Creamy Tuscan Chicken Pasta (Printable)

Tender chicken and sun-dried tomatoes meld with spinach in a luscious garlic cream sauce.

# What You'll Need:

→ Pasta

01 - 12 oz penne or fettuccine
02 - 1 tbsp salt (for pasta water)

→ Chicken

03 - 2 large boneless, skinless chicken breasts
04 - 1/2 tsp salt
05 - 1/2 tsp ground black pepper
06 - 1 tsp dried Italian herbs
07 - 2 tbsp olive oil

→ Sauce

08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, minced
10 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
11 - 1/2 cup chicken broth
12 - 1 cup heavy cream
13 - 2 oz grated Parmesan cheese
14 - 3 cups fresh baby spinach
15 - 1/4 tsp red pepper flakes (optional)
16 - Salt and black pepper to taste

→ Garnish

17 - Chopped fresh basil or parsley
18 - Extra grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season chicken breasts with salt, pepper, and Italian herbs. Heat olive oil in a large skillet over medium-high heat, then cook chicken 5 to 6 minutes per side until golden and cooked through. Transfer to a plate, rest for 5 minutes, then slice thinly.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for another minute.
04 - Pour in chicken broth, scraping up browned bits from the pan. Reduce heat to low and stir in heavy cream, Parmesan cheese, and red pepper flakes. Simmer gently for 2 to 3 minutes until sauce thickens slightly.
05 - Stir in fresh baby spinach and cook just until wilted.
06 - Add cooked pasta and sliced chicken to the skillet. Toss to combine, adding reserved pasta water gradually until sauce reaches desired consistency.
07 - Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh basil or parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • The whole thing comes together in under 45 minutes, leaving you time to set a nice table instead of stressing in the kitchen.
  • One skillet does almost all the work, which means less cleanup and more time enjoying what you made.
  • It tastes restaurant-quality but uses simple ingredients you probably already have in your pantry.
02 -
  • Don't skip the resting step for the chicken—those few minutes make the difference between tender slices and dried-out pieces.
  • Save your pasta water before draining; that starch is what helps your sauce cling to every strand instead of pooling at the bottom of the bowl.
  • Grate your Parmesan fresh if possible, because pre-shredded cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
03 -
  • Use a skillet large enough that your chicken isn't crowded, because overcrowding the pan lowers the temperature and you'll steam instead of sear.
  • Fresh basil is worth seeking out for garnish—it brightens everything and gives you that restaurant finish that makes people think you spent hours on this.
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