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Easy Creamy Tuscan Chicken Pasta

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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

Scale
For the Chicken
  • 2 boneless, skinless chicken breasts (or 3 small), sliced into thin cutlets
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ 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
  • ½ cup sun-dried tomatoes, chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes (optional, for heat)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • ½ cup grated Parmesan cheese
  • ½ cup chicken broth (or pasta water)
  • 2 cups fresh spinach
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
For Garnish
  • Fresh basil or parsley
  • Extra Parmesan cheese

Instructions

1. Cook the Chicken
  1. Season the chicken cutlets with salt, pepper, Italian seasoning, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the chicken for 4–5 minutes per side until golden brown and cooked through.
  4. Remove from the skillet and set aside.
2. Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
  2. Reserve ½ cup pasta water, then drain and set aside.
3. Make the Creamy Tuscan Sauce
  1. In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
  2. Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes. Sauté for 1 minute.
  3. Pour in the heavy cream, Parmesan cheese, and chicken broth, stirring until smooth.
  4. Simmer for 2–3 minutes, then add spinach and cook until wilted. Season with salt and pepper.
4. Assemble & Serve
  1. Slice the cooked chicken and return it to the skillet.
  2. Add the cooked pasta, tossing everything in the sauce. If the sauce is too thick, add a splash of reserved pasta water.
  3. Garnish with fresh basil and extra Parmesan.
  4. 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.

Find it online: https://ukfinda.com/easy-creamy-tuscan-chicken-pasta/