Oh my goodness, you guys, let me tell you about my absolute favorite weeknight dinner! This Creamy Tuscan Chicken Pasta is the kind of meal that makes you feel like you’re at a cozy Italian trattoria, even when you’re just eating at your kitchen table. I first fell in love with these flavors during a trip to Tuscany years ago, where I learned that the secret to great pasta is balancing rich creaminess with bright, fresh ingredients. Now I make this dish whenever I need some comfort food with a sophisticated twist. The way the golden chicken pieces mingle with that velvety sauce, juicy sun-dried tomatoes, and vibrant spinach? Absolute perfection in every bite!
Why You’ll Love This Creamy Tuscan Chicken Pasta
Listen, I know you’re going to adore this recipe as much as I do, here’s why:
- Restaurant magic at home: That luscious cream sauce with sun-dried tomatoes? Tastes like you’re dining in Florence, but you’re really in your PJs.
- Weeknight superhero: From fridge to table in 35 minutes flat, perfect for when you’re hangry but still want something fancy.
- Pantry-friendly: No weird ingredients here! Just simple stuff you probably already have (or can grab easily).
- Crowd-pleaser: My picky nephew even eats the spinach in this, that’s how good the flavors work together!
Trust me, after one bite of that creamy, garlicky goodness, this will become your new go-to pasta dish. If you’re looking for more quick dinner ideas, check out some other main meals on the site!
Creamy Tuscan Chicken Pasta
Ingredients
Equipment
Method
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken, salt, and pepper. Cook until the chicken is browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
- Add spinach and cook until wilted.
- Pour in heavy cream, chicken broth, Parmesan cheese, and Italian seasoning. Stir to combine.
- Return the chicken to the skillet and simmer for 5 minutes until the sauce thickens.
- Add the cooked pasta to the skillet and toss to coat with the sauce.
Notes
Ingredients for Creamy Tuscan Chicken Pasta
Okay, let’s gather our goodies! I’ve grouped everything so you can prep like a pro. And don’t worry, no fancy ingredients here, just simple, flavorful stuff that makes magic happen:
For the Chicken
- 2 tbsp olive oil (the good stuff!)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces (I like them about 1-inch cubes)
- 1 tsp salt (kosher salt is my go-to)
- ½ tsp freshly ground black pepper (fresh makes all the difference!)
For That Dreamy Sauce
- 3 cloves garlic, minced (more if you’re a garlic fiend like me)
- ½ cup sun-dried tomatoes, chopped (the oil-packed ones add extra flavor)
- 2 cups fresh spinach (pack it in there, it wilts down to nothing!)
- 1 cup heavy cream (yes, go for the real deal here)
- ½ cup chicken broth (low-sodium so we control the salt)
- ¼ cup grated Parmesan cheese (the powdery kind melts best)
- 1 tsp Italian seasoning (my secret weapon blend)
For the Pasta
- 12 oz penne pasta (or whatever short pasta you’ve got, rigatoni works great too)
Equipment Needed
- Large skillet (I use my trusty 12-inch)
- Pot for cooking pasta (4 quarts works perfectly)
How to Make Creamy Tuscan Chicken Pasta
Alright, let’s get cooking! This comes together so fast you’ll be amazed, just follow these simple steps for restaurant-worthy results every time. I promise it’s easier than it looks!
Step 1: Cook the Pasta
First things first, get that pasta going! Cook your penne in boiling salted water until it’s just al dente (about 8-9 minutes usually). You want it to still have a little bite since it’ll continue cooking in the sauce later. Drain it but don’t rinse, we want that starchy goodness to help thicken our sauce!
Step 2: Sear the Chicken
While the pasta cooks, heat olive oil in your big skillet over medium-high heat. Add your chicken pieces in a single layer, don’t crowd them! Sprinkle with salt and pepper, then let them get beautifully golden on one side before flipping (about 4-5 minutes total). That brown crust equals big flavor! Transfer to a plate when done, they’ll finish cooking in the sauce.
Step 3: Prepare the Sauce
Same skillet (don’t clean it, all those browned bits are flavor gold!), lower heat to medium. Toss in garlic and sun-dried tomatoes, you’ll smell that amazing aroma instantly! After about 1 minute, add the spinach in handfuls, it’ll wilt down dramatically. Then pour in the cream, broth, Parmesan and Italian seasoning. Stir until smooth and let it bubble gently for 5 minutes, you’ll see it start to thicken nicely.
