Name: Creamy Tuscan Chicken Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 8 oz penne pasta; 1/2 cup sun-dried tomatoes (drained and chopped); 2 cups fresh spinach; 1 1/2 cups heavy cream; 3 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; 1 tablespoon butter (optional); 1 teaspoon Italian seasoning; Salt and black pepper, to taste; 1/2 cup reserved pasta water (optional, for thinning sauce)

When I’m craving comfort food that still feels a little bit special, Creamy Tuscan Chicken Pasta always makes it to the top of my list. It brings together tender strips of seared chicken, sun-dried tomatoes, spinach, and penne all coated in a velvety parmesan cream sauce. The depth of flavor in every bite is stunning — a mix of creamy, tangy, garlicky goodness that just wraps you in warmth.

I first made this dish as a weeknight experiment to clean out the fridge, but it quickly became a staple at my dinner table. It’s one of those meals that looks and tastes like something from a restaurant but comes together quickly in one pan. Whether you’re hosting friends or just treating yourself after a long day, this pasta is guaranteed to impress.

Why You’ll Love This Creamy Tuscan Chicken Pasta

Rich and satisfying: The cream sauce hugs each piece of pasta and chicken, delivering indulgence in every forkful.
Quick yet impressive: It feels gourmet but takes under 40 minutes to make.
One-pan wonder: Minimal cleanup, maximum flavor.
Flexible and customizable: You can swap out pasta types, toss in different greens, or adjust the spice level to suit your mood.

What Type of Pasta Works Best for Creamy Tuscan Chicken Pasta?

While penne is the go-to choice in this dish — and the one I use most often — you’ve got room to play here. The key is to choose a pasta shape that holds onto the sauce well. Penne’s tubular shape allows it to soak up all that garlicky, creamy sauce, making each bite extra flavorful.

If you’re looking to mix it up, rigatoni, farfalle (bowtie), or fettuccine all work beautifully. Even short pasta like rotini or medium shells can handle the richness of the sauce. Just steer away from very thin or delicate noodles like angel hair, which can get overwhelmed or soggy in a hearty sauce like this.

Options for Substitutions

Chicken

If you don’t have chicken breast, chicken thighs work perfectly and actually add a bit more flavor due to their higher fat content. Leftover rotisserie chicken? Toss it in at the end and let it soak in the sauce.

Cream

Heavy cream is best for the lush texture, but half-and-half will work if you want to cut down the richness slightly. Just be sure to simmer gently to avoid curdling.

Sun-Dried Tomatoes

These bring a tangy punch and a chewy bite. If you’re out, try roasted red peppers for a sweeter twist or cherry tomatoes for a fresher vibe.

Spinach

Fresh spinach wilts down beautifully in the sauce, but frozen spinach (thawed and drained) can be used in a pinch. Kale or arugula are also great alternatives if you want a peppery or heartier green.

Pasta

As mentioned above, you can swap the penne for rigatoni, rotini, or even linguine depending on what’s in your pantry.

Cheese

Parmesan is classic, but Asiago or Pecorino Romano bring similar salty, sharp flavors. Just make sure the cheese melts smoothly to avoid graininess.

Ingredients for This Creamy Tuscan Chicken Pasta

Let’s take a closer look at what goes into this irresistible dish and why each ingredient matters.

Chicken Breasts
Sliced into thin strips, they’re the protein centerpiece. When seared properly, they add a golden crust and tender bite that balances the creamy sauce.

Penne Pasta
A classic tube-shaped pasta that traps the sauce perfectly. Its firm texture holds up well even when reheated.

Sun-Dried Tomatoes
These deliver a bold, tangy flavor that cuts through the richness of the cream and adds both color and texture.

Fresh Spinach
Wilts into the sauce and brings a layer of freshness and earthiness that lightens the dish without overpowering it.

Heavy Cream
This is what gives the sauce its velvety, indulgent body. It coats the pasta and chicken luxuriously, tying everything together.

