My mom used to say that a good pasta dish should make you close your eyes after the first bite. This creamy Tuscan chicken pasta does exactly that. The combination of tender chicken, sun-dried tomatoes, and wilted spinach in a rich parmesan cream sauce creates something special – the kind of meal that feels fancy but comes together faster than ordering takeout.
What makes this recipe work so well is the balance. The acidity from sun-dried tomatoes cuts through the cream, the spinach adds freshness, and the Italian seasoning ties everything together. It’s comfort food that doesn’t feel heavy, and it’s ready in about 30 minutes from start to finish.
This is perfect for busy weeknights when you want something satisfying, or when you’re cooking for someone you want to impress. The best part? You can make it in one pot, which means less cleanup and more time enjoying your meal.
Serving Size: 4-6 servings
Cooking Time: 30 minutes
Difficulty Level: Easy
Equipment Needed: Large skillet or deep pan, knife, cutting board, measuring cups and spoons
Why You’ll Love This Recipe
The flavor here is bold without being complicated. You get that restaurant-quality taste – creamy, garlicky, with bursts of tangy sun-dried tomatoes – but you’re making it in your own kitchen with ingredients you can find at any grocery store.
It’s also versatile. Need a quick easy meal? This fits the bill. Looking for something to serve guests? It looks impressive on the plate. Want comfort food? The creamy sauce delivers every time.
The texture contrast is what really makes it sing – tender chicken, al dente pasta, soft spinach, and those slightly chewy sun-dried tomatoes. Each bite gives you something different to enjoy.
Ingredients
For the Chicken
- 450g (1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
For the Pasta
- 340g (12 oz) penne pasta (or any short pasta shape)
- Water for boiling
- 1 tbsp salt for pasta water
For the Tuscan Cream Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- 240ml (1 cup) heavy cream
- 240ml (1 cup) chicken broth
- 100g (1 cup) grated parmesan cheese
- 100g (1/2 cup) sun-dried tomatoes in oil, drained and chopped
- 2 cups fresh spinach (about 60g)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Ingredient Notes:
- Can’t find sun-dried tomatoes? Use roasted red peppers instead.
- Fresh spinach works best, but you can substitute with 1 cup frozen spinach (thawed and squeezed dry).
- Heavy cream can be replaced with half-and-half for a lighter version, though the sauce won’t be as thick.
- Chicken thighs work great if you prefer darker meat – just adjust cooking time slightly.
Step-by-Step Instructions
1. Prepare the Chicken
Season the chicken pieces with Italian seasoning, garlic powder, salt, and black pepper. Toss until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 5-6 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature should reach 75°C (165°F). Remove chicken from the skillet and set aside on a plate.
2. Cook the Pasta
While the chicken cooks, bring a large pot of salted water to a boil. Add the penne pasta. Cook according to package directions until al dente, usually 10-12 minutes. Drain the pasta, but reserve 120ml (1/2 cup) of the pasta water. Set both aside.
3. Make the Garlic Base
In the same skillet you used for chicken (no need to clean it – those brown bits add flavor), reduce heat to medium. Add butter and let it melt. Add the minced garlic and cook for 30-45 seconds, stirring constantly, until fragrant but not browned. Be careful not to burn the garlic as it turns bitter.
4. Build the Cream Sauce
Pour in the heavy cream and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer. Let it bubble for 2-3 minutes, stirring occasionally. The sauce will start to thicken slightly.
5. Add Cheese and Tomatoes
Reduce heat to low. Gradually add the grated parmesan cheese, stirring constantly until melted and smooth. This takes about 1-2 minutes. Add the chopped sun-dried tomatoes and Italian seasoning. Stir to combine. The sauce should be creamy and coat the back of a spoon.
6. Add Spinach and Chicken
Toss in the fresh spinach. Stir gently until wilted, about 1-2 minutes. The spinach will reduce significantly in volume. Return the cooked chicken to the skillet along with any juices from the plate. Stir everything together.
7. Combine with Pasta
Add the cooked penne pasta to the skillet. Toss everything together until the pasta is well coated with the sauce. If the sauce seems too thick, add reserved pasta water 2 tbsp at a time until you reach your desired consistency. Cook for another 1-2 minutes on low heat, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper if needed.
8. Serve
Remove from heat. Garnish with fresh basil leaves and extra parmesan cheese if desired. Serve immediately while hot.
Tips for Perfect Results
The key to getting this right is not overcooking the chicken. Cut your pieces evenly so they cook at the same rate, and don’t crowd the pan – if your skillet isn’t large enough, cook the chicken in batches.
When adding the parmesan, make sure your heat is low. High heat can cause the cheese to clump instead of melting smoothly into the sauce. Add it gradually and stir constantly.
For the creamiest sauce, use full-fat heavy cream and freshly grated parmesan. Pre-grated cheese contains anti-caking agents that can make your sauce grainy. I know it’s an extra step, but grating a block of parmesan yourself makes a noticeable difference.
