Tuscan chicken pasta

Creamy Tuscan Chicken Pasta

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Tender chicken, al dente pasta, and a rich garlic cream sauce make this Tuscan chicken pasta a comforting meal with plenty of fresh flavor. Sun-dried tomatoes add a sweet-tart bite, while spinach and Parmesan round out the sauce.

You can have it on the table in about 35 minutes with one skillet and one pot. It works just as well for a relaxed dinner at home as it does for a busy weeknight.

What Makes Tuscan Chicken Pasta So Good

Tuscan-inspired cooking brings simple ingredients together for bold flavor. Sun-dried tomatoes add tangy sweetness, garlic brings warmth, and Parmesan gives the creamy sauce a savory finish.

Spinach and Italian seasoning balance the richness, so the pasta tastes hearty without feeling too heavy. Each bite is creamy, bright, and full of flavor.

Ingredients

Gather everything before you start, since the sauce comes together quickly once the skillet is hot.

For the Chicken

  • 2 large chicken breasts, sliced horizontally into thin cutlets
  • 1 teaspoon Italian seasoning
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil

For the Pasta and Sauce

  • 12 ounces pasta, such as penne, rigatoni, or fettuccine
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 3/4 cup sun-dried tomatoes, drained and sliced
  • 3 cups fresh baby spinach
  • 1/2 teaspoon red pepper flakes, optional
  • Fresh basil or parsley, for garnish

How to Make Tuscan Chicken Pasta

  1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Before draining, reserve about 1/2 cup of pasta water. The starchy water helps loosen the sauce while keeping it silky.

  2. Sear the chicken. Season the chicken cutlets with Italian seasoning, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side, until golden and cooked through. Transfer it to a plate.

  3. Make the sauce. Reduce the heat to medium and melt the butter in the same skillet, scraping up any browned bits. Add the garlic and sun-dried tomatoes, then cook for about 1 minute, until fragrant.

    Pour in the chicken broth and heavy cream, then stir in the Parmesan. Let the sauce simmer gently for 3 to 4 minutes, until it thickens slightly. Add red pepper flakes if you like a little heat.

  4. Combine everything. Stir the spinach into the sauce and cook for about 2 minutes, until wilted. Add the drained pasta and toss until coated. If the sauce is too thick, stir in a splash of reserved pasta water.

    Slice the chicken and return it to the skillet. Let everything warm together for a minute or two, then finish with fresh basil or parsley.

Tips for a Creamy Sauce

  • Grate the Parmesan fresh. Packaged shredded cheese can contain anti-caking agents that keep it from melting smoothly.
  • Keep the heat moderate. A gentle simmer helps prevent the cream sauce from separating.
  • Save some pasta water. Its starch helps the sauce cling to each piece of pasta.
  • Add the spinach near the end. It wilts quickly and stays tender without turning mushy.
  • Add mushrooms if you like. Sauté a handful with the garlic for an earthy flavor.

What to Serve With Tuscan Chicken Pasta

This pasta makes a satisfying meal on its own, but a few simple sides work well with it. Serve it with a crisp Caesar salad or warm garlic bread to balance the creamy sauce and make the most of every bit.

For leftovers, store the pasta in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop with a splash of broth or cream to loosen the sauce.

A Simple, Satisfying Dinner

With chicken, pasta, spinach, and a creamy Parmesan sauce, this recipe brings plenty of flavor to the table without a long prep time. Keep the heat gentle, save a little pasta water, and you’ll have a comforting Tuscan chicken pasta ready for dinner.

 

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