I still remember the first time I tasted Tuscan chicken pasta in a tiny trattoria in Florence. The smell of garlic and sun-dried tomatoes filled the air as the waiter set down this gorgeous creamy pasta dish. One bite and I was hooked! That rich parmesan sauce coating every noodle, the juicy chicken, those bursts of flavor from the tomatoes – I knew I had to recreate it at home. Now this 30-minute wonder is my go-to when I want to impress without stress. It’s got that fancy restaurant vibe but comes together in one pan while the pasta cooks. Trust me, that creamy garlic sauce will have everyone asking for seconds!
Why You’ll Love This Tuscan Chicken Pasta
This dish is everything you want in a pasta recipe – quick, creamy, and packed with flavor. Here’s why it’s become my family’s favorite:
Perfect Weeknight Dinner
When I’m racing against the clock between work and kids’ activities, this 30-minute meal saves the day. One pan means less cleanup, and the ingredients are simple enough that I usually have everything on hand. The pasta cooks while the chicken browns, making it the ultimate efficiency meal.
Authentic Tuscan Flavors
That first bite transports me back to Italy every time. The sun-dried tomatoes add that perfect sweet-tangy punch, the garlic gives it that warm depth, and the parmesan – oh that glorious parmesan – melts into the creamiest sauce you’ll ever taste. It’s like getting a hug from Tuscany right in your kitchen!
Tuscan Chicken Pasta Ingredients
Here’s what you’ll need to make magic happen:
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 8 oz penne pasta (I like De Cecco brand)
- 1 cup heavy cream (cold straight from fridge)
- 1/2 cup freshly grated parmesan (none of that pre-shredded stuff!)
- 1 cup packed fresh spinach (stems removed)
- 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
- 3 garlic cloves, minced (yes, really 3!)
- 1 tbsp good olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Ingredient Notes & Substitutions
Don’t panic if you’re missing something! For a lighter version, swap heavy cream with half-and-half (though sauce won’t be quite as luscious). Kale works instead of spinach if you chop it small. Gluten-free pasta? Absolutely – just cook it al dente. And if you can’t find oil-packed tomatoes, the dry ones work too (soak them in warm water first). The only non-negotiable? REAL parmesan – it makes all the difference in that creamy sauce!
Equipment Needed for Tuscan Chicken Pasta
You probably already have everything you need! Grab a large skillet (I use my trusty 12-inch), some tongs for flipping that chicken, and a wooden spoon for stirring the creamy sauce. That’s it – no fancy gadgets required for this Italian masterpiece!
How to Make Tuscan Chicken Pasta
Alright, let’s get cooking! This dish comes together like magic when you follow these simple steps. I’ve made this dozens of times, and these little tricks make all the difference between good and “oh-my-goodness” amazing pasta.
Cooking the Chicken
First things first – that golden, juicy chicken! I like to pat my chicken breasts dry with paper towels (this helps them brown beautifully). Season both sides generously with salt, pepper, and Italian seasoning – really rub it in there. Heat your olive oil over medium-high until it shimmers, then add the chicken. Here’s my secret: don’t touch it for a full 5 minutes! Let it develop that gorgeous golden crust before flipping. Cook another 5-7 minutes until the internal temp hits 165°F. Remove to a plate – it’ll finish cooking slightly while resting. Slice it against the grain when you’re ready to add it back.
Preparing the Cream Sauce
Now for the showstopper – that velvety cream sauce! In the same pan (all those brown bits = flavor gold!), lower the heat to medium and toss in your minced garlic. Sauté just 30 seconds until fragrant – any longer and it’ll burn (yuck!). Add the sun-dried tomatoes and spinach, stirring until the spinach wilts (about 2 minutes). Pour in the cold heavy cream and let it bubble gently (key word: gently!). Keep the heat low-medium – boiling will make the sauce break. Stir in the parmesan gradually, letting each handful melt completely before adding more. You’ll know it’s perfect when it coats the back of a spoon.
