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A delicious plate of Tuscan Chicken Pasta is shown as the featured image.

Ultimate Tuscan Chicken Pasta

This Ultimate Tuscan Chicken Pasta recipe features tender chicken and perfectly cooked pasta smothered in a creamy, flavorful sauce with sun-dried tomatoes and spinach. It's an easy-to-make dish that brings the taste of Tuscany to your home, perfect for a satisfying weeknight dinner.
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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 tbsp olive oil for chicken
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp salt for chicken
  • 1/4 tsp black pepper for chicken
  • 2 tbsp olive oil for sauce
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes optional
  • 1/2 cup fresh spinach, roughly chopped
  • Salt to taste for sauce
  • Pepper to taste for sauce
  • 1 lb pasta fettuccine, linguine, or penne
  • Salt for pasta water
  • Fresh parsley, for garnish optional
  • Extra Parmesan cheese, for garnish optional

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • Measuring spoons
  • Measuring cups
  • Knife
  • Cutting board
  • Wooden spoon or spatula
  • Serving bowls

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.
  3. Reserve about 1 cup of pasta water before draining.
  4. Drain the pasta and set aside.
  5. In a large skillet, heat 1 tbsp of olive oil over medium-high heat.
  6. Season the chicken pieces with Italian seasoning, garlic powder, salt, and pepper.
  7. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
  8. Remove the chicken from the skillet and set aside.
  9. Add 2 tbsp of olive oil to the same skillet.
  10. Add the minced garlic and cook for about 30 seconds, until fragrant.
  11. Add the chopped sun-dried tomatoes and cook for another minute.
  12. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
  13. Bring the mixture to a simmer, then reduce the heat to low.
  14. Stir in the heavy cream, Parmesan cheese, and red pepper flakes (if using).
  15. Season with salt and pepper to taste.
  16. Let the sauce simmer for about 5 minutes, or until it has thickened slightly.
  17. Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
  18. Add the cooked chicken back to the skillet with the sauce.
  19. Add the cooked pasta to the skillet and toss to coat everything evenly.
  20. If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency.
  21. Serve the Tuscan Chicken Pasta immediately.
  22. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley, if desired.

Notes

Don't overcook the chicken; cook until just cooked through. Oil-packed sun-dried tomatoes are preferred for richer flavor. Reserve pasta water to thicken the sauce. Red pepper flakes can be omitted or substituted with cayenne pepper for a different level of spice. You can add other vegetables like mushrooms, bell peppers, or zucchini. Shrimp, sausage, or chickpeas can be used as protein substitutes. To lighten the dish, use half-and-half instead of heavy cream, but avoid boiling. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet with a splash of chicken broth or water to prevent drying.