Have you ever craved a restaurant-quality pasta dish that's both indulgent and surprisingly simple to make at home? This tuscan chicken pasta delivers exactly that—a creamy, sun-dried tomato-infused masterpiece bursting with Italian flavors. Making this tuscan chicken pasta recipe at home not only saves money compared to dining out, but it also allows you to control the quality of ingredients, adjust seasonings to your preference, and create a wholesome meal your entire family will love. With tender chicken, vibrant spinach, and a velvety cream sauce coating every strand of pasta, this dish transforms ordinary weeknight dinners into something truly special.
Ingredients List
- 1 pound penne or fettuccine pasta
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
- Optional: Fresh basil leaves for garnish
- Optional: Grated Parmesan cheese for serving
For the Sauce:
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
Timing / Cooking Schedule
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
This recipe is perfect for busy weeknights when you need something impressive but achievable. The entire dish comes together faster than ordering takeout, and the results are infinitely more satisfying.
Step-by-Step Instructions
Step 1: Cook the Pasta Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining—this starchy liquid is your secret weapon for adjusting sauce consistency later. Drain and set aside.
Step 2: Season and Sear the Chicken Pat the chicken pieces dry with paper towels and season generously with salt, pepper, and half the Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed to avoid overcrowding) and cook 5-6 minutes, turning once, until golden and cooked through. This tuscan chicken pasta depends on properly browned chicken for depth of flavor, so don't rush this step. Remove chicken and set aside.
Step 3: Build the Flavor Base In the same skillet, add butter and minced garlic. Sauté for 30-60 seconds until fragrant but not browned. Add sun-dried tomatoes and remaining Italian seasoning, stirring constantly to release their oils and intensify their flavor.
Step 4: Create the Creamy Sauce Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese gradually, whisking until smooth and the sauce begins to thicken, about 3-4 minutes.
Step 5: Combine Everything Return the cooked chicken to the skillet. Add fresh spinach and stir until wilted, about 2 minutes. This tuscan chicken pasta recipe beautifully balances richness with fresh greens. Add the cooked pasta and toss everything together, adding reserved pasta water if needed to loosen the sauce. The pasta should be generously coated but not swimming in sauce.
Step 6: Final Touches Season with red pepper flakes for a subtle kick, and adjust salt and pepper to taste. Serve immediately, garnished with fresh basil and extra Parmesan if desired.
Nutritional Information
Nutritional Information
Per serving (serves 4):
- Calories: 720
- Protein: 48g
- Carbohydrates: 62g
- Fat: 32g
- Fiber: 4g
- Vitamin C: 18% DV
- Iron: 22% DV
Tips, Variations, or Cooking Advice
Dietary Swaps: For a lighter version, substitute half-and-half for heavy cream and reduce the butter. Make it gluten-free by using your favorite gluten-free pasta. To create a dairy-free alternative, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
Protein Variations: Swap chicken for shrimp (cooking time reduces to 3-4 minutes), Italian sausage, or even chickpeas for a vegetarian twist.
Vegetable Additions: Mushrooms, zucchini, or roasted red peppers complement the Tuscan flavors beautifully. Add them when you sauté the garlic.
Meal Prep Tip: Cook the sauce and chicken separately from the pasta. Store in separate containers and combine when reheating to prevent the pasta from becoming mushy.
Common Mistakes to Avoid
Overcooking the Chicken: Dry, rubbery chicken ruins this dish. Use a meat thermometer to ensure chicken reaches 165°F internally, then remove immediately from heat.
Breaking the Sauce: Adding cold cream to a hot pan can cause separation. Let your cream come to room temperature first, or add it gradually while stirring constantly.
Using Pre-Shredded Cheese: Pre-packaged shredded Parmesan contains anti-caking agents that prevent smooth melting. Always grate fresh Parmesan from a block for the silkiest sauce.
Skipping Pasta Water: That reserved starchy water is essential for creating a sauce that clings to pasta rather than pooling at the bottom of the bowl.
Overcrowding the Pan: When searing chicken, leave space between pieces. Crowding creates steam instead of the caramelization that builds flavor.
Storage / Leftovers Tips
Store leftover tuscan chicken pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, which is completely normal. When reheating, add a splash of chicken broth, milk, or cream to restore the creamy consistency.
For best results, reheat gently on the stovetop over medium-low heat, stirring frequently to prevent the sauce from separating. Microwave reheating works in a pinch—use 50% power in 1-minute intervals, stirring between each cycle.
While this tuscan chicken pasta recipe can technically be frozen for up to 2 months, cream-based sauces sometimes separate upon thawing. If you plan to freeze portions, slightly undercook the pasta and use less cream initially, adding fresh cream when reheating for optimal texture and flavor.
