Tuscan Chicken Pasta is a creamy, flavor-packed dish that brings the comforting essence of Italy to your dinner table. Juicy seasoned chicken, sun-dried tomatoes, spinach, garlic, and tender pasta are all tossed in a rich parmesan cream sauce for a meal that’s both indulgent and easy to prepare.

Why You’ll Love This Recipe

This Tuscan Chicken Pasta is the perfect balance of elegance and ease. It’s a one-pan wonder that doesn’t require a trip to a fancy restaurant to enjoy bold, Tuscan-inspired flavors. The creamy sauce, vibrant veggies, and hearty protein make it a satisfying meal for both weeknights and special occasions. Plus, it’s easy to adapt to different dietary needs or preferences.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Salt and pepper
Olive oil
Garlic
Sun-dried tomatoes (in oil, drained)
Baby spinach
Heavy cream
Chicken broth
Grated parmesan cheese
Italian seasoning
Crushed red pepper flakes (optional)
Pasta (penne, fettuccine, or your choice)

directions

Season chicken with salt and pepper. In a large skillet, heat olive oil and cook chicken until golden and cooked through. Remove from the pan and set aside.
In the same skillet, sauté garlic and sun-dried tomatoes until fragrant.
Pour in chicken broth and heavy cream, stirring to combine.
Add parmesan, Italian seasoning, and crushed red pepper flakes if using. Let simmer until the sauce thickens.
Stir in spinach and cooked pasta.
Return the cooked chicken to the pan and mix everything until well combined and heated through.
Taste and adjust seasoning as needed. Serve warm.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Vegetarian version: Skip the chicken and add mushrooms or more spinach for a meatless twist.
Low-carb: Replace pasta with zucchini noodles or spaghetti squash.
Dairy-free: Use coconut milk and dairy-free parmesan alternatives.
Add-ins: Try artichoke hearts, roasted red peppers, or fresh cherry tomatoes for extra flavor.
Different protein: Substitute chicken with shrimp or Italian sausage for a change.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm on the stovetop over medium heat with a splash of cream or milk to loosen the sauce, or microwave in 1-minute intervals, stirring between until heated through.

FAQs

What type of pasta works best for Tuscan Chicken Pasta?

Penne, fettuccine, or bowtie pasta are great choices as they hold onto the creamy sauce well.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and offer a richer flavor.

Is it okay to use frozen spinach?

Yes, just thaw and squeeze out excess water before adding to the sauce.

Can I make this ahead of time?

You can cook the components ahead, but for best texture, combine them fresh when serving.

How do I thicken the sauce if it’s too runny?

Let it simmer longer or add a bit more parmesan cheese to thicken it.

Can I freeze Tuscan Chicken Pasta?

It’s not ideal due to the cream sauce, which can separate, but it can be frozen if necessary. Reheat slowly with added cream.

What can I substitute for sun-dried tomatoes?

You can use roasted red peppers or cherry tomatoes, though the flavor will be different.

Is this recipe spicy?

It’s mildly spicy if you include red pepper flakes. You can skip them for a milder taste.

Can I use milk instead of cream?

Milk can work, but the sauce will be thinner and less rich. Whole milk is best if substituting.

What sides go well with Tuscan Chicken Pasta?

A fresh green salad or garlic bread complements this dish beautifully.

Conclusion

Tuscan Chicken Pasta is a go-to dinner that’s rich, flavorful, and incredibly satisfying. Whether you’re cooking for family or entertaining guests, this dish delivers comfort and elegance in every bite. With plenty of ways to customize it, it’s sure to become a staple in your recipe rotation.