This easy Tuscan Chicken Pasta recipe is brimming with juicy chicken breasts in a luscious, creamy sauce with sun-dried tomatoes and Italian herbs. The garlicky, savory goodness of its sauce has my family HOOKED!
With my kids obsessing for months over my Tuscan Chicken recipe, I turned it into a creamy chicken pasta recipe that’s become a new family favorite. Here’s why you’ll love it:
- Creamy Tuscan chicken pasta comes together in one skillet. It’s a time-saver with minimal cleanup, perfect for busy weeknights.
- The Tuscan flavors are like something you’d order at a high-end restaurant, but it boasts simple ingredients.
This in an easy weeknight dinner recipe is ridiculously simple and really tastes like more.
Table of Contents
- Here’s What You Need
- How to Make This Tuscan Chicken Pasta Recipe
- 5 SECRETS to Making the BEST Tuscan Chicken Pasta
- Make Ahead and Storage
- How to Serve This Tuscan Chicken Recipe
- Final Notes, Pro Tips + Science-Based Secrets
- FAQs About Tuscan Chicken
- Other Cozy Italian Recipes You’ll Love
- Easy Tuscan Chicken Pasta Recipe (Quick + TASTY!) Recipe
Here’s What You Need
You won’t need a ton of ingredients and tools. I bet a bunch of the ingredients are at home already:
Ingredients
The flavors are so incredible and work beautifully together. Here’s what you’ll need to roundup in the kitchen:
- Chicken breasts: Boneless, skinless chicken breasts are ideal for quick cooking and tender results. You could also be sneaky and use rotisserie chicken for a super-easy chicken pasta (but you’d miss the flavor from the browning step).
- Cooking oil (or oil from sundried tomatoes): Using the oil from the sun-dried tomatoes gives the dish an extra layer of rich flavor.
- Onion and garlic: Ideally use fresh garlic; don’t skip the onion. It forms the bed of flavor for the sauce and helps thicken it a little. Garlic powder can be used in a pinch.
- Chicken broth: Use a good quality store-bought or homemade stock.
- Heavy cream: Adds a rich, creamy texture that combines all ingredients, creating a luscious sauce.
- Sun-dried tomatoes: These are packed with intense, sweet-tart flavor. I like to use the soft oil-soaked kind rather than the dried and cut them into bite-sized pieces.
- Italian seasoning (optional): You could also use fresh herbs, but the concentrated taste from dried herbs is yummy (plus, dried herbs are so convenient).
- Crushed red pepper flakes (optional): For those who enjoy a bit of heat!
- Parmesan cheese: Freshly grated Parmesan is essential for adding a salty, umami-rich finish. Avoid pre-grated versions for the best texture and flavor.
- Fresh spinach: Fresh baby spinach adds color and a nutrient boost. It wilts beautifully into the sauce, maintaining a tender texture.
- Pasta: Great options include any al dente pasta like rigatoni pasta, fettuccine or penne pasta. You just want a sturdy kind of pasta to hold up well to the creamy sauce and chunky ingredients.
- Fresh basil (optional): A fragrant garnish that brings freshness to the dish, balancing the sauce’s richness.
Variations and Substitutions
This is a fantastic base recipe. Honestly, there is so much you can switch up and add in:
- Protein swap: Replace chicken with shrimp or thinly sliced sausage for a different flavor. If using shrimp, add it towards the end to avoid overcooking.
- Vegetarian option: Skip the chicken and double up on the spinach, or add mushrooms, zucchini, or bell peppers. Chickpeas and white beans make a great veggie alternative.
- Dairy-free: Substitute the heavy cream with coconut milk or a plant-based cream. Use nutritional yeast or a dairy-free Parmesan alternative for that cheesy finish.
- Low-carb: Swap the pasta for zucchini noodles or spaghetti squash for a lighter, low-carb version. Cauliflower rice can also be used!
- Gluten-free: Use gluten-free pasta, such as chickpea, brown rice, or lentil-based varieties, to maintain texture without gluten.
