tuscan chicken pasta

You know that moment when you’re staring at a jar of sun-dried tomatoes in your pantry and suddenly everything clicks? That’s exactly what happened when I was developing this tuscan chicken pasta. I’d been playing around with creamy pasta dishes for weeks, but something was missing that bold, concentrated flavor that makes you close your eyes after the first bite.

I remember standing in my kitchen last spring, tossing tender chicken with al dente penne, when I spotted those ruby-red sun-dried tomatoes. One taste of this combination – the way the tangy tomatoes dance with fresh spinach and that silky Parmesan cream sauce – and I knew I’d stumbled onto something magical.

What I love most about this recipe is how it transforms simple pantry staples into something that feels restaurant-worthy, yet it’s surprisingly forgiving for busy weeknights. Plus, it’s endlessly customizable depending on what you have on hand. I hope you’ll feel confident diving into your own kitchen experiments with this one!

Why This Tuscan Chicken Pasta Recipe is a Game-Changer

This isn’t your average weeknight pasta, and here’s why I’m so excited to share it with you. First, the flavor complexity is absolutely stunning – you get that rich, Mediterranean taste without spending hours in the kitchen. The sun-dried tomatoes provide an intense, concentrated burst that regular tomatoes just can’t match, while the fresh spinach adds color and a lovely earthy balance.

The technique is surprisingly simple too. By cooking the chicken first, then building the sauce in the same pan, you’re layering flavors and saving yourself from extra cleanup. I love that this tuscan chicken pasta comes together in just 35 minutes total, making it perfect for those nights when you want something special but don’t have all evening to cook.

What really seals the deal for me is the texture contrast – tender, juicy chicken pieces, perfectly cooked pasta, and that luxurious cream sauce that coats every bite without being heavy. It’s comfort food that doesn’t leave you feeling sluggish.

What You’ll Need for Your Perfect Tuscan Delight

The beauty of this tuscan chicken pasta lies in how accessible the ingredients are – you’ll find most of them in any well-stocked pantry. The stars of the show are boneless chicken breasts, penne pasta, and those gorgeous sun-dried tomatoes that bring such concentrated flavor to every bite, along with fresh spinach, heavy cream, and Parmesan cheese.

How to Make Tuscan Chicken Pasta

The process is beautifully straightforward: cook your pasta until al dente, season and sear the chicken until golden, then build that dreamy Tuscan sauce with garlic, sun-dried tomatoes, white wine, and cream. Everything comes together in one pan for the most satisfying tuscan chicken pasta you’ll ever make.

Creamy Tuscan Chicken Pasta

A rich and flavorful pasta dish featuring tender chicken breast in a creamy garlic sauce with sun-dried tomatoes, spinach, and Italian herbs. This restaurant-quality meal comes together in just 30 minutes for a perfect weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 685

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken and Pasta

• 1 lb boneless skinless chicken breasts cut into bite-sized pieces
• 12 oz penne pasta or rigatoni
• 2 tbsp olive oil
• 1 tsp salt for chicken seasoning
• 1/2 tsp black pepper freshly ground

For the Tuscan Sauce

• 3 tbsp butter
• 4 cloves garlic minced
• 1/3 cup sun-dried tomatoes chopped, oil-packed
• 1/2 cup white wine or chicken broth
• 1 cup heavy cream
• 3/4 cup Parmesan cheese freshly grated
• 3 cups fresh spinach packed
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes optional
• 1/4 cup fresh basil chopped, for garnish

Equipment

• Large skillet or sauté pan
• Large pot for pasta
• Cutting Board
• Sharp Knife
• Wooden Spoon

Method

 

Cook the Pasta

1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set pasta aside.

Prepare the Chicken

1. Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate.

Make the Tuscan Sauce

1. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant.
2. Add sun-dried tomatoes and cook for 1 minute. Pour in white wine and simmer for 2 minutes to reduce slightly.
3. Add heavy cream, Italian seasoning, and red pepper flakes. Bring to a gentle simmer and cook for 2-3 minutes until sauce begins to thicken.
4. Stir in Parmesan cheese until melted and smooth. Add spinach and cook until wilted, about 1 minute.

Combine and Serve

1. Return cooked chicken to the skillet and add the drained pasta. Toss everything together until well coated. If sauce seems too thick, add reserved pasta water 1 tablespoon at a time.
2. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh basil and additional Parmesan cheese if desired.

Notes

For best results, use freshly grated Parmesan cheese rather than pre-grated. The dish is best served immediately but can be refrigerated for up to 3 days. When reheating, add a splash of cream or milk to restore creaminess. You can substitute chicken thighs for more flavor, and baby spinach works perfectly in this recipe.

