Tuscan chicken pasta
Tuscan chicken pasta is a creamy, flavor-packed meal featuring tender chicken, sun-dried tomatoes, fresh basil, and spinach in a rich, garlicky sauce.
Ready in just 30 minutes, this Italian-inspired dish combines comforting textures and bold flavors, making it a satisfying weeknight option or a cozy weekend dinner.
Perfect for busy nights, this Tuscan chicken pasta uses simple ingredients that blend effortlessly into a creamy sauce, coating each pasta piece for a hearty, irresistible bite. If you love quick, delicious pasta dishes, this one’s sure to impress.
Key Ingredients for Tuscan Chicken Pasta
- Boneless chicken breasts – Diced for tender bites, they absorb the flavorful sauce perfectly.
- Pasta – Choose your favorite type; penne or fettuccine are especially great for holding the creamy sauce.
- Olive oil – Adds a mild, rich base to sauté the chicken and bring out the aromatics.
- Garlic powder & minced garlic – Both bring layers of aromatic flavor, enhancing the sauce’s depth.
- Sun-dried tomatoes – These add a tangy, slightly sweet richness to balance the cream.
- Heavy cream – The foundation for a luxurious, thick sauce that coats each pasta piece.
- Fresh basil & spinach – Bright, leafy greens that add freshness and a pop of color.
- Parmesan cheese – Finely grated for a savory, cheesy finish that complements the sauce.
How to Make This Creamy Tuscan Chicken Pasta
- Cook the pasta – Boil salted water and cook pasta until al dente. Drain and set aside.
- Sauté the chicken – In a skillet with olive oil, cook the seasoned chicken pieces until golden. Remove from the skillet to make the sauce.
- Prepare the sauce – In the same skillet, whisk together chicken broth, minced garlic, Dijon mustard, flour, and lemon juice. Let it simmer for a minute to thicken.
- Combine sauce ingredients – Stir in the sun-dried tomatoes and heavy cream, allowing the sauce to simmer until flavors meld together.
- Return chicken & add greens – Add the chicken back to the skillet. Stir in spinach and basil until wilted, then season to taste.
- Toss pasta & serve – Gently mix the cooked pasta into the sauce until well-coated. Top with Parmesan and serve immediately for the best flavor and texture.
Tips for a Perfect Tuscan Chicken Pasta
To achieve a deep, rich flavor, use oil-packed sun-dried tomatoes, draining them just before adding to the sauce. This gives the dish extra body and richness. Adjust seasoning with salt and pepper at the end to balance the flavors, especially as Parmesan adds a bit of saltiness. If you prefer a lighter sauce, substitute half the heavy cream with whole milk.
Storing and Reheating Leftovers
To store leftovers, transfer the pasta to an airtight container and refrigerate for up to 3 days. For reheating, warm it over medium-low heat in a skillet, adding a splash of chicken broth or cream to keep the sauce from drying out. Avoid microwaving for best texture, as it may cause the cream to separate.
This Tuscan chicken pasta offers comforting, restaurant-quality flavor in a quick and easy homemade version. Enjoy every creamy, savory bite!
Tuscan Chicken Pasta Recipe
Ingredients
- 2 boneless chicken breasts diced into bite-sized pieces
- 8 ounces uncooked pasta
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 teaspoon Italian seasoning
- 1/2 cup chicken broth or dry white wine
- 3 –4 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1 teaspoon all-purpose flour
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes drained and chopped
- 1 cup heavy or whipping cream
- 1 –2 cups loosely packed baby spinach
- Small handful fresh basil finely chopped
- Freshly grated Parmesan cheese to taste
Instructions
- Bring a pot of salted water to a boil and cook pasta until al dente, following package instructions. Drain and set aside.
- In a large skillet over medium-high heat, warm the olive oil. Add the diced chicken, seasoning it with garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Stir well and cook for about 4 minutes, or until the chicken is no longer pink on the outside. Transfer the chicken to a plate.
- In the same skillet, combine chicken broth, minced garlic, Dijon mustard, flour, and lemon juice. Whisk until the mixture is smooth and simmer for approximately one minute.
- Stir in the sun-dried tomatoes and heavy cream. Allow the sauce to simmer gently for 2 minutes, letting the flavors meld together.
- Return the chicken to the skillet, cooking for an additional few minutes until the chicken is thoroughly cooked and the sauce thickens slightly. Avoid overcooking the chicken.
- Add the fresh basil and spinach to the skillet, stirring until the spinach wilts, about a minute. Taste and adjust with additional salt and pepper if desired.
- Gently toss the drained pasta with the sauce until well-coated. Serve immediately, garnished with freshly grated Parmesan.