Creamy Tuscan Chicken Pasta: A Restaurant-Quality Meal in Your Own Kitchen

Have you ever craved a rich, flavorful pasta dish that tastes like it came straight from an Italian restaurant? This creamy tuscan chicken pasta delivers exactly that experience. Making this luxurious meal at home not only saves you money but also allows you to control the quality of ingredients and customize flavors to your family's preferences. With tender chicken, sun-dried tomatoes, fresh spinach, and a velvety Parmesan cream sauce, this dish brings authentic Tuscan-inspired flavors to your dinner table in less than 30 minutes. Whether you're cooking for a special occasion or simply elevating your weeknight dinner routine, this tuscan chicken pasta recipe will quickly become a household favorite that everyone requests again and again.

Ingredients List

    • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
    • 12 ounces penne or fettuccine pasta
    • 3 tablespoons olive oil, divided
    • 3 cloves garlic, minced
    • 1/2 cup sun-dried tomatoes, drained and chopped
    • 3 cups fresh baby spinach
    • Salt and black pepper to taste
    • 1 teaspoon Italian seasoning
    • Optional: Fresh basil leaves for garnish
    • Optional: Red pepper flakes for heat

For the Sauce:

    • 1 1/2 cups heavy cream
    • 1 cup chicken broth
    • 3/4 cup freshly grated Parmesan cheese
    • 2 tablespoons butter
    • 1 tablespoon all-purpose flour

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

This makes it perfect for busy weeknights when you want something impressive without spending hours in the kitchen. The pasta cooks simultaneously with the sauce, streamlining the entire process.

Step-by-Step Instructions

Step 1: Cook the Pasta Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining—this starchy liquid helps adjust sauce consistency later. Pro tip: slightly undercook the pasta by 1 minute since it will finish cooking in the sauce.

Step 2: Season and Cook the Chicken Pat the chicken pieces dry with paper towels and season generously with salt, pepper, and Italian seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F). Remove and set aside on a plate.

Step 3: Build the Flavor Base In the same skillet, add the remaining tablespoon of olive oil and butter. Sauté the minced garlic for 30 seconds until fragrant but not browned. Add the sun-dried tomatoes and cook for another minute, allowing their flavors to infuse the oil. This is where your creamy tuscan chicken pasta base develops its signature depth.

Step 4: Create the Cream Sauce Sprinkle flour over the garlic mixture and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while whisking to prevent lumps. Add the heavy cream and bring to a gentle simmer. Let it bubble for 3-4 minutes until slightly thickened. The tuscan chicken pasta recipe relies on this perfectly balanced sauce for its creamy texture.

Step 5: Add Cheese and Greens Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Fold in the fresh spinach and cook just until wilted, about 1-2 minutes. Return the cooked chicken to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water as needed to reach your desired consistency.

Nutritional Information

Per serving (serves 4):

    • Calories: 685
    • Protein: 42g
    • Carbohydrates: 58g
    • Fat: 32g
    • Fiber: 4g
    • Vitamin C: 18% DV
    • Iron: 22% DV

Tips, Variations, or Cooking Advice

Dietary Modifications: For a lighter version, substitute half-and-half for heavy cream and reduce Parmesan to 1/2 cup. Make it gluten-free by using chickpea or rice pasta and cornstarch instead of flour. For a dairy-free option, use coconut cream and nutritional yeast, though the flavor profile will differ.

Protein Swaps: Replace chicken with shrimp (cook for 2-3 minutes per side), Italian sausage, or grilled salmon. Vegetarians can add white beans and mushrooms for a hearty meat-free version.

Flavor Enhancements: Add 1/4 cup white wine after sautéing garlic for restaurant-quality depth. Incorporate artichoke hearts or roasted red peppers for additional Mediterranean flair. A squeeze of fresh lemon juice brightens the rich cream sauce beautifully.

Meal Prep: Cook components separately and combine when ready to serve for best texture. The sauce can be made ahead and gently reheated.

Common Mistakes to Avoid

Overcooking the Chicken: Dry chicken ruins this dish. Use a meat thermometer and remove chicken at exactly 165°F. Let it rest before slicing to retain juices.

Sauce Breaking or Curdling: Adding cream to a boiling mixture causes separation. Always reduce heat to low before adding dairy, and temper ingredients by adding cream gradually while stirring constantly.

Watery Sauce: Not allowing the sauce to simmer long enough results in thin consistency. Give it the full 3-4 minutes at a gentle bubble, and remember the sauce thickens as it cools slightly.

Bland Flavor: Under-seasoning is common. Taste and adjust salt at multiple stages—after cooking chicken, when sauce is complete, and before final serving.

Soggy Spinach: Adding spinach too early makes it overcooked and mushy. Stir it in during the last minute just until wilted for vibrant color and texture.

Storage / Leftovers Tips

Store leftover creamy tuscan chicken pasta in an airtight container in the refrigerator for up to 3 days. The sauce may thicken considerably when cold—this is normal. To reheat, place portions in a skillet over medium-low heat and add 2-3 tablespoons of chicken broth, milk, or cream per serving. Stir gently until heated through and the sauce loosens to its original consistency. Microwave reheating works but may result in uneven heating; use 50% power in 1-minute intervals, stirring between each.

For freezing, this tuscan chicken pasta recipe stores well for up to 2 months, though the cream sauce texture may change slightly upon thawing. Freeze in portion-sized containers, leaving 1/2-inch headspace for expansion. Thaw overnight in the refrigerator before reheating. The spinach may release some water after freezing, so drain excess liquid before warming. Add a sprinkle of fresh Parmesan and a drizzle of olive oil when serving leftovers to refresh the flavors and restore that just-made appeal.