Name: Irresistible Creamy Tuscan Chicken Pasta in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts; 8 oz penne pasta; 1 cup heavy cream; 1/2 cup sun-dried tomatoes, chopped; 2 cups fresh spinach; 3 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; Salt and pepper to taste; 2 tbsp olive oil

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I’ll never forget the first time I tasted authentic Creamy Tuscan Chicken Pasta in a tiny trattoria outside Florence. The way the velvety sauce clung to every strand of pasta, the juicy bites of chicken, and those sun-dried tomatoes bursting with flavor – it was love at first bite. I begged the chef for tips (with my very broken Italian), and after some trial and error back home, I finally nailed my version of this dreamy dish.

What makes this pasta special? That luscious cream sauce infused with garlic and Parmesan, the way the spinach wilts into silky ribbons, and those little pops of sweetness from the sun-dried tomatoes. It’s restaurant-quality comfort food that comes together in one pan faster than you can say “delizioso!” My family begs for it weekly, and honestly? I never get tired of making it, especially when I see how clean those plates come back.

This isn’t just another pasta recipe. It’s my edible souvenir from Tuscany, the dish that makes weeknights feel special. The secret’s in balancing the rich creaminess with bright flavors, and I’m sharing all my tricks to help you recreate that magic in your own kitchen.

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Why You’ll Love This Creamy Tuscan Chicken Pasta

Trust me, this isn’t just another pasta recipe; it’s the kind of dish that’ll have everyone at your table asking for seconds. Here’s why it’s become my go-to weeknight hero:

Restaurant magic at home: That silky cream sauce with golden chicken and sun-dried tomatoes tastes like you spent hours cooking, but we’re keeping it real with just 30 minutes.
Flavor bomb: The garlic-Parmesan cream base gets depth from Italian seasoning and a pop of sweetness from those tomatoes; it’s comfort food with sophistication.
One-pan wonder: Less dishes? Yes please! We’re building all those amazing flavors right in the same skillet.
Kid-approved (mostly): My picky eater actually eats the spinach when it’s swimming in that creamy sauce, victory!

Seriously, this Creamy Tuscan Chicken Pasta checks all the boxes: quick, impressive, and downright delicious.

Ingredients for Creamy Tuscan Chicken Pasta

Gathering the right ingredients makes all the difference in this dish. Here’s what you’ll need to create that perfect creamy, garlicky magic:

2 boneless, skinless chicken breasts: About 1 lb total, sliced into ½-inch thick strips for quick, even cooking.
8 oz penne pasta: The ridges hold that luscious sauce beautifully, but any short pasta works.
1 cup heavy cream: Don’t skimp; this makes our sauce velvety and rich.
½ cup sun-dried tomatoes: Chopped (the oil-packed ones add extra flavor).
2 cups fresh spinach: Packed, it wilts down to almost nothing.
3 cloves garlic: Minced fine, we want garlic in every bite.
½ cup grated Parmesan: Freshly grated Parmesan melts smoothly than pre-shredded.
1 tsp Italian seasoning: That perfect blend of herbs makes life easy.
Salt and pepper: To taste, but be generous with seasoning the chicken.
2 tbsp olive oil: For cooking the chicken and building flavors.

See notes below for easy swaps if you’re missing something. This recipe is surprisingly flexible!

How to Make Creamy Tuscan Chicken Pasta

Okay, let’s get cooking! The magic of this Creamy Tuscan Chicken Pasta happens fast, so have everything prepped and ready to go. Follow these steps carefully, and you’ll have restaurant-worthy results in no time.

Step 1: Cook the Pasta

First, bring a large pot of salted water to a rolling boil; it should taste like the sea. Add your penne and cook for about 9 minutes, until it’s al dente (that perfect bite with just a slight firmness). Here’s my secret: reserve about ½ cup of that starchy pasta water before draining! We might need it later to loosen the sauce.

Step 2: Sear the Chicken

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season your chicken strips generously with salt, pepper, and Italian seasoning. When the oil shimmers (but before it smokes!), add the chicken in a single layer. Resist stirring! Let it develop a gorgeous golden crust for about 3 minutes per side. Remove to a plate; it’ll finish cooking later.

Step 3: Sauté the Vegetables

In that same glorious pan (don’t wash it, all those browned bits equal flavor!), add a touch more oil if needed. Toss in the minced garlic and stir for just 30 seconds until fragrant. Burnt garlic is bitter sadness. Add the sun-dried tomatoes and spinach, stirring until the spinach completely wilts, about 2 minutes. Your kitchen should smell incredible right now!

Step 4: Make the Cream Sauce

Lower the heat to medium-low and pour in the heavy cream. Let it gently simmer for a minute, then slowly sprinkle in the Parmesan, stirring constantly until it melts into silky perfection. If the sauce seems too thick, add a splash of that reserved pasta water; the starch helps bind everything together beautifully.

