. Fresh, quality ingredients truly make this dish shine!
- Chicken breasts: Sliced into strips, these become ultra-tender and soak up all that creamy, savory sauce.
- Olive oil: Adds luscious flavor to sauté the chicken and helps the ingredients meld together beautifully.
- Salt: Enhances every bite, bringing the dish’s bold flavors into perfect balance.
- Black pepper: Lends a subtle kick and rounds out the seasonings nicely.
- Italian seasoning: An aromatic blend that infuses the chicken with classic Mediterranean depth.
- Garlic: Offers that signature savory aroma—always essential for a true Tuscan flavor profile.
- Sun-dried tomatoes: Packed with sweet, tangy richness and gorgeous color, these are a Tuscan must.
- Baby spinach: Wilts perfectly into the hot sauce, adding freshness and gorgeous green flecks.
- Heavy cream: The backbone of the silky sauce—it makes everything swoon-worthy and decadent!
- Parmesan cheese: Classic Italian cheese for a savory, salty finish and subtle thickness in the sauce.
- Pasta: Use your favorite shape—it catches all that dreamy sauce in each bite. Fettuccine and penne are top picks!
- Reserved pasta water: The secret to achieving the perfect creamy texture and melding sauce with pasta.
- Fresh basil: Brings fragrance and a beautiful, bright finish right before serving.
How to Make Creamy Tuscan Chicken Pasta
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Add your chosen pasta and cook until just al dente according to the package directions. Before draining, be sure to scoop out about a cup of the pasta water—this starchy liquid will help you create a perfectly glossy, cohesive sauce later. Drain the pasta and set aside.
Step 2: Sauté the Chicken
Heat the olive oil in a spacious skillet over medium-high heat. Meanwhile, toss the chicken strips with salt, black pepper, and Italian seasoning. Add the seasoned chicken to the hot skillet and cook for 5 to 6 minutes, turning occasionally, until the pieces are golden and cooked through. Once the chicken is ready, transfer it to a plate and keep it handy for later.
Step 3: Build the Flavor Base
In the same skillet (don’t wipe it out—you want every bit of flavor!), lower the heat to medium. Add the minced garlic and stir gently for about one minute, just until aromatic. Next, stir in the sun-dried tomatoes. Let them mingle with the garlic for another minute; their tangy sweetness will infuse the oil and set the stage for your sauce.
Step 4: Make the Creamy Sauce
Stir in the heavy cream and grated Parmesan cheese, then bring the mixture to a gentle simmer. Let it bubble away for 2 to 3 minutes, stirring often as the sauce thickens and becomes irresistibly smooth. Add the baby spinach and stir until it just begins to wilt into the cream—this keeps it bright and fresh tasting.
Step 5: Combine and Serve
Return the cooked chicken and the drained pasta to the skillet. Gradually pour in the reserved pasta water, stirring constantly, until the sauce achieves your perfect creamy consistency and beautifully coats all the noodles and chicken. Give everything a good toss, sprinkle generously with fresh basil, and enjoy your Creamy Tuscan Chicken Pasta while it’s piping hot and at its very best.
How to Serve Creamy Tuscan Chicken Pasta
Garnishes
The finishing touch makes all the difference for this dish. Shower your Creamy Tuscan Chicken Pasta with even more grated parmesan, a flurry of torn fresh basil, and a twist of cracked black pepper. If you’re feeling fancy, a drizzle of good olive oil or a sprinkle of red pepper flakes adds lovely color and just a hint of heat.
Side Dishes
This pasta is rich and satisfying on its own, but if you want to make it a true feast, serve it alongside crusty garlic bread to mop up the dreamy sauce, or a simple green salad dressed with lemon vinaigrette for a burst of freshness. A cool glass of Pinot Grigio or sparkling water with lemon ties everything together beautifully.
Creative Ways to Present
For a fun twist, you can serve Creamy Tuscan Chicken Pasta in mini bowls or cups for party-style appetizers, or plate it atop a bed of sautéed zucchini noodles for an extra veggie boost. Swirling the pasta into nests with tongs, then topping with chicken, creates an elegant restaurant-inspired look at home.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Tuscan Chicken Pasta keeps wonderfully in the refrigerator for up to 3 days. Transfer cooled pasta into an airtight container to maintain freshness and keep the flavors vibrant. The sauce will thicken a bit as it chills, but it will loosen again when reheated.
Freezing
While cream-based pastas don’t always freeze perfectly, you can freeze portions of this dish for up to one month if needed. Let everything cool completely before packing into freezer-safe containers. For best results, thaw overnight in the refrigerator before reheating, so the sauce stays as smooth as possible.
Reheating
To reheat, gently warm the pasta in a skillet over medium-low heat. Add a splash of milk, cream, or extra reserved pasta water to help restore the original creamy texture. Avoid high heat, which can separate the sauce. Stir continuously until everything is heated through and creamy again.
FAQs
Can I use a different type Main Course
Absolutely! Penne and fettuccine are classic choices that hold the sauce beautifully, but you can use any shape you love or have on hand—rigatoni, farfalle, or even spaghetti all work deliciously well.
Is there a good substitute for heavy cream?
If you want to lighten things up, half-and-half is a great alternative, offering a creamy consistency with less richness. Just know the sauce will be slightly thinner, but still very tasty.
Can I make Creamy Tuscan Chicken Pasta vegetarian?
You sure can! Just swap the chicken for sautéed mushrooms or a plant-based chicken substitute. The rest of the recipe stays the same, and you’ll have a sumptuous vegetarian dinner with all that lovely Tuscan flavor.
How do I keep the sauce from becoming too thick or drying out?
Gradually add reserved pasta water while tossing everything together until the sauce is silky and coats the pasta evenly. This starchy water is key to keeping the sauce glossy and loose, even after reheating.
Are there any ways to spice up the recipe?
For a little more heat, toss in a pinch of red pepper flakes when sautéing the garlic. You can also add chopped artichoke hearts, roasted red peppers, or even a splash of white wine for extra depth and brightness.
Final Thoughts
If you haven’t tried making Creamy Tuscan Chicken Pasta at home yet, now’s unquestionably the time—easy, full of incredible flavor, and absolutely show-stopping on the table. You’ll be amazed at how quickly it disappears! Give it a whirl and enjoy the richness, color, and comfort in every single forkful.
Print
Creamy 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
Indulge in a decadent yet simple-to-make Creamy Tuscan Chicken Pasta that’s perfect for any weeknight dinner. Tender chicken strips, sun-dried tomatoes, and spinach enveloped in a luscious Parmesan cream sauce, served over your favorite pasta.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts (sliced into strips)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Pasta:
- 12 oz pasta (fettuccine, penne, or your choice)
- 1 cup reserved pasta water
For the Sauce:
- 3 cloves garlic (minced)
- 1 cup sun-dried tomatoes (drained and chopped)
- 2 cups baby spinach
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
For Garnish:
- Fresh basil
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Drain, reserving 1 cup of pasta water.
- Cook the Chicken: Season chicken and cook in olive oil until golden and cooked through. Set aside.
- Make the Sauce: Sauté garlic, add sun-dried tomatoes, then cream and Parmesan. Simmer until thickened.
- Combine: Add spinach, chicken, and cooked pasta to the sauce. Toss, garnish with basil, and serve.
Notes
- You can use half-and-half instead of heavy cream for a lighter version.
- Enhance with red pepper flakes or mushrooms for added flavor and texture.
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