If you’re craving something that feels fancy but comes together faster than you’d expect, I’ve got you covered with this Creamy Tuscan Chicken Pasta Recipe. It’s that perfect weeknight dinner that’s bursting with rich, creamy sauce, tender chicken, and vibrant sun-dried tomatoes and spinach—so you’ll actually feel like you *made* something special. Trust me, once you try this, it’ll become a go-to for those nights you want comfort food without the fuss.

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Why You’ll Love This Recipe

Quick & Simple: Don’t let the rich flavors fool you—this comes together in just about 35 minutes.
Burst of Flavor: The combination of sun-dried tomatoes, smoked paprika, and fresh basil makes each bite unforgettable.
Creamy without Fuss: The sauce thickens perfectly and clings to the pasta thanks to some smart tricks I’ll share.
Family Favorite: My loved ones keep asking me to make this, so it’s a safe bet for your crowd too.

The image shows a close-up of creamy pasta with three main layers. The bottom layer is long, thin spaghetti noodles in a light golden yellow color, twisted and piled together. The middle layer consists of cooked chicken pieces that are light beige with some browning, mixed evenly with the pasta. The top layer is a creamy orange sauce coating everything, with visible small green spinach leaves and tiny pieces of red sun-dried tomatoes scattered throughout, adding bursts of green and red color. The texture looks smooth and slightly thick, covering all the pasta and chicken pieces on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Tuscan Chicken Pasta, chicken pasta recipes, easy creamy chicken dinner, weeknight pasta ideas, sun-dried tomato chicken

Ingredients You’ll Need

The magic here lies in simple, wholesome ingredients that come together to create a creamy, flavorful dish. I recommend opting for good-quality sun-dried tomatoes packed in oil—it adds depth—and fresh basil because it really brightens things up.

Flat lay of a sliced raw chicken breast lightly dusted with smoked paprika and oregano, three whole uncracked garlic cloves, a small white ceramic bowl with a rich red tomato puree, a small white ceramic bowl of golden sun dried tomato oil, a small white ceramic bowl with smooth butter, a small white ceramic bowl of creamy double/heavy cream, a small white ceramic bowl with clear chicken stock, a mound of uncooked linguine pasta strands neatly arranged, a small pile of finely diced sun dried tomatoes, a small heap of freshly grated parmesan cheese, a small bunch of vibrant fresh basil leaves finely diced, and a handful of fresh baby spinach leaves, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Tuscan Chicken Pasta, chicken pasta recipes, easy creamy chicken dinner, weeknight pasta ideas, sun-dried tomato chicken

Chicken Breast: I slice mine thin to help it cook evenly and stay juicy.
Smoked Paprika, Oregano, Onion Powder, Salt, Black Pepper: These spices give the chicken a subtle smoky, herby background flavor that pairs beautifully with the creaminess.
Sun Dried Tomato Oil: Adds a lovely richness that’s better than plain olive oil for frying.
Long-Cut Pasta (Linguine): Coats well with the sauce; feel free to use fettuccine or tagliatelle too.
Butter: For sautéing garlic and building the sauce base.
Garlic: Freshly diced to infuse fragrance and mild heat.
Tomato Puree (Tomato Paste): Just a tablespoon adds concentrated tomato flavor and color.
Chicken Stock: I usually dissolve half an Oxo cube in 80ml hot water—easy and flavorful.
Double/Heavy Cream: This is the star that makes the sauce luxuriously creamy.
Sun Dried Tomatoes: Finely diced for bursts of tang and chewy sweetness.
Parmesan Cheese: Freshly grated is non-negotiable here; it melts in beautifully.
Fresh Basil: Finely diced to add brightness and a touch of herbal lift.
Baby Spinach: Adds a gentle earthiness and color while wilting down nicely in the sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of this Creamy Tuscan Chicken Pasta Recipe is how easy it is to make your own. I love adding my twists depending on season and what’s in the fridge—don’t be afraid to experiment!

Make it vegetarian: Swap the chicken for sautéed mushrooms or roasted veggies like bell peppers and zucchini—I tried this once, and it was surprisingly satisfying.
Spice it up: Add a pinch of red pepper flakes when you sautée the garlic for a subtle kick my family adores.
Go gluten-free: Use gluten-free pasta for dietary needs; the sauce clings just as well.
Extra protein: Stir in some cooked Italian sausage slices or pancetta for a smoky boost.

How to Make Creamy Tuscan Chicken Pasta Recipe

Step 1: Season and Sear the Chicken

Start by slicing your chicken breast horizontally to create two thinner fillets—this ensures quick, even cooking. Coat both sides of the chicken evenly with a blend of smoked paprika, oregano, onion powder, salt, and pepper. Warm up your pan over medium-high heat with the sun-dried tomato oil, then add the chicken. You’ll want to fry it for about 3 minutes per side until it develops a nice char and is nearly cooked through. The thickness here matters; if your pieces are a bit thick, add an extra minute but avoid overcooking. Set the chicken aside to rest—it’ll keep juices inside, staying tender and juicy. Slice it into strips right before adding to your pasta.

