Embark on a culinary adventure with this creamy Tuscan chicken pasta, an exquisite dish that brings the vibrant flavors of Italy right to your table. This recipe offers a delightful escape, perfect for busy weeknights or elegant weekend dinners.
Key Ingredients for Creamy Tuscan Chicken Pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 4 cups fresh spinach
- 1 (12-ounce) package fettuccine or your favorite pasta, cooked according to package directions
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
How to Make Creamy Tuscan Chicken Pasta
This creamy Tuscan chicken pasta is surprisingly simple to prepare, making it an ideal choice for a weeknight meal. In just about 30 minutes, you can create a restaurant-quality dish brimming with tender chicken, vibrant spinach, and a luxuriously creamy sun-dried tomato sauce.
The combination of savory chicken, aromatic garlic, and the tang of sun-dried tomatoes, all bathed in a velvety sauce, makes this pasta dish incredibly satisfying and utterly delicious. Get ready to impress yourself and your guests with this fuss-free masterpiece!
Step-by-Step Instructions
- Cook the Pasta: Begin by cooking your chosen pasta according to the package directions. Ensure it’s al dente, as it will finish cooking slightly in the sauce. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water for later use.
- Prepare the Chicken: While the pasta is cooking, season the chicken pieces generously with salt and freshly ground black pepper.
- Sauté the Chicken: Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics: In the same skillet, add the chopped onion and cook over medium heat for about 3-5 minutes, until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- Deglaze the Pan and Create the Sauce Base: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes, allowing it to reduce slightly.
- Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Whisk gently until the cheese is melted and the sauce is smooth and creamy.
- Wilt the Spinach: Add the fresh spinach to the sauce. Stir it in, and the heat from the sauce will wilt it down within a minute or two.
- Combine and Finish: Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together until the pasta and chicken are thoroughly coated in the creamy sauce. If the sauce seems a bit thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Season and Serve: Taste the pasta and add salt and freshly ground black pepper as needed. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.
Why You’ll Love This Creamy Tuscan Chicken Pasta
You’ll absolutely adore this creamy Tuscan chicken pasta for its rich, velvety sauce that perfectly coats every strand of pasta and tender piece of chicken. It’s a truly comforting dish, and making it at home offers a significant cost-saving benefit compared to dining out at an Italian restaurant, allowing you to enjoy restaurant-quality flavors without the hefty price tag. The star of this dish is undoubtedly the luscious sauce elevated by sun-dried tomatoes, spinach, and garlic, creating a harmonious blend that’s utterly irresistible.
Forget those bland, ordinary pasta dishes; this Tuscan delight is a flavor explosion waiting to happen. Dive in and create this little piece of Italian sunshine in your own kitchen!
Storing and Reheating Tips
Leftovers of this delightful creamy Tuscan chicken pasta can be stored for up to 3-4 days in an airtight container in the refrigerator. Ensure the pasta has cooled completely before sealing the container.
When you’re ready to reheat, you can do so gently on the stovetop over low heat, stirring occasionally, and adding a splash of milk or chicken broth if the sauce seems too thick. Alternatively, you can reheat individual portions in the microwave. Be mindful that over-microwaving can make the pasta a bit mushy, so short intervals are best.
For longer-term storage, you can freeze portions of this pasta. It’s best to freeze the pasta and sauce together in freezer-safe containers or bags. While the creamy sauce might separate slightly upon thawing, a good stir while reheating will generally bring it back together. Frozen pasta can be stored for up to 2-3 months. Remember to thaw frozen leftovers in the refrigerator overnight before reheating.
Final Thoughts
This creamy Tuscan chicken pasta is a truly decadent yet surprisingly easy dish that’s sure to become a family favorite. Gather your ingredients, follow these simple steps, and prepare to be amazed by the incredible flavors you can create in your own kitchen. Give it a try and experience a taste of Tuscany tonight!
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Creamy Tuscan Chicken Pasta
Ingredients
Equipment
Method
- Begin by cooking your chosen pasta according to the package directions. Ensure it’s al dente, as it will finish cooking slightly in the sauce. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water for later use.1 (12-ounce) package fettuccine or your favorite pasta
- While the pasta is cooking, season the chicken pieces generously with salt and freshly ground black pepper.1 pound boneless, skinless chicken breasts, Salt and freshly ground black pepper
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.1 tablespoon olive oil, 1 tablespoon butter, 1 pound boneless, skinless chicken breasts
- In the same skillet, add the chopped onion and cook over medium heat for about 3-5 minutes, until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.1 small yellow onion, 3 cloves garlic, 1/4 teaspoon red pepper flakes
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes, allowing it to reduce slightly.1 cup chicken broth
- Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Whisk gently until the cheese is melted and the sauce is smooth and creamy.1/2 cup heavy cream, 1/4 cup grated Parmesan cheese
- Add the fresh spinach to the sauce. Stir it in, and the heat from the sauce will wilt it down within a minute or two.4 cups fresh spinach
- Return the cooked chicken to the skillet. Add the drained pasta to the sauce. Toss everything together until the pasta and chicken are thoroughly coated in the creamy sauce. If the sauce seems a bit thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.1 pound boneless, skinless chicken breasts, 1 (12-ounce) package fettuccine or your favorite pasta
- Taste the pasta and add salt and freshly ground black pepper as needed. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.Salt and freshly ground black pepper, 1/4 cup grated Parmesan cheese, Fresh basil leaves