Creamy Tuscan Chicken Pasta Recipe

If you’re craving a cozy, comforting dinner that feels fancy but comes together quickly, this Creamy Tuscan Chicken Pasta Recipe is an absolute winner. I love whipping this up on weeknights because the creamy sauce, tender chicken, and flavorful sun-dried tomatoes all meld perfectly with the pasta, making every bite a delight. Stick around—I’ll walk you through all my best tips so you nail it on your first try!

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Ingredients You’ll Need

The magic in this Creamy Tuscan Chicken Pasta Recipe comes from simple, quality ingredients that work beautifully together. Using sun-dried tomato oil instead of plain olive oil adds an extra depth that I always recommend trying if you can get it.

• Chicken Breast: Slicing it horizontally keeps the pieces thin and cooks evenly, so no dry chicken here.
• Smoked Paprika & Oregano: These spices give the chicken a subtle smoky and herbaceous kick that pairs brilliantly with the creamy sauce.
• Sun Dried Tomato Oil: Using the oil packed with the tomatoes adds richness—don’t just toss it!
• Long-Cut Pasta (Linguine): The long strands help capture that creamy sauce better than short pasta shapes.
• Butter: Adds silkiness and depth to the sauce when melted with garlic.
• Garlic: Just a few cloves make a fragrant base—be careful not to burn it.
• Tomato Puree: Boosts the sauce’s richness and adds a subtle tang.
• Chicken Stock: I usually make this quick with a cube plus hot water, but homemade is always best if you have it.
• Double/Heavy Cream: Creates the luscious texture we all love.
• Sun Dried Tomatoes: Finely chopped for bursts of chewy, sweet-tart flavor.
• Parmesan: Freshly grated is key—it melts beautifully and adds umami.
• Fresh Basil: Adds bright herbal notes both in the sauce and as a garnish.
• Baby Spinach: Tossed in at the end for color, a bit of freshness, and a healthy twist.

Variations

I love how adaptable this Creamy Tuscan Chicken Pasta Recipe is—you can easily tweak it to suit what you have on hand or your cravings. Don’t hesitate to put your own spin on it!

• Vegetarian Version: Swap chicken for sautéed mushrooms or grilled tofu; the sauce is so flavorful it stands up beautifully without meat.
• Spicy Kick: Add a pinch of red pepper flakes when frying the garlic if you like a little heat; it livens up the whole dish.
• Cheese Swap: Try Pecorino or Asiago instead of Parmesan for a different but equally delish cheese twist.
• Greens Swap: If you aren’t a spinach fan, kale or Swiss chard work wonderfully too; just blanch the tougher greens beforehand.

How to Make Creamy Tuscan Chicken Pasta Recipe

Step 1: Season and Sear the Chicken

Start by slicing your chicken breast horizontally to get two even thinner pieces—this makes cooking quicker and more even, which is such a game changer. Sprinkle each side with smoked paprika, oregano, onion powder, salt, and pepper. Heat the sun-dried tomato oil in a large pan over medium-high heat (this oil packs so much flavor). Once hot, add the chicken and sear for about 3 minutes per side, or until it’s lightly charred on the outside and just cooked through. Remember, the chicken will keep cooking a bit after you take it off the heat, so don’t overcook it here! Set it aside on a plate, and later you’ll slice it thinly just before tossing with the pasta.

Step 2: Cook the Pasta and Get the Sauce Going

While your chicken is resting, bring a pot of well-salted water to a boil and cook your pasta until just al dente—no draining yet! Meanwhile, lower that pan to medium, melt the butter, and add finely diced garlic, frying just for 10-20 seconds until fragrant but not browned (this is where things can go wrong quickly, so keep an eye). Stir in tomato puree and cook for about a minute to deepen its flavor.

Step 3: Build the Creamy Tuscan Sauce

Add the chicken stock and heavy cream to the pan and stir everything together. Then toss in the finely diced sun-dried tomatoes, fresh basil, and freshly grated Parmesan. Bring it all to a gentle simmer—this is where that beautiful creamy sauce starts to thicken. Lower the heat so it doesn’t bubble too hard; you want a nice slow cook while you wilt your spinach next.

Step 4: Toss Spinach, Pasta, and Chicken Together

Stir in the baby spinach until it just begins to wilt—remember it’ll keep cooking once mixed in. Using tongs, transfer the pasta straight from the boiling water into your sauce pan (yes, don’t drain it!)—the pasta water clinging to the noodles helps thin and loosen the sauce perfectly. Add your sliced chicken along with all those tasty resting juices, then toss everything together until the sauce thickens and clings irresistibly to every strand of pasta. If it seems too thick, splash in a little reserved pasta water to loosen it up.

Step 5: Final Taste and Serve

Give it a quick taste and adjust with salt and pepper if needed. Serve it up garnished with extra fresh basil and more Parmesan if you like. I find these simple touches really elevate the dish, making dinner feel that much more special.

How to Serve Creamy Tuscan Chicken Pasta Recipe

Garnishes

I always sprinkle on some extra freshly grated Parmesan and torn basil leaves right before serving. It brightens the flavors and makes the whole dish look so inviting. Plus, a little cracked black pepper on top adds a nice subtle kick.

Side Dishes

This Creamy Tuscan Chicken Pasta pairs beautifully with a light mixed green salad dressed simply with lemon vinaigrette or a side of garlic bread to soak up every last bit of sauce. When I want something heartier, roasted vegetables like asparagus or broccoli work great too.

Creative Ways to Present

For a special occasion, I’ve served this pasta in individual shallow bowls with a basil sprig on top and Parmesan curls made with a vegetable peeler. It adds a lovely touch and makes guests feel a little luxe without extra fuss.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 2 days. The sauce thickens as it cools, so before reheating, I usually loosen it with a splash of milk or cream to bring back that silky texture.

Freezing

I’ve frozen this Creamy Tuscan Chicken Pasta Recipe once or twice, and while the texture of the spinach softens a bit, it still tastes fantastic. Just portion it out into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers gently over low heat on the stove, stirring frequently. Add a splash of cream or pasta water to loosen the sauce and avoid drying out the chicken. Microwave works in a pinch but can make the sauce separate if overheated.

FAQs

Final Thoughts

This Creamy Tuscan Chicken Pasta Recipe has become a go-to in my kitchen when I want something that feels indulgently creamy but is still straightforward enough for weeknight cooking. The flavors are balanced with fresh herbs and that perfect tang from the sun-dried tomatoes layered into a smooth sauce. I really hope you give it a try and find it as much of a family favorite as mine has become—plus, it’s so easy to make your own little tweaks and make it your own!

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