This Creamy Tuscan Chicken Pasta is easy to make and full of flavor. It has tender chicken, a creamy sauce, and tasty veggies. You can have a delicious meal ready in just 30 minutes.
Why We Love This Creamy Tuscan Chicken Pasta
You will love this recipe because it brings together bold Italian flavors with a creamy, cheesy sauce that clings to every piece of pasta. It’s quick to make, making it ideal for busy weeknights when you want a satisfying meal without a long wait. Plus, the mix of sun-dried tomatoes and fresh spinach adds a burst of color and nutrients, making it both delicious and a little healthier.
Ingredients for Creamy Tuscan Chicken Pasta
To make this dish, you will need a handful of simple ingredients that come together beautifully:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pounds boneless skinless chicken breast
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 garlic cloves, minced
- 3 cups baby spinach
- 8 ounces sun-dried tomatoes (drained from oil)
- 3 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 pound penne pasta
How to Make Creamy Tuscan Chicken Pasta
Start by seasoning your chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat and cook the chicken until both sides are golden and fully cooked through. Once done, set the chicken aside and let it cool a bit before cutting it into bite-sized cubes.
Next, in the same skillet, add the butter and let it melt. Toss in the minced garlic, sun-dried tomatoes, and baby spinach. Cook over medium heat until the spinach wilts and the garlic becomes fragrant.
Pour in the heavy cream and bring the mixture to a gentle simmer. Stir occasionally to prevent the cream from sticking or burning. Once the sauce thickens slightly, remove it from the heat.
Now, add salt, pepper, and Italian seasoning to the sauce. Stir in the grated Parmesan cheese until it melts smoothly into the sauce.
Cook your penne pasta according to the package instructions until al dente. Drain the pasta and immediately add it to the skillet with your creamy sauce. Toss the pasta well to coat it evenly.
Finally, add the diced chicken back into the pan and gently mix everything together. Your creamy Tuscan chicken pasta is now ready to be served.
How to Serve Creamy Tuscan Chicken Pasta
Serve this pasta hot for the best taste and texture. You can garnish it with extra Parmesan cheese or fresh chopped parsley for added color and flavor. It pairs well with a simple green salad or steamed vegetables on the side for a complete meal. If you want a lighter touch, a squeeze of fresh lemon juice over the top adds a nice brightness that cuts through the richness.
For a cozy dinner, plate generous servings and enjoy with crusty bread to soak up every last bit of the creamy sauce. It’s a dish that’s sure to impress family or guests while staying easy to prepare.
Expert Tips for Creamy Tuscan Chicken Pasta
Make sure not to overcook the chicken during the first step; this keeps it tender when mixed with the sauce later. If you want an extra flavor boost, try adding a pinch of crushed red pepper flakes to the sauce for a mild kick.
You can swap penne for other pasta types like rigatoni or fettuccine, depending on what you have on hand. Also, feel free to adjust the amount of cream or cheese to your taste, especially if you prefer a lighter or thicker sauce.
If you want to sneak in more veggies, mushrooms or bell peppers make excellent additions. Just sauté them along with the spinach. Using fresh garlic instead of pre-minced will give you a stronger, fresher flavor.
How to Store Creamy Tuscan Chicken Pasta
Store any leftovers in an airtight container in the refrigerator. The dish will stay good for up to three days. When reheating, do so gently on the stove or in the microwave to avoid drying out the chicken or causing the sauce to separate.
If you want to freeze it, cool the pasta completely before placing it in a freezer-safe container. It can keep in the freezer for up to six months. Thaw overnight in the fridge and reheat slowly to preserve the creamy texture.
Variations of Creamy Tuscan Chicken Pasta
You can customize this dish easily to suit your preferences. Swap the chicken for shrimp or turkey for a different protein option. For a vegetarian twist, try using grilled tofu or just load it up with extra veggies like zucchini, mushrooms, and artichokes.
Try using half-and-half or milk instead of heavy cream for a lighter sauce, though it will be less rich and thick. Adding fresh herbs such as basil or oregano can also enhance the flavor.
If you like a cheesier sauce, add mozzarella or cream cheese along with the Parmesan. Finally, if you want some crunch, sprinkle toasted pine nuts or breadcrumbs on top before serving.
Frequently Asked Questions about Creamy Tuscan Chicken Pasta
Can I make this recipe dairy-free?
Yes, you can substitute heavy cream with coconut cream or a dairy-free alternative and use nutritional yeast instead of Parmesan to keep it creamy without dairy.
What pasta works best for this dish?
Penne pasta is classic here because its shape holds the sauce well, but rigatoni, fusilli, or farfalle are great alternatives.
Can I prepare this ahead of time?
Absolutely! This pasta reheats well, making it perfect for meal prep. Just store it in the fridge and reheat gently before serving.
Is it possible to freeze Creamy Tuscan Chicken Pasta?
Yes, freezing is possible. Be sure to cool it completely and store in airtight containers. Thaw in the fridge overnight and reheat carefully.
Can I add other vegetables to the dish?
Definitely. Vegetables like broccoli, mushrooms, or bell peppers work well and add extra nutrition and texture.
Creamy Tuscan Chicken Pasta
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pounds boneless skinless chicken breast
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cloves garlic (minced)
- 3 cups baby spinach
- 8 ounces sun-dried tomatoes (drained from oil)
- 3 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 pound penne pasta
Instructions
- Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and fully cooked. Set aside to cool, then cut into bite-sized cubes.
- In the same skillet, melt butter. Add minced garlic, sun-dried tomatoes, and spinach. Cook until spinach wilts and garlic is fragrant.
- Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Once the sauce thickens slightly, remove from heat.
- Add salt, pepper, and Italian seasoning to the sauce. Stir in grated Parmesan cheese until melted.
- Cook penne pasta according to package instructions until al dente. Drain and add to the skillet with the sauce. Toss well to coat.
- Mix in the diced chicken and gently combine. Serve hot, garnished with extra Parmesan and parsley if desired.
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