Tuscan Chicken Pasta Recipe

This creamy, tender Tuscan Chicken Pasta is made with sun-dried tomatoes, spinach, and heavy cream, ready in just 30 minutes. Tossing the hot pasta into the rich garlic cream sauce coats every noodle perfectly. I love how quickly this comes together on a busy weeknight.

Restaurant-Quality At Home

I used to order similar dishes at Italian restaurants, thinking the rich sauce was too complicated to make. It turns out that building a cream sauce in the same pan used to sear the chicken is the real trick.

My biggest mistake early on was adding the cream over high heat, which caused it to split. Keeping the heat medium-low ensures the sauce stays smooth and coats the pasta beautifully.

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Tuscan Chicken Pasta Ingredients

• 1 lb chicken breasts, cut into bite-sized pieces
• 8 oz penne pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup fresh spinach
• 1/2 cup grated parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Tuscan Chicken Pasta

1. Cook the pasta: Boil the pasta in salted water according to package directions until al dente, then drain and set aside.
2. Sear the chicken: Heat olive oil in a large skillet over medium-high heat, add the seasoned chicken pieces, and cook for 5-7 minutes until golden and cooked through. Remove and set aside.
3. Build the sauce: In the same skillet, lower the heat to medium, add garlic and sun-dried tomatoes, and cook for 1 minute until fragrant.
4. Simmer the cream: Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan, and simmer for 3 minutes.
5. Add cheese and greens: Stir in the parmesan cheese and spinach, cooking for another 2 minutes until the spinach is fully wilted.
6. Combine and serve: Toss the cooked pasta and chicken back into the sauce, stirring well to coat everything evenly before serving.

Recipe Tips

• Use freshly grated cheese: Pre-packaged cheese contains anti-caking agents that can make your sauce grainy.
• Save pasta water: Keep a splash of starchy pasta water to thin the sauce if it gets too thick upon standing.
• Pat the chicken dry: Removing excess moisture from the chicken ensures it sears properly instead of steaming in the pan.

What To Serve With Tuscan Chicken Pasta

A simple crisp green salad with a sharp vinaigrette cuts through the richness of the cream sauce. Warm garlic bread is also excellent for soaking up any leftover sauce at the bottom of the bowl.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth to bring the sauce back together. Freezing is not recommended as the cream sauce will separate.

FAQs

Can I use chicken thighs instead?

Yes, boneless skinless chicken thighs work perfectly and stay very tender. Just adjust the cooking time slightly to ensure they are fully cooked through.

What can I substitute for heavy cream?

Half-and-half mixed with a tablespoon of cornstarch can work as a lighter alternative. However, the sauce will not be as thick or rich as the original version.

Can I use dried spinach?

Fresh spinach is highly recommended for the best texture and flavor. If necessary, thawed and thoroughly drained frozen spinach can be used in a pinch.

Nutrition

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 140mg
• Sodium: 680mg
• Total Carbohydrate: 45g
• Protein: 38g

Try More Recipes:

• One-Pan Lemon Chicken Orzo Pasta Recipe
• High Protein Buffalo Chicken Pasta Recipe
• Creamy Buffalo Chicken Pasta Recipe