Creamy Chicken Tuscan Pasta

Why You’ll Love This Recipe

I love this dish because it’s fast, flavorful, and incredibly satisfying. The creamy sauce is loaded with garlic, parmesan, and just the right touch of tang from sun-dried tomatoes. It’s a crowd-pleaser and perfect for when I want something warm and hearty. Plus, it all comes together in one skillet, which makes cleanup a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Olive oil

• Salt and black pepper

• Garlic, minced

• Sun-dried tomatoes (in oil), drained and chopped

• Fresh spinach

• Heavy cream

• Chicken broth

• Parmesan cheese, grated

• Italian seasoning

• Pasta (penne, fettuccine, or your favorite shape)

• Optional: red pepper flakes for heat

Directions

1. I start by seasoning the chicken with salt and pepper, then searing it in olive oil over medium heat until golden and fully cooked. I set it aside and slice it thinly.

2. In the same skillet, I sauté garlic and sun-dried tomatoes for about a minute.

3. I pour in the chicken broth and heavy cream, bringing it to a gentle simmer.

4. I stir in parmesan cheese and Italian seasoning, whisking until smooth and slightly thickened.

5. I cook the pasta separately until al dente, then drain and add it to the sauce.

6. I add the cooked chicken and fresh spinach, stirring until the spinach wilts and everything is coated in sauce.

7. I taste and adjust the seasoning, then serve it hot with extra parmesan on top.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I swap the chicken for shrimp or sausage for a different twist. I’ve also used kale instead of spinach, and whole wheat pasta or gluten-free noodles depending on who I’m serving. For a lighter version, I reduce the cream and add extra broth, or use half-and-half.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce. I don’t recommend freezing this dish because the cream sauce can separate.

FAQs

Can I make this with pre-cooked chicken?

Yes, I often use rotisserie chicken or leftover grilled chicken to save time. I just add it in after the sauce is made.

What’s the best pasta to use?

I like using penne or fettuccine—they hold the sauce well. But really, any shape I have on hand works.

Can I use milk instead of heavy cream?

I’ve tried it with whole milk or half-and-half for a lighter sauce. It’s still tasty, but not quite as rich or thick.

How do I keep the sauce from curdling?

I always make sure the cream and broth are added gradually over low heat and avoid boiling the sauce too hard.

Can I make this ahead of time?

Yes, I make the sauce and pasta ahead, then combine and reheat when ready to serve. Just store the components separately for best results.

Conclusion

Creamy Chicken Tuscan Pasta is a weeknight hero in my kitchen—rich, cozy, and packed with flavor. It’s one of those dishes that feels elegant but is simple enough to make any night of the week. Whether I’m cooking for family or guests, it always brings warm smiles and empty plates.