Save There's something about the smell of garlic hitting hot butter that stops me mid-thought every time. Years ago, I was rushing through a weeknight dinner, stressed about a work deadline, when I decided to throw together whatever cream sauce ingredients I had on hand. The result was this Tuscan chicken pasta, and suddenly the whole apartment smelled like an Italian kitchen I'd never been to. My partner walked in, paused, and just said, "what is that?" in a way that made me feel like a genius, even though I was mostly just improvising. That one accidental dinner has become the dish I make whenever I want to feel capable again.
I made this for my sister's book club once, nervous because I'd only mastered it a handful of times by then. Someone asked for the recipe halfway through eating, and I realized in that moment it wasn't about perfection—it was about the comfort of watching people relax around the table with good food in front of them. That's when a recipe stops being steps and becomes something you actually own.
Ingredients
- Penne or fettuccine (350 g / 12 oz): Pick whichever shape you reach for first—the sauce clings beautifully to both, though I've noticed fettuccine holds the cream slightly more luxuriously.
- Chicken breasts (2 large boneless, skinless): Quality matters here because there's nowhere to hide thin, dry chicken in a cream sauce; look for breasts that feel evenly thick.
- Unsalted butter (2 tbsp) and olive oil (2 tbsp): The butter builds the flavor base for your sauce while olive oil gets the chicken golden and crispy.
- Garlic (3 cloves, minced): Mince it fresh and add it right after the butter froths—you want it fragrant but never browned or bitter.
- Sun-dried tomatoes in oil (120 g / 3/4 cup, drained and sliced): These are the secret to depth; they add concentrated sweetness and umami that regular tomatoes simply can't match.
- Chicken broth (120 ml / 1/2 cup): Use the low-sodium version so you control the salt level yourself.
- Heavy cream (240 ml / 1 cup): Non-negotiable for this sauce; half-and-half makes it lighter but noticeably thinner.
- Parmesan cheese (60 g / 2 oz, grated): Freshly grated is worth the extra thirty seconds—pre-grated versions contain anti-caking agents that prevent the sauce from emulsifying smoothly.
- Fresh baby spinach (80 g / 3 cups): It wilts down dramatically, so don't be intimidated by the volume; the leaves should just barely wilt before everything comes together.
- Italian herbs (1 tsp dried), salt, black pepper, and optional red pepper flakes: These season the chicken gently; the red pepper flakes are optional but add a whisper of heat that balances the richness.
- Fresh basil or parsley for garnish: Tear or chop it just before serving to keep it bright and alive-tasting.
Instructions
- Get your pasta water ready:
- Bring a large pot of salted water to a rolling boil—it should taste like the sea. Cook your pasta according to package directions, aiming for that tender-but-still-has-some-bite texture called al dente. Before you drain it, scoop out about half a cup of the starchy pasta water and set it aside; this is liquid gold for thinning your sauce later.
- Season and sear the chicken:
- Pat your chicken breasts dry with paper towels—this is the move that gets you golden, crispy skin instead of steamed chicken. Season both sides generously with salt, pepper, and Italian herbs, then heat olive oil in a large skillet over medium-high heat until it shimmers. Lay the chicken in carefully and resist the urge to move it; let it sit for 5 to 6 minutes until the bottom is deeply golden, then flip and cook the other side the same way.
- Build the sauce foundation:
- Once your chicken is cooked through and resting on a plate, melt butter in that same skillet over medium heat and watch it foam up. Add your minced garlic immediately and let it perfume the butter for just about a minute—you want it fragrant but still pale. Stir in your sun-dried tomatoes and let them soften for another minute, releasing their oils into the pan.
- Deglaze and cream it all together:
- Pour in the chicken broth, scraping the bottom of the skillet with your wooden spoon to lift up all those golden, flavorful bits stuck to the pan. Turn the heat to low and pour in the heavy cream, then sprinkle in your grated Parmesan while stirring gently; watch it melt into the sauce, becoming silky and luxurious.
- Finish with spinach and bring it home:
- Add all that fresh spinach to the skillet and stir until it wilts down into the cream sauce, just a minute or two. Slice your rested chicken into bite-sized pieces and add it back in along with your drained pasta, tossing everything together gently. If the sauce feels too thick, add splashes of that reserved pasta water until it coats everything with a glossy, creamy layer.
Save The first time I nailed this dish was also the night I learned that good food doesn't need an elaborate story to matter—it just needs to arrive at the table warm and smelling like someone cared. That quiet moment when everyone stopped talking and just ate was everything.
Why This Sauce Works So Well
Cream sauces get a bad reputation for being heavy, but the real magic here is balance. The sun-dried tomatoes bring brightness and acidity that cuts through the richness, while the garlic and fresh spinach add savory depth and a whisper of earthiness. The pasta water acts like a bridge, helping the cream, butter, and cheese emulsify into something silky instead of separating into greasy puddles. It's simple alchemy, really.
Where This Dish Shines
This pasta is perfect for weeknight dinners because it demands nothing fancy but feels special enough to impress. I've made it when someone unexpected dropped by, and I've made it on nights when I just needed something warm and comforting in front of me. It also reheats beautifully—just add a splash of cream or broth when warming so the sauce doesn't dry out in the pan.
Your Own Variations
Once you understand how this sauce comes together, you can riff on it endlessly. Swap the chicken for seared shrimp or mushrooms, add fresh lemon zest near the end, or throw in some crispy bacon for a different kind of richness. I've even made it with half cream and half Greek yogurt when I wanted something slightly lighter, though the texture changes a bit. Here are some tweaks I've loved.
- Try grilled shrimp instead of chicken for a seafood version that cooks in half the time.
- A splash of dry white wine added right after deglazing brings a subtle acidity that rounds out the sauce beautifully.
- Fresh lemon zest stirred in at the very end adds brightness that prevents the dish from feeling one-dimensional.
Save This is the kind of dish that proves you don't need a long ingredient list or complex technique to create something genuinely delicious. Make it once, and it becomes yours.
Recipe Help
- → What type of pasta works best for this dish?
Penne or fettuccine are ideal as their shape holds the creamy sauce well, ensuring each bite is flavorful.
- → Can I substitute chicken with another protein?
Yes, grilled shrimp is a great alternative that pairs beautifully with the creamy sauce and sun-dried tomatoes.
- → How do I prevent the sauce from becoming too thick?
Reserved pasta water can be added gradually to loosen the sauce and achieve the desired consistency.
- → What if I prefer a lighter sauce?
Swapping heavy cream for half-and-half will reduce richness without sacrificing creaminess.
- → How can I make this dish gluten-free?
Use gluten-free pasta varieties to accommodate gluten sensitivities without altering the dish’s flavor.