This Weeknight Creamy Tuscan Chicken Pasta is a comforting meal that brings together the rich flavors of creamy sauce, tender chicken, and vibrant vegetables. Perfect for busy evenings, it combines simple ingredients to create an impressive dish that feels both indulgent and homey.
The combination of sun-dried tomatoes and fresh spinach layered within a luscious sauce coating your favorite pasta shapes makes it a universal crowd-pleaser. Whether you’re cooking for your family or friends, this flavorful dinner will quickly become a staple in your weekly rotation.
- Quick and easy to prepare, making it perfect for busy weeknights.
- Rich, creamy sauce with a delicious blend of sun-dried tomatoes and fresh spinach.
- Versatile pasta options such as fettuccine or penne to suit your preference.
- Protein-packed with tender, golden-brown chicken breast pieces.
Ingredients
- 12 oz. pasta (fettuccine or penne): Choose your favorite pasta shape that holds sauce well for a satisfying texture experience.
- 2 boneless, skinless chicken breasts (diced): Provides lean protein, cut small to ensure quick, even cooking throughout.
- 2 tablespoons olive oil: Used to sauté the chicken and infuse the dish with subtle fruitiness and richness.
- 4 cloves garlic (minced): Adds aromatic depth and a mild pungent flavor that enhances the creamy sauce.
- 1 cup sun-dried tomatoes (chopped): Brings tangy, slightly sweet bursts of concentrated tomato flavor to every bite.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs like oregano and basil that complements the sauce beautifully.
- 1 cup heavy cream: Creates the base for the silky creamy sauce that coats the pasta perfectly.
- 1 cup chicken broth: Adds moisture and savory depth to the sauce without overpowering other flavors.
- 2 cups fresh spinach: Provides a fresh, tender green element that wilts delicately into the creamy sauce.
- Salt and pepper to taste: Essential seasonings that enhance and balance the overall flavor profile.
- Grated Parmesan cheese (for serving): Adds a nutty, salty finish and creamy texture when sprinkled on top.
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil and cook the fettuccine or penne according to package instructions until al dente. Drain the pasta, reserving a cup of the starchy cooking water to adjust the sauce consistency later, if needed.
- Sauté the Chicken
Heat olive oil over medium heat in the same pot. Add diced chicken breasts seasoned with salt and pepper. Cook until the chicken turns golden brown and is fully cooked through, about 5 to 7 minutes, stirring occasionally to ensure even cooking and color.
- Add Garlic and Sun-Dried Tomatoes
Stir in the minced garlic and chopped sun-dried tomatoes. Sauté for another 2 minutes until fragrant, allowing the garlic to release its aroma and the tomatoes to soften slightly, blending their flavors into the chicken.
- Create the Creamy Sauce
Pour in heavy cream and chicken broth, then sprinkle in the Italian seasoning. Stir gently and bring the mixture to a slow simmer, allowing the sauce to thicken and develop a rich, flavorful base that will envelop the pasta.
- Incorporate Fresh Spinach
Add the fresh spinach leaves to the pot, stirring carefully until they wilt completely. This step infuses the sauce with freshness while maintaining vibrant color and nourishment.
- Toss Pasta in Sauce
Return the cooked pasta to the pot and stir thoroughly to coat every strand with the creamy sauce. If the sauce is too thick, add reserved pasta water gradually until the desired consistency is reached, ensuring a luscious texture.
- Serve and Garnish
Plate the creamy Tuscan chicken pasta and generously sprinkle grated Parmesan cheese over the top. The cheese adds an extra layer of flavor and melts slightly, enhancing every bite.
- To save time, use pre-cooked rotisserie chicken or leftover chicken breast instead of raw chicken.
- Sun-dried tomatoes packed in oil provide more flavor and moisture than dry varieties—rinse if too oily.
- Reserve pasta water to adjust your sauce’s consistency and help it cling better to the noodles.
- Ensure fresh spinach is well washed and trimmed before adding to prevent grit.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave with a splash of milk or broth to restore creaminess. Avoid freezing as cream sauces may separate.
Serving Suggestions
Serve this dish with a crisp green salad or roasted vegetables for a balanced meal. A slice of garlic bread or warm focaccia complements the creamy sauce beautifully for a complete Italian-inspired dinner.
- For extra flavor, finish the sauce with a splash of white wine before adding the cream and broth.
- Use freshly grated Parmesan cheese for better melt and rich taste compared to pre-grated varieties.
- If you prefer a lighter sauce, substitute heavy cream with full-fat Greek yogurt added off heat to prevent curdling.
- To elevate presentation, garnish with chopped fresh basil or parsley just before serving.
FAQs
- Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and provide a juicier, more flavorful alternative.
- What other types of pasta can I use?
Besides fettuccine or penne, rigatoni, rotini, or farfalle are excellent choices that hold sauce nicely.
- How do I make this dish vegetarian?
Replace chicken with sautéed mushrooms or artichoke hearts for a plant-based option with similar texture and flavor depth.
- Can I prepare this recipe gluten-free?
Absolutely. Use your favorite gluten-free pasta to accommodate dietary needs without sacrificing taste.
- Is it possible to meal prep this pasta?
Yes, prepare the pasta and sauce separately and combine when reheating to maintain optimal texture and flavor.
- How should I adjust seasoning if using low-sodium broth?
Taste as you go and add salt gradually to avoid over-seasoning while preserving the broth’s flavor.
Creamy Tuscan Chicken Pasta
Equipment
- 1 large pot
- 1 stove
Ingredients
- 12 oz fettuccine or penne pasta
- 2 boneless skinless chicken breasts diced
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups fresh spinach
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions. Drain and reserve 1 cup of pasta water.
- Heat olive oil in the same pot over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5 to 7 minutes.
- Add minced garlic and chopped sun-dried tomatoes. Sauté for 2 minutes until fragrant.
- Pour in heavy cream, chicken broth, and Italian seasoning. Stir gently and simmer the sauce.
- Add fresh spinach and cook until wilted.
- Return drained pasta to the pot and stir well to evenly coat with the creamy sauce. Add reserved pasta water as needed to adjust consistency.
- Serve pasta plated with a sprinkle of grated Parmesan cheese on top.
Notes
- For a lighter dish, substitute heavy cream with Greek yogurt.
- Replace chicken with sautéed mushrooms for a vegetarian version.
- Store leftovers refrigerated up to 3 days and reheat gently.
