Creamy Tuscan Chicken Pasta

Imagine the dinner that’s creamy, comforting, and bursting with flavours; that’s exactly what Creamy Tuscan Chicken Pasta delivers. Juicy chicken, tender pasta, vibrant spinach, and sun-dried tomatoes all come together in a rich, velvety sauce that feels indulgent without any fuss.

Part of its charm is how effortless it is. This one-pan meal means you can cook, stir, and serve without juggling multiple pots or worrying about a mountain of dishes. Using the right cookware, like an Alva stainless steel skillet or a non-stick pan, makes the process even smoother, and gives your pasta that perfect and golden finish.

Ingredients

To make your Tuscan chicken pasta recipe really delicious, gather fresh and flavorful ingredients. If you break them into sections, it will make preparation easier and ensures every bite is perfectly balanced.

Chicken:

• 2 large chicken breasts, thinly sliced

• Salt and pepper, to taste

• 1 tsp Italian seasoning, which is optional

• 1-2 tbsp olive oil for searing
  

Cream Sauce:

• 1 cup heavy cream

• ½  grated Parmesan cheese

• ¼ chicken broth - this is optional, used for a thinner sauce
  

Pasta:

• 8 oz (about 2 cups) pasta of your choice - penne, fettuccine, or rotini work well

• Salt, for pasta water
  

Flavour components:

• ½ cup sun-dried tomatoes, sliced

• 3-4 cups fresh spinach

• 3 cloves garlic, minced

• 1 tsp dried Italian herbs or fresh basil/oregano

• Red pepper flakes for a touch of heat, also optional.

Once you have all these ingredients ready, you can make a few simple exchanges depending on what you have at home. These substitutions keep your one-pan chicken pasta flexible without losing main flavors:

• Half-and-Half vs cream - you can replace heavy cream for a lighter version of this creamy chicken pasta

• Penne /Fettuccine/rigatoni - you can use different pasta shapes or use whichever you have on hand.

• Fresh vs jarred sun-dried tomatoes - fresh is ideal, but jarred works perfectly in a pinch.

Step‑by‑Step Instructions

Season & sear the chicken

Gently press the chicken breasts dry and sprinkle them with salt, pepper, and a pinch of Italian herbs. Heat 1-2 tablespoons of olive oil in an Alva stainless steel or non-stick pan over medium-high heat. Sear the chicken until it develops a deep golden crust on both sides, about 3-4 minutes per side. Remove from the pan and set aside.

Pro tip: avoid overcrowding the pan to make sure you’ll get a perfect sear rather than steaming the chicken.

Build the Tuscan cream sauce

In the same pan, add minced garlic and sun-dried tomatoes. Saute for 1-2 minutes until fragrant. Reduce the heat to medium-low and pour in heavy cream and chicken broth. Stir in grated Parmesan until it becomes melted and smooth.

Pro tip: allow the sauce to reduce slightly by simmering gently, this can concentrate the flavors and add the perfect creamy consistency.

Cook or add pasta

If your pasta isn’t already cooked, boil it according to package instructions until al dante. Drain and add it to the pan, tossing to coat evenly in the sauce. For a true Italian chicken pasta, you can partially cook the pasta in the sauce itself, just add a bit of extra liquid and stir frequently until tender.

Combine and thicken

Return the seared chicken to the pan and toss with fresh spinach. Stir until the spinach softens and the sauce coats everything evenly. Adjust the sauce thickness by adding a splash of pasta water for a looser consistency, or simmer a little longer to thicken

Pro tip: taste and adjust seasoning here - salt, pepper, or a pinch of red pepper flakes can elevate the dish.

Garnish and serve

Serve your Italian chicken pasta hot, topped with extra Parmesan, a drizzle of olive oil, or fresh basil. This spinach and sun-dried tomato pasta pairs perfectly with garlic bread or a crisp green salad for a full, satisfying meal.

Tips for Success

Choose the right cookware - for the best results, use a sturdy pan that distributes heat evenly, like an Alva stainless steel skillet or a high-quality non-stick pan. This helps achieve that beautiful golden sear and prevents the sauce from sticking or burning.

Prevent the sauce from curdling - cream sauces like this one can be delicate. Keep the heat at medium or lower once dairy is added, and avoid rapid boiling. Stir gently as it reduces to maintain a smooth and velvety structure.

Reheating leftovers without drying out - this one-pan chicken pasta reheats well. Warm gently on the stovetop with a splash of milk, cream, or even pasta water to bring the sauce back to life. If you use the microwave, heat in short intervals and stir between each burst.

Swap the protein to keep things exciting - keep this meal in your rotation by switching up the protein to make it one of the most versatile easy weeknight pasta recipes:

• Shrimp - quick cooking and delicious

• Salmon - flaky and rich

• Tofu - great meatless option

• Rotisserie chicken -  for an even faster dinner.

Variations

• Spicy Tuscan Chicken Pasta - add red pepper flakes, sliced chilli peppers, or a dash of spicy chili oil to boost the heat. Perfect if you love a little kick with your creamy pasta.
  
• Lighter Tuscan Pasta (No Cream) - swap heavy cream for half-and-half or even a mix of milk and a touch of cream cheese. You’ll still get richness, just with fewer calories.
  
• Tuscan Gnocchi - replace the pasta with soft, pillowy gnocchi for an ultra-comforting twist. Let the gnocchi simmer directly in the sauce until tender.
  
• Gluten-Free Version - use your favourite gluten-free pasta and make sure all ingredients (like broth and seasonings) are labelled gluten-free. The sauce stays just as creamy and delicious.

What to Serve With It

This Creamy Tuscan Chicken Pasta is filling on its own, but a simple side can turn it into a complete and Italian-style dinner:

• Garlic bread - perfect for soaking up every last drop of that creamy Tuscan sauce.

• Simple green salad - a fresh balance, like a mixed greens with a vinaigrette to cut through the richness.

• Roasted vegetables - broccoli, asparagus, or cherry tomatoes roasted with olive oil and sea salt pair beautifully with the flavours of the pasta.

Storage & Reheating

If you’re lucky enough to have leftovers, this pasta keeps well for about 3 days in the fridge when stored in a sealed container. The pasta will soak up some of that delicious sauce overnight, but that’s an easy fix. When you’re ready to enjoy it again, warm it slowly on the stovetop over low heat and add a splash of milk, cream, or even a little pasta water to bring the sauce back to its silky and creamy texture.

If you prefer the microwave, heat it in short bursts and give it a stir between each one; this helps keep the sauce smooth rather than letting it overcook or separate.