Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta made with tender chicken, sun-dried tomatoes, spinach, and Parmesan in a rich garlic cream sauce.

This Tuscan Chicken Pasta is the kind of dinner that feels special without requiring anything complicated. Tender pieces of seasoned chicken are tossed with pasta in a creamy garlic and Parmesan sauce, balanced with sun-dried tomatoes and fresh spinach for colour and depth of flavour.

It’s hearty, comforting, and perfect for weeknights when you want something satisfying but still simple. Everything comes together in one pan after the pasta cooks, making it a reliable, family-friendly meal you’ll turn to again and again.

Tips for Best Results

• Salt your pasta water well for better overall flavour.
• Cook the chicken just until done to keep it tender and juicy.
• Let the sauce gently simmer, not boil, to prevent separation.
• Grate your own Parmesan for the smoothest melt.
• Loosen the sauce with pasta water if needed before serving.

Ingredients and Substitutions

• Chicken breasts – Boneless and skinless work best. Chicken thighs can be used for a slightly richer flavour.
• Olive oil – For sautéing. Butter may be used for added depth.
• Italian seasoning – A simple dried blend of herbs. You can adjust with extra oregano or basil if preferred.
• Garlic – Fresh garlic provides the best flavour. Garlic powder can be used in a pinch.
• Sun-dried tomatoes – Oil-packed varieties offer the most flavour. Drain before using.
• Tomato paste – Adds richness and body to the sauce.
• Heavy cream – Creates the creamy base. Half-and-half will work but results in a lighter sauce.
• Milk – Helps balance the richness of the cream.
• Parmesan cheese – Freshly grated melts best. Pecorino Romano can be substituted.
• Baby spinach – Wilts quickly and adds freshness. Kale can be used but will need a slightly longer cook time.
• Cherry tomatoes – Add brightness and texture. Optional but recommended.
• Short pasta – Penne, rigatoni, or rotini all hold the sauce well.
• Salt and pepper – Season to taste.
• Fresh parsley – Optional garnish for a fresh finish.

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Tuscan Chicken Pasta

Yields: 4 servings | Prep time: 10 minutes | Cook time: 25 minutes

Ingredients

• 4 chicken breasts, thinly sliced or cubed
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 4 tablespoons tomato paste
• 1½ cups heavy cream
• 1 cup milk
• 1 cup Parmesan cheese, grated
• 4 cups baby spinach
• 1 cup cherry tomatoes, halved
• 12 oz pasta (penne, rigatoni, or other short pasta)
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Directions

1. Cook the pasta in generously salted boiling water until al dente, following the package instructions. Drain and set aside.
2. Brown the chicken by heating olive oil in a large skillet over medium heat. Season the chicken with Italian seasoning, salt, and pepper. Cook until golden on the outside and cooked through, about 5 to 7 minutes. Transfer to a plate and set aside.
3. Build the flavour base in the same skillet by sautéing the garlic until fragrant. Stir in the sun-dried tomatoes, cherry tomatoes, and tomato paste. Cook for 1 to 2 minutes to deepen the flavour.
4. Create the sauce by pouring in the heavy cream and milk. Bring to a gentle simmer, then stir in the Parmesan cheese until fully melted and the sauce begins to thicken.
5. Combine everything by returning the chicken to the skillet along with the cooked pasta and spinach. Toss until the spinach wilts and the pasta is evenly coated in sauce.
6. Finish and serve by tasting and adjusting seasoning as needed. Garnish with fresh parsley if desired and serve immediately.