If you’re looking for a meal that’s comforting, easy, and makes you feel like a kitchen superstar without spending hours cooking, then this Creamy Tuscan Chicken Pasta is about to become your new best friend.
I’ve made this recipe more times than I can count because it hits all the marks — creamy, flavorful, and packed with ingredients the whole family actually wants to eat. Plus, it’s one of those dishes where you feel like you’re eating at a fancy restaurant, but you made it yourself in about 30 minutes. Win-win.
And if you have picky eaters (trust me, I know the struggle), this one is surprisingly kid-approved. Creamy sauce? Check. Tender chicken? Check. Pasta? Big check.
Let’s check out!
What You’ll Need
Ingredients:
- 2 large chicken breasts, thinly sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 cup sun-dried tomatoes (drained and chopped)
- 2 cups fresh spinach
- 12 oz fettuccine or pasta of choice
- Salt and pepper, to taste
- Optional: crushed red pepper flakes for a little kick
Pro Tips
- Pound the chicken lightly before slicing so it cooks quickly and evenly. It’s a game-changer for getting juicy chicken every time.
- Reserve a little pasta water before draining your pasta. You can add it to the sauce if it gets too thick.
- Chop the spinach small if you have kids who are suspicious of anything green in their dinner.
- Use freshly grated Parmesan instead of the pre-shredded kind. It melts better and gives the sauce that dreamy texture.
- Taste and adjust the seasoning at the end! Especially the salt, depending on how salty your Parmesan and broth are.
Tools You’ll Need
- Large skillet
- Medium pot for boiling pasta
- Tongs or a large spoon for tossing
- Cutting board and sharp knife
- Cheese grater
- Measuring cups and spoons
Substitutions and Variations
- Chicken thighs can be swapped for chicken breasts if you prefer darker meat.
- Half and half instead of heavy cream for a slightly lighter version (sauce will be a bit thinner).
- Kale instead of spinach if you want a heartier green.
- Gluten-free pasta to make this dish gluten-free.
- Vegetarian version: Leave out the chicken, add mushrooms or roasted red peppers for extra heartiness.
Make Ahead Tips
- You can cook the chicken and make the sauce a day ahead. Store them separately from the pasta, then reheat gently while you boil fresh pasta the night you want to serve.
- Sun-dried tomatoes can be chopped and spinach washed ahead of time to save a few minutes.
How to Make Creamy Tuscan Chicken Pasta
- Cook the pasta according to package directions. Reserve about 1/2 cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, Italian seasoning, and paprika. Cook the chicken until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add garlic and cook until fragrant (about 30 seconds).
- Pour in the chicken broth and heavy cream. Bring to a simmer.
- Stir in Parmesan cheese and keep stirring until the cheese is melted and the sauce thickens slightly.
- Add sun-dried tomatoes and spinach. Stir until spinach wilts.
- Return chicken to the skillet, toss to coat with the sauce.
- Add the cooked pasta and toss everything together. If the sauce feels too thick, add a splash of reserved pasta water.
- Taste and season with additional salt, pepper, or red pepper flakes if desired.
- Serve warm with a little extra Parmesan on top if you’re feeling fancy.
Nutritional Breakdown (Approximate per serving)
- Calories: 620
- Protein: 36g
- Fat: 28g
- Carbohydrates: 55g
- Fiber: 4g
- Sugar: 6g
(Note: Values can vary based on specific ingredients used.)
Meal Pairing Suggestions
- A simple green salad with balsamic vinaigrette
- Garlic bread or a warm baguette
- Roasted broccoli or asparagus on the side
Cooking Time Efficiency Tips
- Start boiling your pasta while you’re prepping the chicken to save time.
- Use pre-washed spinach and pre-grated Parmesan if you’re in a big rush (still delicious, I promise).
Tips for Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat slowly on the stove or microwave with a splash of cream or milk to bring the sauce back to life.
- This dish does not freeze well because of the cream sauce, so it’s best eaten fresh or within a few days.
FAQs
Can I use milk instead of cream?
You can, but the sauce will be thinner and not as creamy. Whole milk works better than 2% or skim.
What kind of sun-dried tomatoes should I use?
Look for the kind packed in oil for the best flavor, and drain them well before chopping.
Can I add mushrooms or other veggies?
Absolutely! Mushrooms, peas, or zucchini would all be great additions.
Is there a way to make this dairy-free?
You could try using a dairy-free cream (like coconut cream) and nutritional yeast instead of Parmesan, but the flavor will be slightly different.
Wrap Up
This Creamy Tuscan Chicken Pasta is the perfect family meal for busy nights, cozy weekends, or any time you want something delicious without a lot of fuss.
If you try it, let me know how it turned out! I’d love to hear if your family loved it too, or if you have any questions — just leave a comment below and I’ll help you out.
