This easy Creamy Tuscan Chicken Pasta recipe is brimming with juicy chicken breasts in a luscious, creamy Tuscan pasta sauce with sun-dried tomatoes and Italian herbs. The garlicky, savory goodness of its sauce has my family HOOKED!
Why You’ll Love This Creamy Tuscan Chicken Pasta Recipe
With my kids obsessing for months over my Tuscan Chicken recipe, I turned it into a creamy chicken pasta dish that’s become a new family favorite. If you’re searching for the best creamy Tuscan chicken pasta, this is it. Here’s why you’ll love it:
- This creamy Tuscan chicken pasta with sun-dried tomatoes and spinach 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 easy weeknight dinner recipe is ridiculously simple and really tastes like more.
Tuscan Chicken Pasta Ingredients
The flavors are so incredible and work beautifully together. Here’s what you’ll need for creamy chicken tuscan pasta:
- 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 dish (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 that luscious creamy Tuscan pasta 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 rigatoni (Tuscan rigatoni is a classic!), fettuccine, or penne. You just want a sturdy 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 Tuscan pasta recipe is a fantastic base. 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.
- Healthy Tuscan chicken pasta: 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.
- Tuscan chicken pasta bake: Transfer the finished pasta to a baking dish, top with extra mozzarella, and bake at 375°F until bubbly and golden.
- 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 Creamy Tuscan Chicken Pasta
These are the simple steps to make the best 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 pasta 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 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 creamy tuscan 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
This chicken Tuscan pasta recipe 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 Pasta
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.
This Tuscan chicken pasta recipe takes about 30 minutes from start to finish. The pasta boils while you cook the chicken and build the creamy Tuscan pasta sauce, so everything comes together quickly.
Fettuccine Alfredo is a simple butter and Parmesan sauce, while Tuscan chicken pasta features sun-dried tomatoes, spinach, garlic, and chicken in a cream-based sauce. Tuscan pasta has bolder, more complex flavors.
Other Cozy Italian Recipes You’ll Love
Want more easy pasta dishes with chicken 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!)
Video
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this Tuscan Chicken Pasta for my grandchildren, and they couldn’t get enough of it! I added a touch of cayenne to the sauce and used bowtie pasta because that’s what I had. It turned out wonderfully. Thanks for such a versatile recipe, Jennifer.
Love experimenting with your recipes, Jennifer! I added the sun-dried tomatoes to the Tuscan Chicken Pasta, and it was amazing.
In the ‘Make the creamy Tuscan sauce’ section, you use sun-dried tomatoes and spinach, which are traditional to Tuscan cuisine. However, cream-based sauces are less common in authentic Tuscan recipes. While delicious, it might be more accurate to describe this as a fusion dish. Thoughts?
Sure Ronald! 🙂
hey, can I use regular milk instead of cream for the sauce? wanna make it but don’t have cream at home lol
Regular milk might curdle on it’s own but you could whisk 1 tbsp cornstarch into the cold milk to help thicken and stabilize it first.
Looks great for a weeknight dinner. Freezable?
Hi Diane, yes, I froze a bunch in single portions for my kids’ lunches. Freezes well! Just be extra careful not to over-cook the pasta as it tends to fall apart more after freezing.
if i burn the chicken, does it become cajun tuscan chicken pasta? asking for a friend haha
This recipe is so good.
Looks yum! Is there a vegan version of this Tuscan chicken pasta, maybe without the chicken or substituting it with something else?
Hi Samantha, you can leave the chicken out and use plant-based milk thickened up with 1 tbsp cornstarch (whisked in cold before adding it into the sauce).
Just tried the Tuscan Chicken Pasta, and it was a hit with the kids! Super easy to follow your recipe, Jennifer. Thanks for making dinner time a bit more special.
Absolutely loved trying out this Tuscan Chicken Pasta recipe! Super easy to follow, and my whole family thought it was delicious.