Garlic
Fresh minced garlic adds deep savory flavor and a bit of sharpness that builds the foundation of the sauce.

Parmesan Cheese
Grated Parmesan melts into the cream, adding nuttiness and that classic salty edge. It also helps thicken the sauce naturally.

Olive Oil
Used for sautéing the chicken and garlic, it adds richness and a slight fruitiness that enhances the overall taste.

Butter
Optional but recommended — it enriches the sauce and blends seamlessly with the cream and cheese.

Salt & Black Pepper
Simple seasonings that amplify the flavor of the chicken and balance the sauce.

Italian Seasoning
A blend of herbs like oregano, basil, and thyme that ties the whole Tuscan flavor profile together.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the penne until al dente, following the package instructions. Drain and set aside, reserving ½ cup of the pasta water in case you need to loosen the sauce later.

Step 2: Season and Sear the Chicken

Slice the chicken breasts into thin strips. Season with salt, black pepper, and a generous sprinkle of Italian seasoning. In a large skillet over medium-high heat, add olive oil and sear the chicken pieces until golden and cooked through — about 4–5 minutes per side. Remove and set aside on a plate.

Step 3: Sauté the Garlic and Tomatoes

In the same skillet, add a small knob of butter if using, and sauté the minced garlic for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 1–2 minutes to release their flavor.

Step 4: Make the Cream Sauce

Reduce the heat to medium. Pour in the heavy cream and bring to a gentle simmer, scraping up any bits stuck to the bottom of the pan. Stir in the grated Parmesan cheese and continue to simmer until the sauce thickens slightly — about 3–5 minutes.

Step 5: Add the Spinach

Toss in the fresh spinach and cook until wilted. This usually takes just a minute or two. If the sauce thickens too much at this stage, splash in a bit of reserved pasta water.

Step 6: Bring It All Together

Return the cooked chicken and pasta to the skillet. Stir well to coat everything in the sauce. Let it cook for another minute or two so the flavors meld.

Step 7: Taste and Serve

Give the dish a final taste and adjust with salt or pepper if needed. Serve hot, optionally garnished with extra Parmesan or chopped parsley.

How Long to Cook the Creamy Tuscan Chicken Pasta

The beauty of this dish is how quickly it all comes together. Here’s a breakdown of the time you’ll need:

Pasta cooking: 8–10 minutes
Chicken searing: 8–10 minutes
Sauce preparation and assembly: 10–12 minutes

Total time: Around 30–35 minutes from start to finish.
It’s fast enough for a weeknight, but flavorful enough for guests.

Tips for Perfect Creamy Tuscan Chicken Pasta

Don’t overcook the pasta. Al dente is key — it will continue to cook slightly in the sauce.
Sear the chicken in batches if needed. Crowding the pan can cause steaming instead of browning.
Use freshly grated Parmesan. Pre-shredded varieties often contain anti-caking agents that don’t melt as well.
Add the spinach last. It wilts fast and doesn’t need much cooking — this preserves its color and texture.
Keep the heat low once you add the cream. Boiling can cause the sauce to separate or curdle.
Reserve pasta water. A splash of this starchy water can smooth out or loosen a thickened sauce.
Let it rest for a minute before serving. This helps the sauce cling better to the pasta and chicken.

Watch Out for These Mistakes While Cooking

Even with a simple dish like Creamy Tuscan Chicken Pasta, a few small missteps can dull the final result. Here’s what to avoid:

Overcooking the chicken: It becomes dry and chewy. Keep an eye on it, and remove from the heat once it’s cooked through and golden.
Boiling the cream: This can cause it to split. Always simmer gently once the cream is added.
Using low-quality Parmesan: Pre-packaged grated cheese can lead to a grainy sauce. Go for a block and grate it fresh.
Skipping the pasta water: That little bit of reserved water is gold if your sauce thickens too much. It adds silkiness without diluting flavor.
Not seasoning in layers: Season the chicken, season the sauce, and taste at the end. A creamy dish needs a good balance of salt and acid.
Crowding the pan: Especially when searing chicken — it’ll steam instead of browning if there’s not enough room.

