Have you ever had one of those meals that makes everyone at the table go silent because they're too busy enjoying every bite? That's exactly what happened the first time I made this creamy tuscan chicken pasta with sun-dried tomatoes and spinach for my family! The combination of tender chicken, perfectly cooked pasta, and that velvety sauce packed with sundried tomatoes and spinach is absolutely magical.
I first tried making this dish after Emily and I had something similar at a little Italian restaurant downtown. She couldn't stop talking about it on the drive home, so naturally, I had to figure out how to recreate it. After a few test runs (and some delicious failures!), I've perfected this recipe that honestly tastes even better than the restaurant version.
This creamy tuscan chicken pasta combines the rich flavors of sundried tomatoes, fresh cherry tomatoes, and spinach in a silky parmesan cream sauce that coats every strand of linguini. It's one of those recipes that looks and tastes impressive but is actually simple enough for a weeknight dinner. Trust me, this is going to become a regular request in your household!
why you'll love this creamy tuscan chicken pasta
- Ready in just 50 minutes from start to finish – perfect for busy weeknights!
- The sauce is unbelievably creamy without being too heavy
- Packed with protein from the tender chicken pieces
- Those sundried tomatoes add such an incredible burst of flavor
- It's restaurant-quality pasta that's actually easy to make at home
- All the ingredients are easy to find at any grocery store
- Leftovers (if you have any!) taste even better the next day
- It's a complete meal in one dish – protein, veggies, and carbs all together
Ingredients for tuscan chicken pasta
pasta:
- ½ pack Linguini pasta (½ lb or 225g)
- 1 tablespoon salt
- 1 tablespoon oil
chicken:
- ~3-4 chicken tenders (~½ lb); can also use chicken breast
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon cayenne
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 tablespoon olive oil
sauce:
- 2 tablespoon unsalted butter
- 2-3 cloves garlic, chopped
- 3 tablespoon sundried tomato from a jar, including the oil/juices, crushed or chopped
- 8 cherry tomatoes, roughly chopped
- Salt, pepper, and chili flakes to taste
- 1 ½ cups milk (360g)
- ½ cup cream (120g)
- ¾ cup grated parmesan (+ more for garnish)
- ½ cup reserved pasta water
- Handful of spinach leaves, chopped
- 3-4 basil leaves, chopped (+ more for garnish)
instructions for creamy tuscan chicken pasta
pasta:
- Boil the pasta until it is al dente according to the instructions on the package
- Reserve ½ cup of pasta water. Drain the remaining pasta and run it under cold water
chicken:
- Coat the chicken with the seasonings thoroughly on all sides
- Heat the oil in a heavy-bottomed skillet over medium-high heat, and cook the chicken on both sides until it is cooked through and seared (~3-4 min per side depending on how thick it is)
- Let the chicken rest on a cutting board for 5 minutes. Then slice it into strips against the grain
tuscan sauce:
- In the same pan that you cooked the chicken in, add the butter and saute the garlic until it is fragrant (medium-high heat)
- Add the sundried tomatoes and chopped cherry tomatoes, and cook for ~5 minutes until the tomatoes soften
- Add the seasonings and stir for 30 seconds
- Add the milk and cream, and stir for a few minutes until the mixture boils and starts to look cohesive
- Stir in the parmesan cheese and reserved pasta water, and cook until the sauce starts to thicken up. It should still be quite runny, as it will thicken up more once you add the pasta in later
- Once the sauce is done, turn off the heat and stir in the chopped spinach and basil leaves. Taste and adjust seasoning as needed
assembly:
- Stir the chopped chicken and boiled pasta into the sauce until combined
- Serve fresh and warm, and garnish with chopped basil leaves, parmesan cheese, and fresh tomatoes
storage & reheating tuscan chicken pasta
This creamy tuscan chicken pasta keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to keep it fresh.
When reheating, add a splash of milk or water before microwaving to keep the sauce creamy. Heat in 30-second intervals, stirring between each, until warmed through. You can also reheat it gently on the stovetop over medium-low heat.
I don't recommend freezing this pasta dish as cream-based sauces tend to separate when frozen and thawed.
variations and tips for perfect tuscan chicken pasta
When I first started making this recipe, I had no idea how versatile it could be! Here are some tips and variations I've discovered along the way:
- For a lighter version, you can use all milk instead of cream, but the sauce won't be quite as rich (see FAQ below for thickening tips)
- Want more veggies? Add roasted red peppers, mushrooms, or artichoke hearts
- Seafood fans can replace the chicken with shrimp or scallops (just reduce the cooking time)
- Don't have linguini? Any pasta works well – fettuccine, penne, or even bowtie pasta
- For a spicier kick, double the cayenne or add more red pepper flakes
- Short on time? Use rotisserie chicken! Just season it and add it to the sauce
- The reserved pasta water is seriously important – it has starch that helps the sauce cling to the pasta (I learned this the hard way!)
