Creamy Tuscan Chicken Pasta (Printable)

Tender chicken, sun-dried tomatoes, and spinach meld in a rich, creamy sauce over pasta for a hearty meal.

# Components:

→ Pasta

01 - 12 ounces penne or fettuccine pasta
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 ounces 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season chicken breasts with salt, pepper, and Italian herbs. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until golden and cooked through. Transfer to a plate, let rest 5 minutes, then slice thinly.
03 - Melt butter in the same skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for another minute.
04 - Pour in chicken broth, scraping up browned bits. Reduce heat to low and stir in heavy cream, Parmesan cheese, and red pepper flakes. Simmer gently for 2 to 3 minutes until sauce thickens slightly.
05 - Incorporate fresh baby spinach and stir until 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 chopped basil or parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • Ready in 40 minutes but tastes like you've been cooking since morning.
  • The cream sauce is forgiving, so even small timing mistakes won't ruin it.
  • Works for weeknight dinners or when you need to impress someone without stress.
02 -
  • Heavy cream breaks if the heat gets too high, so keep it on low—if you see it starting to separate, add a splash of cold broth to rescue it.
  • Undersalt the chicken while cooking, then season the final dish once everything's mixed, because Parmesan and salt build as you add them.
03 -
  • Reserve pasta water before draining—it's starch and salt that emulsifies the sauce and makes it cling to noodles instead of pooling.
  • Cook the chicken all the way through once (don't cut into it mid-cooking to check), then let it rest before slicing so the juices redistribute instead of leaking into the pan.
Return