This creamy tuscan chicken pasta has been in heavy rotation at our house since last fall, and honestly I don't see it leaving anytime soon. Matt actually put his fork down mid-bite the first time I made it and said, 'This tastes like something from a restaurant.' Coming from a man who thinks ketchup is a food group, that's high praise.
Why This Recipe Works
- Seasoning the raw chicken directly with garlic and Italian herbs means flavor gets seared INTO the meat, not just into the sauce
- Whisking flour into the cream before adding it to the pan prevents lumps and creates a silky sauce without making a separate roux
- Adding spinach at the very end preserves its bright green color and keeps it tender without turning it to mush
- Reserved pasta water is your insurance policy — the starchy water loosens the sauce while keeping it glossy and clingy
Tuscan chicken pasta has been in heavy rotation at our house since last fall, and honestly I don't see it leaving anytime soon. Matt actually put his fork down mid-bite the first time I made it and said, "This tastes like something from a restaurant." Coming from a man who thinks ketchup is a food group, that's high praise. Even Ben — my four-year-old who survives on plain noodles and chicken nuggets — ate every bite because, and I quote, "the noodles are orange and cool."
What I love about this recipe is that it genuinely comes together in 30 minutes, and I mean real 30 minutes — not the kind where you're also supposed to have prepped everything beforehand. One skillet for the chicken and sauce, one pot for the pasta, and dinner is done. The sauce is creamy without being heavy, the sun-dried tomatoes add this sweet tanginess that just works, and the spinach wilts right in at the end so it still has some life to it. I brought a double batch to Jess's potluck last month and came home with an empty dish and four recipe requests.
The trick I stumbled onto is whisking the flour right into the cream before it hits the pan. No making a roux, no lumps, no fuss. It thickens into this gorgeous velvety sauce that coats every single tube of penne. Lily has started helping me make this one — she's on pasta-draining and Parmesan-grating duty, and she takes both jobs very seriously.
Whether it's a chaotic Tuesday night or you're trying to impress someone without spending hours in the kitchen, this is the recipe. Trust me on this one.
How It Comes Together
Chef Tips
- I've found that chopping the chicken into even 1-inch pieces is the real key here — they cook in the same time so nothing dries out while you wait for bigger chunks to finish.
- Use the oil from the sun-dried tomato jar instead of olive oil for an extra punch of flavor. I started doing this by accident and never went back.
- Don't skip the flour in the cream mixture. After trying both ways, I always whisk it in — it thickens the sauce just enough to cling to the pasta without being gloopy.
- If you can't find sun-dried tomatoes in oil, rehydrate the dry-packed kind in hot water for 10 minutes. Works perfectly.
- This reheats beautifully the next day — add a splash of milk when warming it up in a skillet to loosen the sauce back to creamy.
Variations
Tuscan Shrimp Pasta
Swap chicken for 1 lb large shrimp. Sear the shrimp for just 2 minutes per side, remove, build the sauce, then toss the shrimp back in at the end.
Spicy Tuscan Chicken Pasta
Add ½ teaspoon red pepper flakes with the Italian seasoning and stir in 1 tablespoon of tomato paste with the sun-dried tomatoes for deeper heat.
Tuscan Chicken with Artichokes
Add one 14-oz can of quartered artichoke hearts (drained) along with the sun-dried tomatoes for extra Tuscan flavor.
Lighter Tuscan Chicken Pasta
Use 3 cups of 2% milk instead of the cream and milk combo, and increase the flour to 3 tablespoons. Still creamy, significantly fewer calories.
Serving Suggestions
Serve with warm crusty garlic bread for dipping into the sauce and a simple arugula salad with lemon vinaigrette on the side. A glass of Pinot Grigio or Chianti pairs beautifully.
Make It Ahead
Season the chicken and chop the sun-dried tomatoes up to a day ahead. Store separately in the fridge. Cook the pasta and sauce fresh for the best texture.
