Save There's something about the moment when cream hits a hot pan with garlic that makes the kitchen feel like home. I first made this Tuscan chicken pasta on a rainy Tuesday when I wanted something that tasted like an Italian restaurant but could come together in less than an hour. The combination of sun-dried tomatoes, spinach, and that silky Parmesan sauce became my go-to when I needed to impress without stress. Now it's the dish I make when friends text asking what's for dinner, because I know it never disappoints.
I made this for my neighbor Sarah after she helped me move boxes, and the way her face lit up when she tasted it reminded me that food is really just an easy way to say thank you. She asked for the recipe that night, and now she texts me updates about how many times she's made it for her own family.
Ingredients
- Penne or fettuccine pasta (350 g): Either shape works beautifully here; I prefer penne because it catches the cream sauce in all those little tubes, but use what you have.
- Chicken breasts (2 large, boneless and skinless): The foundation of this dish, and they cook faster than you'd think if your skillet is hot enough.
- Salt and black pepper: More important than you might think for seasoning the chicken; don't be shy.
- Dried Italian herbs (1 tsp): A shortcut that actually works beautifully when applied generously to the raw chicken.
- Olive oil (2 tbsp): For searing the chicken until golden; this step develops real flavor.
- Unsalted butter (2 tbsp): The base of your sauce and worth using real butter, not a substitute.
- Garlic (3 cloves, minced): The smell alone will make you feel like you're cooking something special.
- Sun-dried tomatoes in oil (120 g): These are concentrated flavor bombs; drain them well and don't skip this ingredient.
- Chicken broth (120 ml): Acts as the deglaze that pulls all those golden bits from the pan floor into your sauce.
- Heavy cream (240 ml): The magic ingredient that transforms everything into something luxurious and comforting.
- Parmesan cheese (60 g): Freshly grated makes a real difference in how smoothly it melts into the sauce.
- Fresh baby spinach (80 g): Wilts down to almost nothing, so don't worry about the volume looking too much.
- Red pepper flakes (1/4 tsp, optional): Just enough heat to wake up your palate without overpowering the delicate flavors.
- Fresh basil or parsley for garnish: The final flourish that makes this feel intentional and restaurant-worthy.
Instructions
- Start your pasta water:
- Get a large pot of salted water boiling while you prep everything else. This gives you a head start and keeps you moving smoothly through the rest of the recipe.
- Cook the pasta:
- Add your pasta to the rolling boil and cook until it's just barely tender—al dente is the goal, not soft. When you drain it, save that starchy pasta water because it's liquid gold for adjusting your sauce consistency later.
- Season and sear the chicken:
- While pasta cooks, pat your chicken breasts dry and season both sides generously with salt, pepper, and Italian herbs. Heat your olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken and resist the urge to move it around—let it sear for 5 to 6 minutes per side until golden and cooked through.
- Rest and slice:
- Transfer the cooked chicken to a plate and let it rest for 5 minutes so all those juices stay inside instead of running out when you slice. Then slice it into tender strips.
- Build your sauce base:
- In the same skillet, melt butter over medium heat and add your minced garlic, cooking for just 1 minute until your kitchen smells incredible. Stir in the sun-dried tomatoes and let them warm through for another minute.
- Deglaze and cream:
- Pour in the chicken broth and use your spoon to scrape up all those beautiful golden bits stuck to the pan—that's flavor you don't want to waste. Lower the heat and pour in the heavy cream, then stir in the Parmesan and red pepper flakes, simmering gently for 2 to 3 minutes until the sauce coats the back of a spoon.
- Add the spinach:
- Stir in the fresh spinach and watch it wilt down almost immediately into silky ribbons throughout your sauce.
- Bring it all together:
- Add your cooked pasta and sliced chicken to the skillet, then toss everything to coat in that creamy sauce. If it seems too thick, add a splash of your reserved pasta water at a time until it flows like you want it to.
- Taste and finish:
- Season with more salt and pepper if needed, then serve hot with fresh basil or parsley scattered on top and extra Parmesan for those who want it.
Save This dish has a quiet magic to it—the way it makes a regular weeknight feel special without requiring you to do anything fancy. Every time I make it, I'm reminded that good food doesn't need to be complicated to be memorable.
The Secret to Perfect Chicken
The difference between tough chicken and tender chicken comes down to temperature and not overcooking. A meat thermometer takes the guesswork out—you're aiming for 165°F at the thickest part, but I learned the hard way that you can pull it off heat at 160°F and it'll carryover cook to exactly where you need it. Resting the chicken afterward lets the fibers relax and reabsorb their juices, which is why slicing a rested chicken breast is like butter compared to one still hot from the pan.
Why Sun-Dried Tomatoes Matter Here
Sun-dried tomatoes aren't just a fancy ingredient—they bring concentrated sweetness and tanginess that regular tomatoes can't match. When they're packed in oil, you get extra flavor right from the jar, so drain them well and use that oil for other cooking if you'd like. They add a textural contrast against the smooth cream that makes each bite interesting.
Making This Dish Your Own
This recipe is a starting point, not a rigid formula, and the best dishes are the ones you adjust to what you have and what you love. The core technique—sear protein, build a cream sauce with aromatics, add greens—works with shrimp, turkey, or even mushrooms if you want to skip the meat. Some nights I add a splash of white wine to the pan when I deglaze with broth, and other nights I use half-and-half instead of heavy cream when I want it lighter.
- If your cream curdles, add a tablespoon of cold pasta water and stir gently—it usually comes right back together.
- You can make the sauce up to two days ahead and rewarm it gently on the stove, adding pasta and spinach fresh when you're ready to serve.
- Pair this with a crisp white wine like Pinot Grigio or Vermentino, which cuts through the richness perfectly.
Save This Tuscan chicken pasta is the kind of recipe that becomes part of your regular rotation almost without you noticing. It's simple enough for a Tuesday night but impressive enough for when you want to cook for people you care about.
Recipe FAQs
- → What type of pasta works best for this dish?
Penne or fettuccine are ideal choices as they hold the creamy sauce well without overpowering the other ingredients.
- → Can I substitute chicken for another protein?
Yes, grilled shrimp can be used as an alternative for a seafood variation with similar cooking times.
- → How do I prevent the sauce from separating?
Simmer the cream and cheese gently over low heat without boiling, stirring constantly to maintain a smooth texture.
- → Is it necessary to reserve pasta water?
Yes, reserved pasta water helps adjust the sauce’s consistency so it coats the pasta evenly.
- → Can I prepare this dish ahead of time?
The chicken and sauce can be made in advance; reheat gently and toss with freshly cooked pasta for best results.