Description
This Creamy Tuscan Chicken Pasta is a restaurant-quality meal made in just 30 minutes! Juicy chicken, sun-dried tomatoes, and spinach are tossed in a creamy garlic-Parmesan sauce with tender pasta.
Ingredients
Units
Scale
For the Chicken
- 2 boneless, skinless chicken breasts (or 3 small), sliced into thin cutlets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
For the Pasta
- 12 oz pasta (penne, fettuccine, or rigatoni)
- 1 tablespoon salt (for boiling water)
For the Creamy Tuscan Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth (or pasta water)
- 2 cups fresh spinach
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
For Garnish
- Fresh basil or parsley
- Extra Parmesan cheese
Instructions
1. Cook the Chicken
- Season the chicken cutlets with salt, pepper, Italian seasoning, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4–5 minutes per side until golden brown and cooked through.
- Remove from the skillet and set aside.
2. Cook the Pasta
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Reserve ½ cup pasta water, then drain and set aside.
3. Make the Creamy Tuscan Sauce
- In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes. Sauté for 1 minute.
- Pour in the heavy cream, Parmesan cheese, and chicken broth, stirring until smooth.
- Simmer for 2–3 minutes, then add spinach and cook until wilted. Season with salt and pepper.
4. Assemble & Serve
- Slice the cooked chicken and return it to the skillet.
- Add the cooked pasta, tossing everything in the sauce. If the sauce is too thick, add a splash of reserved pasta water.
- Garnish with fresh basil and extra Parmesan.
- Serve hot and enjoy!
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of milk or broth to maintain creaminess.
Notes
- Swap chicken breasts for boneless chicken thighs for extra juiciness.
- Use cherry tomatoes instead of sun-dried tomatoes for a fresher taste.
- Add mushrooms or roasted red peppers for extra flavor.