Creamy Tuscan Chicken Pasta

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Creamy Tuscan Chicken Pasta is one of those dishes that makes me feel like I’m dining at a fancy Italian restaurant, except I’m in my pajamas at home with my partner Joe and didn’t have to spend a fortune. The first time I made this, I was blown away by how something so simple could taste so incredibly rich and flavorful. Between the tender chicken, sun-dried tomatoes, fresh spinach, and that dreamy garlic cream sauce, every single bite is pure comfort. This has become my go-to recipe when I want to impress someone without actually stressing myself out in the kitchen.

Understanding This Italian Classic

So what makes this dish “Tuscan” anyway? Creamy Tuscan Chicken Pasta takes inspiration from the Tuscany region of Italy, known for its use of simple, fresh ingredients like garlic, sun-dried tomatoes, and spinach. You get juicy chicken breast pieces cooked until golden, then smothered in a creamy Parmesan sauce loaded with garlic, sun-dried tomatoes, and wilted spinach. It’s all tossed with your favorite pasta for a restaurant-quality meal that comes together in about 30 minutes. The flavors are bold but balanced, and it’s definitely one of those recipes that tastes way more complicated than it actually is.

Ingredients Breakdown For Creamy Tuscan Chicken Pasta

Let’s go through everything you need to make this amazing Creamy Tuscan Chicken Pasta. I’ve broken it down so you can see exactly what’s going into your dinner tonight.

For the Chicken:

• Boneless, skinless chicken breasts (1½ lbs, about 2-3 breasts): Slice them into thin cutlets or cut into bite-sized pieces. Chicken thighs work too if you prefer juicier, more flavorful dark meat.
• Italian seasoning (2 teaspoons): A blend of basil, oregano, and thyme that gives the chicken authentic Italian flavor. Make your own or use store-bought.
• Paprika (1 teaspoon): Adds a subtle smoky sweetness and helps with browning.
• Salt and black pepper (to taste): Season generously because bland chicken ruins everything.
• Olive oil (2 tablespoons): For searing the chicken to golden perfection.

For the Sauce:

• Butter (2 tablespoons): Adds richness and helps build the sauce base. You can use all olive oil if you prefer, but butter makes it taste more luxurious.
• Garlic cloves (5-6, minced): Tuscan cuisine loves garlic, so don’t be shy here. Fresh garlic is essential because the jarred stuff just doesn’t have the same punch.
• Sun-dried tomatoes (½ cup, chopped): Use the oil-packed kind and drain them well. They bring this incredible sweet-tangy concentrated tomato flavor that’s essential to the dish.
• Heavy cream (1½ cups): This is what makes the sauce so rich and dreamy. You could use half-and-half for a lighter version, but heavy cream gives the best texture.
• Chicken broth (½ cup): Thins the sauce slightly and adds savory depth. Low-sodium is best so you can control the saltiness.
• Parmesan cheese (¾ cup, freshly grated): Freshly grated melts so much better than pre-shredded. This is what thickens the sauce and adds that nutty, salty flavor.
• Fresh spinach (3 cups, packed): It wilts down to almost nothing, adding color, nutrients, and a slight earthiness. Baby spinach is easiest because there are no tough stems to remove.
• Red pepper flakes (½ teaspoon, optional): Just a pinch adds a nice subtle heat that balances the richness.

For the Pasta:

• Pasta (12 oz): Penne, fettuccine, or linguine all work beautifully. I usually go with penne because the sauce gets trapped inside the tubes, but use whatever you love.

For Garnish:

• Fresh basil leaves: Torn or chopped, for that fresh finishing touch.
• Extra Parmesan cheese: Because you can never have too much cheese.

Making the Perfect Tuscan Pasta

Alright, let’s get cooking! This Creamy Tuscan Chicken Pasta comes together pretty quickly, so make sure you have all your ingredients prepped and ready before you start. Trust me, it makes the whole process so much smoother.

Get Your Pasta Going

Start by bringing a large pot of salted water to a boil. Cook your pasta according to package directions until al dente, which usually means about a minute less than the package says. Before draining, reserve about a cup of that starchy pasta water. It’s perfect for adjusting sauce consistency later. Drain the pasta and set it aside.

Season and Sear the Chicken

While the pasta cooks, season your chicken pieces on both sides with Italian seasoning, paprika, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Once it’s hot and shimmering, add the chicken in a single layer without overcrowding the pan.

