Tuscan Chicken Pasta Recipe

Tuscan Chicken Pasta is truly a dreamy marriage of cozy comfort and sun-soaked Italian flavors. Imagine juicy, golden seared chicken and ribbons of spinach, all tangled up with tender penne and a creamy sun-dried tomato sauce that’s rich, tangy, and brimming with fresh garlic. This dish is always a showstopper at my table—perfect for a weeknight dinner yet impressive enough for special occasions. Trust me, after your first forkful of this luscious Tuscan Chicken Pasta, you’ll be craving seconds!

Ingredients You’ll Need

You won’t believe how a handful of vibrant, thoughtfully chosen ingredients can instantly transport you to the heart of Tuscany. Each component brings something essential to the table: bold flavor, creamy texture, or a pop of color. Here’s what you’ll need to bring your Tuscan Chicken Pasta to life:

• Penne Pasta: The ridges catch every bit of the creamy sauce for the perfect bite every time.
• Boneless Skinless Chicken Breast: Cut into bites that cook up tender and juicy, absorbing all those savory flavors.
• Salt: Essential for seasoning both the chicken and the luscious cream sauce, don’t skip it!
• Dried Italian Seasoning Blend: Adds an herby depth that infuses everything with classic Mediterranean tastes.
• Black Pepper: A little spice that rounds out the flavor of the chicken.
• Olive Oil: Helps brown the chicken for that extra golden color and subtle fruity aroma.
• Unsalted Butter: Enriches the sauce and adds a buttery, silky base for the aromatics.
• Yellow Onion: A gentle sweetness that underpins the tomato-forward sauce.
• Fresh Garlic: Don’t be shy—it’s the backbone of that irresistible Tuscan flavor!
• Tomato Paste: Intensifies the sauce with a vibrant, tangy richness you’ll love.
• Sun-Dried Tomatoes (in herb oil): Brings a burst of tart, sweet, and herby flavor that truly defines Tuscan Chicken Pasta.
• Fresh Baby Spinach: Gives a pop of color and a fresh, earthy note that balances the creaminess.
• Chicken Broth: Deglazes the pan and lifts up those savory brown bits for extra depth.
• Heavy Cream: The secret to a thick, dreamy sauce—don’t substitute if you want that luscious texture!
• Grated Parmesan Cheese: Melts into the sauce, creating a cheesy, salty finish that’s pure magic.

How to Make Tuscan Chicken Pasta

Step 1: Cook the Pasta

Start by cooking your penne pasta in a big pot of boiling salted water. Follow the package instructions, aiming for that perfect al dente bite—trust me, you’ll want the pasta to hold up to the creamy sauce coming its way! Once it’s done, drain and set it aside (don’t forget to save a splash of pasta water for later, just in case your sauce needs a little loosening up).

Step 2: Season and Sear the Chicken

While the pasta cooks, season your chicken pieces with half of the salt, the dried Italian seasoning, and black pepper. In a large skillet, heat up the olive oil and add the chicken in a single layer. Let the pieces sizzle undisturbed for a few minutes to develop a gorgeous golden color—then flip and finish cooking until there’s no pink left. This is where your Tuscan Chicken Pasta gets its savory foundation!

Step 3: Sauté the Aromatics

Once the chicken is cooked through, transfer it to a plate. Lower the heat, melt the butter in the same skillet, and toss in the diced onion, minced garlic, tomato paste, and sun-dried tomatoes. Stir and cook for a couple minutes until your kitchen smells like an Italian trattoria and the onions are translucent. The tomato paste blends in beautifully, deepening the color and flavor of your sauce.

Step 4: Wilt the Spinach

Add the baby spinach right into the skillet. Sauté for a few more minutes until those verdant leaves wilt down to supple ribbons, soaking up the garlic and tomato goodness—this step always brightens up the dish!

Step 5: Deglaze and Simmer the Sauce

Pour in the chicken broth and scrape up all those golden bits at the bottom of the pan—they’re rich with flavor! Next, add the heavy cream and gently bring everything to a bubble. Let it simmer a few minutes, thickening into that creamy consistency that makes Tuscan Chicken Pasta so irresistible. No need to rush—watch the sauce become glossy and luscious.

Step 6: Bring It All Together

Turn off the heat and return your cooked pasta and chicken to the pan. Sprinkle in the freshly grated parmesan and toss everything together until every piece is coated in creamy, garlicky, sun-dried tomato sauce. You’ll see why this Tuscan Chicken Pasta is pure comfort in a bowl!

How to Serve Tuscan Chicken Pasta

Garnishes

A sprinkle of extra grated parmesan lends a lovely salty finish, and a scattering of torn basil or chopped fresh parsley brightens up the whole dish. For an extra pop, a twist of cracked black pepper or a drizzle of that leftover sun-dried tomato oil can take things over the top.

Side Dishes

Pair your Tuscan Chicken Pasta with warm, crusty bread—perfect for swiping up every last drop of sauce. A crisp green salad with a lemony vinaigrette also balances the richness. Roasted veggies like asparagus or zucchini make for a colorful and wholesome spread.

Creative Ways to Present

Twirl your pasta high on the plate for a restaurant-worthy look, or serve in a big family-style bowl for cozy sharing. If you’re feeling festive, try individual ramekins topped with a little extra parmesan and run under the broiler for a golden finish.

Make Ahead and Storage

Storing Leftovers

Let leftover Tuscan Chicken Pasta cool to room temperature, then transfer to an airtight container. It keeps beautifully in the fridge for up to three days and reheats like a dream, making lunch prep a total breeze.

Freezing

You can absolutely freeze any extras! Portion the cooled pasta into freezer-safe containers. It’ll stay tasty for up to two months. For the best texture, thaw overnight in the fridge before gently reheating.

Reheating

To reheat, add a splash of milk or cream and warm the pasta in a skillet over medium-low heat, stirring until creamy again. If you’re in a hurry, the microwave works well too—just cover to keep the moisture in.

FAQs

Can I use a different pasta shape for Tuscan Chicken Pasta?

Absolutely! Penne is classic for Tuscan Chicken Pasta, but feel free to try rigatoni, fusilli, or even fettuccine. The creamy sauce is happy to cling to any sturdy pasta shape you love.

Is there a dairy-free version of this recipe?

Yes! You can swap the heavy cream for full-fat coconut milk and use a dairy-free parmesan alternative. The flavors will be a bit different, but you’ll still have that decadent, creamy Tuscan-inspired pasta.

Can I make Tuscan Chicken Pasta ahead for a dinner party?

Definitely! Prepare everything up to the final step and store the pasta, chicken, and sauce separately. Just combine and reheat with a splash of cream right before serving for happiest, freshest results.

What protein alternatives can I use?

Swap chicken with shrimp, turkey, or even a plant-based chicken substitute if you prefer. It’s a flexible recipe—Tuscan Chicken Pasta shines no matter what protein you choose!

Do I have to use sun-dried tomatoes in oil, or can I use dry-packed?

Sun-dried tomatoes packed in oil add richer flavor, but if you only have dry-packed, just rehydrate them in hot water for 10–15 minutes and toss in a few extra herbs and a drizzle of olive oil.

Final Thoughts

If you’re looking for a dinner that feels like a warm hug and tastes like a Tuscan getaway, this Tuscan Chicken Pasta is absolutely it. You’ll love how effortlessly it comes together and how each bite is packed with creamy, zesty flavor—so gather your ingredients and make it tonight! I can’t wait for you to fall in love with this recipe as much as I have.

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