You know that dish people swear they “don’t have time for” and then demolish in silence? This is that.

Tender chicken, garlicky cream sauce, sun-dried tomatoes, and spinach cling to pasta like it’s their life’s purpose—and yours. It tastes restaurant-level, costs weeknight money, and cooks in one pan like a miracle you can eat.

Make it once and your household will start requesting “the Tuscan thing” like it’s a brand.

Why This Recipe Never Fails

This recipe layers flavor at every step: seasoned chicken, garlic butter, sun-dried tomato oil, and a splash of white wine for acidity. The sauce is silk-smooth because it balances heavy cream with starchy pasta water, so it coats instead of clumps.

Spinach and basil keep it bright, while Parmesan adds umami that makes you think, “Yep, chef’s kiss.” Even better, it’s flexible—breasts or thighs, penne or fettuccine, stovetop or Instant Pot.

Creamy Tuscan Chicken Pasta That Breaks the Internet

Recipe by Lori AndersonCourse: Dinner, Pasta

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

680

kcal

Ingredients

Chicken: 1.5 lb boneless, skinless chicken breasts (or thighs), thinly sliced
Pasta: 12 oz short pasta (penne, rigatoni, or rotini)
Fat: 2 tbsp butter + 1 tbsp olive oil (preferably from the sun-dried tomato jar)
Garlic: 4 cloves, minced
Sun-Dried Tomatoes: 1/2 cup, sliced, oil-packed
White Wine: 1/3 cup dry white (optional but recommended; use chicken broth if skipping)
Chicken Broth: 1 cup, low-sodium
Heavy Cream: 1 cup
Parmesan: 3/4 cup freshly grated, plus more to serve
Spinach: 3 cups baby spinach, loosely packed
Seasoning: 1 tsp Italian seasoning, 1/2 tsp red pepper flakes (optional), salt and black pepper
Lemon: Zest of 1/2 lemon + 1–2 tsp juice (to finish)
Fresh Basil: 1/4 cup torn leaves
Pasta Water: 1/2–3/4 cup reserved, for emulsifying

Directions

Salt your pasta water like the ocean: Bring a large pot to a boil and season generously. Cook pasta to al dente per package. Reserve 3/4 cup pasta water and drain.
Season the chicken: Pat dry. Toss with 1 tsp kosher salt, 1/2 tsp black pepper, and Italian seasoning.
Brown the chicken: In a large skillet, heat butter and oil over medium–high. Sear chicken in a single layer 3–4 minutes per side until golden and cooked through. Transfer to a plate.
Build the flavor base: Lower heat to medium. Add sun-dried tomatoes and garlic to the skillet with a drizzle more oil if needed. Stir 30–60 seconds until fragrant (don’t burn the garlic!).
Deglaze: Pour in white wine (or a splash of broth). Scrape up browned bits. Reduce by half, about 1–2 minutes.
Create the sauce: Add chicken broth and heavy cream. Simmer gently 2–3 minutes until slightly thickened. Stir in red pepper flakes and half the Parmesan.
Emulsify like a pro: Add 1/2 cup reserved pasta water and whisk. The sauce should look glossy and clingy, not thin. Adjust with more water or cheese as needed.
Bring it together: Add chicken (and juices) and spinach. Stir until spinach wilts. Add cooked pasta and toss to coat. Finish with remaining Parmesan, lemon zest, a squeeze of lemon juice, and basil.
Taste check: Add salt and pepper to make flavors pop. If it tastes flat, it needs salt or acid—tiny squeeze of lemon fixes everything.
Serve immediately: Top with extra Parmesan and a few torn basil leaves. Flex on your past self.

Storage Made Simple

Fridge: Store in an airtight container for 3–4 days.
Reheat: Low heat on the stovetop with a splash of milk or broth to loosen. Microwave in 45-second bursts, stirring between.
Freezer: Not ideal due to cream, but doable for up to 1 month.
Thaw overnight and reheat gently. Expect slightly grainy sauce—still tasty.