Combining Ingredients
Time for the grand finale! Add your cooked pasta and sliced chicken right into that luscious sauce. Toss everything together with tongs – really get in there so every single noodle gets coated. If the sauce seems too thick, splash in a tablespoon or two of the reserved pasta water. I always finish with an extra sprinkle of parmesan and some fresh basil if I’ve got it. Pro tip: let it sit for 2 minutes before serving – the flavors marry beautifully and the sauce thickens just right. Bellissimo!
Tips for Perfect Tuscan Chicken Pasta
After making this recipe more times than I can count, here are my can’t-live-without tricks: Always reserve a cup of pasta water before draining – it’s magic for loosening sauces! Fresh basil right at the end makes it look (and taste) restaurant-worthy. For the chicken, pull it at 160°F – it’ll carryover cook to perfect juiciness. And whatever you do, don’t rinse the pasta – that starchy coating helps the sauce cling beautifully. Oh, and taste your sauce before serving – sometimes it needs just one more pinch of salt to sing!
Serving Suggestions for Tuscan Chicken Pasta
This pasta deserves a proper Italian feast! I love serving it with warm, crusty garlic bread to soak up every drop of that creamy sauce. A crisp white wine like Pinot Grigio cuts through the richness perfectly. And don’t forget a simple side salad – just mixed greens with balsamic to balance the meal. Sometimes I’ll even light candles and pretend I’m back in that Florence trattoria!
Storing and Reheating Tuscan Chicken Pasta
Leftovers? Lucky you! Store this pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to bring back that luscious texture – microwave in 30-second bursts, stirring between each. My secret? A quick stovetop reheat on low with a pat of butter makes it taste freshly made!
Tuscan Chicken Pasta Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each comforting bowl. A serving (about 1/4 of the recipe) clocks in around 580 calories, with 34g protein from that juicy chicken and 32g fat (thanks to that glorious cream and parmesan). Keep in mind – these numbers dance around depending on your exact ingredients. I always say life’s too short to count every calorie when you’re eating something this delicious! But hey, at least we’re getting some greens from that spinach, right?
Tuscan Chicken Pasta FAQs
After sharing this recipe with so many friends, I’ve gotten some great questions! Here are the ones that pop up most often:
Can I use chicken thighs instead of breasts? Absolutely! Thighs add richer flavor and stay juicier. Just cook them a few minutes longer (about 8-10 minutes per side) since they’re thicker. The extra fat means even more deliciousness in that cream sauce!
How can I make it spicy? Oh, I love kicking mine up with red pepper flakes! Add 1/4-1/2 teaspoon when you sauté the garlic. For serious heat lovers, toss in some diced jalapeños with the sun-dried tomatoes. The cream mellows the spice beautifully.
What’s the best pasta shape? While penne’s classic (those tubes catch the sauce perfectly!), rigatoni or fusilli work great too. Anything with nooks and crannies to hold that creamy goodness gets my vote. Just steer clear of delicate shapes like angel hair – they’ll get overwhelmed.
Final Thoughts
There you have it – my foolproof Tuscan chicken pasta that never fails to impress! If you try it, I’d love to hear how it turns out. Leave a rating or comment below – your feedback makes my day!
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Creamy 30-Minute Tuscan Chicken Pasta Recipe You’ll Crave
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A creamy and flavorful Tuscan-inspired pasta dish featuring tender chicken, sun-dried tomatoes, spinach, and a rich garlic parmesan sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz penne pasta
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 cup spinach
- 1/3 cup sun-dried tomatoes
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Season chicken with salt, pepper, and Italian seasoning. Cook in olive oil until golden (5-7 mins per side). Remove and slice.
- In the same pan, sauté garlic until fragrant (30 secs). Add sun-dried tomatoes and spinach. Cook until spinach wilts.
- Pour in heavy cream and parmesan. Simmer until sauce thickens (3-4 mins).
- Return chicken and pasta to the pan. Toss to coat evenly. Serve hot.
Notes
- Substitute half-and-half for lighter version
- Add red pepper flakes for heat
- Fresh basil garnish recommended
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 580
- Sugar: 4g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 145mg