What to Serve With Creamy Tuscan Chicken Pasta?

Garlic Bread

Warm, buttery, and crisp — perfect for mopping up leftover sauce.

Caesar Salad

Crunchy romaine, tangy dressing, and parmesan make a refreshing contrast.

Roasted Broccoli

Adds a smoky edge and balances the richness of the dish.

White Wine

A chilled glass of Chardonnay or Pinot Grigio pairs beautifully with the creamy sauce.

Caprese Skewers

Cherry tomatoes, mozzarella balls, and fresh basil offer a bright, fresh bite.

Lemon-Herb Asparagus

Light and zesty, it brings brightness to the table.

Balsamic Glazed Mushrooms

Earthy and sweet, they complement the Tuscan flavors well.

Storage Instructions

Creamy Tuscan Chicken Pasta stores surprisingly well, making it a great make-ahead or leftover-friendly dish.

Refrigerator: Store in an airtight container for up to 3–4 days. The sauce may thicken in the fridge, but it loosens up beautifully with a splash of milk or pasta water during reheating.
Freezer: While you can freeze it, the cream-based sauce may separate slightly upon thawing. If you do freeze it, use a freezer-safe container and consume within 1 month. Reheat gently over low heat while stirring to bring the sauce back together.
Reheating Tip: Warm on the stovetop over medium-low heat, adding a little liquid (cream, milk, or pasta water) to maintain creaminess. Avoid the microwave if possible — it can make the chicken rubbery and the sauce grainy.

Estimated Nutrition

These values are approximate per serving, based on a recipe that serves 4 people:

Calories: ~650–700 kcal
Protein: ~35g
Fat: ~32g
Carbohydrates: ~55g
Fiber: ~3g
Sugar: ~6g
Sodium: ~600–700mg
Cholesterol: ~110mg

Keep in mind these numbers can shift depending on the exact ingredients and substitutions used (like swapping in lighter cream or a different pasta).

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can prep it up to 2 days in advance. Store the sauce and pasta separately if possible to keep the texture ideal. Reheat slowly and stir in a splash of cream or milk to revive the sauce.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs bring more flavor and stay juicier. Just be sure to trim any excess fat and cook them thoroughly before slicing.

What if I don’t have heavy cream?

You can use half-and-half or a mix of milk and cream cheese. Just simmer gently and avoid boiling to keep the sauce from splitting.

Can I make this gluten-free?

Yes! Use gluten-free pasta and ensure your sun-dried tomatoes and cheese are certified gluten-free. The sauce itself is naturally gluten-free.

Is it okay to add mushrooms?

Definitely. Sauté sliced mushrooms with the garlic and sun-dried tomatoes for an earthy addition that works beautifully with the cream sauce.

How do I keep the sauce from becoming too thick?

Reserve some pasta water when cooking your noodles. Add a bit at a time if the sauce thickens too much while simmering or during reheating.

Can I use pre-cooked or rotisserie chicken?

Yes, it’s a great time-saver. Just skip the searing step and stir the shredded chicken into the sauce right before combining with pasta.

What’s the best way to reheat leftovers?

Reheat gently on the stovetop with a splash of milk, cream, or water. Stir constantly until heated through. Microwave reheating works too, but use low power and short intervals to avoid drying it out.

Conclusion

Creamy Tuscan Chicken Pasta is one of those rare recipes that checks all the boxes: it’s rich but balanced, simple yet impressive, comforting and elegant all at once. It’s become a go-to in my kitchen for busy weeknights, cozy weekends, and even last-minute dinner guests. With bold flavors, creamy textures, and easy adaptability, it’s the kind of dish you’ll find yourself making on repeat.