Creamy Tuscan Chicken Pasta

This creamy Tuscan chicken pasta has saved many hectic weeknights at my house and has quickly become my comfort dinner when I need something rich and cozy without spending much. Tender golden chicken mingles with sun-dried tomatoes and baby spinach, all wrapped up in a garlicky Parmesan cream sauce that coats each bite of pasta. The best part I can gather everything I need for under fifteen dollars and have dinner on the table in under forty minutes.

The first time I made this pasta I was skeptical about the sun-dried tomatoes but now I never skip them they seriously bring the dish to life and even my usual tomato skeptics ask for second helpings

Ingredients

• Chicken thighs or chicken breasts: both work well for a tender bite look for fresh meat with minimal added water and trim off any fat
• Salt: brings out the flavor in chicken and helps tenderize
• Black pepper: adds a subtle kick and balances the richness
• Dried Italian herbs: like oregano basil and thyme make the chicken extra aromatic choose a good quality blend or make your own
• Pasta: penne or fettuccine both hold onto the creamy sauce so use whichever shape your family loves more cook until firm to the bite
• Olive oil: is the base for sautéing reach for extra virgin if possible for best flavor
• Garlic: fresh cloves are worth it here mince them yourself for full aroma
• Sun dried tomatoes in oil: add deep sweet tang choose tomatoes packed in olive oil for best texture and flavor
• Fresh baby spinach: wilts quickly and adds color and nutrients check for crisp vibrant leaves
• Heavy cream: makes the sauce luxuriously silky use full fat for the richest taste
• Parmesan cheese: real Parmigiano Reggiano is best for a nutty salty finish grate it fresh if you can
• Low sodium chicken broth: lets the creamy sauce develop more body without becoming too salty pick a broth without lots of added flavors
• Fresh basil leaves for serving: give a final burst of bright herby aroma
• Extra Parmesan: is always a good idea for garnish

Instructions

Prep and Cook the Pasta:

Cook the pasta in a large pot of generously salted boiling water until al dente this usually takes about eleven minutes for penne or ten for fettuccine Drain the pasta but keep aside half a cup of the cooking water for adjusting the sauce later Set pasta aside

Sauté the Chicken:

Pat chicken pieces dry with a paper towel This will help them brown nicely Scatter salt black pepper and Italian herbs evenly over the chicken Toss to coat completely In a large skillet heat olive oil over medium high until shimmering Add the chicken in a single layer Let cook undisturbed for three minutes for deep golden crust then flip and cook another two to three minutes until just cooked through Remove the chicken to a plate so it stays juicy

Build the Base:

Add minced garlic and sun dried tomatoes to the now empty skillet Cook gently stirring and scraping up bits on the pan for one to two minutes until fragrant and the tomatoes start to soften This step infuses the oil with flavor for the sauce

Deglaze and Simmer Sauce:

Pour chicken broth into the skillet Scrape any golden caramelized bits from the bottom as these give loads of flavor Pour in heavy cream and bring the mix to a gentle simmer Reduce heat and cook while stirring occasionally for three minutes until steaming and slightly thickened

Add Cheese and Wilt Spinach:

Sprinkle in grated Parmesan cheese Stir gently until all the cheese is melted and the sauce coats a spoon Add fresh spinach and stir for one or two minutes until leaves are completely wilted and turn a deep glossy green

Combine and Serve:

Return the cooked chicken along with its juices to the pan Add drained pasta and toss everything together working the sauce through so it clings to every piece If the sauce is too thick add a splash of reserved pasta water until it reaches your preferred creaminess Taste and add more salt or pepper if needed Spoon into bowls and finish with basil and more Parmesan for serving

I will always have a soft spot for the Parmesan in this dish because my daughter likes to grate it herself and insists on piling twice as much on her bowl I also remember the first time my husband declared it restaurant good and now he does the happy dance every time he smells garlic and cream filling the kitchen

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days The cream sauce may thicken a bit as it sits so add a little splash of milk or broth before reheating Heat gently in a skillet over low so the sauce stays silky rather than separating

Ingredient Substitutions

If you do not have heavy cream you can use half and half for a lighter version or even full fat coconut milk for a dairy free option Shredded rotisserie chicken works well as a shortcut For vegetarians swap in sliced mushrooms or white beans instead of the chicken

Serving Suggestions

This pasta is a meal on its own but I love it with a crisp green salad and a wedge of crusty bread For a special occasion try a glass of chilled Pinot Grigio The leftovers are great cold or warm for lunch

Cultural Note

Tuscan inspired cream sauce dishes have become a classic comfort food in Italian American kitchens They are rich and crowd pleasing while using easy to find pantry and fridge staples The combo of sun dried tomato spinach and Parmesan brings bold color and Mediterranean flavor with little fuss

Seasonal Adaptations

Swap spinach for kale or Swiss chard in winter Use cherry tomatoes instead of sun dried in summer for a lighter touch Try adding roasted red peppers or peas for extra color and nutrients

Success Stories

I have shared this recipe at more potlucks than I can count Every time the pan comes home empty and at least one friend asks for the recipe My neighbor once said her picky teenager ate spinach for the first time thanks to this meal

Freezer Meal Conversion

To make ahead prepare the dish as directed and cool completely before transferring to a freezer safe container Thaw overnight in the fridge then reheat gently on the stove with an extra splash of broth or cream for best results

This is a satisfying all in one meal for busy nights and makes everyone at the table happy. For a cozy dinner that feels special but is secretly simple make this creamy Tuscan chicken pasta your go to.

Common Recipe Questions

→ What type of pasta pairs best with the sauce?

Penne or fettuccine both work wonderfully to hold the creamy sauce and mix well with chicken and vegetables.

→ How can I make the sauce lighter?

Use half-and-half instead of heavy cream to reduce richness while keeping a silky texture in the sauce.

→ Can I use cooked rotisserie chicken?

Yes, pre-cooked rotisserie chicken saves time; simply add it with the pasta when combining everything together.

→ What vegetables can I add?

In addition to spinach, try adding mushrooms, roasted red peppers, or zucchini for added flavor and nutrition.

→ Are there wine pairings that complement this dish?

A chilled Pinot Grigio or Sauvignon Blanc balances the rich, creamy sauce and brightens the savory flavors.

→ How do I prevent the sauce from becoming too thick?

Add reserved pasta water a little at a time, stirring until the sauce reaches your desired consistency.