Pin it There's something about the aroma of garlic hitting hot butter that instantly transports me to a small trattoria outside Florence, where a chef casually tossed pasta with the kind of confidence that comes from making the same dish a hundred times. I came home wanting to recreate that moment, but with my own kitchen and my own rhythm. This Creamy Tuscan Chicken Pasta became my answer—it's the dish I reach for when I want restaurant-quality comfort without the fuss, and it never disappoints.
I made this for my partner on a random Tuesday when we were both exhausted from work, and watching their face light up as they twirled that first bite on their fork reminded me why I love cooking. The kitchen filled with steam and that unmistakable Italian-American warmth, and suddenly our cramped apartment felt like the coziest place on earth.
Ingredients
- Penne or fettuccine, 350 g: Penne holds the sauce beautifully in its ridges, but fettuccine works too if you prefer ribbons that catch every drop of cream.
- Boneless, skinless chicken breasts, 2 large: Don't skip the resting step—it keeps the meat tender and juicy instead of stringy.
- Unsalted butter, 2 tbsp: It's the foundation of your sauce, so use good butter if you can.
- Garlic, 3 cloves minced: Fresh garlic is non-negotiable here; it's what makes people say your kitchen smells incredible.
- Sun-dried tomatoes in oil, 120 g: These little flavor bombs are concentrated sunshine—they do the heavy lifting in this sauce.
- Chicken broth, 120 ml: A splash of liquid gold that brings everything together without diluting the richness.
- Heavy cream, 240 ml: This is where the magic happens; don't substitute with milk or it'll break when you add the acid from the tomatoes.
- Grated Parmesan cheese, 60 g: Freshly grated tastes worlds better than the pre-shredded stuff, trust me on this one.
- Fresh baby spinach, 80 g: It wilts down to almost nothing, so don't be shy with the handful.
- Red pepper flakes, 1/4 tsp: A whisper of heat that doesn't overwhelm, only use if you like a little kick.
- Fresh basil or parsley: The final flourish that takes it from good to restaurant-worthy.
Instructions
- Get your pasta water ready:
- Bring a large pot of salted water to a boil and cook your pasta until it's al dente—tender but with a slight bite. Before draining, scoop out about half a cup of that starchy water; it's liquid gold for loosening your sauce later.
- Season and sear the chicken:
- Pat your chicken breasts dry, season them generously with salt, pepper, and Italian herbs on both sides. Heat olive oil in a large skillet until it shimmers, then lay the chicken in with a satisfying sizzle. Cook 5 to 6 minutes per side until the outside is golden and the inside is cooked through, then let it rest while you build the sauce.
- Start your sauce base:
- In the same skillet, melt butter over medium heat and listen for that gentle bubbling. Add minced garlic and let it become fragrant—about a minute—then toss in your sun-dried tomatoes and let them warm through.
- Deglaze and cream:
- Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon, coaxing up all those golden, savory bits. Turn the heat to low and stir in the heavy cream and Parmesan, letting it simmer gently for a couple of minutes until it thickens just slightly and tastes like pure comfort.
- Wilt the spinach in:
- Add a generous handful of fresh spinach and stir it into the creamy sauce until it's soft and integrated, which takes just a minute or two.
- Bring it all together:
- Add your drained pasta and sliced chicken to the skillet and toss everything until it's coated in that beautiful sauce. If it seems too thick, splash in a little of that reserved pasta water until it flows just right.
- Taste and serve:
- Do a final seasoning check—salt and pepper as needed—then serve immediately with a handful of fresh basil and an extra shower of Parmesan on top.
Pin it The first time I nailed the ratio of cream to broth, watching it come together into this silky, glossy sauce that clung to every piece of pasta, I understood why Italian cooking feels like an art form. It's not about complexity; it's about respecting each ingredient and knowing exactly when to let it do its thing.
Why Sun-Dried Tomatoes Are the Secret Weapon
Sun-dried tomatoes are concentrated bursts of umami and acidity that you simply can't replicate with fresh tomatoes or tomato paste. They're sweet, tangy, and complex all at once, which is exactly why this sauce tastes like it's been simmering for hours when it really hasn't. They add depth without watering down the cream, and they give the whole dish that sun-soaked Italian character that makes people stop mid-bite and ask what's in here.
Customizing Your Tuscan Chicken Pasta
This recipe is forgiving enough to bend to your preferences without losing its soul. Shrimp works beautifully if you want to go seafood instead of chicken—just cook it for 2 to 3 minutes per side and you're done. Mushrooms or roasted red peppers add earthiness if you want more vegetables, and you can swap the spinach for arugula if you like a peppery bite at the end. Some nights I add a splash of white wine to the sauce for extra brightness, and other times I stick to the classic version.
Pairing and Serving Ideas
Serve this with a crisp Pinot Grigio that cuts through the richness of the cream, or pair it with a light salad tossed in lemon vinaigrette to cleanse your palate between bites. A simple garlic bread on the side is never wrong, and honestly, the best part is always cleaning your bowl with a piece of crusty bread to catch every last drop of sauce. Some finishing touches that take it over the top include a crack of fresh black pepper, a pinch of fleur de sel, or a few torn leaves of fresh basil right at the table.
- Have your pasta water ready before you plate so you can adjust the sauce consistency at the last moment.
- Cook the chicken to just done—overcooked chicken can't be saved, even by the best sauce.
- Taste as you go and adjust salt and pepper before serving, because Parmesan can be salty and you don't want surprises.
Pin it This is the kind of recipe that feels special enough for a dinner party but easy enough for a weeknight when you just want something that tastes like love. Once you make it a few times, it becomes muscle memory, and you'll find yourself adjusting it by feel until it's exactly the way you like it.
Recipe FAQs
- → What type of pasta works best?
Penne or fettuccine hold the sauce well and complement the creamy texture perfectly.
- → Can I substitute the chicken for another protein?
Yes, grilled shrimp or turkey can be used as alternatives for a different flavor profile.
- → How do sun-dried tomatoes affect the dish?
They add a sweet and tangy element that balances the richness of the cream sauce.
- → What is the purpose of reserving pasta water?
Adding reserved pasta water helps loosen the sauce and improves its consistency.
- → Can I make this dish dairy-free?
Substitute heavy cream with coconut milk and use dairy-free Parmesan alternatives for a dairy-free version.