Pro Tips for Getting Tuscan Chicken Pasta Just Right

My Secret Trick: Don’t skip the white wine! Even if you’re not a wine drinker, that splash adds incredible depth to the sauce. The alcohol cooks off completely, leaving behind a rich, complex flavor that makes this tuscan chicken pasta taste like it came from a high-end Italian restaurant.

Here are my go-to techniques for perfect results every time:

Chicken Perfection

• Pound your chicken breasts to even thickness before cooking – this prevents those dreaded dry spots
• I always let the chicken rest for 3-4 minutes after cooking before slicing. This keeps all those delicious juices locked in
• Season generously with salt and pepper – don’t be shy!

Sauce Success

• Use good-quality sun-dried tomatoes packed in oil. Save that flavored oil for drizzling on the finished dish
• Add the spinach in handfuls, letting each batch wilt before adding more
• Keep some pasta water on standby – a splash helps the sauce cling perfectly to every piece of penne

The key to restaurant-quality tuscan chicken pasta at home is patience with your sauce. Let it simmer gently until it coats the back of a spoon, then toss everything together off the heat.

Fun Variations for Tuscan Chicken Pasta

I love how adaptable this tuscan chicken pasta recipe is! Sometimes I swap the chicken for Italian sausage when I’m craving something with a bit more spice – just brown it and crumble it into the sauce. For my vegetarian friends, I often make it with seared mushrooms or grilled zucchini instead.

Protein Swaps:

• Shrimp works beautifully (cook for just 2-3 minutes)
• Leftover rotisserie chicken saves time on busy nights
• Italian sausage adds a lovely heat

Veggie Additions:

• Roasted red peppers bring sweetness and color
• Fresh asparagus (blanched quickly) adds a spring touch
• Cherry tomatoes alongside the sun-dried ones create lovely texture contrast

When I’m feeling indulgent, I sometimes add a handful of toasted pine nuts or a sprinkle of crispy pancetta. The beauty of this tuscan chicken pasta is that it welcomes experimentation!

Perfect Pairings

This rich, creamy pasta calls for sides that provide fresh contrast. I love serving it with a simple arugula salad dressed in lemon vinaigrette – the peppery greens cut through the richness beautifully. Garlic bread is always a hit, but I prefer grilled sourdough brushed with herb butter.

For wine lovers, a crisp Pinot Grigio or Sauvignon Blanc complements the cream sauce perfectly. If you prefer red, try a light Chianti – it echoes those Italian flavors without overwhelming the dish.

Storing & Reheating

Leftovers keep beautifully in the refrigerator for up to three days, though I find this tuscan chicken pasta tastes best within the first day or two. The cream sauce can separate slightly when reheated, but don’t worry – I have a fix for that!

My Quick Tip for reheating: Add a splash of cream or milk when warming leftovers in a skillet over medium-low heat. Stir gently and the sauce comes back together like magic. Avoid the microwave if possible – stovetop reheating gives much better results.

For meal prep lovers, you can cook everything except the pasta ahead of time. Store the sauce separately and cook fresh pasta when you’re ready to serve.

My Workflow & Time-Saving Hacks

As a fellow tinkerer, I often prep the ingredients while the pasta water comes to a boil – it’s amazing how much time this simple step saves! I keep my sun-dried tomatoes, garlic, and cheese ready to go before I even start the chicken.

Here’s my favorite efficiency trick: use kitchen shears to chop the sun-dried tomatoes right in their jar. No cutting board cleanup, and you get perfectly sized pieces every time. I also like to grate my Parmesan fresh while the chicken cooks – the timing works out perfectly.

Cleanup Hacks:

• Line up all your ingredients before you start cooking
• Use the same cutting board for chicken and vegetables (wash between uses)
• Keep a “garbage bowl” nearby for scraps

This tuscan chicken pasta becomes beautifully routine once you’ve made it a few times, and having your workflow down makes it feel effortless even on busy weeknights.

Perfect for Any Occasion

What I love most about this tuscan chicken pasta is its versatility. I’ve served it for casual family dinners and dressed it up for dinner parties – it never fails to impress. The combination of familiar comfort food flavors with that sophisticated Tuscan twist makes it perfect for both scenarios.

I was so excited when this experiment worked out because it fills that perfect niche of being special enough for company but simple enough for a Tuesday night. I hope you have as much fun playing with this tuscan chicken pasta as I did! Let me know what variations you try in the comments below.