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Close-up of creamy Tuscan Chicken Pasta featuring sun-dried tomatoes and spinach, ready to eat.

Easy Tuscan Chicken Pasta

This recipe brings the flavors of Tuscany to your table with tender chicken and perfectly cooked pasta, all enveloped in a creamy sun-dried tomato sauce. It's an easy-to-follow recipe that delivers restaurant-quality results in the comfort of your home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 lb pasta penne, farfalle, or rotini
  • 2 tbsp olive oil
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh spinach
  • 1/4 cup chopped fresh basil
  • 1 tsp Italian seasoning
  • Salt to taste
  • Pepper to taste
  • Red pepper flakes optional

Equipment

  • large pot
  • large skillet
  • colander
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Sear the Chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Sauté Aromatics: Add the onion and garlic to the skillet and cook until softened and fragrant, about 3-5 minutes.
  4. Build the Sauce: Add the sun-dried tomatoes and chicken broth to the skillet. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
  5. Create the Creamy Base: Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to thin it out.
  6. Combine and Serve: Add the cooked chicken and pasta to the skillet with the sauce. Toss to coat. Stir in the spinach and basil. Season with salt and pepper to taste. If desired, add a pinch of red pepper flakes for heat.
  7. Serve immediately and enjoy this delicious Tuscan Chicken Pasta!

Notes

For a richer flavor, use the oil from the sun-dried tomatoes to sauté the chicken. You can substitute other types of pasta, such as spaghetti, but penne, farfalle, or rotini work best for capturing the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.