Creamy Tuscan chicken pasta is warm, rich, and easy to make. The chicken is tender, the sauce is creamy, and the sun-dried tomatoes bring a little extra flavor to every bite. It’s the kind of meal that fills you up and makes you feel good. Whether you’re cooking for family or just yourself, this recipe is simple and satisfying.
Why We Love This Tuscan Chicken Pasta Recipe
This Tuscan chicken pasta is more than just delicious. Here are some reasons it might just become your new favorite:
- Flavor-packed: The creamy garlic sauce, sun-dried tomatoes, and seasoned chicken create a perfect balance.
- Quick to make: You’ll have it on the table in under 30 minutes.
- Minimal cleanup: One pan meals mean less mess and more time to relax.
- Family-approved: This pasta is always a hit with both kids and adults.
- Perfect for any occasion: Whether it’s a weeknight dinner or a special meal, it fits the mood.
A recent survey of home cooks revealed that quick, creamy pasta recipes like this one are among the top searches for busy weeknights. You’re not alone in seeking comfort and ease in your kitchen.
Ingredients for Tuscan Chicken Pasta
Chicken – Boneless, skinless chicken breasts or thighs work best for Tuscan chicken pasta. They cook quickly and stay juicy in the creamy sauce. Thighs offer richer flavor, while breasts are leaner.
Pasta – Penne is the classic choice for Tuscan chicken pasta, holding sauce in its ridges. You can substitute with rigatoni or fusilli, but avoid delicate shapes that won’t stand up to the rich sauce.
Heavy cream – This gives Tuscan chicken pasta its signature creamy texture. Do not substitute with milk or low-fat cream, as it will make the sauce thin and prone to separating.
Sun-dried tomatoes – A key ingredient that adds tangy, savory depth to Tuscan chicken pasta. Use oil-packed varieties for the best flavor and texture.
Parmesan cheese – Freshly grated Parmesan melts smoothly into the sauce. Avoid pre-grated cheese, which contains anti-caking agents that prevent it from fully blending.
Spinach – Baby spinach wilts quickly into the sauce, adding a fresh touch to Tuscan chicken pasta. Larger leaves can be used but should be chopped roughly.
Garlic – Fresh garlic brings bold flavor to the base of the sauce. Pre-minced garlic may lack intensity and add bitterness if overcooked.
How to Make Tuscan Chicken Pasta
You don’t need a lot of time or skill to bring this dish together. Just follow these simple steps:
Boil your pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and set aside.
Cook the chicken: While the pasta cooks, season your chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Add the chicken and sear until golden and cooked through. Remove and set aside.
Make the sauce: In the same skillet, add the minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Add liquids: Stir in the heavy cream and chicken broth. Let it simmer for 3-4 minutes, allowing it to slightly thicken.
Add cheese and spinach: Stir in Parmesan cheese until melted. Then add spinach and cook until just wilted.
Combine and serve: Return the chicken to the skillet, along with the cooked pasta. Toss to coat evenly in the sauce. Serve warm and garnish as desired.
Expert Tips for Perfect Results
- Cut chicken evenly: Uniform pieces cook more evenly and stay juicy.
- Don’t overcook spinach: Add it at the end so it keeps its color and nutrients.
- Use fresh Parmesan: Pre-grated cheese won’t melt as smoothly.
- Balance the sauce: If the sauce is too thick, add a splash of broth. Too thin? Simmer it a bit longer.
- Prep ahead: You can cook the chicken a day ahead and store it in the fridge.
Delicious Variations of Tuscan Chicken Pasta
You can customize this recipe based on your preferences or dietary needs. Here are a few creative spins:
- Make it spicy: Add red chili flakes or diced fresh chili to the sauce.
- Low-carb option: Swap pasta for spiralized zucchini or roasted cauliflower.
- Dairy-free: Use full-fat coconut milk and vegan cheese alternatives.
- Switch up the protein: Try this with shrimp, turkey, or even tofu.
- Add more veggies: Mushrooms, bell peppers, or peas all work beautifully.
Serving Suggestions for Tuscan Chicken Pasta
To turn this dish into a complete meal, consider pairing it with:
- A crisp green salad with lemon vinaigrette
- Steamed or roasted vegetables
- Warm, crusty bread with olive oil dipping sauce
- A bowl of seasonal fruit on the side
- Fresh herbs or microgreens sprinkled on top for added color and flavor
Meal prepping? Divide the pasta into containers and refrigerate for up to 3 days. It reheats well and makes a perfect lunch.
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Frequently Asked Questions About Tuscan Chicken Pasta
What is Tuscan chicken pasta made of?
Tuscan chicken pasta combines seasoned chicken, pasta, sun-dried tomatoes, spinach, and a creamy garlic-Parmesan sauce.
Can I use a different type of pasta?
Yes. Penne, fettuccine, rigatoni, or even gluten-free pasta all work well with this recipe.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream.
Can Tuscan chicken pasta be made dairy-free?
Absolutely. You can use coconut cream or dairy-free milk alternatives, along with vegan Parmesan-style cheese.
Is this dish good for meal prep?
Yes. It holds up well for a few days and is easy to reheat, making it ideal for preparing meals in advance.
tuscan chicken pasta
Equipment
- Large Skillet
- Pot
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 12 oz penne pasta or similar variety
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup baby spinach leaves
- 1/2 cup sun-dried tomatoes oil-packed, drained and chopped
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Optional Garnishes
- Fresh chopped basil
- Red pepper flakes for a hint of heat
- Additional grated Parmesan
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and set aside.
- Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium heat. Add the chicken and sear until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Pour in heavy cream and chicken broth. Simmer for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted. Add spinach and cook until just wilted.
- Return the chicken to the skillet and add the cooked pasta. Toss everything together until coated in sauce. Serve warm with garnishes of choice.