Creamy Tuscan Chicken Pasta (Printable)

Tender chicken and sun-dried tomatoes blended in a luscious garlic-Parmesan cream sauce with pasta and spinach.

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine
02 - 1 tbsp salt (for pasta water)

→ Chicken

03 - 2 large boneless, skinless chicken breasts
04 - 1/2 tsp salt
05 - 1/2 tsp black pepper
06 - 1 tsp dried Italian herbs
07 - 2 tbsp olive oil

→ Sauce

08 - 2 tbsp unsalted butter
09 - 3 cloves garlic, minced
10 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
11 - 1/2 cup chicken broth
12 - 1 cup heavy cream
13 - 2 oz grated Parmesan cheese
14 - 3 cups fresh baby spinach
15 - 1/4 tsp red pepper flakes (optional)
16 - Salt and pepper, to taste

→ Garnish

17 - Chopped fresh basil or parsley, for serving
18 - Extra grated Parmesan, for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season chicken breasts evenly with salt, pepper, and Italian herbs. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until golden and cooked through. Transfer to a plate, rest for 5 minutes, then slice thinly.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in sun-dried tomatoes and cook for an additional minute.
04 - Pour in chicken broth, scraping the pan to loosen browned bits. Reduce heat to low, then stir in heavy cream, Parmesan cheese, and red pepper flakes. Simmer gently for 2 to 3 minutes until sauce slightly thickens.
05 - Add fresh baby spinach and stir until wilted but still vibrant.
06 - Add cooked pasta and sliced chicken to the skillet. Toss to coat evenly, gradually incorporating reserved pasta water to achieve desired sauce consistency.
07 - Adjust seasoning with salt and pepper if necessary. Serve immediately, garnished with chopped basil or parsley and additional grated Parmesan.

# Expert Tips:

01 -
  • It tastes like you spent all day cooking when you actually spent thirty minutes.
  • The garlic and cream sauce is so silky it turns simple pasta into something restaurant-worthy.
  • Spinach and sun-dried tomatoes sneak in vegetables without any fuss.
02 -
  • Don't wash the skillet after cooking the chicken—those browned bits are pure flavor, not mess.
  • Fresh Parmesan melts into the sauce elegantly; pre-grated cheese has anti-caking agents that make it grainy.
  • The pasta water is not extra—it's essential for making the sauce silky and perfect.
03 -
  • Grate Parmesan fresh from the block every time—it melts smoothly and tastes noticeably better than pre-grated.
  • Keep tasting and adjusting as you go; a pinch more salt, a grind of pepper, or a splash of pasta water can transform the final dish.
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