Creamy Tuscan Chicken Pasta for Dinner Tonight

🍝 Creamy Tuscan Chicken Pasta

Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total: ~40 minutes

🛒 Ingredients

For the chicken:

• 2 large boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 1 tablespoon olive oil

For the pasta:

• 300 g pasta — penne, fettuccine, or rigatoni
• Salt, for the pasta water

For the creamy Tuscan sauce:

• 2 tablespoons butter
• 4–5 cloves garlic, finely minced
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup freshly grated Parmesan cheese
• 2 cups fresh baby spinach
• ½ teaspoon Italian seasoning
• ¼ teaspoon red chili flakes — optional
• ¼ teaspoon black pepper
• Salt, to taste
• ½ cup reserved pasta water, as needed

👩‍🍳 Step-by-Step Instructions

1. Prepare the chicken

Place the chicken breasts on a cutting board and, if they are very thick, slice them horizontally to make thinner pieces.

Season both sides with:

• Salt
• Black pepper
• Italian seasoning
• Paprika

Press the seasoning gently into the chicken so it sticks well.

2. Cook the chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the seasoned chicken and cook for about 5–7 minutes per side, depending on thickness, until golden brown and cooked through.

The chicken should reach 165°F / 74°C internally.

Remove it from the skillet and place it on a plate. Let it rest for a few minutes before slicing.

3. Cook the pasta

While the chicken is cooking, bring a large pot of salted water to a boil.

Add the pasta and cook according to the package instructions until al dente.

Before draining, reserve about ½ cup of the pasta water.

Drain the pasta and set it aside.

4. Start the Tuscan sauce

Using the same skillet you cooked the chicken in, reduce the heat to medium.

Add 2 tablespoons butter.

Once melted, add the minced garlic.

Cook for about 30–60 seconds, stirring constantly. Don’t let the garlic burn.

5. Add the sun-dried tomatoes

Add the chopped sun-dried tomatoes to the skillet.

Cook for about 1–2 minutes. The tomatoes will release their flavor into the butter and create a delicious base for the sauce.

6. Make it creamy

Pour in:

• 1 cup heavy cream
• ½ cup chicken broth

Stir everything together and bring the sauce to a gentle simmer.

Don’t boil it aggressively, because the cream can separate.

7. Add Parmesan

Reduce the heat to low.

Gradually stir in the freshly grated Parmesan cheese.

Continue stirring until the cheese melts and the sauce becomes smooth and creamy.

Add Italian seasoning, black pepper, and chili flakes if you’re using them.

Taste the sauce and add salt only if necessary — Parmesan and chicken broth can already be salty.

8. Add the spinach

Add the fresh baby spinach directly into the sauce.

Stir gently for 1–2 minutes until the spinach wilts.

You’ll notice the sauce become even more colorful and flavorful.

9. Add the pasta

Add your cooked pasta to the skillet.

Toss everything together so the pasta becomes completely coated in the creamy Tuscan sauce.

If the sauce is too thick, add the reserved pasta water 1–2 tablespoons at a time until you reach your preferred consistency.

The pasta water helps make the sauce silky and helps it cling to the pasta.

10. Add the chicken

Slice the rested chicken into strips or bite-sized pieces.

You can either mix the chicken into the pasta or arrange it beautifully on top.

For an extra-special finish, sprinkle a little more Parmesan over everything.

✨ Final Touch

For restaurant-style Tuscan pasta, finish with:

• Freshly grated Parmesan
• A little freshly cracked black pepper
• A pinch of chili flakes
• A small drizzle of olive oil
• Fresh chopped parsley, if available

Serve immediately while the sauce is hot and creamy.

🍽️ What to Serve With It

This pasta is quite rich, so simple sides work best:

• Garlic bread
• Crispy toasted baguette
• Caesar salad
• Simple green salad
• Roasted vegetables

🔥 Important Tips for the Best Result

Don’t overcook the chicken: Remove it as soon as it’s cooked through so it stays juicy.

Use freshly grated Parmesan: It melts much more smoothly than pre-shredded Parmesan.

Don’t boil the cream: Keep the sauce at a gentle simmer.

Save pasta water: It’s the secret to loosening the sauce without making it watery.

Use the same skillet: The browned bits left from the chicken add loads of flavor to the sauce.

For extra garlic flavor: Add 1–2 additional cloves if you love garlic.

For a spicy version: Add ½–1 teaspoon red chili flakes.

For extra protein: You can increase the chicken to 3 breasts.

For a lighter version: Use half-and-half instead of heavy cream, although the sauce won’t be quite as rich.