Creamy Tuscan Chicken Pasta is a quick and easy dinner you can make in just one pot. It combines tender chicken, creamy sauce, pasta, sun-dried tomatoes, and spinach for a full meal that’s both filling and flavorful. You don’t need special skills or fancy ingredients—just a few basics and about 30 minutes to put everything together.
Why You’ll Love This Creamy Tuscan Chicken Pasta Recipe
This recipe captures what makes weeknight cooking both easy and satisfying:
- Big basil-spring Italian flavor – Sun-dried tomato blends with garlic, mild seasoning, and smooth cream for a sauce that tastes indulgent but is super approachable.
- One‑pot cleanup – You cook chicken, make sauce, and finish pasta all in one skillet or Dutch oven, cutting down on dishes.
- Flexible ingredients – You can easily adjust dairy options, boost with extra vegetables, or swap pasta shapes.
- Quick to the table – With only about 30 minutes total, this recipe fits perfectly into a busy evening schedule.
- Balanced and nourishing – Protein from chicken, carbs from pasta, greens from spinach—this covers your basic nutrition groups.
- Freezer‑friendly – You can stash leftovers in the freezer for busy nights when cooking isn’t an option.
This dish ranks high in comfort, ease, and crowd‑pleasing appeal—all qualities that make it ideal for your kitchen routine.
Ingredients about Creamy Tuscan Chicken Pasta
Here’s your ingredient list—straightforward, easy to grab at the store or pantry:
- 2 pounds chicken breasts, boneless and skinless
- ½ teaspoon salt
- ½ teaspoon pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup sun‑dried tomatoes, drained and roughly chopped
- 1 tablespoon Italian seasoning
- 1 cup heavy cream
- 2 cups milk
- 1 cup Parmesan cheese, freshly grated
- 8 ounces penne or macaroni, uncooked
- 3 cups baby spinach
This selection gives you tender chicken, rich sauce, fresh cheese, hearty pasta, and leafy greens—all the good stuff in one dinner.
How to Make Creamy Tuscan Chicken Pasta Directions
Now step through the cooking process. You’ll see just how easy and satisfying it is.
- Prep chicken – Season your chicken breasts well on both sides with salt and pepper.
- Sear chicken – Heat olive oil in a Dutch oven or large braiser over medium-high. Once hot, add chicken and cook 3 to 4 minutes per side until golden. You aim for that light crust. Transfer to a plate.
- Cut chicken – Let the chicken rest a bit, then slice into 1-inch pieces. Set aside.
- Begin sauce – In the same pot, add butter. When melted, toss in garlic, sun-dried tomatoes, and Italian seasoning. Sauté until the aroma comes forward, about 1 minute.
- Add dairy and cheese – Stir in heavy cream, milk, and Parmesan cheese. Let it melt and blend smoothly.
- Stir in pasta – Add uncooked pasta and enough liquid so pasta is mostly submerged (around 1 to 2 cups above the noodles). Give everything a good stir.
- Simmer pasta – Reduce heat to medium-low. Cover loosely or leave uncovered, stirring occasionally to keep pasta from sticking. Cook about 10 minutes, until pasta is tender yet firm (al dente).
- Reintroduce chicken and spinach – Add chicken pieces and fresh spinach. Cook 1 to 2 minutes more, until spinach wilts and chicken warms thoroughly.
- Final stir – Taste and add salt or pepper if needed. Stir so sauce clings to pasta and chicken.
- Ready to serve – Once everything is hot and cheesy-saucy, remove from heat. It’s ready for the table.
These 10 steps take you from raw chicken and dry pasta to a creamy, colorful dinner in under half an hour.
How to Serve Creamy Tuscan Chicken Pasta
You’re just a few minutes away from a satisfying presentation:
- Dish warm – Use tongs or a large spoon to plate pasta so sauce stays with the noodles and chicken.
- Garnish (optional) – Sprinkle with extra Parmesan or a little finely chopped fresh herbs—parsley, basil, or chives add a fresh note.
- Pair simply – Serve with crusty bread, garlic flatbread, or a crisp salad.
- Add freshness – Wedges of lemon or a fresh herb sprig on top lighten the dish.
- Family style – Cook in the pot you used and bring it to the table—it feels cozy and inviting.
You’ll get creamy texture, pops of tomato, tender chicken, leafy green contrast—all in one dish.
Expert Tips: Creamy Tuscan Chicken Pasta
Take your cooking from good to great with these small adjustments:
- Even cooking – Pound chicken to ½″ thickness so it browns evenly. Cut larger pieces for juicier interior.
- Heat control – Sauté garlic and sun-dried tomato over medium heat to prevent garlic burning.
- Pasta broth – If sauce is too thick, add splashes of milk or cooking water to loosen.
- Cheese choices – Freshly grated Parmesan melts smoother than pre‑grated. Add toward the end to preserve texture.
- Green substitute – Use kale or chard instead of spinach, but cook a bit longer so tougher leaves soften.
- Dairy swap – Use lower-fat cream or coconut cream. Milk alone won’t give that thick coating, but mixing full and low fat helps balance.
