Creamy Tuscan Chicken Pasta Recipe

If you’re anything like me and love dishes that feel fancy but actually come together in a flash, this Creamy Tuscan Chicken Pasta Recipe is going to become your new weeknight hero. I absolutely love how this creamy, garlicky, sun-dried tomato-packed sauce coats tender chicken and perfectly-cooked pasta, creating a dish that tastes like it came from a restaurant but is way easier to pull off. Trust me—you’ll want to keep this recipe in your back pocket for those nights when you want a comforting but impressive dinner without slaving away for hours.

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Ingredients You’ll Need

Getting the balance right with fresh herbs, creamy cheese, and that smoky sun-dried tomato flavor is what makes this dish sing. Here’s what you’ll want on hand before you start:

• Chicken Breast: Slicing the breast horizontally keeps it thin so it cooks quickly and stays juicy.
• Smoked Paprika & Oregano: These give a subtle smokiness and herby depth without overpowering the creaminess of the sauce.
• Sun Dried Tomato Oil: If you can’t find this, olive oil works, but the oil from the jar packs in the most flavor.
• Long-Cut Pasta (like Linguine): I love linguine here because it holds onto the sauce perfectly, but fettuccine or tagliatelle work well, too.
• Butter: Adds that silky richness to the sauce base.
• Garlic: Use fresh and finely diced so it infuses the sauce without any harsh bites.
• Tomato Puree (Tomato Paste): This deepens the color and provides a subtle tang.
• Chicken Stock: Boosts flavor—homemade or a good quality cube works wonders here.
• Double/Heavy Cream: Makes the sauce velvety and indulgent.
• Sun Dried Tomatoes: Finely diced so you get little bursts of intense flavor in every bite.
• Parmesan Cheese: Freshly grated for that nutty, salty lift.
• Fresh Basil: Peppery and bright, it brings freshness to all the richness.
• Baby Spinach: Adds color, nutrition, and a subtle earthiness.

Variations

This Creamy Tuscan Chicken Pasta Recipe is a great base to make your own. I often tweak it based on what’s in my fridge or who I’m cooking for—make it yours by customizing the ingredients and flavors.

• Protein Swap: Tried it with shrimp once and loved how quickly it cooked and how well the sauce clung—great for seafood fans!
• Vegetarian Version: Omit the chicken and double up on the spinach and sun-dried tomatoes, or toss in some roasted mushrooms for meaty texture.
• Dairy-Free: Use coconut cream instead of heavy cream and dairy-free cheese alternatives; the flavors still pop beautifully.
• Spice it Up: Add a pinch of chili flakes when frying the garlic for a subtle heat kick.

How to Make Creamy Tuscan Chicken Pasta Recipe

Step 1: Prep and Season the Chicken

The first trick is slicing your chicken breast horizontally to make two thinner pieces. This ensures the chicken cooks quickly and stays juicy—not dry or tough. Coat both sides evenly with smoked paprika, oregano, onion powder, salt, and black pepper. I like pressing the spices gently into the meat so they really stick and flavor every bite.

Step 2: Cook the Chicken to Perfection

Heat sun-dried tomato oil in a large pan over medium-high heat until shimmering, then add the chicken. Fry for about 3 minutes on each side, just until lightly charred and almost cooked through—the chicken continues cooking as it rests. Avoid overcrowding the pan so the chicken browns rather than steams. Once done, set the chicken aside and wait to slice until it’s rested to keep all those juices locked in.

Step 3: Cook Pasta and Begin the Sauce

While your chicken rests, get the pasta cooking in well-salted boiling water—al dente is key here for texture. Don’t drain it just yet, because you’ll want to reserve some starchy pasta water for the sauce. Lower the heat on your pan to medium, melt the butter, then toss in the garlic. Fry gently for 10–20 seconds until fragrant—be sure not to burn it! Stir in the tomato puree and cook for another minute to deepen the flavor.

Step 4: Build the Creamy Sauce

Add the chicken stock and heavy cream to the garlic mixture, stirring until combined. In go the finely diced sun-dried tomatoes, fresh basil, and parmesan cheese—this blend thickens quickly, creating that signature creamy Tuscan goodness. Let it gently simmer while you move on to the next step.

Step 5: Wilt the Spinach and Toss Everything Together

Throw in the baby spinach, stirring until it just starts to wilt but still looks vibrant green. Using tongs, transfer the cooked pasta straight from the pot into the sauce pan—no draining yet—so you keep that pasta water magic. Add back the sliced chicken along with any juices collected on the plate. Toss well to coat everything; the sauce will thicken beautifully and cling to every strand of pasta. If it feels too thick, splash in some reserved pasta water to loosen it up.

Step 6: Final Seasoning and Serve

Give everything a taste and adjust salt and pepper as needed. I like to finish with a sprinkle of extra parmesan and some fresh basil leaves on top—it adds a lovely fresh hit that balances the richness. Serve immediately while it’s creamy and warm!

How to Serve Creamy Tuscan Chicken Pasta Recipe

Garnishes

I’m a huge fan of topping this dish with extra parmesan and some fresh basil leaves—both add freshness and salty punch. A drizzle of good quality olive oil or a squeeze of lemon over the top can brighten it up even more if you like. Sometimes, I throw in a sprinkle of toasted pine nuts for a bit of crunch, which takes it to another level.

Side Dishes

Because the pasta is so rich and filling, I keep sides simple—think a crisp green salad with lemon vinaigrette or some garlic buttered steamed broccoli. Sometimes, I add crusty garlic bread to sop up any extra sauce. These sides balance the dish perfectly without stealing the spotlight.

Creative Ways to Present

For a dinner party, I like to twirl servings of the pasta neatly onto each plate, then place the chicken strips artfully on top. I finish with basil chiffonade and a sprinkle of parmesan snow. Serving it in shallow bowls with a small side of roasted cherry tomatoes on the side adds color and an extra burst of sweetness your guests will notice and appreciate.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well refrigerated in an airtight container for up to 3 days. I find the sauce thickens quite a bit overnight, but that’s easy to fix when reheating by adding a splash of milk or cream.

Freezing

I don’t usually freeze creamy pasta dishes because the texture can change slightly once thawed, but if you want to, freeze immediately after cooking and thaw overnight in the fridge. Reheat gently to avoid curdling the cream.

Reheating

Reheat leftovers in a skillet over low-medium heat, adding a splash of cream or pasta water to loosen the sauce and stir frequently so it warms evenly. Avoid the microwave if you can, as it tends to make creamy sauces separate.

FAQs

Final Thoughts

This Creamy Tuscan Chicken Pasta Recipe has truly become one of my go-to dishes when I want something comforting that still feels a bit special. It strikes the perfect balance between rich creaminess, fresh herbs, and bold sun-dried tomato flavor. Plus, it’s so forgiving and quick to pull together that even if your day’s been busy, you can still have dinner on the table feeling proud and satisfied. I hope you give this recipe a try—you’ll love how it comes together, and your family or friends will definitely be asking for seconds!

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