Ever had one of those evenings when you’re craving something indulgent but don’t want to spend hours in the kitchen? Let me introduce you to your new weeknight hero: Creamy Tuscan Chicken Pasta. This dish combines tender chicken, sun-dried tomatoes, and fresh spinach in a velvety garlic parmesan sauce that wraps around al dente pasta.
It’s the kind of meal that feels like you’ve been cooking all day, but secretly takes just minutes to bring together. I discovered this recipe during a particularly hectic week and it’s been in my regular rotation ever since.
Why This Recipe is Awesome
What makes Creamy Tuscan Chicken Pasta truly special is its perfect balance of convenience and luxury. The combination of sun-dried tomatoes and spinach brings authentic Tuscan flavors, while the creamy garlic sauce delivers that restaurant-quality richness we all crave.
Creamy Tuscan Chicken Pasta
Ingredients
- 8 oz fettuccine or pappardelle pasta about half a standard box
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes julienned (oil-packed, drained)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 3 cups fresh spinach roughly chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional, for heat
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish optional
Instructions
- Cook the pasta according to package directions in well-salted water until al dente. Reserve about 1/2 cup of pasta water before draining, in case you need to thin the sauce later.
- While pasta cooks, season chicken pieces generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken to the hot skillet in a single layer without overcrowding. Cook for 5-6 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature of 165°F). Remove to a plate and set aside.
- Reduce heat to medium and add remaining tablespoon of olive oil to the same skillet. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Stir in the sun-dried tomatoes and cook for 1 minute to release their flavors into the oil.
- Pour in the heavy cream and chicken broth, scraping the bottom of the pan to loosen any flavorful browned bits. Bring to a gentle simmer.
- Add the Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir until the cheese is melted and sauce is smooth, about 2 minutes.
- Return the cooked chicken to the skillet and add the chopped spinach. Stir until spinach is wilted, about 1-2 minutes.
- Add the drained pasta directly to the sauce and toss everything together until well coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Taste and adjust seasonings with salt and pepper. Garnish with fresh herbs if desired and serve immediately while hot.
Notes
- For a lighter version, substitute half-and-half for the heavy cream, though the sauce won’t be quite as thick.
- The dish reheats beautifully the next day – store in an airtight container in the refrigerator for up to 3 days.
- Look for sun-dried tomatoes in the Italian or produce section of your grocery store – the oil-packed variety adds more flavor than dry-packed.
- Feel free to use chicken thighs instead of breasts for juicier meat, just cook them about 2 minutes longer.
- For meal prep, you can cook the chicken and make the sauce ahead of time, then simply reheat and add fresh pasta when ready to serve.
Equipment needed: Large skillet or sauté pan, pasta pot, cutting board, knife, measuring cups, wooden spoon
Calories & Nutritional Info
- Calories per serving: Approximately 550 calories
- Protein: 32g per serving
- Carbohydrates: 35g per serving
- Fat: 30g per serving
- Allergens: Contains dairy (cream, Parmesan) and wheat (pasta)
- Dietary notes: Can be made gluten-free by substituting gluten-free pasta
Common Mistakes to Avoid
- Overcooking the pasta – Always aim for al dente as it will continue cooking slightly when added to the hot sauce.
- Crowding the chicken in the pan – This causes steaming instead of browning. Work in batches if your skillet isn’t large enough.
- Burning the garlic – It can go from golden to bitter in seconds. Keep the heat moderate and stir constantly.
- Skipping the simmering step – Don’t rush this, as reducing the sauce concentrates the flavors and creates the perfect consistency.
- Adding spinach too early – It needs just minutes to wilt; adding it too soon will result in soggy, dark spinach instead of bright green leaves.
Alternatives & Substitutions
- Protein options: Swap chicken for shrimp (cook for just 2-3 minutes until pink), Italian sausage, or make it vegetarian with cannellini beans or extra vegetables.
- Pasta variations: Any medium-sized pasta works well – try penne, fusilli, or rigatoni. For low-carb, use zucchini noodles or spaghetti squash.
- Dairy alternatives: For lactose intolerance, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Vegetable swaps: Kale or arugula can replace spinach. Roasted red peppers make a good alternative to sun-dried tomatoes.
- Flavor boosters: Add a splash of white wine before the cream, or stir in a teaspoon of Dijon mustard for extra depth.
FAQs
Can I make Creamy Tuscan Chicken Pasta ahead of time?
Yes, though it’s best freshly made. If preparing ahead, slightly undercook the pasta and store the sauce separately. When reheating, add a splash of cream or broth to refresh the sauce, then combine with the pasta and heat gently until warmed through.
How do I prevent the cream sauce from breaking or curdling?
The key is gentle heat and patience. Never let cream-based sauces reach a rolling boil—keep them at a bare simmer. Adding room temperature (not cold) cream to the pan also helps prevent breaking. If your sauce does begin to separate, a quick whisking can often bring it back together.
Can I freeze leftover Tuscan Chicken Pasta?
I don’t recommend freezing this dish. Cream-based sauces tend to separate when frozen and thawed, and the pasta texture suffers significantly. Instead, refrigerate leftovers for up to 3 days and gently reheat on the stovetop with a splash of cream.
What can I serve with Creamy Tuscan Chicken Pasta?
This rich dish pairs beautifully with light sides. Try a simple arugula salad with lemon vinaigrette, roasted asparagus, or garlic bread for soaking up extra sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy flavors perfectly.
How can I make this recipe dairy-free?
Substitute the heavy cream with full-fat coconut milk or cashew cream. For the cheese component, nutritional yeast provides a similar savory depth. You’ll get a slightly different flavor profile but still a deliciously creamy result that maintains the spirit of the original dish.
Final Thoughts
Creamy Tuscan Chicken Pasta exemplifies how simple ingredients can transform into something truly special with the right technique. Don’t be surprised if this becomes your new go-to for both weeknight dinners and casual entertaining.
The beauty lies in its versatility and ability to satisfy without hours of work. So grab your skillet, pour a glass of wine, and enjoy the process—you’re just 30 minutes away from pasta perfection!
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Creamy Tuscan Chicken Pasta with sun-dried tomatoes and spinach in a rich garlic sauce Homemade Tuscan chicken pasta featuring golden chicken pieces and fresh spinach in creamy sauce Fettuccine pasta tossed with juicy chicken, tomatoes and greens in parmesan cream sauce Overhead view of Italian-inspired creamy chicken pasta with vibrant vegetables and herbs Close-up of Tuscan-style pasta with tender chicken and colorful vegetables in garlic-cream sauce Rustic bowl of creamy pasta with chicken, sun-dried tomatoes and wilted spinach
