🇮🇹 Creamy Tuscan Chicken Pasta
⭐ Ingredients (4 servings)
For the chicken & pasta
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2–3 chicken breasts (thinly sliced or cut into strips)
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10–12 oz pasta (penne, fettuccine, or rigatoni)
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2 tbsp olive oil
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1 tbsp butter
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Salt & pepper
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1 tsp Italian seasoning
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½ tsp paprika
For the Tuscan cream sauce
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4 cloves garlic, minced
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1 cup heavy cream
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1 cup chicken broth
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½ cup grated Parmesan
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½ cup sun-dried tomatoes (drained, chopped)
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2 cups fresh spinach
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1 tsp dried basil (or 1 tbsp fresh)
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Optional: a splash of white wine
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Optional: red pepper flakes for heat
🍝 Instructions
1. Cook the pasta
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Boil pasta in salted water until al dente.
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Reserve ½ cup pasta water and drain the rest.
2. Cook the chicken
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Season chicken with salt, pepper, Italian seasoning, and paprika.
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Heat olive oil + butter in a skillet over medium-high.
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Sear chicken 5–6 minutes until browned and cooked through.
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Remove and set aside.
3. Make the Tuscan cream sauce
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In the same skillet, sauté garlic for 30 seconds.
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Add sun-dried tomatoes and cook 1 minute.
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Pour in chicken broth (and optional wine). Simmer 1–2 minutes.
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Add heavy cream and bring to a gentle simmer.
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Stir in Parmesan until melted and creamy.
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Add spinach and let it wilt.
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Taste and adjust salt, pepper, and seasoning.
4. Combine everything
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Add cooked chicken back into the sauce.
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Add drained pasta.
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Toss to coat evenly.
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If too thick: add a splash of reserved pasta water.
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If too thin: simmer 1–2 more minutes.
🍽️ Serve
Top with:
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Extra Parmesan
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Fresh basil
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Cracked black pepper
🔥 Tips for Restaurant-Level Flavor
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Brown the chicken well — the fond (browned bits) boosts the sauce.
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Use sun-dried tomatoes in oil, they have better flavor.
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Add white wine for depth (but it’s optional).
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Use freshly grated Parmesan — it melts smoother.
If you want, I can also give you:
✅ A lighter version with less cream
✅ A one-pot version (no separate pasta cooking!)
✅ A spicy Tuscan version with chili garlic butter
Just tell me!
