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Creamy Tuscan Chicken Pasta

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A quick and easy creamy Tuscan chicken pasta with garlic and sun-dried tomatoes, perfect for busy weeknights and cozy dinners. This comforting dish features tender chicken, a rich garlicky sauce, and fresh spinach.

Ingredients

Scale
  • 2 medium boneless, skinless chicken breasts (about 1 lb / 450 g), sliced or cubed
  • 1 tablespoon olive oil (extra virgin preferred)
  • 4 large garlic cloves, minced
  • 1/2 cup (80 g) sun-dried tomatoes, packed in oil, drained and chopped
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) chicken broth
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 2 cups (about 60 g) fresh spinach, roughly chopped
  • 8 oz (225 g) pasta (fettuccine, penne, or rigatoni recommended)
  • Salt and pepper to taste
  • Optional: fresh basil or parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil for the pasta. While waiting, mince the garlic, chop sun-dried tomatoes finely, and roughly chop the spinach. Slice chicken breasts into bite-sized pieces or strips.
  2. Add 8 oz (225 g) pasta to boiling water and cook according to package instructions until al dente (usually 8-10 minutes). Reserve about 1/4 cup (60 ml) of pasta water before draining. Set pasta aside.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for about 5-6 minutes, turning occasionally, until golden and cooked through. Remove chicken and set aside.
  4. In the same skillet, add another teaspoon of olive oil if needed. Toss in the minced garlic and chopped sun-dried tomatoes. Stir frequently for 1-2 minutes until fragrant, being careful not to burn the garlic.
  5. Pour in 1/2 cup (120 ml) chicken broth to deglaze the pan, scraping up any browned bits. Let it reduce slightly, about 2 minutes. Add 1 cup (240 ml) heavy cream and stir to combine.
  6. Toss in the chopped spinach and cooked chicken pieces. Stir everything gently, allowing the spinach to wilt and chicken to warm back up.
  7. Add the drained pasta to the skillet, tossing everything to coat well in the creamy sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time to loosen it.
  8. Remove the skillet from heat and stir in 1/2 cup (50 g) freshly grated Parmesan cheese until melted and creamy. Taste and adjust salt and pepper as needed.
  9. Serve immediately, garnished with fresh basil or parsley if desired.

Notes

Do not overcrowd the pan when searing chicken to ensure a golden crust. Cook garlic over medium to medium-low heat to avoid burning. If sauce separates or curdles, whisk off heat to smooth it out. Use reserved pasta water to adjust sauce consistency. For dairy-free, substitute heavy cream with canned coconut milk and Parmesan with nutritional yeast.

Nutrition

Keywords: Tuscan chicken pasta, creamy chicken pasta, garlic sun-dried tomato pasta, easy chicken dinner, weeknight pasta, creamy pasta sauce

Find it online: https://forkifyfun.com/creamy-tuscan-chicken-pasta-recipe-easy-homemade-garlic-sun-dried-tomato-meal/