Easy Tuscan Chicken Pasta Recipe
I’m a total pasta fanatic, and this Tuscan chicken pasta changed my weeknight dinners forever. I whipped it up on a busy evening when I craved something hearty but simple, and wow, it hit the spot. The creamy sauce, tender chicken, and bursts of sun-dried tomatoes made me feel like I was dining in Italy without leaving home.
Tuscan chicken pasta has won over my family and friends every time I’ve served it. It’s an amazing blend of everyday ingredients that create bold, Italian-inspired flavors with a creamy twist. If you’re after a quick, saucy chicken pasta dish that’s packed with spinach, garlic, and parmesan goodness, this creamy Tuscan chicken recipe is your go-to for an easy dinner win.
Recipe Overview
This one-pot Tuscan chicken pasta is perfect for busy nights. It combines juicy chicken with al dente pasta in a rich, creamy sauce infused with Tuscan staples like sun-dried tomatoes and fresh spinach. You’ll love how it comes together in under an hour, making it ideal for family meals or casual gatherings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy
Cuisine: Italian-American
Course: Main Dish
It’s beginner-friendly and uses pantry basics with a few fresh touches. No fancy equipment needed—just a large skillet or Dutch oven. This recipe shines as a creamy pasta dinner that’s both comforting and elegant.
Ingredients You’ll Need
Gather these simple items for your creamy Tuscan chicken pasta. I always keep sun-dried tomatoes on hand—they add that tangy punch. Fresh spinach wilts right in for easy greens.
- 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
- 8 ounces penne pasta (or any short pasta like rigatoni)
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
- 2 cups fresh baby spinach
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 2 tablespoons olive oil (divided)
- Salt and black pepper, to taste
- 1 cup chicken broth
- Fresh basil or parsley, chopped (for garnish)
These make about four hearty servings. Feel free to double up for leftovers—they reheat like a dream. Pro tip: Use high-quality parmesan; it melts smoother in the sauce.
Step-by-Step Instructions
Making this Tuscan chicken pasta is straightforward. I like starting with the chicken to build those flavorful bits in the pan. Follow along, and you’ll have dinner ready fast.
Step 1: Prep the Chicken
Season the chicken pieces with salt, pepper, and half the Italian seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden and cooked through. Remove and set aside—don’t wipe the pan; those browned bits add depth.
Step 2: Sauté the Aromatics
In the same skillet, add the remaining olive oil. Toss in the diced onion and cook for 2-3 minutes until soft. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant. This step infuses the base with garlicky goodness.
Step 3: Build the Sauce
Pour in the chicken broth and scrape up any stuck bits. Add the sun-dried tomatoes and let it simmer for 2 minutes. Stir in the heavy cream and remaining Italian seasoning, bringing it to a gentle bubble. Mix in the parmesan cheese until it melts into a creamy sauce.
Step 4: Cook the Pasta
While the sauce simmers, cook the pasta in salted boiling water according to package directions—aim for al dente. Drain but save a cup of pasta water. This starchy water can thin the sauce if needed.
Step 5: Combine Everything
Add the cooked chicken back to the skillet with the sauce. Toss in the fresh spinach and let it wilt for 1-2 minutes. Stir in the drained pasta, coating everything evenly. If the sauce is too thick, add a splash of reserved pasta water.
Step 6: Finish and Serve
Taste and adjust seasoning with more salt or pepper. Garnish with chopped basil or parsley. Serve hot for the best creamy texture.
These steps keep things one-pan simple. I’ve made it dozens of times, and it always turns out restaurant-quality. Total hands-on time is minimal, leaving you free to set the table.
Helpful Tips
Want to nail this creamy Tuscan chicken pasta every time? Use room-temperature cream to avoid curdling. If your sun-dried tomatoes are dry-packed, soak them in hot water first for plumpness.
Stir the sauce often to prevent sticking. For extra creaminess, grate your own parmesan—pre-shredded can be gritty. If you’re short on time, use rotisserie chicken to skip cooking the breasts.
A personal favorite: Add a squeeze of lemon at the end for brightness. It cuts through the richness beautifully. These tweaks make the dish foolproof and customizable.
Variations
This Tuscan pasta recipe is versatile. Swap chicken for shrimp in a seafood twist—cook them quickly to avoid toughness. For a vegetarian version, use mushrooms or chickpeas instead of meat.
Try gluten-free pasta if needed; it holds up well in the sauce. Add artichoke hearts or olives for more Mediterranean flair. I’ve experimented with half-and-half instead of heavy cream for a lighter take—it still tastes indulgent.
Spice lovers, amp up the red pepper flakes or add diced bell peppers. These changes keep the recipe fresh. It’s like a base for endless Italian chicken pasta ideas.
How to Serve
Serve this saucy Tuscan chicken pasta straight from the skillet for that cozy vibe. Pair it with a simple green salad or garlic bread to soak up the cream. A crisp white wine like Pinot Grigio complements the flavors perfectly.
For family style, portion into bowls and top with extra parmesan. It’s great for date nights or potlucks—everyone digs in. I often add a side of roasted veggies for balance.
Keep servings warm in a low oven if not eating right away. This dish shines as a standalone meal, but crusty bread elevates it to gourmet status.
Storage Instructions
Leftovers of this creamy chicken pasta store well. Cool completely, then transfer to an airtight container. Refrigerate for up to 3 days—the flavors meld even more.
To reheat, warm gently on the stove with a splash of milk to revive the sauce. Microwave works too, but stir halfway. Freezing? Portion into freezer bags for up to 2 months; thaw overnight before reheating.
Avoid overcooking during reheat to keep the pasta tender. I’ve frozen batches for quick lunches, and they taste almost as good as fresh. Just label with dates for easy tracking.
Nutrition Facts
Per serving (based on 4 servings):
Calories: 650
Total Fat: 35g (Saturated Fat: 18g)
Cholesterol: 140mg
Sodium: 800mg
Total Carbohydrates: 50g (Dietary Fiber: 4g, Sugars: 6g)
Protein: 35g
These are approximate values—factors like exact ingredients vary them. It’s a balanced meal with protein from chicken, carbs from pasta, and vitamins from spinach. For lighter options, use low-fat cream.
I calculated this using standard tools; consult a nutritionist for precise needs. It’s satisfying without feeling heavy, thanks to the veggies.
FAQs
Can I make this Tuscan chicken pasta dairy-free?
Yes! Swap heavy cream for coconut milk and use dairy-free parmesan. It gives a subtle tropical note but stays creamy.
Is this recipe kid-friendly?
Absolutely. My kids love it—tone down the red pepper if they’re picky. The sauce hides the spinach well for sneaky nutrition.
What if I don’t have sun-dried tomatoes?
Use fresh cherry tomatoes or roasted reds instead. They add similar sweetness and tang to your Italian chicken pasta.
Can I prepare it ahead?
Cook the chicken and sauce a day early, then mix with fresh pasta when ready. It saves time on busy days.
How do I thicken the sauce?
Simmer longer or add a cornstarch slurry. But the parmesan usually does the trick for that velvety texture.
These cover common questions I’ve gotten. Feel free to tweak based on what you have.
Conclusion
There you have it—this Tuscan chicken pasta is all about simple ingredients creating magic on your plate. It’s creamy, garlicky, and full of that sunny Italian charm that makes every bite feel like a hug. I’ve shared it with friends who now make it weekly, and I bet you’ll do the same once you taste how easy and delicious it is.
Thanks for joining me on this pasta adventure—it’s one of my go-tos for good reason. Give it a whirl tonight, and let me know how it turns out. Drop a comment below with your twists or share your pics; I’d love to see!
