This Tuscan Chicken Pasta is my go-to weeknight dinner when I want something that feels fancy but comes together fast. The creamy sauce is rich with sun-dried tomatoes, garlic, and spinach, coating every piece of tender chicken and pasta. It's a complete meal in one skillet, so cleanup is a breeze.
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The secret to this dish is the combination of sun-dried tomatoes and a splash of pasta water, which creates a silky sauce that clings to the pasta. Using heavy cream gives it that luxurious texture, but you can lighten it up with half-and-half if you prefer.
I've tested this recipe with different pastas and chicken cuts, and it always turns out delicious. The key is to sear the chicken well for flavor, then simmer it in the sauce to keep it moist. Serve it with a side salad and some crusty bread for soaking up every last drop.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) fettuccine or other long pasta
Use any pasta you like; fettuccine, penne, or rigatoni work well. Gluten-free pasta can be substituted, but adjust cooking time.
2 tbsp olive oil, divided
Extra-virgin olive oil adds flavor. You can use butter for a richer taste.
1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
Chicken thighs also work and are more forgiving to overcooking. For shortcut, use rotisserie chicken and skip the searing step.
1 tsp salt, divided
Sea salt or kosher salt. Adjust to taste.
1/2 tsp black pepper
Freshly ground black pepper recommended.
3 cloves garlic, minced
Fresh garlic is best. Garlic powder can be used in a pinch, but reduce to 1/2 tsp.
1/2 cup (75g) sun-dried tomatoes (not in oil), chopped
If using oil-packed, drain and pat dry. You can also use rehydrated dry tomatoes.
2 cups (480ml) heavy cream
For a lighter version, use half-and-half or a can of evaporated milk. Coconut milk works for dairy-free.
1 cup (240ml) chicken broth
Low-sodium broth helps control salt. Vegetable broth works too.
1 tsp Italian seasoning
Store-bought or homemade mix of dried oregano, basil, thyme, rosemary.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better. Pecorino Romano adds a sharper flavor.
3 cups (90g) fresh spinach
Baby spinach or chopped regular spinach. Frozen spinach, thawed and squeezed, can be used.
Tips & Tricks
- Use a large skillet to avoid crowding the chicken, which would steam instead of sear.
- Cook pasta al dente because it will continue cooking in the sauce for a minute.
- Reserve a cup of pasta water before draining; it's gold for adjusting sauce consistency.
- Don't boil the cream sauce after adding cream; simmer gently to avoid curdling.
Pro Tips
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of pasta water, then drain and set aside.
2. Sear the chicken
While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F/175°C). Season chicken pieces with 1/2 tsp salt and pepper. Add to skillet in a single layer and cook for 4-5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
3. Sauté garlic and tomatoes
Reduce heat to medium (300°F/150°C). Add remaining 1 tbsp olive oil, then garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant and tomatoes are slightly softened.
4. Make the cream sauce
Pour in heavy cream and chicken broth, scraping any browned bits from the bottom. Stir in Italian seasoning and remaining 1/2 tsp salt. Bring to a gentle simmer over medium heat (about 5 minutes). Reduce heat to low and let sauce thicken slightly, about 3-4 minutes, until it coats the back of a spoon.
5. Add cheese and chicken
Sprinkle Parmesan cheese into the sauce and stir until melted and smooth. Return the cooked chicken to the skillet, coating it with sauce. Let it warm through for 2-3 minutes.
6. Combine with pasta
Add the drained pasta and fresh spinach to the skillet. Toss everything together over low heat for 1-2 minutes, until spinach is wilted and pasta is well coated. If sauce is too thick, add reserved pasta water a splash at a time until desired consistency.
7. Serve and enjoy
Taste for seasoning, adding more salt or pepper if needed. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Delicious Variations
- Add 1 cup sliced mushrooms along with the garlic for an earthy twist.
- Swap chicken for 1 lb peeled shrimp, cooking until pink and opaque.
- Make it spicy with 1/2 tsp red pepper flakes added with the garlic.
How to Store Tuscan Chicken Pasta
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of milk or broth to loosen the sauce, or microwave in 30-second bursts, stirring in between.
Frequently Asked Questions
Q: Can I use half-and-half instead of heavy cream?
Yes, you can use half-and-half, but the sauce will be thinner and less rich. To thicken, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in while simmering.
Q: How do I prevent the cream sauce from curdling?
Curdling happens when cream is boiled too hard or mixed with acidic ingredients. Keep the sauce at a gentle simmer, not a rolling boil, and add cheese gradually while stirring constantly.
Q: Can I make this dish dairy-free?
Yes, substitute the heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative. The taste will be slightly different but still delicious.
Q: What protein can I use instead of chicken?
Shrimp, Italian sausage, or tofu work well. Adjust cooking times accordingly: shrimp cook quickly, sausage should be browned, and tofu is best pan-seared.
Q: How can I make this low-carb?
Serve the creamy chicken and sauce over zucchini noodles or cauliflower rice instead of pasta. The sauce is naturally low-carb.
I hope this Tuscan Chicken Pasta becomes a staple in your kitchen. If you try it, let me know how it turns out in the comments below, and don't forget to share your photos on social media!
Tuscan Chicken Pasta
Tuscan Chicken Pasta: a creamy, one-pan dinner with sun-dried tomatoes and spinach, ready in 30 minutes.
🧂 Ingredients
- 12 oz (340g) fettuccine or other long pasta
- 2 tbsp olive oil, divided
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 1/2 cup (75g) sun-dried tomatoes (not in oil), chopped
- 2 cups (480ml) heavy cream
- 1 cup (240ml) chicken broth
- 1 tsp Italian seasoning
- 1/2 cup (50g) grated Parmesan cheese
- 3 cups (90g) fresh spinach
📋 Instructions
- 1Cook the pasta — Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of pasta water, then drain and set aside.
- 2Sear the chicken — While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F/175°C). Season chicken pieces with 1/2 tsp salt and pepper. Add to skillet in a single layer and cook for 4-5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- 3Sauté garlic and tomatoes — Reduce heat to medium (300°F/150°C). Add remaining 1 tbsp olive oil, then garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant and tomatoes are slightly softened.
- 4Make the cream sauce — Pour in heavy cream and chicken broth, scraping any browned bits from the bottom. Stir in Italian seasoning and remaining 1/2 tsp salt. Bring to a gentle simmer over medium heat (about 5 minutes). Reduce heat to low and let sauce thicken slightly, about 3-4 minutes, until it coats the back of a spoon.
- 5Add cheese and chicken — Sprinkle Parmesan cheese into the sauce and stir until melted and smooth. Return the cooked chicken to the skillet, coating it with sauce. Let it warm through for 2-3 minutes.
- 6Combine with pasta — Add the drained pasta and fresh spinach to the skillet. Toss everything together over low heat for 1-2 minutes, until spinach is wilted and pasta is well coated. If sauce is too thick, add reserved pasta water a splash at a time until desired consistency.
- 7Serve and enjoy — Taste for seasoning, adding more salt or pepper if needed. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Diego covers personal finance for freelancers and gig workers, with a focus on budgeting, taxes, and retirement planning. He breaks down complex money topics into simple, step-by-step guides.