Step 2: Cook the Pasta

Get your pasta boiling in well-salted water and cook it until al dente—that slight bite to the pasta is key so it doesn’t get mushy when tossed in the sauce. I like to leave a little pasta water when draining; it’s gold for adjusting sauce consistency later on. Actually, don’t drain fully—reserve about a cup for later use.

Step 3: Build Your Creamy Tuscan Sauce

Lower the heat on your pan to medium, add butter, and let it melt gently. Toss in the finely diced garlic and sauté for just 10 to 20 seconds—watch closely so it doesn’t burn, you want that fresh garlicky aroma. Stir in the tomato puree and cook it out for about a minute to deepen the flavor. Then pour in the chicken stock and heavy cream—this is when the magic of your sauce begins. Add in the sun-dried tomatoes, fresh basil, and freshly grated Parmesan, stirring everything together and bringing it to a gentle simmer. The sauce will thicken nicely here.

Step 4: Wilt the Spinach and Combine Everything

Throw in the baby spinach and stir until it’s just starting to wilt—remember it continues cooking even after you take it off the heat. Use tongs to transfer the pasta directly from the pot to the sauce pan (skip draining fully if you want to keep a bit of pasta water). Toss the pasta so it’s thoroughly coated, then add the sliced chicken along with all those tasty resting juices. Keep tossing the pasta and chicken until the sauce has thickened and clings beautifully—not watery at all. If you find the sauce getting too thick, loosen it up with a splash of reserved pasta water.

Step 5: Season and Serve

Give your pasta one last taste test and adjust seasoning with salt and pepper to your liking. Serve piping hot with extra Parmesan and more fresh basil sprinkled on top. I promise, that finishing touch is worth it every single time.

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Pro Tips for Making Creamy Tuscan Chicken Pasta Recipe

Slice the Chicken Thinly: Helps it cook quickly and stay juicy rather than drying out, and makes it easier to toss evenly with the pasta later.
Don’t Overcook Garlic: I’ve learned the hard way that burnt garlic ruins the sauce—so keep it moving in the pan and use medium heat.
Reserve Pasta Water: Its starch content is perfect for adjusting sauce consistency, helping your sauce cling perfectly without becoming watery.
Rest Your Chicken: Letting it rest before slicing locks in juices—cut too soon and the chicken will be dry on the inside.

How to Serve Creamy Tuscan Chicken Pasta Recipe

Creamy Tuscan Chicken Pasta Recipe - Serving

Garnishes

Personally, I can’t resist a generous sprinkle of freshly grated Parmesan and a handful of chopped fresh basil to brighten up the creaminess. Sometimes, I add a pinch of freshly cracked black pepper and a squeeze of lemon juice for a subtle tang that cuts through the richness.

Side Dishes

To round out the meal, I often serve this with a crisp green salad dressed lightly in balsamic or a side of garlic bread for digging up every last bit of that tasty sauce. Roasted asparagus or steamed green beans work beautifully too if you want to keep it simple and fresh.

Creative Ways to Present

For a special occasion, I like to plate this in shallow bowls, topping each serving with a sprig of basil and a few shavings of Parmesan over the top. Sometimes I shake things up by using colorful pasta shapes or layering the chicken and pasta with a drizzle of chili oil for added flair and heat—that always impresses guests!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to two days. The sauce thickens as it cools, so before reheating, I add a splash of milk or cream to loosen it up and keep the pasta creamy and flavorful.

Freezing

I’ve frozen this dish a few times—just make sure the pasta isn’t overcooked initially. Freeze in portions in airtight containers for up to 2 months. When thawing, I recommend moving it to the fridge overnight to keep the sauce smooth after reheating.

Reheating

To reheat, gently warm it in a pan over low heat, adding a splash of cream, milk, or even some reserved pasta water to revive that creamy texture. Microwave works too, but stir midway to evenly distribute the heat and prevent clumps.

FAQs

Can I use other types of pasta for this Creamy Tuscan Chicken Pasta Recipe?

Absolutely! While linguine or fettuccine work best because their shape holds the sauce well, you can use penne, rigatoni, or even spaghetti. Just cook it al dente so it doesn’t become mushy when mixed with the creamy sauce.
What can I substitute for double/heavy cream in the sauce?

If you’re looking to lighten it up, half-and-half or whole milk can be used, but the sauce won’t be quite as rich or thick. Alternatively, full-fat coconut milk or a cashew cream work for dairy-free versions but will alter the flavor slightly.
How do I keep the chicken juicy when cooking?

Thinly slicing the chicken breast helps it cook evenly and quickly, preventing dryness. Also, don’t overcook it—aim for just cooked through and let it rest to retain juices before slicing and adding to the pasta.
Can I prepare any components ahead of time?

You can season and slice the chicken a few hours in advance, and even dice the sun-dried tomatoes and basil to speed up cooking on the day. However, I recommend making the sauce fresh for the best flavor and texture.

Final Thoughts

I absolutely love how this Creamy Tuscan Chicken Pasta Recipe brings restaurant-quality flavor right into my kitchen without hours of work. It feels comforting yet elegant, perfect for impressing yourself, your family, or guests. The balance of creamy sauce, tangy sun-dried tomatoes, fresh herbs, and tender chicken is just unbeatable. Give it a try—you’ll find it’s worth remembering and making over and over again.