Creamy, savory, and packed with bold Italian flavors, this Tuscan Chicken Pasta is a dream dinner that comes together in just about 30 minutes. It’s rich and comforting with tender chicken, sun-dried tomatoes, spinach, and a luxuriously creamy sauce coating every bite of pasta. Perfect for hectic weeknights when you want something that feels indulgent but takes very little effort.

Why You’ll Love This Recipe

Weeknight-Friendly: From prep to plate in under half an hour. Yes, really! You’ll be amazed at how quickly this pasta comes together.
Restaurant-Worthy Flavors: Creamy garlic parmesan sauce, juicy chicken, and bursts of sun-dried tomato make this feel like something you’d order out—but it’s even better homemade.
One-Pan Wonder: You can make it all in one skillet if you’re strategic, which means fewer dishes and faster cleanup.
Customizable: Whether you want to go low-carb, make it vegetarian, or spice it up, this recipe is incredibly flexible.

Ingredients You’ll Need

Here’s what goes into making this pasta magic happen:

Pasta: Penne or fettuccine work beautifully. Choose a pasta shape that holds onto the creamy sauce.
Chicken: Boneless, skinless chicken breasts or thighs—pan-seared for that golden crust and sliced into juicy strips.
Garlic: A key player in the flavor base. Don’t skimp—fresh is best.
Heavy Cream: For that ultra-creamy, luscious texture.
Parmesan Cheese: Freshly grated, not the pre-shredded stuff. It melts better and tastes richer.
Sun-Dried Tomatoes: Adds a tangy-sweet depth that cuts through the richness of the sauce.
Spinach: Fresh baby spinach wilts right into the sauce and adds a pop of color and nutrients.
Italian Seasoning: A mix of dried herbs to bring that classic Tuscan aroma.
Olive Oil: For searing the chicken and building flavor right from the start.
Salt & Pepper: To bring out all the bold flavors.

Variations

Vegetarian Version: Skip the chicken and add mushrooms or zucchini. Chickpeas are also a great protein-packed option.
Spicy Kick: Stir in some red pepper flakes or a splash of hot sauce to bring the heat.
Dairy-Free: Use coconut cream or a plant-based alternative, and skip the cheese or use a vegan parmesan.
Gluten-Free: Use your favorite gluten-free pasta—just adjust cooking time accordingly.
Low-Carb: Swap out traditional pasta for zucchini noodles or hearts of palm pasta.

How to Make Tuscan Chicken Pasta

Step 1: Cook the Pasta

Boil a pot of salted water and cook your pasta until just al dente. Drain and set aside, reserving a cup of pasta water.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and a bit of Italian seasoning. Sear until golden brown on both sides and cooked through. Remove and let it rest before slicing.

Step 3: Build the Sauce

In the same skillet, add more olive oil if needed, then sauté garlic until fragrant. Add sun-dried tomatoes and stir for a minute. Pour in the heavy cream and bring to a gentle simmer.

Step 4: Melt in the Cheese

Add grated parmesan cheese and stir until melted and the sauce thickens slightly. If it’s too thick, loosen with a splash of pasta water.

Step 5: Add Spinach and Pasta

Stir in the spinach and cook until just wilted. Add the drained pasta and toss to coat in the sauce.

Step 6: Combine and Serve

Slice the chicken and lay it over the creamy pasta. Sprinkle extra parmesan on top if desired. Serve hot.

Pro Tips for Making the Recipe

Don’t Overcook the Pasta: It will cook slightly more in the sauce, so keep it just shy of al dente.
Deglaze for Flavor: After cooking the chicken, use a splash of the pasta water or chicken broth to deglaze the skillet before building the sauce. All those browned bits = flavor gold.
Use Fresh Parmesan: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Double the Sauce: If you like your pasta extra creamy (and who doesn’t?), consider making 1.5x the sauce.

How to Serve

This Tuscan Chicken Pasta is a standout on its own, but here are a few ways to complete the meal:

Garnishes

A sprinkle of chopped fresh basil or parsley adds a fresh, herbaceous note. A few extra shavings of parmesan never hurt.

Side Dishes

Serve with warm garlic bread or a light arugula salad with lemon vinaigrette to balance the richness of the sauce.

Wine Pairing

A chilled glass of Pinot Grigio or Chardonnay complements the creaminess beautifully.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the fridge for up to 3 days. The flavors only get better!

Freezing

This dish is freezer-friendly, though the texture of the cream sauce may change slightly. Freeze in individual portions for easy reheating.

Reheating

Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce. Microwaving works too—just stir halfway through to keep it creamy.

FAQs

Can I use pre-cooked chicken?
Yes! Rotisserie chicken or leftover grilled chicken works well. Just slice and stir it in at the end to heat through.

What if I don’t have sun-dried tomatoes?
You can substitute with cherry tomatoes, roasted red peppers, or even a spoonful of tomato paste to get that rich depth.

Can I make this with milk instead of cream?
You can, but the sauce will be thinner and less rich. A mix of milk and a bit of cream cheese can help maintain creaminess.

What kind of pasta works best?
Short pasta like penne or rigatoni holds the sauce well, but you can also use long noodles like fettuccine or linguine if you prefer.

Final Thoughts

This Tuscan Chicken Pasta is everything a busy cook could ask for—quick, comforting, and outrageously tasty. It’s one of those recipes you’ll come back to again and again, whether for a cozy weeknight dinner or an impressive meal for guests. Give it a try, and don’t be surprised if it becomes your new favorite pasta dish!

Tuscan Chicken Pasta Recipe