Name: Creamy Tuscan Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 pounds chicken breasts (boneless and skinless); ½ teaspoon salt; ½ teaspoon pepper (freshly ground); 2 tablespoons olive oil; 2 tablespoons butter (unsalted); 3 cloves garlic (minced); 1 cup sun-dried tomatoes (drained, roughly chopped); 1 tablespoon Italian seasoning; 1 cup heavy cream; 2 cups milk; 1 cup Parmesan cheese (freshly grated); 8 ounce penne (or macaroni, uncooked); 3 cups baby spinach

Nothing beats comfort food that’s rich, hearty, and packed with flavor, right? This Creamy Tuscan Chicken Pasta Recipe is exactly that – a one-pot wonder that blends tender chicken, sun-dried tomatoes, and spinach in a luscious creamy sauce. It’s a dish I come back to time and again, especially on busy weeknights when you want something impressive but simple.

A white bowl filled with three layers of pasta penne, chunks of cooked chicken pieces, and wilted spinach leaves mixed with creamy sauce. The pasta is pale yellow, the chicken pieces are light brown with a slightly crispy texture, and the spinach is dark green. Sun-dried tomatoes add dark reddish-brown spots distributed throughout the pasta. Chopped fresh green herbs are sprinkled on top. A silver fork rests inside the bowl on the left side. In the background, a bunch of fresh green parsley and a small white bowl with chopped herbs sit on a white marbled surface covered partly by a white cloth with blue floral prints. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tuscan Chicken Pasta Recipe
Top Tip
How to Serve Creamy Tuscan Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tuscan Chicken Pasta Recipe

Why You'll Love This Recipe

When I first made this creamy Tuscan delight, I couldn’t believe how easily all those bold flavors came together. It’s a true crowd-pleaser with minimal fuss, and once you get the hang of it, you’ll find yourself craving it often. Here’s why I think it stands out:

One-pot magic: Minimal cleanup means more time enjoying your meal and less scrubbing pans.
Rich, creamy sauce: The blend of heavy cream, milk, and Parmesan gives the pasta a velvety texture that feels indulgent but balanced.
Bright Tuscan flavors: Sun-dried tomatoes, garlic, and Italian seasoning bring a bold, rustic touch that makes the dish unforgettable.
Healthy greens included: Baby spinach adds freshness and a pop of color, sneaking in some good-for-you nutrients without extra effort.

Ingredients & Why They Work

The ingredients for this recipe complement each other beautifully, creating layers of flavor and pleasing textures. Here’s a quick rundown of what you’re working with and why each part matters:

Flat lay of boneless skinless chicken breasts with smooth pale pink flesh, a few whole uncracked brown eggs, a small mound of coarse sea salt, a small heap of freshly ground black pepper, a few bright green sprigs of Italian seasoning, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of creamy unsalted butter, three peeled garlic cloves, roughly chopped deep red sun-dried tomatoes, a small white ceramic bowl of heavy cream, a small white ceramic bowl of fresh white milk, a small white ceramic bowl of finely grated pale yellow Parmesan cheese, uncooked golden penne pasta, and a handful of vibrant fresh baby spinach leaves arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Lean and tender, they soak up the creamy sauce and seasonings perfectly.
Salt and freshly ground pepper: Essential for enhancing the natural flavors in every ingredient.
Olive oil: Provides a fruity richness when searing the chicken, helping to build the flavor base.
Unsalted butter: Adds a silky richness to the sauce without overpowering the other tastes.
Garlic: A key flavor builder – minced fresh garlic gives a wonderful aroma and mild pungency when sautéed.
Sun-dried tomatoes: These pack a punch of concentrated sweetness and tanginess, essential for that Tuscan vibe.
Italian seasoning: The herb blend lends earthiness and depth with notes of oregano, basil, and thyme.
Heavy cream and milk: Together, they balance richness and lightness in the sauce, making it creamy but not too heavy.
Parmesan cheese: Freshly grated Parmesan adds a nutty, salty kick that melts into the sauce beautifully.
Penne pasta: Perfect for soaking up the sauce with every bite; you can also use macaroni if preferred.
Baby spinach: Adds a mild, slightly sweet earthiness plus nutrition and vibrant color at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love most about the Creamy Tuscan Chicken Pasta Recipe is how easy it is to personalize. Over time, I’ve tried some tweaks that really made it my own — you should definitely experiment and find your favorites!

Variation: I sometimes swap the penne for farfalle or rigatoni for a fun twist on texture. It changes the mouthfeel just enough to feel new but keeps that comforting creaminess.
Spice it up: If you like a little heat, adding crushed red pepper flakes with the garlic is a game-changer.
Vegetarian option: Skip the chicken and double the spinach or add mushrooms to keep it hearty but plant-based.
Cheese blend: Mixing in some mozzarella along with Parmesan can make it even gooier if that’s your thing.

