Creamy Tuscan Chicken Pasta Recipe
Creamy Tuscan Chicken Pasta brings the taste of Italy right to your kitchen with tender chicken, sun-dried tomatoes, and wilted spinach in a rich, velvety sauce.
This easy 30-minute meal is comforting yet vibrant, perfect for busy weeknights or when you crave a satisfying pasta dish that’s hearty yet fresh.
Star Ingredients for Creamy Tuscan Chicken Pasta
- Short pasta – The base that soaks up the luscious sauce, use your favorite shape for texture.
- Boneless skinless chicken breast – Provides lean, juicy bites that carry the Tuscan flavors beautifully.
- Sun-dried tomatoes – Adds bursts of tangy sweetness and a signature Tuscan touch.
- Baby spinach – Brings freshness, color, and a mild earthiness that balances the creaminess.
- Parmesan cheese – Melts into the sauce, delivering savory richness and depth.
Quick & Creamy Steps for Creamy Tuscan Chicken Pasta
Start by cooking your pasta to a perfect al dente. Meanwhile, season bite-sized chicken pieces with olive oil, garlic, Italian herbs, salt, and pepper. Sear them until golden, then toss in sun-dried tomatoes for a pop of Tuscan flavor.
Whisk milk with a bit of flour, pour it into the pan, and stir until it bubbles and thickens into a dreamy sauce. Wilt in fresh baby spinach, then toss everything with the cooked pasta and sprinkle generously with Parmesan. Serve immediately while the sauce hugs each bite.
Tips & Tasty Variations for Creamy Tuscan Chicken Pasta
For an extra velvety finish, try swapping milk with a splash of heavy cream or a dollop of cream cheese. If you prefer a dairy-free twist, use unsweetened almond milk or lite coconut cream—just check for sweetness!
Switch up the protein by replacing chicken with shrimp or tender boneless thighs for deeper flavor. If you love a kick, stir in a pinch of red pepper flakes or garnish with fresh basil for extra brightness.
Keeping Your Creamy Tuscan Chicken Pasta Fresh
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of milk or broth to loosen the sauce and warm gently on the stovetop or microwave. Avoid overcooking to keep the chicken tender and pasta perfectly soft yet firm.
Creamy Tuscan Chicken Pasta Recipe
Ingredients
- 1/2 cup Parmesan cheese
- 2 tablespoons olive oil or the reserved oil from sun-dried tomatoes
- 2 tablespoons gluten-free flour or cornstarch
- 8 ounces sun-dried tomatoes drained and finely chopped
- 3-4 garlic cloves minced
- Kosher salt and freshly ground pepper to taste
- 10 ounces short pasta of choice gluten-free, whole wheat, or lentil pasta
- 1.5 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- 3 cups baby spinach
- 3 cups 2% milk or any preferred alternative
Instructions
- Bring a generous pot of salted water to a rolling boil, then cook the pasta according to package guidelines until just al dente. Cut the chicken into one-inch chunks, transfer to a bowl, and toss with olive oil, minced garlic, Italian seasoning, salt, and pepper until evenly coated. Warm a large skillet over medium-high heat and arrange the seasoned chicken in a single layer; sear undisturbed for two to three minutes until lightly golden, then stir in the chopped sun-dried tomatoes and continue cooking for five to seven minutes until the chicken is thoroughly cooked. In a separate bowl, whisk together the milk and flour until smooth and free of lumps. Pour this mixture into the skillet over the cooked chicken and tomatoes, stirring to blend; allow it to bubble gently until thickened, about three to four minutes. Add the baby spinach and fold it into the sauce until it wilts. Finally, incorporate the drained pasta and Parmesan cheese, stirring until the pasta is coated in the creamy sauce. Serve immediately.
