I have to tell you, I’ve made a lot of pasta dishes in my kitchen, but this Tuscan Chicken Pasta Recipe quickly became a favorite. The creamy sauce, tender chicken, and the burst of flavors from sun-dried tomatoes and garlic make every bite irresistible. I love how easy it comes together, yet it feels so indulgent.

It’s the kind of dish I find myself craving again and again. Today, I’m excited to share this recipe with you, step by step, so you can enjoy it too. You can also enjoy similar comfort flavors in a Roasted Tomato Basil Soup Recipe for a perfect pairing.

Ingredients

Here’s everything you’ll need to make this creamy Tuscan Chicken Pasta. Each ingredient has a purpose, so I’ll also share tips on why they work best.

2 large chicken breasts, sliced into strips – I prefer fresh chicken; it cooks juicier than frozen, similar to what you use in a Poulet Yassa Senegalese Chicken Recipe.
1 teaspoon garlic powder – enhances flavor without overpowering.
1 teaspoon paprika – adds a subtle smoky taste.
Salt and black pepper, to taste – seasoning is key for balancing flavors.
2 tablespoons olive oil – use extra virgin for richer flavor.
1 small onion, finely chopped – adds sweetness to the sauce.
3 cloves garlic, minced – fresh garlic packs the best punch.
1/2 cup sun-dried tomatoes, chopped – choose oil-packed for deeper flavor.
1 teaspoon Italian seasoning – a mix of herbs gives the pasta that Tuscan touch.
1/2 cup chicken broth – use low sodium to control salt levels.
1 cup heavy cream – creates a rich and creamy sauce; don’t substitute with milk for best results.
1/2 cup grated Parmesan cheese – always grate fresh for the best melt and flavor.
3 cups baby spinach – fresh leaves only; frozen makes the sauce watery.
8 oz penne or your favorite pasta – cook al dente for perfect texture.

Note: several serving

Variations

You can tweak this recipe to suit dietary needs or flavor preferences:

For a lighter version, swap heavy cream for half-and-half.
Make it dairy-free by using coconut cream and nutritional yeast instead of Parmesan.
Add roasted red peppers for an extra layer of sweetness.
Spice it up with a pinch of red chili flakes.
Swap chicken for shrimp or tofu for a protein alternative.

Cooking Time

Here’s a quick overview of how long this recipe will take:

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Equipment You Need

To make this recipe efficiently, gather the following:

Large skillet – perfect for cooking chicken and combining sauce.
Saucepan – for boiling pasta.
Cutting board and sharp knife – to prep chicken and vegetables safely.
Measuring cups and spoons – for precise ingredient amounts.
Wooden spoon or silicone spatula – to stir sauce without scratching your pan.

How to Make Tuscan Chicken Pasta Recipe

Prepare the Chicken

I start by seasoning the chicken with garlic powder, paprika, salt, and pepper. This step ensures every piece is flavorful before hitting the skillet.

Sauté the Chicken

Heat olive oil in a skillet over medium heat. Cook the chicken until golden brown on both sides, about 5-6 minutes, then remove and set aside.

Cook the Aromatics

In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant, making the base of the sauce flavorful.

Add Sun-Dried Tomatoes and Herbs

Toss in the sun-dried tomatoes and Italian seasoning. Stir for a minute to release the rich, savory flavors.

Make the Creamy Sauce

Pour in the chicken broth and heavy cream, bringing it to a gentle simmer. Then stir in Parmesan cheese until melted and smooth.

Add Spinach and Chicken

Fold fresh spinach into the sauce and return the cooked chicken to the skillet. Cook for 2-3 minutes until the spinach wilts and chicken is coated.

Combine with Pasta

Add cooked penne pasta directly into the skillet. Toss gently to combine, ensuring every piece is coated with the creamy sauce. Serve immediately.

Additional Tips for Making this Recipe Better

From my experience, small tweaks make a big difference:

I always use fresh Parmesan; it melts better and gives the sauce a silky texture.
Let the chicken rest for a few minutes after cooking; it stays juicier.
I like to toast the sun-dried tomatoes briefly to intensify their flavor.
Don’t overcook the pasta; al dente gives the best bite with creamy sauce.
Taste as you go for seasoning adjustments; it’s easier than fixing later.

How to Serve Tuscan Chicken Pasta Recipe

Serving this dish beautifully is half the fun:

Garnish with freshly chopped parsley for a pop of color.
Add extra Parmesan on top for a cheesy finish.
Serve in shallow bowls to showcase the creamy sauce and chicken pieces.
Pair with garlic bread or a crisp green salad for a complete meal.

Nutritional Information

Here’s a snapshot of what you’ll get in a typical serving of Tuscan Chicken Pasta:

Calories: ~550 per serving – hearty and filling.
Protein: ~35g – great for a protein-packed meal.
Carbohydrates: ~40g – balanced with pasta and veggies.
Fat: ~25g – mainly from cream and olive oil, giving richness.

Make Ahead and Storage

Storing

Tuscan Chicken Pasta can be stored in an airtight container in the fridge. It stays fresh for 3-4 days.

Freezing

For longer storage, freeze in portions using freezer-safe containers. Thaw overnight in the fridge before reheating.

Reheating

I recommend reheating on the stovetop over low heat. Add a splash of cream or milk to loosen the sauce for that fresh-from-the-skillet taste.

Why You’ll Love This Recipe

There are so many reasons I keep making this pasta:

Quick and Easy: Takes less than 40 minutes from start to finish.
Creamy and Flavorful: Every bite bursts with Tuscan-inspired richness.
Versatile: You can swap proteins, make it lighter, or turn it dairy-free.
Family-Friendly: A dish everyone enjoys, even picky eaters.
Elegant Yet Comforting: Perfect for weeknight dinners or casual entertaining.

Ash Tyrrell