Cook for about 5-6 minutes per side until the chicken is golden brown and cooked through to 165°F internally. The goal is a nice golden crust on the outside while keeping the inside juicy. Remove the chicken from the skillet and set it aside on a plate. Don’t worry about those brown bits stuck to the pan because they’re flavor gold for your sauce.

Create the Creamy Sauce

In the same skillet, melt the butter over medium heat. Add your minced garlic and cook for about 30 seconds until it’s super fragrant but not browned. Garlic burns fast, so watch it carefully. Add the chopped sun-dried tomatoes and red pepper flakes if using. Stir everything together for another minute.

Pour in the heavy cream and chicken broth, stirring to combine and scrape up all those tasty brown bits from the bottom of the pan. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it simmer for about 3-4 minutes until it starts to thicken slightly and reduce a bit.

Add Cheese and Greens

Remove the skillet from heat and stir in the freshly grated Parmesan cheese. It should melt smoothly into the cream, creating this gorgeous, thick sauce. If your sauce seems too thick, add a splash of that reserved pasta water to thin it out.

Add the fresh spinach to the sauce and stir until it wilts down completely. This only takes about a minute. The spinach will seem like a lot at first, but it cooks down to almost nothing. Taste the sauce and adjust seasoning with more salt and pepper if needed.

Bring It All Together

Slice your cooked chicken into strips or leave the pieces whole, whatever you prefer. Return the chicken to the skillet along with the cooked pasta. Toss everything together until the pasta and chicken are completely coated in that dreamy Tuscan sauce.

If the sauce needs thinning, add more pasta water a little at a time until you reach the perfect consistency. The pasta should be well-coated but not swimming in sauce.

Plate and Serve

Transfer your Creamy Tuscan Chicken Pasta to serving plates or a large pasta bowl. Top with torn fresh basil leaves and extra grated Parmesan cheese. Serve immediately while everything is hot and the sauce is at its creamiest. This dish is best enjoyed fresh, so gather everyone around the table right away.

What to Serve Alongside

This Tuscan chicken pasta is pretty hearty on its own, but I love pairing it with a crisp Caesar salad or a simple arugula salad with lemon dressing to balance the richness. Crusty garlic bread is always welcome for soaking up every last bit of that incredible sauce. Roasted vegetables like asparagus or broccolini make a nice lighter side option. If you’re hosting and want to offer multiple pasta options, my Marry Me Pasta and Boursin Pasta both pair beautifully with this for a pasta lover’s feast.

Tips for Tuscan Pasta Success

• Pound your chicken evenly: If using whole chicken breasts, pound them to even thickness so they cook uniformly. Nobody wants dry edges and raw middles.
• Don’t overcook the chicken: Pull it off the heat as soon as it hits 165°F. It’ll continue cooking slightly from residual heat, and overcooked chicken is tough and dry.
• Use freshly grated Parmesan: I keep saying this, but it’s crucial. Pre-shredded cheese has anti-caking agents that prevent smooth melting. Grate it yourself for the silkiest sauce.
• Drain sun-dried tomatoes well: Too much oil from the jar will make your sauce greasy. Pat them dry with a paper towel if needed.
• Add spinach in batches: If 3 cups seems like too much to fit in your pan at once, add half, let it wilt, then add the rest. It all cooks down eventually.
• Save that pasta water: The starchy water is your best friend for adjusting sauce consistency. It helps the sauce cling to the pasta better than plain water.
• Work quickly once the sauce is made: Cream sauces thicken as they sit and cool. If you need to wait before serving, keep it over very low heat and add pasta water to maintain the right consistency.
• Make it ahead partially: You can cook the chicken and prep all your ingredients earlier in the day. Then just make the sauce and combine everything when ready to eat.

Your Tuscan Pasta Questions Answered

How I Perfected This Recipe

I’ll be real with you, my first attempt at Creamy Tuscan Chicken Pasta was a learning curve. I overcooked the chicken because I was paranoid, and it ended up dry and tough. The second time, I skimped on the garlic and the sauce tasted flat. By the third try though, I nailed it. The secret was using a meat thermometer and not being shy with the garlic. Now this is one of my most-requested recipes, and I make it at least twice a month. For more Italian-inspired pasta ideas, Cafe Delites has an amazing pasta collection.