Step 4: Combine Everything
Return the chicken to the sauce along with your drained pasta. Gently toss everything together until every noodle is coated in that creamy goodness. I like to let it sit for a minute off the heat, the pasta will soak up even more flavor! For more recipe ideas, visit recipesloop.com.
Tips for Perfect Creamy Tuscan Chicken Pasta
After making this dish more times than I can count, I’ve picked up some tricks that’ll take your pasta from good to “Oh my gosh, can I have the recipe?” levels:
- Spinach swap: Use fresh baby spinach, it’s sweeter and more tender than mature leaves. If you must use frozen, squeeze out all the water first!
- Cream control: If your sauce gets too thick, just splash in a little extra broth or pasta water. Too thin? Let it simmer a couple extra minutes.
- Garlic trick: Add half the garlic with the tomatoes, then stir in the rest right before serving for maximum flavor punch.
- Taste as you go: Right before serving, check the seasoning, sometimes I add an extra pinch of salt or a squeeze of lemon to brighten everything up.
Variations of Creamy Tuscan Chicken Pasta
You know I love playing with recipes! Here are my favorite ways to mix up this dish when I’m feeling creative:
- Turkey bacon twist: Add crispy turkey bacon bits with the chicken for extra smokiness (my husband’s favorite version!)
- Veggie boost: Toss in sliced mushrooms or roasted red peppers when sautéing the garlic, so good!
- Lighter option: Swap half the cream for whole milk, it’s still creamy but a bit lighter on calories.
- Seafood swap: Use shrimp instead of chicken for a quick Tuscan seafood pasta night!
The beauty of this recipe? It’s like a blank canvas for your favorite flavors! If you enjoy this savory dish, you might also like my one pot chicken spinach tomato risotto.
Serving Suggestions
Oh, let me tell you how I love to serve this beauty! A big, crusty slice of garlic bread is mandatory for sopping up every last drop of that creamy sauce. If I’m feeling fancy, I’ll add a simple arugula salad with lemon vinaigrette, the peppery greens cut through the richness perfectly. And don’t forget extra Parmesan at the table, because can you ever really have too much cheese?
Storage & Reheating
Here’s my foolproof method for keeping leftovers tasting fresh! Store any extra Creamy Tuscan Chicken Pasta in an airtight container in the fridge, it’ll stay delicious for up to 3 days. When reheating, go low and slow, I like to warm it gently in a skillet with a splash of chicken broth to bring back that creamy texture. Microwave works too, just cover and heat at 50% power, stirring every minute. Pro tip: The flavors actually deepen overnight, so leftovers might taste even better than the first serving!
Nutritional Information
Okay, let’s talk numbers, but remember, these are just estimates since ingredient brands and portion sizes can vary. For one hearty serving of this Creamy Tuscan Chicken Pasta, you’re looking at about 650 calories, with 40g of protein to keep you full and 30g of fat (15g saturated) from all that delicious cream and cheese. It’s got 55g carbs too, perfect pasta comfort! The spinach and sun-dried tomatoes pack in vitamins A and C, while the chicken gives you iron. Not too shabby for something that tastes this indulgent!
FAQs About Creamy Tuscan Chicken Pasta
Q1. Can I use half-and-half instead of heavy cream?
You can, but the sauce won’t be quite as luscious. Heavy cream gives that signature velvety texture I love. If you use half-and-half, let the sauce simmer longer to thicken properly.
Q2. Is this pasta freezer-friendly?
Honestly? I don’t recommend freezing it. Cream-based sauces tend to separate when thawed, and the spinach gets weirdly mushy. It’s so quick to make fresh, trust me, it’s worth it!
Q3. Can I make this ahead of time?
Absolutely! Cook everything except the pasta ahead, then combine when ready to serve. The sauce actually tastes better after sitting for a few hours, just reheat gently before tossing with freshly cooked pasta. For more recipe tips, see recent posts.
Q4. What if I don’t have sun-dried tomatoes?
No worries! Roasted red peppers make a great substitute, or just skip them and add a pinch of red pepper flakes for that Tuscan kick.
Q5. How do I make this gluten-free?
Easy peasy! Just swap regular pasta for your favorite gluten-free penne. Everything else in the recipe is naturally gluten-free already.
Rate This Recipe
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