Creamy, rich, and bursting with flavor, Tuscan Chicken Pasta is one of those meals that feels like a restaurant-quality dinner—but you can make it right at home in about 30 minutes. It’s a dreamy blend of tender chicken, sun-dried tomatoes, baby spinach, and fettuccine, all tossed in a creamy garlic Parmesan sauce with a touch of Tuscan-inspired herbs. It’s warm, hearty, and just a little bit fancy without being fussy.
This pasta is the perfect choice when you want to impress guests, treat yourself, or whip up something satisfying for your family. The creamy sauce clings perfectly to the noodles, the chicken is seared until golden, and the sun-dried tomatoes add a slightly sweet and tangy punch. Pair it with a glass of wine and a side of crusty bread for a meal that feels like pure comfort in a bowl.
Why You’ll Love This Recipe:
• Rich, Creamy Sauce: A garlic-Parmesan cream base that’s pure comfort.
• Tuscan-Inspired Flavor: Herbs, sun-dried tomatoes, and spinach give this dish Italian soul.
• Weeknight-Friendly: Ready in around 30 minutes.
• Versatile: Works with any pasta you have on hand, or even zoodles for a low-carb twist.
• One Pan + One Pot: While the pasta boils, everything else happens in a single skillet.
Ingredients:
• 3 tablespoons olive oil, divided
• 1¼ lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 12 ounces fettuccine pasta
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon dried basil
• ¼ teaspoon dried marjoram
• ¼ teaspoon red pepper flakes (optional)
• ⅔ cup low-sodium chicken broth
• 1½ cups heavy cream
• ¾ cup grated Parmesan cheese
• 4 cups baby spinach
• ⅔ cup sun-dried tomatoes, packed in oil (drained and chopped)
• Salt and pepper to taste
Instructions:
Step 1: Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces in a single layer and cook for about 3 minutes per side, or until browned and cooked through. Transfer the chicken to a plate and set aside.
Step 2: Boil the Pasta
Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Drain well and set aside.
Step 3: Sauté the Garlic and Herbs
Add the remaining tablespoon of olive oil to the same skillet, reducing the heat to low. Stir in the garlic, oregano, parsley, basil, marjoram, and red pepper flakes. Cook for 1 minute, stirring constantly to prevent burning.
Step 4: Build the Sauce
Raise the heat slightly to medium-low. Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer gently for about 8 minutes, stirring occasionally, until slightly thickened.
Step 5: Add Cheese and Spinach
Reduce the heat to the lowest setting. Slowly stir in the grated Parmesan cheese until fully melted and smooth. Add the baby spinach and cook until just wilted, about 1–2 minutes.
Step 6: Combine Everything
Stir in the chopped sun-dried tomatoes, cooked chicken, and drained fettuccine. Toss everything together in the skillet until well coated and heated through. Season with salt and freshly ground black pepper to taste.
Step 7: Serve Immediately
Plate the pasta and top with extra Parmesan or a sprinkle of red pepper flakes if desired. Serve warm for the best texture and flavor.
Tips:
• Don’t Overcook the Chicken: Bite-sized pieces cook quickly, so remove them as soon as they’re done to keep them juicy.
• Pasta Swaps: Penne, linguine, or spaghetti all work well in place of fettuccine.
• Extra Creamy? Stir in a few ounces of cream cheese with the Parmesan for an even richer sauce.
• Brighten It Up: Add a squeeze of lemon juice at the end for a touch of acidity.
• Low-Carb Option: Serve the sauce and chicken over cauliflower rice or zucchini noodles.
Storage and Reheating:
Refrigerator:
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer:
You can freeze Tuscan Chicken Pasta, but the cream may separate slightly. For best results, freeze in individual portions and reheat gently. Freeze for up to 2 months.
Reheating:
• Stovetop: Add a splash of cream or broth and reheat over low heat until warmed through.
• Microwave: Heat in 60-second bursts, stirring in between. Add a little cream or water to keep it saucy.
Tuscan Chicken Pasta is everything you want in a creamy pasta dish: bold, comforting, and full of depth. With its garlicky cream sauce, vibrant sun-dried tomatoes, and tender chicken, it’s a guaranteed dinner win. Make it once, and it just might become a new favorite in your weekly rotation!