Don’t skip the pasta water. That starchy water is magic for adjusting sauce consistency and helping it cling to the pasta better.
Variations to Try
One Pot Creamy Tuscan Chicken Pasta: Skip boiling the pasta separately. After making your sauce in step 5, add uncooked pasta directly to the skillet with an extra 480ml (2 cups) of chicken broth. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is cooked. This method is similar to how you’d make one pot creamy pesto chicken.
Creamy Tuscan Chicken Pasta Crockpot Version: Place raw chicken pieces in your slow cooker with garlic, sun-dried tomatoes, Italian seasoning, chicken broth, and cream. Cook on low for 4-5 hours. In the last 30 minutes, add cooked pasta, parmesan, and spinach. Stir until combined. This works great when you want dinner ready when you get home, much like this slow cooker BBQ chicken.
Shrimp Instead of Chicken: Swap the chicken for 450g of large shrimp. Cook the shrimp for just 2-3 minutes per side until pink. Everything else stays the same. If you enjoy seafood pasta, you might also like garlic butter salmon bites.
Lighter Version: Use half-and-half instead of heavy cream, and reduce parmesan to 1/2 cup. Add extra chicken broth to maintain sauce consistency.
Extra Veggies: Throw in sliced mushrooms with the garlic, or add roasted red peppers along with the sun-dried tomatoes.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, which is completely normal.
To reheat, place the pasta in a skillet over medium-low heat. Add 60-120ml (1/4 to 1/2 cup) of chicken broth or milk to loosen the sauce. Stir gently until heated through, about 5-7 minutes. You can also microwave individual portions – just add a splash of liquid and stir halfway through heating.
I don’t recommend freezing this dish because cream sauces can separate when thawed. If you do freeze it, the texture might be grainy after reheating, though the flavor will still be good.
What to Serve With It
This pasta is hearty enough to stand alone, but a simple side salad with lemon vinaigrette cuts through the richness nicely. A crisp green salad with arugula, cherry tomatoes, and a light dressing works perfectly.
Garlic bread is always a winner – you’ll want something to soak up that extra sauce. If you’re looking for more weeknight dinner ideas that pair well with pasta, consider starting with a light soup or roasted vegetables on the side.
A glass of white wine complements the creamy sauce beautifully, though iced tea or sparkling water works just as well.
Why This Recipe Works
The magic happens in the layering of flavors. You start by building fond (those brown bits) from the chicken, which adds depth to the sauce. The garlic gets just enough time to become fragrant without burning. The sun-dried tomatoes bring acidity and umami that balances the rich cream.
Finishing the dish by combining everything in one pan allows the pasta to absorb some of that sauce, making each bite flavorful. The spinach adds color, nutrition, and a slightly earthy taste that rounds out the dish.
This technique of building flavors in one pan is something you’ll see in many Italian-inspired dishes, similar to skillet spinach artichoke chicken.
Common Questions
Can I use a different pasta shape?
Absolutely. Fusilli, farfalle, rigatoni, or even spaghetti work well. Short pasta shapes are easier to coat evenly with the sauce, but use what you have.
My sauce is too thick. What do I do?
Add reserved pasta water or extra chicken broth, 2 tbsp at a time, stirring until you get the right consistency. The pasta water works especially well because the starch helps the sauce cling to the pasta.
Can I make this ahead?
You can prep the chicken and chop the ingredients ahead of time, but the pasta is best cooked fresh. The cream sauce doesn’t hold well for more than a few hours before serving, as it continues to thicken.
Is there a dairy-free option?
You can use coconut cream instead of heavy cream and nutritional yeast instead of parmesan. The flavor will be different but still tasty. The texture won’t be quite as silky though.
Making It Your Own
Once you’ve made this a few times, you’ll find your own rhythm with it. Maybe you like more garlic (I usually add an extra clove). Maybe you prefer it spicier – a pinch of red pepper flakes with the garlic does the trick.
Some people love adding crispy bacon on top. Others stir in a squeeze of lemon juice at the end for brightness. There’s no wrong way to make this your own.
The beauty of recipes like this is that they’re forgiving. As long as you don’t overcook the chicken or burn the garlic, you’re going to end up with something delicious.
This creamy Tuscan chicken pasta has become one of those recipes I turn to when I want something comforting but don’t want to spend hours in the kitchen. It’s the kind of meal that makes a regular Tuesday feel a little special. The combination of flavors reminds me why simple Italian-inspired cooking is so satisfying – good ingredients, straightforward techniques, and flavors that just work together.
If you’re looking for more pasta dishes with similar vibes, creamy chicken gnocchi or one pot Italian sausage pasta might be right up your alley. And for something a bit different but equally comforting, the tuscan chicken skillet uses similar flavors in a slightly different format.
Try this recipe on a night when you need something reliable and satisfying. I think you’ll find yourself making it again and again.
