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Tuscan Chicken Pasta Recipe
Ash Tyrrell

Tuscan Chicken Pasta Recipe

I have to tell you, I’ve made a lot of pasta dishes in my kitchen, but this Tuscan Chicken Pasta quickly became a favorite. The creamy sauce, tender chicken, and the burst of flavors from sun-dried tomatoes and garlic make every bite irresistible.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts sliced into strips – I prefer fresh chicken; it cooks juicier than frozen.
  • 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.

Method
 

  1. I start by seasoning the chicken with garlic powder, paprika, salt, and pepper. This step ensures every piece is flavorful before hitting the skillet.
  2. 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.
  3. In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant, making the base of the sauce flavorful.
  4. Toss in the sun-dried tomatoes and Italian seasoning. Stir for a minute to release the rich, savory flavors.
  5. Pour in the chicken broth and heavy cream, bringing it to a gentle simmer. Then stir in Parmesan cheese until melted and smooth.
  6. 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.
  7. Add cooked penne pasta directly into the skillet. Toss gently to combine, ensuring every piece is coated with the creamy sauce. Serve immediately.

Notes

  • 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.