Introduction

Best Tuscan Chicken Pasta is creamy, garlicky, and irresistibly rich—juicy chicken tossed with tender pasta in a luxurious sun-dried tomato cream sauce, finished with spinach and Parmesan. Inspired by Tuscan flavors, this dish balances savory depth, gentle acidity, and silky texture. It’s elegant enough for guests yet fast enough for weeknights, delivering restaurant-quality comfort in one pan.

Why you’ll love this recipe

Creamy, bold Tuscan flavors
Ready in about 30 minutes
One-pan sauce, minimal cleanup
Family-friendly and impressive
Easy to customize with add-ins

Ingredients (serves 4)

12 oz pasta (penne, fettuccine, or rigatoni)
1 lb boneless skinless chicken breasts or thighs, sliced
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
½ tsp Italian seasoning
½ tsp paprika
Salt and black pepper to taste
½ cup sun-dried tomatoes (oil-packed), sliced
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
2 cups fresh spinach
Optional: red pepper flakes, fresh basil

Essential Tools and Equipment

Large pot
Large skillet
Tongs
Colander
Measuring cups

Step-by-step process (detailed)

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain and set aside.

2. Season the chicken

Pat chicken dry and season evenly with salt, black pepper, Italian seasoning, and paprika. Dry, seasoned chicken sears better and stays juicy.

3. Sear the chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes, turning once, until golden and cooked through. Remove to a plate.

4. Build the flavor base

Reduce the heat to medium. Add butter to the same skillet. Stir in the garlic and cook for 30–45 seconds, until fragrant—do not brown.

5. Add sun-dried tomatoes

Stir in sun-dried tomatoes and cook 1 minute to bloom their flavor in the fat.

6. Create the cream sauce

Pour in chicken broth and heavy cream. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened.

7. Add cheese and spinach

Stir in Parmesan until melted and smooth. Add spinach and cook 1–2 minutes until just wilted.

8. Combine everything

Return chicken to the skillet along with cooked pasta. Toss to coat, adding reserved pasta water a little at a time to loosen and emulsify the sauce.

9. Taste and adjust

Taste and adjust seasoning with salt, pepper, or red pepper flakes if desired.

10. Serve

Serve hot, garnished with extra Parmesan and fresh basil if using.

Mistakes to avoid

Overcooking chicken — dry texture
Burning garlic — bitter sauce
Boiling the cream — split sauce
Skipping pasta water — heavy coating
Under-seasoning — flat flavor

Variations of Best Tuscan Chicken Pasta

Mushroom Tuscan — add sautéed mushrooms
Shrimp Tuscan — swap chicken for shrimp
Lighter Version — use half-and-half
Spicy — add chili flakes or Calabrian chilies
Low-Carb — serve over zucchini noodles

Tips for storage & make-ahead

Refrigerate leftovers up to 3 days
Reheat gently with a splash of broth or cream
Sauce thickens as it sits—loosen before serving
Best enjoyed fresh

Frequently Asked Questions

Can I use milk instead of cream?
Cream gives the best texture; milk will be thinner.

What pasta works best?
Short shapes that hold sauce, like penne or rigatoni.

Can I add wine?
Yes—replace half the broth with dry white wine.

Is this very rich?
Yes, but balanced by spinach and tomatoes.

Conclusion

Best Tuscan Chicken Pasta brings together creamy comfort and bold Italian-inspired flavor in one satisfying dish. With tender chicken, sun-dried tomatoes, and a silky Parmesan cream sauce, it’s a dependable favorite that feels special every time you make it.