Imagine twirling strands of perfectly cooked pasta, coated in a luscious, creamy sauce studded with savory sun-dried tomatoes and tender pieces of chicken. The aroma alone is enough to make your mouth water! This Creamy Tuscan Chicken Pasta is a dish that’s both elegant and comforting, perfect for a weeknight dinner that feels like a special occasion. One bite, and you’ll understand why it’s a Culinary Craving favorite!
I remember first tasting a version of this dish at a tiny Italian restaurant during a trip to Napa Valley. The warmth of the sun-dried tomatoes paired with the richness of the cream was unforgettable. I knew I had to recreate it at home, and after a few tweaks, this recipe was born!
What makes this recipe truly special is the balance of flavors and textures. The sweetness from the sun-dried tomatoes, the savory chicken, and the silky sauce all come together in perfect harmony. It’s satisfying, flavorful, and surprisingly easy to make. This chicken pasta recipe is guaranteed to be a crowd-pleaser, whether you’re serving a cozy dinner for two or a gathering of friends. And the best part? It’s ready in under 30 minutes! So, gather your ingredients, and let’s get cooking! You’ll find yourself completely won over by the delicious simplicity of this chicken pasta.
Why You’ll Love This Chicken Pasta Recipe
- Ready in just 30 minutes, perfect for busy weeknights.
- Features a rich and creamy Tuscan-inspired sauce bursting with flavor.
- Tender chicken and perfectly cooked pasta create a satisfying meal.
- It’s versatile – add more vegetables or swap the protein for shrimp.
- The sun-dried tomatoes add a unique depth of flavor that is simply irresistible.
- Uses simple techniques and readily available ingredients.
- It’s a restaurant-quality meal that you can make at home with ease!
Ingredients Breakdown
Chicken: This recipe calls for boneless, skinless chicken breasts, which are quick and easy to cook. Look for chicken that is pink and firm to the touch. You can also use chicken thighs for a richer flavor. If you are using frozen chicken, make sure it is fully defrosted before cooking.
Pasta: I recommend using fettuccine or linguine for this chicken pasta, as the long strands hold the creamy sauce beautifully. However, you can use any pasta shape you prefer, such as penne or rigatoni. Opt for high-quality pasta made from durum wheat for the best texture.
Sun-Dried Tomatoes: These add a concentrated burst of sweetness and a chewy texture. Choose sun-dried tomatoes packed in oil, as they tend to be more flavorful and pliable. If you only have dried sun-dried tomatoes, you can rehydrate them in hot water for about 15 minutes before using.
Heavy Cream: This is essential for creating a creamy and luxurious sauce. For a lighter option, you can use half-and-half, but the sauce won’t be as thick.
Garlic and Onion: These aromatic ingredients form the foundation of the sauce. Use fresh garlic and yellow onion for the best flavor.
Parmesan Cheese: Adds a salty, nutty flavor and helps to thicken the sauce. Freshly grated Parmesan is always best!
Spinach: Adds a pop of color and nutrients. You can use fresh or frozen spinach. If using frozen, thaw it completely and squeeze out any excess water before adding it to the sauce. The addition of spinach makes this one of the more impressive but still simple, Main Dishes.
Chicken Broth: Adds moisture and flavor to the sauce. Using chicken broth ensures that the dish remains very much one of our favorite Cuisines
It is helpful but not essential for the flavor of the chicken pasta.
Kitchen Tools Needed
- Large skillet or Dutch oven
- Large pot for boiling pasta
- Cutting board
- Knife
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How to Make This Chicken Pasta Recipe
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining and set the pasta aside.
Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook until browned and cooked through, about 5-7 minutes per side. [PROCESS PHOTO: Chicken browning in skillet] Remove the chicken from the skillet and set aside.
Sauté Aromatics: Add the chopped onion to the skillet and cook until softened about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes and cook for 1-2 minutes, allowing their flavors to release.
Create the Sauce: Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Add the heavy cream and Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. [PROCESS PHOTO: Creamy sauce bubbling in skillet]
Add Spinach: Stir in the spinach and cook until wilted, about 1-2 minutes.
Combine Chicken and Sauce: Cut the cooked chicken into bite-sized pieces and add it back to the skillet with the sauce. [PROCESS PHOTO: Chicken and sauce combined]
Add Pasta: Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency, creating the most crave-worthy chicken pasta. [PROCESS PHOTO: Finished pasta dish in skillet]
Season to Taste: Season with salt and pepper to taste.
Garnish and Serve: Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Pro Tips for Success
- Don’t overcook the pasta! Al dente pasta will hold its shape better in the sauce.
- Use good-quality sun-dried tomatoes for the best flavor.
- Season the chicken generously with salt and pepper before cooking. This helps to bring out the flavor of this chicken pasta.
- Don’t skip the reserved pasta water! It’s the secret to creating a perfectly creamy sauce.
- For a richer flavor, add a splash of white wine when sautéing the onions and garlic.
- Make ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Just reheat it before adding the pasta and chicken.
- Add a pinch of red pepper flakes for a touch of heat.
Variations and Dietary Swaps
- Gluten-Free: Use gluten-free pasta to make this recipe gluten-free.
- Dairy-Free: Substitute the heavy cream with coconut cream or cashew cream and omit the Parmesan cheese and use a vegan Parmesan alternative.
- Vegetarian: Omit the chicken and add more vegetables, such as mushrooms, bell peppers, or zucchini.
- Spicy: Add a pinch of red pepper flakes while sautéing the onions and garlic. You could also add some chopped Calabrian chillies for maximum flavour and heat to the chicken pasta.
Serving Suggestions
- Serve with a side of crusty bread for soaking up the delicious sauce.
- Pair with a simple green salad tossed in a light vinaigrette.
- Garnish with fresh basil or parsley.
- Enjoy with a glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc.
- The flavors of creamy Tuscan chicken pasta pair exquisitely with a simple side of roasted asparagus.
Storage and Reheating
Store any leftover chicken pasta in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium heat, adding a splash of chicken broth or water if needed to prevent it from drying out. You can also reheat it in the microwave, but the texture may not be as good. Freezing this dish is not recommended as the cream sauce may separate upon thawing.
This Creamy Tuscan Chicken Pasta has become a staple in my kitchen, and I’m confident it will become one of yours too! The combination of creamy sauce, savory chicken, and sweet sun-dried tomatoes is simply irresistible. I can’t wait to hear what you think!
Did you try this recipe? Let me know in the comments below! Don’t forget to rate the recipe and share your photos on social media using #CulinaryCraving. Follow us on Instagram and Facebook for more delicious recipes and cooking tips!
Related Recipes
- Creamy Tomato Soup (serve with grilled cheese for a classic comfort pairing, similar to how satisfying the chicken pasta is on a cold night.)
Frequently Asked Questions
Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 pound fettuccine or linguine
- 1/2 cup sun-dried tomatoes oil-packed, drained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 yellow onion chopped
- 5 ounces fresh spinach
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook until browned and cooked through. Remove from skillet and set aside.
- Add onion to the skillet; cook until softened, about 3-4 minutes. Add garlic; cook for 1 minute until fragrant.
- Stir in sun-dried tomatoes; cook for 1-2 minutes.
- Pour in chicken broth; bring to a simmer, scraping up any browned bits. Add heavy cream and Parmesan cheese; stir until cheese is melted and sauce is smooth.
- Stir in spinach and cook until wilted, about 1-2 minutes.
- Add cooked chicken to skillet with sauce.
- Add cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve immediately.
Notes
- Calories: Approximately 650 kcal
- Carbohydrates: 60g
- Protein: 40g
- Fat: 30g
