Creamy Tuscan Chicken Pasta
There’s something magical about a bowl of creamy pasta that warms both the heart and the belly—and Tuscan Chicken Pasta does exactly that. With tender seared chicken, sun-dried tomatoes, spinach, and a rich garlic cream sauce clinging to every bite of al dente pasta, this dish delivers Italian-inspired comfort in the most satisfying way.
Servings 4 generous portions
Calories 610kcal
Cost $15–$18
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cut into thin strips
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional, for a little heat
- ½ cup sun-dried tomatoes drained and sliced
- 2 cups baby spinach roughly chopped
- 1½ cups heavy cream or use half-and-half for a lighter version
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 8 ounces pasta penne, fettuccine, or rotini work great
- Fresh basil or parsley for garnish (optional)
Optional Substitutes
- Swap heavy cream with coconut cream for dairy-free.
- Use shrimp or tofu instead of chicken.
- Add sautéed mushrooms or peas for extra texture.
Instructions
- Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water in case you need to loosen the sauce later.
- While the pasta boils, heat olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, and Italian seasoning, then add to the skillet. Sear for about 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add a bit more olive oil if needed and toss in the minced garlic and red pepper flakes. Cook for 30 seconds until fragrant. Add the sun-dried tomatoes and cook for another 1–2 minutes, stirring frequently to release their flavor.
- Reduce heat to medium-low and pour in the chicken broth and heavy cream. Stir to combine and bring to a gentle simmer. Gradually whisk in the grated Parmesan until fully melted and the sauce is smooth and thickened—about 3–4 minutes.
- Fold the chopped spinach into the sauce and stir until wilted. Return the cooked chicken to the skillet and toss to coat with the sauce. Let everything simmer together for 2–3 more minutes so the flavors meld.
- Add the cooked pasta to the sauce and toss until fully coated. If the sauce feels too thick, add a splash of reserved pasta water. Taste and adjust salt and pepper as needed. Garnish with fresh basil or parsley before serving.
Notes
1. Don’t Overcook the Chicken
Searing the chicken until just cooked ensures it stays tender and juicy. Overcooking can lead to dryness, so use a meat thermometer if needed—165°F is your magic number. 2. Use High-Quality Parmesan
Pre-grated cheese often contains anti-caking agents that can affect texture. Grate fresh Parmesan for the smoothest, richest sauce. 3. Save Pasta Water
This starchy liquid is great for adjusting sauce consistency without thinning out flavor. Always reserve a little before draining your pasta. 4. Add Veggies for Variety
This dish loves add-ins. Broccoli, mushrooms, bell peppers, or zucchini all pair beautifully and increase the nutritional value.
Searing the chicken until just cooked ensures it stays tender and juicy. Overcooking can lead to dryness, so use a meat thermometer if needed—165°F is your magic number. 2. Use High-Quality Parmesan
Pre-grated cheese often contains anti-caking agents that can affect texture. Grate fresh Parmesan for the smoothest, richest sauce. 3. Save Pasta Water
This starchy liquid is great for adjusting sauce consistency without thinning out flavor. Always reserve a little before draining your pasta. 4. Add Veggies for Variety
This dish loves add-ins. Broccoli, mushrooms, bell peppers, or zucchini all pair beautifully and increase the nutritional value.