Creamy Tuscan Chicken Pasta (Printable)

Tender chicken, sun-dried tomatoes, and spinach meld in a rich Parmesan cream sauce with pasta.

# What You Need:

→ Pasta

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

→ Chicken

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

→ Sauce

08 - 2 tablespoons 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 teaspoon red pepper flakes (optional)
16 - Salt and pepper, to taste

→ Garnish

17 - Chopped fresh basil or parsley
18 - Extra grated Parmesan cheese

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve half a cup of the pasta water, then drain and set aside.
02 - While pasta cooks, season chicken breasts with salt, pepper, and Italian herbs on both sides. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and cooked through. Transfer to a plate, let rest for 5 minutes, then slice thinly.
03 - In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for another minute.
04 - Deglaze skillet with chicken broth, scraping up browned bits. Reduce heat to low and stir in heavy cream, Parmesan cheese, and red pepper flakes. Simmer gently 2–3 minutes until sauce thickens slightly.
05 - Add fresh spinach and stir until just wilted.
06 - Add cooked pasta and sliced chicken to the skillet. Toss to coat evenly, adding reserved pasta water gradually until desired sauce consistency is reached.
07 - Adjust seasoning with salt and pepper as needed. Serve immediately, garnished with fresh basil or parsley and extra grated Parmesan.

# Expert Advice:

01 -
  • It tastes like restaurant food but comes together faster than ordering delivery.
  • The garlic-cream sauce is so silky it feels indulgent without demanding fancy ingredients.
  • Sun-dried tomatoes give it a sophisticated depth that makes people think you've been cooking all day.
02 -
  • Never skip patting the chicken dry before it hits the hot pan—moisture is the enemy of a good sear and golden skin.
  • Freshly grated Parmesan makes an actual difference in how the sauce comes together; pre-grated versions with anti-caking powder won't emulsify as smoothly.
  • Taste for salt at the very end because the Parmesan, pasta water, and broth all bring their own saltiness to the party.
03 -
  • Reserve your pasta water before draining—starchy pasta water is the secret weapon that helps cream sauces emulsify and cling to every strand.
  • Cook the chicken a few minutes longer than you think necessary and let it rest before slicing; carryover cooking will finish it gently, and resting keeps it juicy.
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