Tuscan chicken pasta with sun-dried tomatoes and spinach

I love spilling kitchen secrets, so here’s one: I learned this Tuscan chicken pasta trick the hard way — by burning garlic and losing a jar of sun-dried tomatoes to an overenthusiastic blender. Now I keep it simple and theatrical. Picture a hot pan, the sizzle of seasoned chicken, and that tangy-sweet sun-dried tomato perfume hitting the room — that’s the moment I know dinner will wow. I use a quick creamy sauce with fresh spinach that wilts just enough to stay bright and tender. Follow my steps and you’ll have a cozy, restaurant-style plate that takes under an hour and makes people ask for the recipe (or my grandma’s name — I’ll let you have both).

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

Make this dish because it hits so many notes at once: the slightly chewy bite of pasta, the juicy, well-seasoned chicken, and a creamy, tangy sauce studded with sun-dried tomatoes and bright spinach. It tastes fancy but cooks like a weeknight hero. It’s so easy even your oven can’t mess it up — and the leftovers taste even better the next day.

Ingredients

For the Main Dish:

• 1.5 lb boneless skinless chicken breasts (or thighs), sliced into 1/2-inch pieces
• 12 oz pasta (penne, fusilli, or rigatoni)
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 1 small shallot, finely chopped (or 1/2 small onion)
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, oil-packed and chopped (or rehydrated dry tomatoes)
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 4 cups fresh baby spinach
• 1 tbsp lemon juice (optional, brightens flavors)
• Chopped fresh parsley for garnish

For the Sauce / Garnish (if applicable):

• Extra Parmesan and a drizzle of olive oil for serving

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook 12 oz pasta until just shy of al dente (follow package, usually 9–11 minutes). Reserve 1/2 cup pasta water, then drain. While the water heats, pat the chicken dry, season generously with salt, pepper, and a pinch of Italian seasoning. Dry chicken sears better — don’t skip the pat-down.

Step 2:

Heat a large skillet over medium-high heat with 2 tbsp olive oil and 1 tbsp butter. When the fat shimmers, add chicken in a single layer and let it sizzle without crowding (work in batches if needed). Sear until golden, about 4–6 minutes, tossing once. I use a quick poke test and an instant-read thermometer — pull at 165°F internal temp. Transfer chicken to a plate.

Step 3:

Lower heat to medium and add the shallot; sauté until translucent and fragrant, about 1–2 minutes. Add garlic, chopped sun-dried tomatoes, and red pepper flakes; stir until the garlic smells sweet and toasty. Pour in 1/2 cup chicken broth to deglaze the pan, scraping up browned bits — that’s pure flavor. Let the liquid reduce for a minute.

Step 4:

Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 1/2 cup Parmesan until the sauce thickens slightly (about 3–4 minutes). Add the 4 cups spinach and toss; it will wilt into glossy, bright green ribbons. Return the chicken and cooked pasta to the skillet, adding reserved pasta water a splash at a time until the sauce coats the noodles smoothly. Taste and adjust salt and pepper.

Step 5:

Finish with 1 tbsp lemon juice and a handful of chopped parsley for freshness. Let the dish rest for a minute so flavors settle. Serve hot with extra Parmesan and a drizzle of olive oil — the cream will be velvety, the tomatoes tangy, and the chicken delightful against the pasta’s bite.

Pro Tips

• Use sun-dried tomatoes packed in oil for richer flavor. If you only have dried, soak them in hot water for 10 minutes, then chop.
• Reserve pasta water — that starchy water gives the sauce silk and helps it cling to the noodles.
• Slice chicken thin or pound to even thickness for faster, uniform cooking; use an instant-read thermometer to hit 165°F.
• Grate Parmesan fresh for melt-in-the-mouth texture; pre-grated doesn’t melt as smoothly.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use extra-firm tofu, well-pressed and pan-fried for a vegetarian swap. Texture becomes firmer and soaks up sauce nicely.
• Heavy cream ↔ Greek yogurt: Stir in full-fat Greek yogurt off-heat to avoid curdling; sauce tastes tangier and slightly lighter.
• Gluten-free: Use gluten-free pasta — sauce stays the same, but cook times may vary.
• Dairy-free: Swap heavy cream for canned full-fat coconut milk and use nutritional yeast instead of Parmesan for a savory kick.

Variations & Tips

• Make it spicy: add a diced jalapeño and extra red pepper flakes.
• Kid-friendly: skip the red pepper flakes and finely dice the tomatoes so kids don’t notice the texture.
• Vegetarian twist: swap chicken for sautéed mushrooms and artichoke hearts.
• Low-carb: swap pasta for zoodles; toss quickly so the zucchini stays firm.
• Rustic twist: add a splash of white wine in Step 3 for depth before the broth.
• Cheesy twist: fold in a dollop of ricotta at the end for super-creamy luxury.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything but don’t overcook the pasta; undercook by a minute. Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.

Can I double the recipe?

Sure thing. Use a larger skillet or cook the chicken in two batches to avoid overcrowding and maintain that beautiful sear.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider adding a small pat of butter at the end for richness.

How do I know it’s done?

Chicken shows golden edges and a firm, springy texture; check it reaches 165°F. The sauce should coat the pasta and cling, not puddle at the bottom.

What if I don’t have ingredient X?

No panic: swap sun-dried tomatoes for roasted red peppers for sweetness, or use spinach substitutes like baby kale (tougher, so cook a bit longer). Parmesan? Use Pecorino or Asiago.

How I Like to Serve It

I plate this with a crisp green salad dressed in lemon vinaigrette and a crusty loaf to mop up the sauce. Pair it with a chilled Pinot Grigio or a light-bodied red like Chianti. It works for weeknight comfort, a cozy dinner for two, or when friends pop in and you want to look impressive without breaking a sweat.

Notes

• Store leftovers in the fridge for up to 3 days; reheat on the stove with a splash of broth to revive the sauce.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Go on — make this Tuscan chicken pasta and savor the sizzle, the creamy sauce, and that tangy sun-dried tomato punch. Now go impress someone — or just yourself — with your homemade masterpiece!