- Worried about the sundried tomatoes being too strong? Rinse them before chopping to reduce the intensity
Have you ever tried adding a splash of white wine to the sauce? It adds an amazing depth of flavor that takes this dish to the next level. Just add about ¼ cup after cooking the garlic and let it reduce for a minute before continuing with the recipe.
frequently asked questions about creamy tuscan pasta
Tuscan chicken gets its name from key ingredients typical of Tuscany, Italy: sundried tomatoes, fresh herbs like basil, garlic, cream, and spinach. These ingredients create the characteristic rich, savory flavor profile that's associated with Tuscan cuisine.
Yes, you can substitute milk for heavy cream, but your sauce will be thinner. To maintain creaminess, use whole milk and add 1-2 tablespoons of flour or cornstarch (mixed with a little cold water first) to help thicken the sauce. The recipe already includes both milk and cream for balance.
This rich pasta dish pairs beautifully with light sides like a simple green salad with lemon vinaigrette, garlic bread, roasted vegetables, or a caprese salad. A glass of medium-bodied white wine like Pinot Grigio or Chardonnay also complements the creamy flavors nicely.
To keep your sauce creamy, avoid boiling it after adding the cheese, reserve pasta water as directed in the recipe, and reheat leftovers gently over low heat with a splash of milk. The starch in the reserved pasta water helps maintain the sauce's silky texture and prevents it from separating.
recipes you may like
- Old Fashioned Baked Macaroni and Cheese - If you love this creamy pasta, you'll definitely want to try my classic comfort food mac and cheese!
- Air Fryer Sweet Potato Wedges - These make the perfect side dish to balance the rich flavors of the tuscan chicken pasta
- Air Fryer Tuna Melts - Another quick and easy meal for busy weeknights when you want something different
Creamy tuscan chicken pasta: final thoughts
The first time Emily tried this dish, she took one bite and said, "Mom, this tastes like restaurant food!" (Is there any better compliment from a kid?) The beauty of this creamy tuscan chicken pasta is how it transforms simple ingredients into something that feels special enough for company but is easy enough for a Tuesday night dinner.
I love how the sundried tomatoes add these little pops of intense flavor throughout the dish, while the fresh cherry tomatoes bring brightness. The chicken soaks up all those amazing seasonings, and then everything gets coated in that silky sauce that's just perfect for twirling around your fork.
Give this recipe a try the next time you're craving something comforting but special. I promise it'll become a family favorite just like it has in our house! And if you make it, I'd love to hear what you think – did your family go silent at the dinner table too?
Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes and Spinach
Equipment
- Heavy-bottomed skillet
- Cutting Board
- Large pot for pasta
Ingredients
Pasta
- 0.5 pack Linguini pasta ½ lb or 225g
- 1 tablespoon salt
- 1 tablespoon oil
Chicken
- 0.5 lb chicken tenders 3-4 tenders; can also use chicken breast
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.5 teaspoon cayenne
- 0.5 teaspoon garlic powder
- 0.5 teaspoon Italian seasoning
- 1 tablespoon olive oil
Sauce
- 2 tablespoon unsalted butter
- 2-3 cloves garlic chopped
- 3 tablespoon sundried tomato from a jar, including the oil/juices, crushed or chopped
- 8 cherry tomatoes roughly chopped
- Salt, pepper, and chili flakes to taste
- 1.5 cups milk 360g
- 0.5 cup cream 120g
- 0.75 cup grated parmesan + more for garnish
- 0.5 cup reserved pasta water
- 1 handful spinach leaves chopped
- 3-4 leaves basil chopped (+ more for garnish)
Instructions
- Pasta:
- Boil the pasta until it is al dente according to the instructions on the package
- Reserve ½ cup of pasta water. Drain the remaining pasta and run it under cold water
- Chicken:
- Coat the chicken with the seasonings thoroughly on all sides
- Heat the oil in a heavy-bottomed skillet over medium-high heat, and cook the chicken on both sides until it is cooked through and seared (~3-4 min per side depending on how thick it is)
- Let the chicken rest on a cutting board for 5 minutes. Then slice it into strips against the grain
- Tuscan sauce:
- In the same pan that you cooked the chicken in, add the butter and saute the garlic until it is fragrant (medium-high heat)
- Add the sundried tomatoes and chopped cherry tomatoes, and cook for ~5 minutes until the tomatoes soften
- Add the seasonings and stir for 30 seconds
- Add the milk and cream, and stir for a few minutes until the mixture boils and starts to look cohesive
- Stir in the parmesan cheese and reserved pasta water, and cook until the sauce starts to thicken up. It should still be quite runny, as it will thicken up more once you add the pasta in later
- Once the sauce is done, turn off the heat and stir in the chopped spinach and basil leaves. Taste and adjust seasoning as needed
- Assembly:
- Stir the chopped chicken and boiled pasta into the sauce until combined
- Serve fresh and warm, and garnish with chopped basil leaves, parmesan cheese, and fresh tomatoes
Notes
Nutrition
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