Creamy Tuscan Chicken Pasta

This creamy Tuscan chicken pasta is a warm and comforting meal that brings together tender chicken, vibrant sun-dried tomatoes, and fresh spinach all enveloped in a luscious Parmesan sauce. It’s perfect for weeknight dinners or when you want something that feels both indulgent and wholesome.

I first cooked this after craving a creamy pasta dinner and found it quickly became a favorite in our house. The combination of sun-dried tomatoes and spinach really brightens up the rich sauce.

Ingredients

• Chicken breasts: two pounds boneless and skinless for juicy lean protein
• Salt: half a teaspoon and freshly ground pepper the basic seasoning to enhance flavor
• Olive oil: two tablespoons adds a fruity richness ideal for browning the chicken
• Unsalted butter: two tablespoons for a silky base in the sauce
• Garlic: three cloves minced to infuse a wonderful aroma and depth
• Sun-dried tomatoes: one cup drained and chopped for a tangy sweet burst
• Italian seasoning: one tablespoon to bring an herby Mediterranean touch
• Heavy cream: one cup for the creamy texture and richness you crave
• Milk: two cups to lighten the sauce and help cook the pasta
• Parmesan cheese: one cup freshly grated for that nutty sharpness that melts into the sauce
• Penne: eight ounces uncooked use penne or macaroni to hold the sauce well
• Baby spinach: three cups fresh and adds color plus a mild earthy taste

When buying sun-dried tomatoes look for ones that are packed in oil for extra flavor. Use freshly grated Parmesan whenever possible for a smooth melt and better taste.

Step-by-Step Instructions

Cook Chicken:

Season the chicken breasts with salt and pepper evenly on both sides. Heat olive oil in a Dutch oven or heavy pan over medium-high heat until shimmering. Add chicken and cook undisturbed for 3 to 4 minutes per side until golden brown and cooked through. Remove from pan and let rest before cutting into one-inch pieces. Set aside.

Make Sauce:

Reduce heat to medium and add butter to the same pot. Once melted add minced garlic, sun-dried tomatoes, and Italian seasoning. Cook stirring frequently until fragrant and the tomatoes soften, about 2 to 3 minutes. This step builds the flavor foundation for your sauce.

Cook:

Pour in heavy cream and milk and stir well to combine. Add the freshly grated Parmesan and uncooked pasta. Stir thoroughly so everything is mixed. Cover and cook for about 10 minutes or until pasta is al dente, stirring every few minutes to prevent sticking and promote even cooking.

Finish:

Return the chicken pieces to the pot along with baby spinach. Stir to combine and cook for an additional 1 to 2 minutes until the chicken is heated through and spinach is wilted but still bright green.

Serve:

Spoon the creamy pasta into bowls while hot for the best experience.

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Parmesan cheese stands out as my favorite ingredient here. Its sharp, savory character perfectly cuts through the cream, creating a sauce that feels indulgent but not heavy. I love making this recipe for family gatherings where everyone can enjoy the rich flavors and hearty comfort in every bite.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave adding a splash of milk to prevent the sauce from drying out. To freeze, let the dish cool completely and freeze in portions for up to two months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Swap heavy cream and milk for half-and-half to reduce fat but keep creaminess. Use chicken thighs if you prefer more moisture and richer flavor. If you can’t find sun-dried tomatoes packed in oil, rehydrate dry ones in warm water for 10 minutes before chopping. Spinach can be swapped for kale or Swiss chard if you want a twist.

Serving Suggestions

Serve this pasta dish with a crisp green salad dressed in lemon vinaigrette to add brightness. Garlic bread or a warm baguette is perfect for soaking up every last bit of sauce. A glass of chilled white wine like Pinot Grigio complements the creamy texture beautifully.

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Frequently Asked Questions

→ What type of pasta works best with this dish?

Penne or macaroni are ideal because their shape holds the creamy sauce well, creating a smooth bite in each forkful.

→ Can I substitute the chicken breasts with other proteins?

Yes, skinless chicken thighs can be used for a juicier texture, or shrimp for a lighter variation.

→ How do sun-dried tomatoes affect the flavor?

They add a concentrated, slightly sweet tang that complements the richness of the cream and Parmesan sauce.

→ Is it necessary to cook the pasta in the sauce?

Cooking pasta in the sauce absorbs flavors directly and thickens the sauce, enhancing the overall richness and texture.

→ What can I do to make this dish spicier?

Adding red pepper flakes during the sauté step will introduce a subtle heat that balances the creamy elements nicely.

→ How can I lighten the dish without losing creaminess?

Using half-and-half instead of heavy cream reduces fat content while maintaining a smooth, creamy texture.