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Tuscan Chicken Pasta

This Tuscan chicken pasta recipe is creamy, rich, and packed with Italian-inspired flavors. It combines tender chicken, sun-dried tomatoes, spinach, and pasta in a creamy garlic Parmesan sauce for a comforting meal. This recipe is ready in about 35 minutes and is perfect for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 12 ounces penne or fettuccine pasta
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • ½ cup chopped sun-dried tomatoes
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1½ cups chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cups fresh spinach
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes optional
  • 2 tablespoons chopped fresh basil or parsley

Method
 

  1. Cook the pasta according to the package directions until al dente. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Season the chicken with the salt, black pepper, and Italian seasoning. Add it to the skillet and cook for 6 to 8 minutes until golden and fully cooked. Transfer to a plate.
  4. In the same skillet, add the garlic and sun-dried tomatoes. Cook for 1 minute until fragrant.
  5. Melt the butter, then stir in the flour and cook for 1 minute while stirring constantly.
  6. Gradually whisk in the chicken broth, then stir in the heavy cream. Simmer for 3 to 4 minutes until the sauce begins to thicken.
  7. Stir in the Parmesan cheese until melted and smooth.
  8. Add the spinach and cook for 1 to 2 minutes until wilted.
  9. Return the cooked chicken to the skillet, then add the cooked pasta. Toss until everything is evenly coated in the sauce.
  10. Garnish with fresh basil or parsley and crushed red pepper flakes, if desired, before serving.

Notes

  • Penne, fettuccine, or rigatoni all work well in this recipe.
  • Use oil-packed sun-dried tomatoes for the best flavor and texture.
  • Freshly grated Parmesan creates the smoothest, creamiest sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently with a splash of milk or chicken broth to keep the sauce creamy.