- Spice level: Leave out the red pepper flakes for a milder dish. For extra heat, add a pinch more or include cayenne pepper.
- Herby variations: Fresh thyme or oregano can be used instead of the Italian seasoning. Rosemary also pairs well, too.
- Cheese options: Swap Parmesan with Pecorino Romano or Asiago for a slightly sharper, saltier flavor. Tuscan chicken pasta tastes good with any of these!
Tools
This is a low-mess recipe. One of the MANY reasons to love it!
- Pasta pot for cooking the pasta in.
- A large skillet is used to cook the chicken and sauce.
- Spatula to stir with.
How to Make This Tuscan Chicken Pasta Recipe
These are the simple steps to make your marry-me chicken pasta recipe:
Cook the pasta
Boil pasta according to package instructions. Reserve 1 cup of pasta water, then drain and set the pasta aside.
Brown the chicken
Season chicken breast meat with 1 tsp of salt and pepper. Heat oil in a large skillet over medium-high heat. Sear the chicken for 3-5 minutes until golden brown on one side, then flip to sear the other side quickly. Remove from skillet (chicken will finish cooking in the sauce).
Make the creamy Tuscan sauce
In the same skillet, add chopped onions and ½ tsp salt. Add more oil if needed. Cook onions until translucent (about 6 minutes), stirring often. Add garlic and cook for 1 more minute.
Deglaze and add liquids
Pour in chicken broth, scraping up browned bits from the bottom of the pan. Stir in heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Simmer, then reduce heat to medium-low.
Finish chicken and Tuscan pasta sauce
Nestle the chicken back into the skillet. Cover and cook chicken for 8-10 minutes until chicken reaches 165ºF internally.
Melt the cheese
Stir in Parmesan until melted. Adjust salt in small increments, tasting as you go.
Add spinach
Stir in spinach and cook just until wilted.
Combine with pasta
Toss the pasta into the sauce. Add reserved pasta water if you prefer a thinner sauce.
Related: My favorite Chicken and Pasta Bake Recipes on the internet.
5 SECRETS to Making the BEST Tuscan Chicken Pasta
And here they are:
- Using Sun-Dried Tomato Oil
Swap regular cooking oil with the oil from the sun-dried tomato jar for an extra layer of flavor that enhances the richness of the sauce. - Deglazing the Pan
After cooking the chicken, deglaze the pan with chicken broth, making sure to scrape up the browned bits. This adds depth and savoriness to the sauce. - Freshly Grated Parmesan Only
Opt for freshly grated Parmesan rather than pre-grated to ensure a smooth, creamy sauce that’s rich in flavor and texture. - Adding Spinach at the Right Time
Stir in the spinach just before serving to keep it tender and vibrant. Adding it too early can cause it to lose its color and texture. - Avoid Overcooking the Chicken
Sear the chicken just until golden on one side, then finish cooking it in the sauce. This keeps the chicken juicy and tender, preventing it from drying out or becoming tough.
These tips will give you a perfectly balanced, creamy, and tender Tuscan Chicken Pasta every time!
Make Ahead and Storage
Tuscan chicken pasta can be prepared in advance by cooking the chicken and sauce ahead of time. I prefer to pack the sauce into its own airtight container, and the same goes for the chicken.
When ready to serve, reheat the sauce and chicken on the stovetop, adding some chicken broth or reserved pasta water to restore the sauce’s creamy consistency.
For leftovers, the fully assembled dish can also be stored in the fridge for 2-3 days. Reheat it gently to prevent the pasta from becoming mushy. You can use a microwave to reheat to avoid turning on the stove.
How to Serve This Tuscan Chicken Recipe
I love to serve this recipe with a fresh green salad, crunchy garlic bread, and a side of green veggies.
Here’s my full collection of good sides for pasta!
Final Notes, Pro Tips + Science-Based Secrets
Tuscan chicken pasta is a rich, comforting dish that is simple yet ultra tasty. Keep these tips in mind for the best results:
- Resting the chicken for juiciness: Always rest it for a few minutes before slicing it to retain its juices and ensure it stays tender.