Step-by-Step: How I Make Creamy Tuscan Chicken Pasta Recipe

The image shows a close-up of a creamy pasta dish in a black pan set on a white marbled surface. The dish has three main layers: plump yellow penne pasta tubes covered in a thick, creamy beige sauce, medium-sized grilled chicken pieces with a light brown sear scattered evenly throughout, and small bright green spinach leaves mixed in for color contrast. There are also chunks of reddish-brown sun-dried tomatoes spread around, adding a bit of texture and darker color to the creamy mix. The sauce looks smooth and coats all the ingredients well. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

First things first, I pat the chicken breasts dry and sprinkle both sides generously with salt and freshly ground black pepper. Getting that simple seasoning right here is key—it really brings the chicken’s flavor forward. Then, I heat olive oil in a large Dutch oven or braiser over medium-high heat and cook the chicken for about 3 to 4 minutes on each side until it’s golden and cooked through. Don’t rush this step, because a nice sear adds so much depth. Once done, I remove the chicken and chop it into bite-sized pieces, setting it aside for later.

Step 2: Build the Flavorful Sauce

Keeping all those lovely browned bits in the pot, I melt butter over medium heat. Then I add the minced garlic, sun-dried tomatoes, and Italian seasoning. Saute everything just until you can smell those fragrances dancing in the kitchen—about 2 minutes. This step unlocks the Tuscan flavors you’re craving.

Step 3: Creamy Pasta Cooking

Next is the fun part: Pour in the heavy cream, milk, and freshly grated Parmesan cheese. Stir in the uncooked penne pasta, then reduce the heat to medium-low. Cover and simmer for about 10 minutes, stirring occasionally to make sure the pasta doesn’t stick and cooks evenly. You want it al dente, tender but still with a slight bite. The sauce thickens beautifully during this time as the cheese melts and pasta absorbs the cream.

Step 4: Finish with Chicken and Spinach

Finally, stir the chopped chicken back into the pot along with the fresh baby spinach. Cook for another 1 to 2 minutes just until the spinach wilts and the chicken is heated through. That fresh green really lightens the richness and adds a lovely vibrant color.

Step 5: Serve and Enjoy!

Scoop it into bowls while it’s warm and gooey—preferably with a sprinkle of extra Parmesan on top. Dinner doesn’t get much better or easier than this.

Top Tip

Over the years, I’ve learned a few tricks that turn this Creamy Tuscan Chicken Pasta Recipe from good to unforgettable. These tips save time, deepen flavor, and keep things consistently delicious.

Don’t skip seasoning the chicken well: Even a little salt and pepper before cooking boosts the final flavor dramatically.
Use freshly grated Parmesan: Pre-grated cheese can contain additives that prevent smooth melting. Fresh makes the sauce silkier.
Simmer pasta gently: Stir occasionally to avoid sticking and to cook the pasta evenly in the creamy sauce.
Finish with fresh spinach last: Adding it near the end keeps it tender and vibrant instead of turning wilted and dull.

How to Serve Creamy Tuscan Chicken Pasta Recipe

Tuscan chicken pasta - Serving Suggestion

Garnishes

I’m a big fan of topping this dish off with a little extra freshly grated Parmesan and freshly cracked black pepper. Sometimes, I sprinkle chopped fresh basil or parsley on top for that pop of color and light herbal brightness—it really finishes the dish beautifully without overpowering it.

Side Dishes

This creamy pasta works well alongside simple green salads or roasted veggies—I often serve it with garlic roasted asparagus or a crisp Caesar salad to balance out the richness. A crusty baguette or garlic bread is also perfect for soaking up extra sauce.

Creative Ways to Present

For special occasions, I like serving this pasta in pretty shallow bowls, garnished with edible flowers or microgreens for a restaurant-worthy look. Another idea is scooping it into hollowed-out mini bell peppers or tomatoes for charming individual servings.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for 3 to 4 days. I always cool it completely before sealing to keep the creamy texture intact. When I reheat, I add a splash of milk or cream to loosen the sauce so it’s not too thick.

Freezing

I’ve frozen this pasta a few times with decent results, though the texture of the cream sauce changes slightly. To freeze, cool fully, then portion into freezer-safe containers. When thawing, gentle heat and stirring help restore some creaminess.

Reheating

The best way I’ve found to reheat Creamy Tuscan Chicken Pasta is gently on the stove over low heat, with a little added cream or milk to refresh the sauce. Microwaving works if you add some liquid and stir halfway through, but stovetop gives a better texture.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will be juicier and add a richer flavor. Just be sure to adjust the cooking time as thighs may take a little longer to cook through.

How do I make this recipe dairy-free?

You can substitute the heavy cream and milk with full-fat coconut milk or a dairy-free cream alternative, and use a vegan Parmesan substitute or nutritional yeast for the cheesy flavor. The sauce will still be creamy and delicious.

Is it okay to use dried pasta instead of fresh?

Yes, this recipe uses uncooked dried pasta cooked directly in the sauce, which is part of the magic here. Just make sure to stir occasionally to prevent sticking and achieve the perfect al dente texture.

Can I prepare this recipe ahead of time?

You can prep the chicken and chop the ingredients ahead, but it’s best to cook the pasta and combine everything the same day to keep the sauce fresh and creamy. Leftovers store well, so you can make it in advance and reheat.

Final Thoughts

This Creamy Tuscan Chicken Pasta Recipe has earned a permanent spot in my weekly rotation because it’s just that reliable and delicious. Every time I make it, I feel like I’m treating myself to a cozy, heartwarming meal that comes together faster than you’d expect. I hope you enjoy it as much as I do — there’s nothing like that creamy sauce hugging tender chicken and pasta to bring simple joy to your dinner table.