This Creamy Tuscan Chicken Pasta is pure comfort in a bowl. Loaded with juicy seared chicken, sun-dried tomatoes, baby spinach, and a rich, garlicky Parmesan cream sauce, this dish is indulgent and unbelievably easy. All made in one pan and ready in about 30 minutes, it’s perfect for busy weeknights or cozy weekend dinners. Serve it with garlic bread and a glass of wine for a restaurant-quality experience right at home.
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 30 minutes
Why You’ll Love This
✔ One-pan wonder (minimal cleanup!)
✔ Packed with sun-dried tomatoes & spinach
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (10-ounce) jar sun-dried tomatoes packed in oil, drained (reserve 2 tablespoons of the oil) and chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 5 ounces fresh spinach, roughly chopped
- 1 pound pasta (such as fettuccine, penne, or spaghetti)
- ½ cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish (optional)
Equipment:
- Large pot
- Large skillet
- Tongs
- Cutting board
- Knife
Instructions:
Step 1: 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 the pasta water before draining. Drain the pasta and set aside.
Step 2: Season and Sear the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with Italian seasoning, garlic powder, salt, and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside on a cutting board to rest.
Step 3: Make the Creamy Tomato Sauce
Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn it. Add the chopped sun-dried tomatoes and the reserved 2 tablespoons of sun-dried tomato oil to the skillet. Cook for 1-2 minutes, stirring occasionally, to release their flavor. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan
Step 4: Add Cream and Spinach
Pour in the heavy cream and bring the sauce back to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to slightly thicken. Add the chopped fresh spinach to the skillet and stir until it wilts, which should take about 1-2 minutes.
Step 5: Slice the Chicken and Combine
While the sauce is simmering, slice the rested chicken breasts into ½-inch thick slices. Add the cooked and drained pasta to the skillet with the creamy tomato and spinach sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
Step 6: Finish and Serve
Stir in the grated Parmesan cheese until melted and the sauce is creamy. Gently fold in the sliced chicken. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves, if desired.
Nutrition Facts Per serving:
- Calories 520
- Protein 38g
- Carbs 52g
- Fiber 4g
- (With whole wheat penne)
Pro Tips
✅ Sun-dried tomato hack: Use the oil from the jar for extra flavor
✅ No cream cheese? Substitute 2 tbsp butter + ¼ cup Greek yogurt
✅ Meal prep: Stores well for 3 days (add a splash of milk when reheating)
Enjoy your delicious homemade Creamy Tuscan Chicken Pasta!
THANK YOU for Visiting Savory Life Recipes!
👉 If you loved this recipe, please share it on Pinterest, Facebook, or Instagram!
