Okay, I have to confess—this recipe makes me feel like I’m dining in a cozy little Italian bistro, but the best part is it’s all coming from my tiny kitchen! The rich, velvety sauce filled with sun-dried tomatoes and spinach clings lovingly to every strand of pasta. I can’t wait to show you how easy it is to whip up this dreamy dish that somehow manages to be both comforting and fancy all at once. Trust me, once you’ve tried this creamy Tuscan chicken pasta, it’ll become your go-to for those nights when you want a little bit of wow without a ton of fuss.
1 cup sun-dried tomatoes, chopped (packed in oil if possible)
2 cups fresh spinach leaves
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and freshly ground black pepper, to taste
For the Sauce / Garnish (if applicable):
Fresh basil or parsley, chopped (optional)
Additional Parmesan for topping
How I Make It
Step 1:
Cook the pasta in salted boiling water according to package instructions until al dente, then drain and set aside. Always save a little pasta water—about 1/4 cup—to loosen up the sauce later if needed.
Step 2:
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced chicken breasts and season generously with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes until browned and cooked through, flipping once. Remove from skillet and set aside.
Step 3:
In the same skillet, add garlic and sun-dried tomatoes. Sauté until fragrant, about 1-2 minutes, making sure the garlic doesn’t burn—keep it moving!
Step 4:
Pour in the heavy cream and chicken broth, stirring well to combine. Bring to a gentle simmer and let it thicken slightly, about 3-4 minutes. If it gets too thick, remember that reserved pasta water—it’s your best friend.
Step 5:
Reduce heat to low, then stir in the Parmesan cheese and fresh spinach, cooking until the spinach wilts and the cheese melts into a glossy, creamy sauce.
Step 6:
Add the cooked chicken and pasta back into the skillet, folding everything together until coated in that luscious sauce. Taste and adjust salt and pepper if needed. Garnish with fresh basil or parsley and more Parmesan if you’re feeling fancy!
Variations & Tips
Swap spinach for kale or arugula for a peppery twist.
Use cherry tomatoes instead of sun-dried for a fresher, lighter sauce.
For a lighter version, try half-and-half instead of heavy cream.
Grill the chicken instead of pan-frying for a smoky flavor.
Don’t have Parmesan? Pecorino Romano works beautifully too.
Need it gluten-free? Use your favorite GF pasta and watch cook times.
How I Like to Serve It
This creamy Tuscan chicken pasta pairs beautifully with a crisp green side salad and some warm garlic bread to soak up every last drop of sauce. It’s perfect for date night or a cozy weekend family dinner when you want something both impressive and comforting. And honestly, leftovers taste even better the next day!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of broth or cream to revive the sauce.
Closing: This creamy Tuscan chicken pasta always hits the spot, combining simple ingredients into something that feels like a warm Italian hug on a plate.
