Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta is a restaurant-quality dinner you can make at home in 40 minutes. Golden chicken, a garlicky cream sauce, sun-dried tomatoes, and fresh spinach tossed with pasta for the ultimate comfort meal.

Course Dinner

Cuisine Italian

Keyword chicken pasta with sun-dried tomatoes, creamy tuscan chicken, creamy tuscan chicken pasta, tuscan chicken pasta, tuscan pasta recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 715kcal

Author Blair Lonergan

Equipment

Large skillet

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.

Video

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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