Tuscan Chicken Pasta

This creamy Tuscan Chicken Pasta features tender chicken, sun-dried tomatoes, spinach, and Parmesan in a rich, flavourful sauce.

Tuscan Chicken Pasta is a comforting, flavour-packed dish that brings Italian-inspired flair to your dinner table with minimal effort. Featuring juicy, seasoned chicken breast tossed with tender pasta in a creamy Parmesan sauce, it’s made even better with bursts of flavour from sun-dried tomatoes and wilted baby spinach.

Perfect for busy weeknights or a cosy weekend meal, this pasta comes together in just over 30 minutes. It’s rich, satisfying, and sure to become a family favourite.

Tips for Best Results

• Use oil-packed sun-dried tomatoes for the most flavour. Drain them well and chop before adding.
• Don’t overcook the chicken – just until golden and cooked through to keep it juicy.
• Shred your own Parmesan rather than using pre-grated for a smoother, meltier sauce.
• Add pasta water if the sauce gets too thick – just a splash at a time.
• Serve immediately for the best texture; the sauce thickens as it cools.
• Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop or in the microwave with a splash of cream or broth.

Ingredients and Substitutions

• Chicken breasts – Boneless, skinless chicken breasts work best, but you can substitute chicken thighs for extra richness.
• Olive oil – For sautéing. Butter can be used for extra flavour, or a neutral oil in a pinch.
• Italian seasoning – Use a store-bought blend or make your own with oregano, basil, thyme, and rosemary.
• Garlic – Fresh garlic is best, but ½ teaspoon of garlic powder can be used if needed.
• Sun-dried tomatoes – Look for oil-packed for the best flavour. Dry-packed will work if rehydrated.
• Heavy cream – Creates the creamy base. You can substitute with half-and-half for a lighter version, though the sauce will be thinner.
• Chicken broth – Adds depth to the sauce. Vegetable broth or even reserved pasta water can be used in a pinch.
• Tomato paste – Adds body and richness.
• Parmesan cheese – Use freshly grated Parmesan for best results. Pecorino Romano can be used for a slightly sharper flavour.
• Baby spinach – Adds colour and a bit of nutrition. Kale or arugula can be used instead.
• Pasta – Penne, fettuccine, or rotini all work well. Choose what you prefer or have on hand.
• Salt and pepper – To season to taste.

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Tuscan Chicken Pasta

Yields: 4 Servings | Prep time: 10 minutes | Cook time: 25 minutes

Ingredients

• 4 chicken breasts, thinly sliced or cubed
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 4 tablespoons tomato paste
• 1½ cups heavy cream
• 1 cup milk
• 1 cup Parmesan cheese, grated
• 4 cups baby spinach
• 1 cup cherry tomatoes, halved
• 12 oz pasta (penne, rigatoni, or other short pasta)
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions

1. Cook Pasta: Boil pasta to al dente in well-seasoned water, according to package instructions. Drain and set aside.
2. Cook Chicken: In a large skillet, heat olive oil over medium heat. Season chicken with Italian seasoning, salt, and pepper. Cook until golden and fully cooked (about 5-7 minutes). Remove and set aside. (Image 1)
3. Prepare Sauce: In the same skillet, sauté garlic until fragrant. Add sun-dried tomatoes, cherry tomatoes, and tomato paste, then cook for 1-2 minutes.
4. Add Cream & Milk: Pour in heavy cream and milk. Bring to a simmer. Stir in Parmesan cheese until melted and the sauce thickens.
5. Combine: Add cooked chicken, spinach, and pasta to the sauce. Toss until spinach is wilted and everything is well-coated. (Image 2)
6. Serve: Season to taste before serving. Garnish with fresh parsley if desired.

Continue to Content

Yield: 4 Servings

Tuscan Chicken Pasta

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This creamy Tuscan Chicken Pasta features tender chicken, sun-dried tomatoes, spinach, and Parmesan in a rich, flavourful sauce.

Print

Ingredients

• 4 chicken breasts, thinly sliced or cubed
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 4 tablespoons tomato paste
• 1½ cups heavy cream
• 1 cup milk
• 1 cup Parmesan cheese, grated
• 4 cups baby spinach
• 1 cup cherry tomatoes, halved
• 12 oz pasta (penne, rigatoni, or other short pasta)
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions

1. Boil pasta to al dente in well-seasoned water, according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Season chicken with Italian seasoning, salt, and pepper. Cook until golden and fully cooked (about 5-7 minutes). Remove and set aside.
3. In the same skillet, sauté garlic until fragrant. Add sun-dried tomatoes, cherry tomatoes, and tomato paste, then cook for 1-2 minutes.
4. Pour in heavy cream and milk. Bring to a simmer. Stir in Parmesan cheese until melted and the sauce thickens.
5. Add cooked chicken, spinach, and pasta to the sauce. Toss until spinach is wilted and everything is well-coated.
6. Season to taste before serving. Garnish with fresh parsley if desired.

Recommended Products

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• 
  Lodge 11-inch Enamelled Cast Iron Skillet
• 
  Lodge Cast Iron Skillet
• 
  Pyrex Glass Mixing Bowl Set

Nutrition Information:

Yield:

4

Serving Size:

2 cups
Amount Per Serving: Calories: 900Total Fat: 53gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 229mgSodium: 718mgCarbohydrates: 50gFiber: 5gSugar: 14gProtein: 58g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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