Creamy Tuscan Chicken Pasta – Cozy, Flavor-Packed Comfort Food

This is the kind of pasta you make when you want something cozy, creamy, and wildly satisfying without spending all night in the kitchen. Tender chicken, sun-dried tomatoes, garlic, and spinach come together in a silky cream sauce that clings to every strand of pasta. It’s rich but balanced, with hints of tang from Parmesan and a gentle heat if you add a pinch of chili flakes.

Perfect for weeknights, yet nice enough to serve for guests. One pan, big flavors, and nothing fussy.

Why This Recipe Works

• Layered flavors: Browning the chicken first builds a savory base, while garlic, sun-dried tomatoes, and herbs bring depth and warmth.
• Creamy but not heavy: A mix of cream and starchy pasta water creates a glossy sauce that feels indulgent without being dense.
• Smart add-ins: Spinach adds freshness and color, while Parmesan sharpens and brightens the sauce.
• Flexible method: Works with chicken breasts or thighs, various pasta shapes, and dairy adjustments if needed.
• One-pan convenience: Searing, sautéing, and simmering happen in the same skillet for easy cleanup.

Ingredients

• 12 oz (340 g) pasta (penne, rigatoni, or fettuccine)
• 1.5 lb (680 g) chicken breasts or thighs, thinly sliced
• 2 tbsp olive oil (plus a little more if needed)
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, thinly sliced (oil-packed, drained)
• 1 tsp Italian seasoning (or a mix of dried basil, oregano, thyme)
• 1/4–1/2 tsp red pepper flakes (optional)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk)
• 3/4 cup freshly grated Parmesan, plus extra for serving
• 3 cups fresh baby spinach, roughly chopped
• 1 tbsp lemon juice (optional, for brightness)
• Kosher salt and black pepper, to taste
• Reserved pasta water (about 1/2 cup)
• Fresh basil or parsley, chopped, for garnish

Step-by-Step Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente.

   Reserve 1/2 cup of pasta water, then drain.

2. Season the chicken: Pat chicken dry. Season generously with salt, pepper, and half the Italian seasoning.
3. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer.

   Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate.
4. Build the flavor base: Lower heat to medium. Add butter to the skillet.

   Stir in garlic, sun-dried tomatoes, remaining Italian seasoning, and red pepper flakes. Sauté 1 minute until fragrant.

5. Deglaze and simmer: Pour in chicken broth, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
6. Add the cream: Stir in heavy cream.

   Bring to a gentle simmer. Cook 2–3 minutes until slightly thickened.

7. Cheese and greens: Lower heat. Stir in Parmesan until melted and smooth.

   Add spinach and let it wilt, 1–2 minutes.

8. Combine: Return chicken (and any juices) to the skillet. Add cooked pasta and toss to coat.
9. Adjust the sauce: Add splashes of reserved pasta water as needed to loosen the sauce. It should be glossy and clingy, not gloopy.
10. Finish and serve: Taste and adjust salt and pepper.

    Add lemon juice if you like a brighter finish. Garnish with fresh herbs and extra Parmesan. Serve hot.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days.

  Add a spoonful of water or milk when reheating to revive the sauce.

• Freezer: Cream sauces can separate after freezing, but it’s doable. Cool completely, freeze up to 2 months, then thaw in the fridge and reheat gently with added cream or milk to emulsify.
• Reheat: Warm on the stovetop over low heat, stirring often. Add a splash of broth or water to loosen.

  Avoid boiling, which can cause the sauce to split.

Health Benefits

• Protein-rich: Chicken provides lean protein for satiety and muscle support.
• Spinach boost: Adds iron, folate, and vitamins A and K, plus fiber for digestion.
• Tomato antioxidants: Sun-dried tomatoes bring lycopene and concentrated flavor with minimal volume.
• Balanced carbs and fats: Pasta offers energy, while dairy fats help absorb fat-soluble vitamins and carry flavor.
• Customizable nutrition: You can use whole-wheat pasta, lighten the cream slightly, or add extra veggies to match your goals.

What Not to Do

• Don’t skip salting the pasta water: It’s your first chance to season the dish all the way through.
• Don’t crowd the chicken: Overlapping pieces steam instead of sear, and you lose that golden flavor.
• Don’t boil the cream: A hard boil can cause separation. Keep it at a gentle simmer.
• Don’t add cheese over high heat: Lower heat before stirring in Parmesan to prevent clumping and graininess.
• Don’t forget pasta water: It’s the secret to a silky, cohesive sauce.

Variations You Can Try

• Mushroom Tuscan: Sauté sliced cremini or shiitake mushrooms with the garlic for an earthy twist.
• Roasted red pepper: Swap half the sun-dried tomatoes for roasted peppers for a sweeter, smoky note.
• Lighter dairy: Use half-and-half instead of cream and add 1 teaspoon cornstarch mixed with cold broth to maintain body.
• Gluten-free: Use your favorite gluten-free pasta and watch the cooking time closely.
• Seafood version: Replace chicken with shrimp. Sear quickly (about 2 minutes per side) and add back at the end to avoid overcooking.
• Extra veg: Add peas, cherry tomatoes, or chopped kale along with the spinach for color and nutrition.
• Herb-forward: Finish with fresh basil and a hint of fresh thyme or rosemary for a garden feel.

FAQ

Can I make this ahead?

Yes, but it’s best fresh.

If making ahead, cook the pasta slightly under al dente and keep the sauce a bit looser than you want. Reheat gently with a splash of broth or milk and add a touch more Parmesan to bring it back together.

What pasta shape works best?

Short shapes like penne or rigatoni hold the sauce well, while fettuccine or tagliatelle feel luxurious. Use what you like; just don’t overcook it.

Can I use milk instead of cream?

You can, but the sauce won’t be as rich.

Use whole milk and thicken with a teaspoon of cornstarch mixed into cold broth. Simmer gently and finish with extra Parmesan for body.

How do I prevent the sauce from curdling?

Keep the heat moderate, avoid rapid boiling after dairy is added, and temper the cheese by lowering the heat first. If it tightens, stir in warm pasta water a little at a time.

Are jarred sun-dried tomatoes okay?

Absolutely.

Oil-packed sun-dried tomatoes are ideal here. Drain them well and pat dry for the best texture.

Can I skip the spinach?

Yes. You can substitute with arugula (peppery bite), kale (chopped small and cooked longer), or leave greens out entirely.

What can I use instead of chicken?

Try Italian sausage, turkey, shrimp, or a plant-based chicken substitute.

For vegetarian, use cannellini beans and extra mushrooms for protein and texture.

In Conclusion

Creamy Tuscan Chicken Pasta delivers big comfort with simple steps and pantry staples. It’s rich, garlicky, and full of bright tomato and herb notes, balanced by tender greens and a silky Parmesan cream sauce. Make it on a busy weeknight or serve it to friends with a salad and crusty bread.

Either way, it’s a reliable, crowd-pleasing favorite you’ll cook again and again.