Creamy Tuscan Chicken Pasta

Italy has become one of my family’s favorite places to travel in the last few years. My personal favorite area is Tuscany — where sun-dried tomatoes and spinach are a culinary staple. I may not be Italian by blood, but my blood sure does love Italian flavors! So, it’s no surprise that this creamy Tuscan chicken pasta is one of my favorite quick dinners lately. It’s so fast and easy, plus all of the men in my house love it just as much as me. It may be cold outside as I write this, but each time I make this chicken pasta, it reminds me of our warm Italy trips.

In my creamy Tuscan chicken pasta, the combo of sun-dried tomatoes and fresh tomatoes provide a sweet-tart flavor that’s refreshing and distinct in taste. The well-seasoned chicken breast provides a filling protein, and the heavy cream and Parmesan cheese give a delightful creaminess that will have you going back for more. You’ll love this meal for its flavor and ease.

Creamy Tuscan Chicken Pasta Video

How to Make Creamy Tuscan Chicken Pasta

Quick and easy — that’s how I like to describe this Tuscan chicken pasta recipe. It takes only ten minutes of prep time and a total time of thirty minutes. Bring on the chef’s hat!

• Prepare the pasta: Cook the pasta to al dente. Set aside at least one cup of pasta water for later.
• Season and sauté the chicken: Season the chicken thoroughly. Add olive oil to a pan and sauté the chicken until brown, then cut it into strips and set aside.
• Cook the tomatoes: Cook both the fresh tomatoes and sun-dried tomatoes in butter, adding garlic in at the end.
• Simmer the sauce: Add heavy whipping cream and simmer until thickened, then add the spinach and cook until it wilts.
• Combine with pasta and chicken: Place the pasta, sliced chicken, and Parmesan cheese into the skillet and stir to combine. Serve and enjoy.

Tips & Tricks for the Best Tuscan Pasta

I highly encourage all of you to go to Tuscany and try a truly authentic Tuscan chicken pasta. In the meantime, follow these tips and tricks to make the creamiest and best homemade Tuscan chicken possible (outside of Italy, that is).

• Reserve the pasta water: Pasta absorbs liquid very quickly. If your chicken pasta is looking too dry (after cooling or after storage), add more liquid to it from your reserved pasta water. Store a small amount of pasta water in the refrigerator for up to three days to use when heating leftovers.
• Cook pasta to al dente: Cook the pasta just until firm and slightly chewy. The pasta will continue cooking slightly in the creamy warm sauce. Otherwise, overcooking can lead to mushy pasta, which nobody wants!
• Sauté the chicken to a brown color: Brown the chicken when sautéing to up the flavor. The brown bits (also called “fond”) mix with the creamy sauce and provide a fuller, richer flavor to the cream base.

Substitutions & Additions to Tuscan Chicken Pasta

Sometimes you may not have all the ingredients the recipe calls for. Luckily, this dish is flexible and allows for substitutions (you know this is a must for me!). Here are some great substitutions and additions to consider when making Tuscan chicken pasta.

• Chicken: The recipe calls for boneless skinless chicken breast, but feel free to substitute with boneless, skinless chicken thighs, too. Chicken breasts are leaner and drier, but chicken thighs typically have more fat and are more moist.
• Pasta: Rigatoni or penne pasta are the most frequently used pasta types in Tuscan chicken; however, any other type of pasta works too. Whatever pasta you choose, make sure to cook it al dente.
• Cream: To substitute heavy cream or make a lighter cream base, whisk together three cups of milk and two tablespoons of flour until no clumps remain. Then, pour the mixture into the skillet and allow the sauce to simmer and thicken. Alternatively, use half and half. The sauce will still be creamy, although less rich.
• Spinach: Use regular or baby spinach – baby spinach typically has a more tender and sweet flavor. If you don’t have fresh spinach, frozen spinach can be used, too. Simply thaw and drain the excess liquid before adding it to the skillet. Use as much or as little as you prefer.
• Garlic: Fresh garlic cloves give the best flavor, but if you’re in a pinch, substitute the three cloves with one tablespoon of garlic powder.
• Sun-dried tomatoes: The best sun-dried tomatoes are the ones packed in oil (they’re already soft!). If needed, substitute them with dry packed sun-dried tomatoes, but make sure to rehydrate them before adding them to the skillet. Place them in a bowl of warm water and let them soak for a couple of hours. Drain well, pat dry, dice, and then use as directed.
• Add more vegetables: Feel free to add more vegetables such as kale, mushrooms, peppers, peas, or broccoli.
• Additional seasoning: In addition to salt, pepper, and paprika, frequently used Italian seasonings are basil, oregano, rosemary, thyme, and fresh parsley. If you want a kick, red pepper flakes do the trick!
• Add bacon: Who doesn’t love bacon? Add some cooked, chopped bacon into the dish or as a garnish.

