Creamy Tuscan Chicken Pasta (Print Version)

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

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine
02 - 1 tbsp salt (for pasta water)

→ Chicken

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

→ Sauce

08 - 2 tbsp 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 oz grated Parmesan cheese
14 - 3 cups fresh baby spinach
15 - 1/4 tsp red pepper flakes (optional)
16 - Salt and pepper, to taste

→ Garnish

17 - Chopped fresh basil or parsley, for serving
18 - Extra grated Parmesan, for serving

# Directions:

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

# Expert Tips:

01 -
  • It's ready in 40 minutes but tastes like you've been simmering it all afternoon.
  • The cream sauce is so silky and forgiving that even if you're not confident in the kitchen, this feels fancy and restaurant-quality.
  • Spinach sneaks in so naturally that you barely notice you're eating greens, yet it adds color and nutrition without any fuss.
02 -
  • Never let the cream boil once it's in the pan or it risks breaking and becoming grainy instead of silky.
  • Slicing the chicken after it rests makes all the difference between tender slices and dry, shredded pieces that fall apart.
  • Reserve that pasta water before draining because starchy pasta water is what transforms a separated, oily sauce back into something cohesive and glossy.
03 -
  • Grate Parmesan fresh from a wedge because pre-grated cheese won't melt as smoothly into the sauce.
  • Cold butter swirled in at the very end brightens the sauce and gives it a professional sheen that turns everyday cooking into something restaurant-quality.
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