Tuscan Chicken Pasta is made with seasoned chicken, penne pasta, sun-dried tomatoes, spinach, and garlic tossed in a creamy Parmesan sauce. It’s a rich and comforting pasta dinner that comes together in about 30 minutes.
Pasta is always a favorite in my house, especially when I need an easy dinner. I love the combination of the creamy Parmesan sauce, sun-dried tomatoes, and fresh basil in this one.
Why I Love Tuscan Chicken Pasta
Ingredients for Tuscan Chicken Pasta:
About the Ingredients ⭐
- Salt & Black Pepper: Season the chicken to taste.
- Italian Seasoning: Use dried Italian seasoning or fresh herbs if you have them.
- Paprika: Regular paprika adds flavor without the smokiness of smoked paprika.
- Chicken Breasts: Boneless, skinless chicken breasts work best. Chicken thighs can also be used.
- Butter: Unsalted or salted butter works. Olive oil can also be used.
- Garlic: Fresh minced garlic gives great flavor, but jarred minced garlic works too.
- Heavy Cream: Creates the creamy sauce. Half-and-half can be used for a lighter option.
- Parmesan Cheese: Freshly grated Parmesan melts smoothly into the sauce. Romano can also be used.
- Penne Pasta: Penne works well with the creamy sauce. Rigatoni, bow ties, or linguine are also good options.
- Pasta Water: Reserve ¼ cup before draining to help loosen the sauce if needed.
- Spinach: Fresh spinach wilts right into the warm sauce.
- Sun-Dried Tomatoes: Drain before adding. Cherry tomatoes can be used instead.
- Crushed Red Pepper: Optional for a little heat.
- Fresh Basil: Adds fresh flavor and color before serving.
Be sure to check out the full recipe and ingredient list below
How to Make Tuscan Chicken Pasta
1 – Season & Cook the Chicken: Season the chicken with salt, pepper, Italian seasoning, and paprika. Cook in butter until it reaches 165°F, then set aside.
2 – Make the Cream Sauce: Cook the garlic in butter until fragrant. Add the heavy cream and Parmesan and stir until smooth.
3 – Add the Pasta: Stir in the cooked pasta, reserved pasta water, spinach, sun-dried tomatoes, and crushed red pepper. Cook until the spinach wilts.
4 – Finish: Slice the chicken and add it over the creamy pasta. Garnish with fresh basil and enjoy. 🍝🌿💙
Tips I Found Helpful 💙
- Cook the pasta al dente: Slightly firm pasta holds up better once it’s mixed into the creamy sauce.
- Save the pasta water: Reserve at least ¼ cup before draining so you can loosen the sauce if needed.
- Don’t boil the cream: Keep it at a gentle simmer so the sauce stays smooth.
- Grate the Parmesan fresh: Freshly grated Parmesan melts more smoothly into the cream sauce.
- Don’t overcook the chicken: Cook just until it reaches 165°F so it stays tender and juicy.
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Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta with tender chicken, sun-dried tomatoes, spinach, and Parmesan in a rich garlic cream sauce.
Ingredients
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Italian Seasoning
- 1 ½ tsp Paprika
- 2 Chicken Breasts, about 1lb
- 3 Tbsp Butter
- 4 Cloves Garlic, minced
- 1 ½ Cups Heavy Cream
- 1 Cup Grated Parmesan Cheese
- 10oz Penne Pasta, Cooked to Package Instructions
- ¼ Cup Reserved Pasta Water
- 1 Cup Fresh Spinach Leaves
- ¼ Cup Sundried Tomatoes, Drained
- 1 tsp Crushed Red Pepper (optional)
- Fresh Basil for Garnish
Instructions
- In a small bowl, combine the salt, black pepper, Italian seasoning, and paprika. Season both sides of the chicken breasts with the mixture.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add the chicken and cook for about 6 minutes per side, or until the internal temperature reaches 165°F. Remove from the skillet and set aside.
- In another large skillet, melt the remaining 2 tablespoons butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
- Pour in the heavy cream and heat until it just begins to simmer. Stir in the Parmesan cheese until melted and smooth.
- Reduce the heat to medium-low. Add the cooked pasta and ¼ cup reserved pasta water.
- Add the spinach, sun-dried tomatoes, and crushed red pepper, if using. Stir and cook until the spinach is wilted.
- Remove from the heat. Slice the chicken and add it over the pasta.
- Garnish with fresh basil and enjoy.
Notes
Reserve some pasta water before draining to help loosen the sauce if needed. Keep the cream at a gentle simmer and use freshly grated Parmesan for a smooth, creamy sauce.
Nutrition Information:
Yield:
6Serving Size:
1 1/2 cupsAmount Per Serving: Calories: 436Total Fat: 22gSaturated Fat: 12gUnsaturated Fat: 10gCholesterol: 91mgSodium: 1242mgCarbohydrates: 30gFiber: 4gSugar: 5gProtein: 30g