- Pasta water trick: The pasta water’s starch helps thin the sauce and acts as an emulsifier, binding the fat from the cream and cheese to create a silky texture.
- Balance the taste: If your sauce tastes too rich or heavy, a squeeze of fresh lemon juice or a splash of white wine can brighten it up, cutting through the richness with a hint of acidity.
FAQs About Tuscan Chicken
Are you just scrolling through? Check out these key takeaways:
Use fresh Parmesan and avoid pre-grated cheese, as anti-caking agents can lead to a grainy or greasy sauce. Stir the cheese in slowly and ensure the sauce isn’t boiling when you add it.
For a lighter version, you can swap the heavy cream with half-and-half, coconut milk, or even a dairy-free cream alternative. Keep in mind that the sauce will be less rich.
Yes, chicken thighs are a great substitute! They’re more forgiving and stay juicier, even with longer cooking times. Just ensure they reach an internal temperature of 165ºF.
Other Cozy Italian Recipes You’ll Love
Want more easy pasta recipes to fall in love with? Try these:
- Asiago Tortelloni Alfredo with Grilled Chicken
- Seafood Pasta with Cream Sauce
- Crockpot Lasagna
- Creamy Penne Alfredo
- My favorite Meat Sauce recipe
- Shrimp Pasta with lemon cream sauce
- Lazy Lasagna with Just 3 Ingredients
And don’t miss this epic collection of deliciously unique pasta recipes to try!
Easy Tuscan Chicken Pasta Recipe (Quick + TASTY!)
Ingredients
- 1 lb boneless skinless chicken breasts sliced
- 1 ½ tsp kosher salt divided use
- ¼ tsp freshly ground black pepper
- 2 tbsp cooking oil or oil from the jar of sundried tomatoes
- 2 cups chopped onion about one 10 oz yellow onion
- 1 tbsp minced garlic about 3 large cloves
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes drained and chopped, from a 10 oz net weight jar/6 oz drained
- 1 tsp dried Italian seasoning optional
- ½ tsp crushed red pepper flakes optional
- ½ cup freshly grated Parmesan cheese
- 3 cups spinach
- 8 oz pasta rigatoni, penne or fettuccine work well
- Fresh basil leaves for garnish optional
Instructions
- Cook the pasta: Boil the pasta according to package directions. Reserve 1 cup pasta water. Drain the rest and set aside.
- Prepare the chicken: Season the chicken breasts on both sides with 1 tsp of the salt and the pepper. Heat the oil in a large skillet over medium-high heat. Sear the chicken until golden brown on the underside, about 3-5 minutes, then flip to just quickly sear the other side. Remove the chicken from the skillet and set aside. (It will finish cooking in the sauce).
- Make the sauce: In the same skillet, add the chopped onion and ½ tsp salt. Add a splash more oil if the pan looks dry. Cook onions until translucent, about 6 minutes, stirring often. Add the garlic and cook for another minute.
- Deglaze and add liquids: Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream, sun-dried tomatoes, dried Italian seasoning, and red pepper flakes (if using). Bring it to a simmer, then reduce heat to medium-low.
- Finish the chicken and sauce: Return the chicken to the skillet, nestling it into the sauce. Cover and cook for 8-10 minutes, or until chicken is cooked through (165ºF internal temperature).
- Melt in the cheese: Stir in the Parmesan cheese until fully melted and combined. Taste and more salt to taste, in small pinches, tasting after each addition.
- Add the spinach: and cook just until wilted.
- Combine with pasta: Toss the cooked pasta into the sauce and stir to coat evenly. Add a few splashes of pasta cooking water if you prefer a thinner sauce.
- Serve: Garnish with fresh basil, if desired. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good and easy enough for me to make. saving this to make again for sure.
Hey Jennifer, was wondering if there’s a vegan option for this Tuscan Chicken Pasta? Like, what could I use instead of chicken? My roomie’s vegan, and I wanna make something we can both enjoy.
Hi Jenny, you could just leave out the chicken and make it vegetarian. Use a vegan cream substitute.