Craving something absolutely dreamy for dinner? This Creamy Tuscan Chicken Pasta is hands-down one of the most decadent, flavor-packed pasta dishes youâ€™ll ever make at home!

Imagine tender chicken breast, golden and juicy, tossed with chewy pasta, peppery spinach, and sweet sun-dried tomatoes. All of it gets swirled through a rich, ultra-creamy garlic-Parmesan sauce that instantly transports you to the sun-drenched cafes of Italy.

The best part? It comes together in just one pan and under an hour, so you get hearty, restaurant-quality Italian comfort food on a busy weeknight. This is one of those recipes that will seriously impress your familyâ€"or anyone lucky enough to join your dinner table.

Inspired by one of my favorite bistro meals, youâ€™ll want to add this to your regular rotation. Buon appetito!

A dreamy bowl of Creamy Tuscan Chicken Pasta with sun-dried tomatoes and baby spinach

Why You'll Love This Recipe

Ready in under 1 hour with minimal cleanupâ€"only one pan needed!
Packed with bold Italian flavors that taste gourmet but are easy to achieve at home
Rich, creamy sauce clings to every bite of pasta for ultimate comfort
Flexible recipeâ€"easy to adapt for different diets or ingredients

Key Ingredients for Creamy Tuscan Chicken Pasta

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breast

Chicken breast is the juicy protein centerpiece for this pasta. When sliced thin and seared, it soaks up all those Tuscan-inspired flavors. For best results, use boneless, skinless chicken breast cut into even strips. You could also use chicken thighs for an even richer flavor or swap in cooked rotisserie chicken for a shortcut.

Sun-Dried Tomatoes

Sun-dried tomatoes deliver signature sweetness and depth to the creamy sauce. Oil-packed sun-dried tomatoes work best hereâ€"drain and chop them before adding. If you only have dried, soak them in warm water to rehydrate. Roasted red peppers can make a fun substitution for a slightly milder flavor.

Baby Spinach

Fresh baby spinach adds vibrant color and a boost of nutrition. Toss it in at the end just until wilted! If you donâ€™t have spinach, kale or arugula work nicely, or simply leave it out if you prefer a more classic creamy chicken pasta.

Heavy Cream

This is what makes the sauce irresistibly rich and velvety. For a lighter version, you can use half-and-half, though the sauce will be a bit less thick. Avoid milk, as it wonâ€™t create the same luxurious texture.

Parmesan Cheese

Finely grated Parmesan cheese melts into the sauce, adding a nutty, savory bite. Always grate from a block if you can for best meltability. Pecorino Romano is a good alternative, though itâ€™ll yield a saltier, sharper sauce.

Creamy Tuscan Chicken Pasta cooking process

Instructions for Creamy Tuscan Chicken Pasta

See recipe card below for full list of measurements, ingredients, and instructions.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just al dente. Reserve Â½ cup of pasta water, then drain and set aside.

Sear the Chicken

While the pasta cooks, pat the chicken dry and toss with Italian seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 2-3 minutes per side, until golden and cooked through. Transfer chicken to a plate and cover to keep warm.

Start the Creamy Sauce

In the same pan, add the remaining tablespoon of olive oil. SautÃ© garlic for about 30 seconds until fragrant (be careful not to let it burn). Add sun-dried tomatoes and cook for another 1 minute, just to bring out their flavor.

Add Cream and Broth

Pour in the heavy cream and chicken broth. Stir to combine, scraping up any golden bits from the pan. Bring the mixture to a gentle simmer.

Add Cheese and Spinach

Lower the heat to medium-low. Gradually stir in the Parmesan cheese until fully melted and the sauce is silky. Add the baby spinach and cook just until wilted.

Assemble and Finish

Return the cooked chicken and drained pasta to the skillet. Toss everything together, adding pasta water a splash at a time if needed to loosen the sauce. Sprinkle in the red pepper flakes for a little heat, if you like. Taste and adjust seasoning as needed.

Recipe Variations

Make It Gluten-Free

No wheat, no problem! Substitute your favorite gluten-free pasta for the regular pasta. Be sure to check that your sun-dried tomatoes and chicken broth are gluten-free, too.

Dairy-Light Option

To lighten things up, use half-and-half in place of heavy cream and reduce the Parmesan by half. The sauce wonâ€™t be quite as thick, but youâ€™ll still get lovely creaminess without all the richness.

Veggie-Only Version

Skip the chicken and toss in extra vegetables like sautÃ©ed mushrooms, artichoke hearts, or zucchini for a vibrant meatless meal. You can add white beans for plant-based protein as well.

Spice It Up

Amp up the heat by adding more crushed red pepper flakes or a pinch of cayenne. For an herby twist, mix in some chopped fresh basil or rosemary at the end.

Serving Suggestions

Pair this Creamy Tuscan Chicken Pasta with a crisp green salad dressed in a light vinaigrette and some garlicky toasted bread for the perfect meal. A sprinkle of fresh basil and a generous grating of Parmesan on top make for an extra-special finish. If you love wine, a glass of chilled Pinot Grigio or Sauvignon Blanc rounds things out beautifully.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of cream or chicken broth to bring back the creamy texture. You can also microwave in 30-second bursts, stirring in between. While not ideal for freezing due to the cream sauce, the dish can be frozen for up to 1 monthâ€"just know the sauce may separate slightly when thawed.

Frequently Asked Questions About Creamy Tuscan Chicken Pasta (FAQ)

Q: Can I use pre-cooked or rotisserie chicken instead of raw chicken?

A: Absolutely! Just shred or slice the cooked chicken and add it when combining everything in the sauce at the end. It makes the recipe even quicker.

Q: What type of pasta works best for this recipe?

A: Short shapes like penne, rigatoni, or rotini work beautifully because they hold the rich sauce well. Fettuccine or linguine are also great options.

Q: How do I prevent the cream sauce from curdling?

A: Simmer gently and donâ€™t let the sauce come to a rapid boil. Gradually stir in cheese off the heat if needed, and always add acid (like tomatoes) after the cream has thickened.

This Creamy Tuscan Chicken Pasta is proof that restaurant-quality Italian comfort can be made right at homeâ€"easy, fast, and brimming with flavor. I canâ€™t wait for you to try it! If you do, let me know in the comments below and be sure to leave a rating. Happy cooking!