Creamy Tuscan Chicken Pasta is a simple, flavorful dinner you can make in about 30 minutes. Tender chicken, shaved Parmesan, sun‑dried tomatoes and fresh spinach are folded into a garlic‑kissed cream sauce and tossed with al dente pasta for a comforting, restaurant‑style meal the whole family will enjoy.
This is one of those go‑to recipes you’ll return to again and again because it’s fast, forgiving and built from pantry staples. The sauce comes together quickly with chicken stock, heavy cream and Parmesan. Bright, slightly sweet sun‑dried tomatoes and a handful of spinach brighten each bite. Serve it with a crisp salad or roasted vegetables for a complete weeknight dinner.
Why I love this recipe
- Ready in roughly 30 minutes—perfect for busy weeknights.
- A balanced one‑pan meal with protein, vegetables and pasta.
- Easy to scale and leftovers reheat well.
Ingredients
- Extra virgin olive oil
- Boneless, skinless chicken breasts (cut into bite‑size pieces)
- Chicken stock or broth
- Heavy cream
- Garlic powder (or 2–3 cloves fresh garlic, minced)
- Italian seasoning
- Shredded Parmesan cheese
- Fresh baby spinach, roughly chopped
- Julienned sun‑dried tomatoes
- Angel hair pasta (or substitute penne, fettuccine or farfalle)
Step by step
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve a cup of pasta cooking water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium‑high heat. Add the bite‑size chicken pieces and sauté until well browned and just cooked through; remove the chicken and set it aside.
- Pour chicken stock into the same pan and scrape the bottom with a wooden spoon to loosen any browned bits—this adds great flavor to the sauce.
- Reduce the heat slightly and stir in the heavy cream, garlic powder (or fresh garlic), Italian seasoning and grated Parmesan. Simmer gently, stirring often, until the sauce thickens slightly, about 4–6 minutes. If the sauce becomes too thick, loosen with a little reserved pasta water or extra stock.
- Add the cooked chicken back to the skillet along with the chopped spinach and sun‑dried tomatoes. Cook until the spinach wilts and the chicken is heated through, about 2–3 minutes.
- Toss the drained pasta into the skillet, coating it evenly in the sauce. Taste and adjust seasoning with salt and freshly ground black pepper. Serve immediately, garnished with extra Parmesan or fresh basil if you like.
Variations
- Swap the angel hair for penne, fettuccine or farfalle for a different texture.
- Add a pinch of red pepper flakes or a splash of hot sauce for heat.
- Use shredded rotisserie chicken or boneless skinless chicken thighs instead of breasts.
- Finish with fresh basil or a squeeze of lemon juice for brightness.
If you try this recipe, leave a comment and a rating to let others know how it turned out. Small adjustments—like more spinach, extra sun‑dried tomatoes or a different pasta shape—make this dish your own while keeping the creamy Tuscan flavors intact.
Recipe details
- Total time: about 30 minutes
- Yield: serves 4–6 (adjust quantities to scale up or down)
- Method: stovetop
- Category: Main course
- Cuisine: Italian‑inspired
Notes on nutrition and serving
Nutrition values will vary based on the specific ingredients and portion sizes you use. For a lighter version, reduce the heavy cream and increase the chicken stock or substitute part of the cream with half‑and‑half. Add a side of vegetables or a green salad to round out the meal.