Creamy Tuscan Chicken Pasta

This Tuscan chicken pasta is a rich, comforting dish that brings together tender chicken, sun-dried tomatoes, and spinach in a luxuriously creamy sauce. Inspired by classic Italian flavors, it feels restaurant-worthy while still being approachable enough for a weeknight dinner. Every bite is coated in a savory, garlic-forward cream sauce that clings perfectly to the pasta.

It’s the kind of meal that’s ideal for both family dinners and special occasions. Simple ingredients come together quickly, yet the final dish tastes layered, cozy, and deeply satisfying.

Ingredients

This recipe uses familiar ingredients that combine into a creamy, flavorful pasta:

• 12 ounces pasta (penne, fettuccine, or rotini)
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach
• Optional garnish: fresh basil or parsley

Substitution notes: Half-and-half can be used instead of heavy cream for a lighter sauce. Chicken thighs may replace chicken breasts for extra juiciness.

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken to the skillet and season with Italian seasoning, paprika, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
5. Stir in the chopped sun-dried tomatoes and cook for another minute.
6. Pour in the heavy cream and chicken broth, stirring to combine. Bring the sauce to a gentle simmer.
7. Reduce the heat to low and stir in the Parmesan cheese until melted and smooth.
8. Add the spinach and cook until just wilted.
9. Return the cooked chicken to the skillet and stir to coat it in the sauce.
10. Add the cooked pasta and toss everything together until evenly combined and heated through.
11. Remove from heat and garnish with fresh herbs if desired. Serve immediately.

Tips, Variations & Substitutions

• Add red pepper flakes for a touch of heat.
• Mushrooms can be sautéed with the garlic for extra depth of flavor.
• Use gluten-free pasta if needed; just cook it separately according to package instructions.
• For extra sauce, add a splash more cream or broth before tossing with the pasta.

Storing & Serving

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a small splash of cream or broth to loosen the sauce. Serve with garlic bread or a simple green salad for a complete meal.

Frequently Asked Questions

Can I make Tuscan chicken pasta ahead of time?
Yes, though it’s best enjoyed fresh. If making ahead, store the pasta and sauce together and reheat gently to avoid separating the cream.

Can I use milk instead of cream?
Milk will result in a much thinner sauce. For best texture, use cream or half-and-half.

What pasta works best for this recipe?
Short pasta shapes like penne or rotini work well, but fettuccine or linguine are great options too.

Can I add more vegetables?
Absolutely. Zucchini, mushrooms, or roasted red peppers all pair nicely with the Tuscan-style sauce.

Tuscan Chicken Pasta

A creamy, cheesy one‑pan Tuscan Chicken Pasta made by tossing uncooked pasta, chicken, and veggies together and baking to perfection. Easy cleanup and big flavor make this a weeknight favorite!

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Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Servings:4 servings

Calories:680

Ingredients Method Notes

Ingredients

  

• cooking spray for greasing pan
• 2 cups chicken tenders or chicken breasts cut into bite‑sized pieces
• 2 teaspoons Italian seasoning divided
• to taste salt and pepper
• 2 ½ cups uncooked rotini pasta about 8 ounces
• ¼ cup all‑purpose flour for thickening
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 ½ teaspoons minced garlic
• 1 ½ cups chicken stock or broth
• 2 cups warm milk
• 2 tablespoons unsalted butter
• 1 cup mozzarella cheese freshly grated
• ½ cup sun‑dried tomatoes chopped
• 2 cups baby spinach chopped
• ½ cup Parmesan cheese freshly grated

Method

 

1. Preheat oven to 400°F (205°C). Generously grease a 9×13‑inch baking dish with cooking spray.
2. Microwave milk for about 45 seconds and heat chicken stock for 30 seconds until warm.
3. Place uncooked pasta in the greased dish and sprinkle the flour, Italian seasoning, garlic powder, onion powder, and minced garlic over top.
4. Pour the warm chicken stock, warm milk, and add butter pieces over the pasta. Stir everything gently.
5. Add seasoned chicken pieces evenly on top, cover the pan with foil, and bake for 20 minutes.
6. Remove foil and stir the ingredients together. Add mozzarella cheese and mix well into the sauce. Bake uncovered for another 15 minutes or until pasta is tender.
7. Once baked, gently mix in the chopped sun‑dried tomatoes, chopped spinach, and Parmesan cheese until the spinach wilts and cheese melts. Serve warm.

Notes

This Tuscan Chicken Pasta is easiest when baked in a 9×13‑inch pan. Use freshly grated cheeses for smoother melting, and warm the milk and chicken stock so the sauce doesn’t split. Leftovers store well in the fridge for 3–4 days but thicken as they cool. Add a squeeze of lemon or fresh herbs for brightness. :contentReference[oaicite:1]{index=1}