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Creamy Tuscan Chicken Pasta dish served as a featured image.

Irresistible Tuscan Chicken Pasta

This Tuscan Chicken Pasta recipe transforms simple ingredients into a creamy, flavorful, and comforting weeknight dinner. The key lies in properly emulsifying the sauce and balancing the richness with acidity from sun-dried tomatoes and optional white wine, creating a truly exceptional dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste
  • 1 pound pasta fettuccine, penne, or your favorite shape
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 5 ounces fresh spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup dry white wine such as Sauvignon Blanc or Pinot Grigio, optional
  • Red pepper flakes, for a touch of heat optional

Equipment

  • large skillet
  • large pot
  • colander
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Tongs or spatula

Method
 

  1. Season the chicken pieces with Italian seasoning, garlic powder, salt, and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. While the chicken is cooking, cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  4. In the same skillet, add the sun-dried tomatoes and minced garlic. Cook for about 1 minute, until fragrant. If using white wine, deglaze the pan by adding the wine and scraping up any browned bits from the bottom. Let the wine reduce slightly.
  5. Pour in the chicken broth and bring to a simmer. Add the heavy cream and stir to combine. Let the sauce simmer for a few minutes, allowing it to thicken slightly.
  6. Add the spinach to the sauce and cook until wilted, about 2-3 minutes.
  7. Stir in the Parmesan cheese until melted and smooth. Add the cooked chicken back to the skillet.
  8. Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  9. Serve immediately, garnished with extra Parmesan cheese and red pepper flakes (if desired).

Notes

For best results, use full-fat cream to ensure a rich and stable sauce. Drain sun-dried tomatoes well to avoid a greasy sauce. Add spinach towards the end to prevent it from becoming mushy. Reserve pasta water to adjust sauce consistency as needed. Store leftovers in an airtight container in the refrigerator for up to 3 days.