Serving Tuscan Chicken Pasta

Tuscan chicken pasta is usually served as a main dish because it is so creamy and filling. Serve the pasta warm, topped with extra Parmesan and fresh herbs. Pair it with an arugula caprese salad or tomato mozzarella salad for fresh veggies in your meal. And with such a tasty sauce, don’t forget to have a side of breadsticks, garlic knots or cheesy bread to sop up the extra sauce.

Storing & Reheating: Everything You Need to Know

Creamy Tuscan chicken pasta is amazing fresh, but it also reheats so beautifully! Here are my tips for storing and reheating if you happen to have any leftovers.

• Refrigerator: To store for three days in the fridge, store the pasta and sauce in separate airtight containers. Otherwise, the pasta will soak up all the moisture in the sauce by the time you reheat it.
• Reheating: Reheat Tuscan chicken pasta over medium-high heat in a skillet, stirring often. If the pasta is already combined with chicken sauce mixture and you notice the dish needs more moisture, add in the reserved pasta water, chicken broth, or water to moisten. If reheating Tuscan chicken that has not been mixed with pasta, add freshly cooked pasta to the warmed skillet.

More Creamy Pasta Entrées

• Creamy Spinach Tomato Tortellini – Tangy cream sauce with ground meat and cheesy tortellini
• Penne Alla Vodka – With the added tang from vodka, this creamy pasta is always a hit!
• Creamy Chicken Pasta – Chicken & pasta tossed in a simple creamy sauce
• Broccoli Mushroom Alfredo Pasta – Fettuccine noodles and veggies tossed in Alfredo sauce
• Creamy Orzo Bacon Pasta – Orzo pasta mixed with bacon, onion and Parmesan cheese
• Chicken Broccoli Alfredo – Juicy chicken and fresh broccoli tossed in a homemade Alfredo sauce.

Recipe

Creamy Tuscan Chicken Pasta

Print Pin

Servings

8 servings

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Recipe contributed by: Natalya Drozhzhin

This creamy Tuscan chicken pasta bursts with garlic, tomato, spinach, and cheese flavors. It's an ode to my Italian travels and takes only 30 minutes.

Ingredients

• 1/2 lb pasta rigatoni or penne
• 1 lb chicken breast
• 1 tbsp garlic parsley salt
• 1 tsp paprika
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 cup cherry tomatoes halved
• 1/2 cup sun-dried tomatoes in oil drained and diced
• 3 garlic cloves pressed
• 3 cups heavy cream
• 3 cups fresh spinach chopped
• 1 cup Parmesan cheese freshly grated

US Units – Metric

Instructions

• Cook pasta according to package instructions. Reserve and set aside one cup of pasta water for later.
  
• Season chicken on all sides with garlic parsley salt and paprika.
  
• Preheat a deep skillet with oil. Cook chicken on both sides until golden brown. Remove, slice into strips, and set aside.
  
• Add butter to the same skillet. Add tomatoes and sun dried tomatoes, let them cook on medium low for a few minutes. Add in garlic and cook for a few more minutes.
  
• Add in the heavy whipping cream and bring it to a simmer. Add in the spinach and cook until it's wilted.
  
• Add in the pasta, chicken, and Parmesan. Stir to combine together. Season to taste and serve right away.
  

Nutrition Facts

Creamy Tuscan Chicken Pasta

Amount Per Serving

Calories 614 Calories from Fat 414

% Daily Value*

Fat 46g71%

Saturated Fat 26g130%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 14g

Cholesterol 157mg52%

Sodium 1194mg50%

Potassium 592mg17%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 4g4%

Protein 24g48%

Vitamin A 2915IU58%

Vitamin C 16mg19%

Calcium 237mg24%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.