- Make it zingy – A squeeze of fresh lemon or tiny pinch of red pepper adds brightness.
- Sun-dried tomato types – Rehydrate dry-packed in warm water, drain, and chop before use.
- One-pot cleanup – When done, soak the pot in warm soapy water. The sauce loosens when hot water softens residue.
- Texture check – Cook pasta to al dente or 1 minute less than package suggests—you don’t want mushy noodles after soaking in sauce.
These notes help you customize flavor, texture, and ease.
How to Store Creamy Tuscan Chicken Pasta
Here’s what to do with leftovers:
- Refrigerator – Cool to room temperature, then place in a sealed airtight container. Store for up to 3 to 4 days.
- Freezer – Freeze in airtight containers or bags. Use within 6 months. Label date to track freshness.
- Reheating refrigerated – Microwave with a splash of milk, or heat in a pan while stirring to regain creaminess.
- Thawing frozen – Move to fridge overnight before reheating. Stir as it heats—water separates slightly, but gentle stirring recombines it.
- Tip – If thawed sauce looks thin, slowly sprinkle cheese as you gently heat to thicken it.
Proper storage keeps flavors bright and sauce smooth.
Variations of Creamy Tuscan Chicken Pasta
Here are tasty ways to change things up based on what’s in your kitchen:
- Vegetable boost – Add mushrooms, diced broccoli, peas, or bell peppers during the sauce stage.
- Leafy twist – Use chopped kale or Swiss chard instead of spinach for a more robust texture.
- Pasta swap – Change penne for fusilli, farfalle, rigatoni, or shells. Rice or chickpea pasta work too.
- Protein alternate – Try shrimp, turkey breast, or tofu instead of chicken. Adjust cooking time accordingly.
- Cheese variations – Mix in mozzarella, Asiago, or gouda with Parmesan for richer taste.
- Zesty notes – Add a squeeze of lemon and sprinkle lemon zest before serving.
- Smoky taste – Stir in a touch of smoked paprika or chipotle powder for depth.
- Dairy-free option – Use coconut milk + coconut cream, and dairy-free cheese or nutritional yeast. Texture will vary.
- Herb blend – Stir in fresh basil or parsley right before serving. For warmth, add oregano or thyme.
- Creamy pesto twist – Stir in spoonfuls of pesto with the cream for a bright, herb-forward version.
These tweaks let you tailor to seasons, dietary preferences, or pantry ingredients.
FAQ about Creamy Tuscan Chicken Pasta
What kind of pasta works best?
You can use penne, fusilli, macaroni, rigatoni, shells, or any shape that holds sauce. Just check the cooking time and stir occasionally so it cooks evenly.
Can I make it lighter?
Yes. Replace half the cream with milk or use coconut cream + milk. Be aware: all‑milk sauce won’t be as thick, so add cheese or cook longer to thicken.
Can I use frozen spinach?
You can. Thaw and squeeze out excess water. Add it with the chicken and heat until fully warmed and mixed.
Is it freezer-friendly?
Definitely. Freeze in airtight containers for up to six months. Thaw in the fridge overnight before reheating.
Can I prepare it ahead of time?
You can cook up to adding spinach and store the sauce and pasta in separate containers in the fridge for a day. When ready, reheat sauce, stir in cooked pasta, add spinach and chicken, and heat through.
How do I prevent the sauce from separating?
Reheat gently over low heat, stirring often. If it looks grainy, add a bit of milk and stir until creamy.
Can I use different protein?
Yes. Shrimp cooks faster, so add it toward the end. Tofu works too—brown it first for texture.
How do I store leftovers?
Use airtight containers. Refrigerate for up to 4 days or freeze for up to 6 months. Thaw before reheating.
Creamy Tuscan Chicken Pasta
Equipment
- Dutch Oven
- Large Pot
Ingredients
- 2 pounds chicken breasts boneless and skinless
- 1/2 teaspoon salt
- 1/2 teaspoon pepper freshly ground
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup sun-dried tomatoes drained and roughly chopped
- 1 tablespoon Italian seasoning
- 1 cup heavy cream
- 2 cups milk
- 1 cup Parmesan cheese freshly grated
- 8 oz penne or macaroni uncooked
- 3 cups baby spinach
Instructions
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a Dutch oven over medium-high heat. Add chicken and cook for 3 to 4 minutes per side until golden. Transfer to a plate.
- Let chicken rest, then slice into 1-inch pieces and set aside.
- In the same pot, melt butter. Add garlic, sun-dried tomatoes, and Italian seasoning. Sauté for 1 minute until fragrant.
- Stir in heavy cream, milk, and Parmesan cheese until melted and smooth.
- Add uncooked pasta and enough liquid to mostly submerge the pasta (1 to 2 cups). Stir well.
- Reduce heat to medium-low. Cover loosely and cook for about 10 minutes, stirring occasionally, until pasta is al dente.
- Add chicken pieces and spinach, cooking for 1 to 2 minutes until spinach wilts and chicken is heated through.
- Taste and adjust seasoning if needed. Stir to ensure sauce clings to pasta and chicken.
- Remove from heat and serve warm.