This creamy Tuscan chicken pasta delivers restaurant-worthy flavor with weeknight ease. Tender chicken, sun-dried tomatoes, and fresh spinach are tossed with pasta in a rich garlic Parmesan cream sauce, all ready in about 40 minutes.
If you love Tuscan-style recipes, you’ll also want to try my Dump-and-Bake Tuscan Chicken Pasta for an even easier option, or this Tuscan Chicken Marinade when grilling season rolls around. You can find even more family-friendly meals in this collection of the Best Pasta Bake Recipes, too.
Table of Contents
Before You Get Started
A few simple tips will help this pasta turn out perfectly creamy and full of flavor.
- Cut the chicken evenly. Bite-sized pieces that are similar in size cook at the same rate, so you don’t end up with dry or undercooked spots.
- Reserve the pasta water. That starchy liquid is key for loosening the sauce and helping it cling to the pasta.
- Use freshly grated Parmesan. It melts smoothly into the sauce. Pre-shredded cheese can make the sauce grainy.
- Keep the sauce at a gentle simmer. Once the cream goes in, avoid boiling. Low heat keeps the sauce silky and prevents it from breaking.
How to Make Creamy Tuscan Chicken Pasta
This dish comes together in just a few simple steps, and most of the magic happens in the sauce. While the pasta boils, you’ll build a rich, creamy Tuscan-style sauce in one skillet using garlic, sun-dried tomatoes, spinach, and Parmesan.
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a boil and cook the pasta according to package directions until al dente. Before draining, reserve about ½ cup of the pasta cooking water. Drain and set aside.
Short pasta like penne or rigatoni works especially well here because it holds onto the creamy sauce, but any similar shape will do.
Step 2: Season and Brown the Chicken
In a bowl, toss the chicken pieces with salt, pepper, and paprika until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook for about 5 to 6 minutes, stirring occasionally, until golden brown and cooked through.
Transfer the chicken to a plate and set aside. If your skillet feels crowded, work in batches so the chicken browns instead of steaming.
Step 3: Build the Creamy Tuscan Sauce
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the sun-dried tomatoes, Italian seasoning, and red pepper flakes if using.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan, which adds great flavor to the sauce. Stir in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 4 to 5 minutes, until slightly thickened. The sauce should still be a little loose, since it will continue to thicken as it sits.
Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
Add the spinach and cook just until wilted, about 1 minute.
Step 4: Combine and Finish
Return the cooked chicken to the skillet along with the drained pasta. Toss everything together until evenly coated. Add the reserved pasta water a little at a time if the sauce needs loosening.
Taste and adjust seasoning as needed, then garnish with fresh basil or parsley and additional Parmesan before serving.
Variations and Customizations
- Swap the protein: Shrimp works well here. Add it near the end and cook just until pink. You can also skip the meat entirely for a vegetarian version.
- Lighten it up: Use half-and-half instead of heavy cream for a lighter sauce. It won’t be quite as rich, but still delicious.
- Add more vegetables: Artichoke hearts, roasted red peppers, or sautéed mushrooms pair beautifully with these flavors.
- Turn up the heat: Increase the red pepper flakes or add a pinch of cayenne.
- Change the greens: Baby kale or chopped arugula can be used in place of spinach.
What to Serve with Creamy Tuscan Chicken Pasta
This pasta is rich and satisfying on its own, but a simple side rounds out the meal nicely.
- A crisp green salad with balsamic vinaigrette or Dijon vinaigrette.
- Warm crusty bread or homemade garlic bread for soaking up the sauce.
- Oven roasted asparagus or garlic roasted broccoli for a fresh vegetable side.
- A hearty Southern Caesar salad if you’re feeding a crowd.
Storage, Freezing, and Reheating
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating:
- Reheat gently on the stovetop over medium-low heat.
- Add a splash of chicken broth or cream to loosen the sauce (it thickens as it sits).
- Stir frequently until heated through.
- Avoid microwaving on high, which can make the chicken rubbery and cause the sauce to separate.
Freezing:
- This dish can be frozen for up to 2-3 months, but the cream sauce may separate slightly upon thawing.
- For best results, undercook the pasta slightly before freezing.
- Thaw overnight in the refrigerator and reheat on the stovetop with a splash of broth or cream.
Make-Ahead:
- You can prep the chicken and chop ingredients ahead of time, but the dish is best made fresh. If needed, store the sauce and pasta separately and combine when reheating.
Frequently Asked Questions
What is Tuscan sauce made of?
Tuscan sauce typically includes heavy cream, Parmesan cheese, sun-dried tomatoes, garlic, spinach, and Italian herbs. It’s rich, savory, and full of bold flavor.
Is creamy Tuscan chicken the same as Marry Me Chicken?
They’re similar but not the same. Marry Me Chicken often includes cream cheese and usually does not have sun-dried tomatoes. Tuscan chicken relies on the classic trio of sun-dried tomatoes, spinach, and garlic.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well and stay very juicy. They may take a minute or two longer to cook.
How do I keep the sauce from separating?
Keep the heat low once you add the cream and avoid boiling. Stir the Parmesan in over low heat so it melts smoothly.
Related Recipes
Watch How to Make It
Creamy Tuscan Chicken Pasta
Equipment
Ingredients
- 12 ounces pasta (penne and rigatoni work well)
- 1 ½ lbs. boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons salted butter
- 3 cloves garlic, minced (about 1 tablespoon)
- ½ cup oil-packed sun-dried tomatoes, drained and sliced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 cup low-sodium chicken broth
- 1 ½ cups heavy cream
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- 2 cups fresh baby spinach
- Optional garnish: chopped fresh basil or parsley
Instructions
Cook the Pasta
- Boil the pasta in a large pot of salted water according to package directions for al dente. Reserve ½ cup of the pasta cooking water, then drain and set aside.
Season the Chicken
- While the pasta cooks, toss the chicken pieces with salt, pepper, and paprika in a bowl until evenly coated.
Brown the Chicken
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Make the Creamy Sauce
- Reduce the heat to medium. Add the butter to the skillet. Once melted, stir in the garlic and cook for about 30 seconds, just until fragrant.
- Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and bring to a gentle simmer. Let the sauce cook for 4 to 5 minutes, until slightly thickened (do not boil).
- Reduce the heat to low. Stir in the Parmesan cheese until melted and smooth.
- Add the spinach and cook just until wilted, about 1 minute.
Combine
- Return the cooked chicken to the skillet along with the drained pasta. Toss to coat evenly. Add the reserved pasta water a little at a time if the sauce needs loosening.
- Taste for seasoning. Garnish with fresh basil or parsley and additional Parmesan before serving.
Notes
- Cut chicken into evenly sized pieces (about 1-inch) for even cooking.
- Reserve ½ cup pasta water before draining. Use it to loosen the sauce if needed.
- Use freshly grated Parmesan for the smoothest sauce. Pre-shredded cheese can clump.
- Don’t boil the cream sauce. Keep it at a gentle simmer to prevent separation.
- The sauce will thicken as it cools. Add pasta water or a splash of broth to loosen when serving or reheating.
- For spicier pasta, increase red pepper flakes to ½ teaspoon.
- Boneless, skinless chicken thighs can be substituted for breasts.
- Store leftovers in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with a splash of broth.
- To freeze: Store in an airtight container for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Garnish with fresh basil or parsley and extra Parmesan before serving.
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