Try this Tuscan Chicken Pasta for a cozy, creamy dinner that feels gourmet (but is secretly super easy!). Juicy chicken breasts, tangy sun-dried tomatoes, and fresh spinach are tossed with al dente pasta and a rich, garlicky Parmesan sauce. Ready in 30 minutes, it’s the perfect go-to for a fuss-free weeknight meal!
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Why This Recipe Works
My Tuscan chicken meatballs are always a crowd-pleaser, so it was only a matter of time before I combined those classic Mediterranean flavors into pasta form—enter Tuscan chicken pasta!
This dish comes together with just a few pantry staples like chicken broth, sun-dried tomatoes, and heavy cream. Plus, cooking the pasta directly in the sauce makes the whole process super quick and efficient (and keeps cleanup to a minimum!).
The chicken stays juicy and tender, while the Parmesan adds a mouthwatering richness to the sauce. Pair it with garlic bread, a green salad, or a hearty bowl of soup for a balanced meal the whole family will love!
Ingredients
- Olive Oil: To cook the chicken and garlic. Use extra-virgin olive oil for the best results!
- Chicken Breasts: I suggest using boneless, skinless breasts for quick, easy cooking.
- Sun-Dried Tomatoes: With their tangy flavor and chewy texture, sun-dried tomatoes give this dish its signature Tuscan flair. Use tomatoes in oil for the most flavor.
- Garlic: Freshly minced garlic is ideal here because it releases more oils and flavor than pre-minced or powdered garlic.
- Chicken Broth: Adds richness and savory depth to the sauce. Opt for a low-sodium broth or stock to better control the dish’s overall saltiness.
- Heavy Cream: Gives the sauce its velvety, creamy, and indulgent texture.
- Penne Pasta: Short pasta like penne holds up well to this creamy sauce, but you can swap it for any short pasta variety you prefer.
- Spinach: Baby spinach adds a pop of color and balances the dish with its freshness.
- Parmesan Cheese: Freshly grated Parmesan cheese adds a nutty, salty flavor and helps thicken the sauce. Avoid pre-grated Parmesan, as it doesn’t melt as well.
- Basil: Fresh, aromatic basil provides the perfect finishing touch!
Instructions
- Sear the Chicken: Generously season the chicken breasts with kosher salt all over. Sear them on both sides in a hot pan with some olive oil until golden brown.
- Sauté the Aromatics: In the same pan, sauté the minced garlic and chopped sun-dried tomatoes over medium-low until fragrant, stirring frequently to prevent burning the garlic.
- Create the Sauce: Pour the chicken broth, heavy cream, and more salt into the pan. Stir everything together and bring the mixture to a gentle boil.
- Cook the Pasta: Add the uncooked pasta directly to the sauce. Reduce the heat to low, cover the pan, and simmer for 11-12 minutes, stirring occasionally until the pasta is al dente and has absorbed the sauce.
- Slice the Chicken: While the pasta cooks, cut the seared chicken into ½-inch slices, then halve them to make bite-sized pieces.
- Assemble the Dish: Add the chicken slices, spinach, and grated Parmesan to the pan. Stir gently to combine, cooking for an additional 2-3 minutes on low heat until the spinach wilts, the chicken is heated through again, and the sauce thickens.
- Garnish: Serve your Tuscan chicken pasta with freshly torn basil and an extra sprinkle of Parmesan on top, and enjoy!
Substitutions & Variations
- Protein: Swap chicken breasts for boneless, skinless chicken thighs for a juicier option, or try shrimp for a seafood twist (note the cooking times will vary.)
- Pasta: If you don’t have penne, any short pasta will work! Think fusilli, rigatoni, rotini, ziti, cavatappi, or even farfalle.
- Cream: For a lighter option, you can substitute heavy cream with half-and-half.
- Cheese: Pecorino Romano also works instead of Parmesan for a saltier, sharper flavor.
- Vegetables: If you’re not a fan of spinach, you can use kale or arugula. You can also try adding sautéed mushrooms, zucchini, olive, and roasted bell peppers.
- Gluten-Free: To make this Tuscan chicken pasta suitable for anyone with gluten sensitivities, simply use your favorite gluten-free pasta brand and shape.
Storing & Reheating
Tuscan chicken pasta makes the best leftovers for lunches and dinners all week long! Here’s how to keep it fresh:
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Place the pasta in freezer-safe containers and store it for up to 3 months. Thaw servings overnight in the fridge before reheating.
- Reheating: Gently heat the pasta on the stovetop over low heat or in the microwave. Add a splash of broth or cream to loosen the sauce up again.
- Prep Ahead: You can cook the chicken and prepare the sauce a day ahead. Store them separately, then combine them with fresh pasta and spinach when you’re ready to eat.
Expert Tips
- Room-Temperature Chicken: Let your chicken sit out for about 15 minutes before cooking. This initial step helps it cook evenly and prevents the chicken from drying out.
- Sear the Chicken Properly: Don’t rush the searing process! Let the chicken brown for about 5 minutes on each side for maximum flavor and juiciness.
- Watch the Garlic: Garlic burns easily and can quickly turn bitter. Keep it on medium-low heat to extract the best flavor while preventing that dreaded burnt taste.
FAQs
Absolutely! You can replace the heavy cream with full-fat canned coconut milk or a plant-based cream alternative and use dairy-free Parmesan cheese instead of regular Parmesan.
While simmering, add more chicken broth, cream, or water to thin out the sauce. Stir it in gradually until you reach your preferred consistency.
If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes. You can also make a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) and stir it into the sauce to thicken it.
Related Recipes
If you love this Tuscan chicken pasta recipe, make sure to try some more Mediterranean chicken mains like these:
- Grilled Bruschetta Chicken
- Chicken Pesto Pasta Salad
- Greek Chicken Meatballs
- Lemon Chicken Orzo Soup
If you try this Tuscan Chicken Pasta, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
One-Pan Tuscan Chicken Pasta
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken breasts
- 3 teaspoons kosher salt, divided or more to taste
- 4 ounces sun-dried tomatoes, drained and chopped
- 5 cloves garlic, minced
- 3 cups chicken broth
- 1 ½ cups heavy cream
- 8 ounces penne pasta, (or any short pasta)
- 4 ounces spinach
- 1 cup grated Parmesan cheese, plus more for serving
- ¼ cup basil, torn for garnish
Instructions
- Heat a large, deep skillet or pan on medium-high heat, add the olive oil. Season the chicken breasts with 1 teaspoon of kosher salt on both sides, then cook them in the hot pan until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
- In the same pan, add the sun-dried tomatoes and minced garlic. Cook for 1 minute on medium-low heat, being careful not to burn the garlic.
- Pour the chicken broth, heavy cream and 2 teaspoons of kosher salt into the pan, stirring to combine. Bring the mixture to a boil.
- Add the uncooked pasta to the pan. Turn down the heat to low, cover and cook, stirring occasionally, until the pasta is al dente, about 11-12 minutes.
- Cut the chicken into ½ inch slices, then cut it in half so they are bite sized pieces.
- Turn the heat to low, add in the cut chicken, fresh spinach and grated Parmesan cheese, toss to combine. Cook for another 2-3 minutes until the chicken is heated through and the sauce has thickened slightly.
- Serve with freshly torn basil and extra Parmesan cheese. Enjoy!
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