Step 5: Combine and Serve

Return the cooked pasta and chicken to the skillet, tossing everything together until every piece is lovingly coated in that creamy sauce. Taste and adjust seasoning; sometimes I add an extra pinch of salt or Parmesan at this point. Serve immediately while it’s piping hot, maybe with extra Parmesan grated on top because… why not?

Expert Tips for Perfect Creamy Tuscan Chicken Pasta

After making this dish more times than I can count, I’ve picked up some game-changing tricks for the absolute best Creamy Tuscan Chicken Pasta every single time:

Grate your own Parmesan: The pre-shredded stuff contains anti-caking agents that can make your sauce grainy. A block of real Parmigiano-Reggiano melts like a dream.
Watch the cream temperature: Keep the heat low when adding Parmesan to prevent curdling. If it starts bubbling violently, pull it off the heat immediately.
Slice chicken against the grain: This ensures each piece stays tender and juicy instead of turning chewy.
Reserve pasta water religiously: That starchy liquid is pure gold for adjusting sauce consistency without diluting flavor.
Taste as you go: The tomatoes vary in saltiness, so adjust seasoning at the end. I often add an extra pinch of Italian seasoning too.

Follow these simple tips, and your Creamy Tuscan Chicken Pasta will be foolproof perfection!

Ingredient Substitutions and Variations

Don’t stress if you’re missing an ingredient; this Creamy Tuscan Chicken Pasta is wonderfully adaptable! Here are my favorite swaps that still deliver amazing results:

Spinach alternatives: Kale works beautifully (just remove the tough stems first), or try arugula for a peppery kick.
Pasta options: Gluten-free penne holds up well, or use farfalle for fun “sauce pockets.”
Cream substitutes: Half-and-half works in a pinch (just simmer longer to thicken), or blend ricotta with milk for richness.
Protein variations: Shrimp cooks even faster than chicken, or keep it veggie with roasted cauliflower.
Flavor boosters: Stir in capers for briny pops or red pepper flakes for heat.

The beauty of this dish? It’s forgiving, make it your own!

Serving Suggestions for Creamy Tuscan Chicken Pasta

This rich Creamy Tuscan Chicken Pasta deserves equally fabulous company at the table. My go-to? Crispy garlic bread for scooping up every last drop of that luxurious sauce. For drinks, a chilled Pinot Grigio cuts through the creaminess perfectly. If it’s a special occasion, I’ll add a simple arugula salad with lemon vinaigrette; the peppery greens balance the dish beautifully.

Storage and Reheating Instructions

Here’s the good news: this Creamy Tuscan Chicken Pasta keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow, warm it gently in a skillet over medium-low heat with a splash of milk or water to bring back that silky texture. Microwaving works in a pinch, but stir often to prevent the sauce from separating.

Creamy Tuscan Chicken Pasta FAQs

I get asked these questions all the time about my beloved Creamy Tuscan Chicken Pasta recipe. Here are the answers straight from my kitchen to yours!

Can I use milk instead of heavy cream?
You can, but the sauce won’t be as lusciously thick. If you must substitute, use whole milk and melt in 1 tbsp butter per cup to boost richness. For best results, stick with heavy cream; it’s worth it!

How do I prevent the sauce from curdling?
Two secrets: keep the heat low when adding Parmesan, and always grate your own cheese (the pre-shredded kind contains additives that cause graininess). If the sauce starts looking iffy, immediately remove from heat and whisk in a splash of pasta water.

Can I make this dish ahead of time?
Absolutely! Cook everything except the pasta, then refrigerate the sauce and chicken separately for up to 2 days. When ready, cook fresh pasta and combine the sauce might need thinning with a little milk or broth when reheating.

What if I don’t have sun-dried tomatoes?
No worries! Roasted red peppers make a great substitute, or use cherry tomatoes halved and sautéed until jammy. The key is that sweet-tart contrast against the creamy sauce.

Is this recipe freezer-friendly?
Honestly? Cream sauces don’t freeze well; they tend to separate when thawed. This dish is so quick to make fresh, I recommend enjoying it day-of or storing it in the fridge for a couple of days max.

Nutritional Information

Here’s the scoop on what’s in each serving of this dreamy Creamy Tuscan Chicken Pasta (remember, values are estimates and can vary based on your exact ingredients): A hearty portion packs about 520 calories with 30g protein to keep you satisfied. You’re looking at 28g fat (14g saturated) from all that glorious cream and Parmesan, plus 42g carbs with 3g fiber from the pasta and veggies. It’s indulgent comfort food, but totally worth every delicious bite!

Did you make this Creamy Tuscan Chicken Pasta? I’d love to hear how it turned out! Drop a comment below with your tweaks or questions, and don’t forget to rate the recipe if you loved it as much as we do.

For more delicious recipes and cooking inspiration, check out Family Tastes.