Nutritional Perks

Chicken packs complete protein for muscle repair and satiety.

Spinach brings iron, folate, and vitamin K because we like our indulgence with benefits. Sun-dried tomatoes deliver lycopene and a savory punch, while Parmesan adds calcium and umami without needing buckets of salt.

The fat from cream helps absorb fat-soluble nutrients—yes, your sauce is functional. FYI, portion control keeps it weeknight-friendly without food regret.

Nutrition Stats

Per serving (estimate): 680 calories
Protein: ~42 g
Carbohydrates: ~55 g
Fat: ~28 g
Fiber: ~4 g
Sodium: ~780 mg
Sugar: ~5 g

Numbers will vary based on pasta type, cream percentage, and how heavy your Parmesan hand gets (no judgment).

Easy-to-Miss Errors

Skipping pasta water: That starch is the sauce’s best friend; it binds fat and liquid for a silky finish.
Overcooking chicken: Thin slices cook fast.
Golden outside, juicy inside—set a timer.
Boiling the cream: Vigorous boiling can split the sauce. Gentle simmer is the move.
Using pre-shredded Parmesan: Anti-caking agents = grainy sauce.
Grate it fresh.
Under-salting: Season in layers—pasta water, chicken, sauce. Then finish to taste.
Forgetting acidity: A touch of lemon or wine keeps it from tasting heavy.
Tiny squeeze = huge payoff.

Recipe Variations

Lighter Swap: Use half-and-half instead of cream; add 1 tsp cornstarch mixed with 1 tbsp cold water to help thicken.
Gluten-Free: Choose GF pasta and thicken sauce with a teaspoon of cornstarch if needed.
High-Protein: Add crispy pancetta or turkey bacon; stir in 1/2 cup ricotta at the end.
Veggie-Forward: Replace chicken with sautéed mushrooms and zucchini; add artichoke hearts.
Spicy Tuscan: Double the red pepper flakes and finish with Calabrian chili paste.
Instant Pot Shortcut: Sauté chicken and aromatics, add pasta, broth, and tomatoes; pressure cook 5 minutes, quick release, then stir in cream, cheese, spinach, and lemon.
Dairy-Free: Use coconut cream and a dairy-free Parmesan; add 1 tsp nutritional yeast for depth.

FAQ

Can I use rotisserie chicken?

Yes. Shred 3 cups and add in step 8 when combining with the sauce and pasta.

You’ll lose some sear flavor, but it’s still excellent and super fast.

What pasta shape works best?

Short, ridged shapes like penne, rigatoni, or campanelle grab sauce beautifully. Fettuccine also works if you want twirl power.

Do I have to use wine?

No.

Substitute chicken broth and add an extra teaspoon of lemon juice at the end to keep the brightness.

How do I prevent a greasy sauce?

Measure the fat, simmer gently, and emulsify with pasta water. If it breaks, whisk in a splash of warm water and a tablespoon of Parmesan off heat.

Can I make it ahead?

Cook the components and store sauce and pasta separately.

Reheat the sauce with a splash of broth, then toss with hot pasta right before serving.

What can I replace spinach with?

Kale (thinly sliced), arugula, or chopped broccolini. For sturdier greens, sauté 1–2 minutes before adding cream.

Is there a no-cream version?

Use evaporated milk or a blend of 3/4 cup milk + 1/4 cup cream cheese for body.

It won’t be identical, but it’s delicious and lighter.

To Sum It Up

This Creamy Tuscan Chicken Pasta delivers golden chicken, velvety sauce, and bold, sun-drenched flavors in under 40 minutes.

It’s reliable, flexible, and secretly simple—like your favorite life hack but edible.

Keep pasta water, fresh Parm, and a lemon in your arsenal, and you’re unstoppable. Make it tonight and accept your new role as “the person who makes that amazing Tuscan pasta,” IMO a title worth having.

Creamy Tuscan Chicken Pasta That Breaks the Internet

Why This Recipe Never Fails