Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta is a comforting and delicious dish that combines tender chicken, creamy sauce, and hearty pasta. This recipe is perfect for a family dinner or for impressing guests with minimal effort.

Why Make This Recipe

This recipe is a great way to enjoy a rich and creamy pasta dish with lots of flavors. The sun-dried tomatoes and Parmesan cheese give it a deliciously tangy and cheesy taste. Plus, it’s a one-pot meal, making cleanup a breeze!

How to Make Creamy Tuscan Chicken Pasta

Ingredients:

2 pounds chicken breasts, boneless and skinless
½ teaspoon salt
½ teaspoon pepper, freshly ground
2 tablespoons olive oil
2 tablespoons butter, unsalted
3 cloves garlic, minced
1 cup sun-dried tomatoes, drained and roughly chopped
1 tablespoon Italian seasoning
1 cup heavy cream
2 cups milk
1 cup Parmesan cheese, freshly grated
8 ounces penne or macaroni, uncooked
3 cups baby spinach

Instructions:

Cook Chicken: Season the chicken breasts with salt and pepper. Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken and cook for about 3 to 4 minutes per side until browned. Remove the chicken from the pot, cut it into 1-inch pieces, and set aside.
Make Sauce: In the same pot, melt the butter over medium heat. Add the garlic, sun-dried tomatoes, and Italian seasoning, and sauté until fragrant.
Cook Pasta: Add the heavy cream, milk, Parmesan cheese, and uncooked penne (or macaroni) to the pot. Stir and cook for about 10 minutes, or until the pasta is al dente, stirring occasionally.
Finish: Return the chicken to the pot along with the baby spinach. Cook for another 1 to 2 minutes, or until the chicken is heated through and the spinach is wilted.
Serve: Serve the pasta warm, and enjoy!

How to Serve Creamy Tuscan Chicken Pasta

Serve this pasta dish warm, straight from the pot. It’s great on its own or with a side of garlic bread or a fresh green salad.

How to Store Creamy Tuscan Chicken Pasta

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little milk if the sauce has thickened too much.

Tips to Make Creamy Tuscan Chicken Pasta

For a richer sauce, use full-fat milk and heavy cream.
Make sure to cook the pasta just until al dente to avoid it becoming mushy when reheated.
If you prefer a bit of spice, add a pinch of red pepper flakes to the sauce.

FAQs

Can I use a different type of pasta?
Yes, you can use any type of pasta you like, such as fettuccine or farfalle.

Can I make this recipe ahead of time?
Yes, you can prepare it ahead of time and store it in the refrigerator. Just be sure to reheat it gently to prevent the sauce from separating.

Can I substitute the heavy cream with something lighter?
Yes, you can use half-and-half or whole milk, but the sauce may not be as creamy.