Creamy Tuscan Chicken Pasta (Print)

Tender chicken and sun-dried tomatoes in a garlic-Parmesan cream sauce with spinach and pasta.

# Components:

→ Pasta

01 - 12 ounces penne or fettuccine
02 - 1 tablespoon salt (for pasta water)

→ Chicken

03 - 2 large boneless, skinless chicken breasts
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon dried Italian herbs
07 - 2 tablespoons olive oil

→ Sauce

08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 3/4 cup sun-dried tomatoes in oil, drained and sliced
11 - 1/2 cup chicken broth
12 - 1 cup heavy cream
13 - 2 ounces grated Parmesan cheese
14 - 3 cups fresh baby spinach
15 - 1/4 teaspoon red pepper flakes (optional)
16 - Salt and pepper, to taste

→ Garnish

17 - Chopped fresh basil or parsley
18 - Extra grated Parmesan cheese

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, drain, and set aside.
02 - Season chicken breasts with salt, pepper, and Italian herbs. Heat olive oil in a large skillet over medium-high. Cook chicken 5–6 minutes each side until golden and cooked through. Transfer to plate, rest 5 minutes, then slice thinly.
03 - In the same skillet, melt butter over medium heat. Sauté garlic for 1 minute until fragrant. Stir in sun-dried tomatoes and cook 1 minute more.
04 - Pour in chicken broth, scraping up browned bits. Lower heat to low, then add heavy cream, Parmesan cheese, and red pepper flakes. Simmer gently for 2–3 minutes until sauce thickens slightly.
05 - Stir in fresh baby spinach until just wilted.
06 - Add drained pasta and sliced chicken to skillet. Toss to coat evenly, adding reserved pasta water gradually until desired sauce consistency is achieved.
07 - Adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped basil or parsley and extra grated Parmesan cheese.

# Chef Secrets:

01 -
  • It tastes like you spent all day cooking but comes together in under 40 minutes, which feels like cheating in the best way.
  • The balance of tangy sun-dried tomatoes against the silky cream sauce is addictive, and somehow feels more sophisticated than it actually is.
  • Chicken stays tender, the pasta soaks up every drop of flavor, and there's no complicated technique hiding anywhere.
02 -
  • Dry the chicken well before cooking and don't move it around in the pan—a good sear means a flavorful crust that adds depth to everything else.
  • The sauce will look thin when you add the cream, but it thickens as it sits. Add pasta water gradually, not all at once, or you'll end up with soup instead of a silky dish.
  • Timing matters here—add the spinach last so it stays bright and tender instead of turning dull and tired from too much heat.
03 -
  • If your sauce breaks or looks grainy after adding cream, turn off the heat immediately and whisk in a splash of cold pasta water—it usually comes back together.
  • Don't crowd the skillet when searing the chicken, and resist the urge to flip it repeatedly. Leave it alone and let the heat do the work, which rewards you with a golden crust.
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