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Close-up of creamy Tuscan Chicken Pasta, showcasing the sun-dried tomatoes and spinach.

Easy Tuscan Chicken Pasta

This Easy Tuscan Chicken Pasta recipe is a comforting and flavorful dish that's surprisingly simple to make. Tender chicken and perfectly cooked pasta are coated in a creamy, sun-dried tomato and spinach sauce, creating a restaurant-quality meal in your own kitchen. It's the perfect weeknight dinner that the whole family will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil for chicken
  • 2 tablespoons olive oil for sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt for chicken
  • 1/4 teaspoon black pepper for chicken
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste for sauce
  • Pepper to taste for sauce
  • 1 lb pasta of your choice fettuccine, linguine, or penne
  • Water for boiling
  • Salt for pasta water

Equipment

  • Large pot
  • Medium bowl
  • Large Skillet
  • Colander
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula
  • Knife
  • Cutting board

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. Drain the pasta and set aside.
  4. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, Italian seasoning, garlic powder, salt, and pepper.
  5. Heat a large skillet over medium-high heat.
  6. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  7. Add 2 tablespoons of olive oil to the same skillet.
  8. Add the minced garlic and cook for about 30 seconds, until fragrant (be careful not to burn it!).
  9. Stir in the chopped sun-dried tomatoes and thawed, squeezed spinach. Cook for 2-3 minutes, stirring occasionally.
  10. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  11. Reduce the heat to low and stir in the heavy cream and Parmesan cheese.
  12. Add the red pepper flakes (if using), salt, and pepper to taste.
  13. Simmer for 5-7 minutes, or until the sauce has thickened slightly, stirring occasionally.
  14. Add the cooked chicken back to the skillet with the sauce.
  15. Add the cooked pasta to the skillet and toss to coat everything evenly.
  16. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  17. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes (if desired).

Notes

Don't overcook the chicken; cook just until no longer pink. Squeeze the spinach dry to avoid a watery sauce. Adjust seasoning to your taste. Fresh garlic is preferable. Reserve pasta water to adjust sauce consistency. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or skillet, adding broth or milk to loosen the sauce. For variations, consider adding sliced mushrooms, bell peppers, or zucchini. Substitute chicken with shrimp, sausage, or chickpeas. Add fresh basil or oregano.