Creamy Tuscan Chicken Pasta Recipe

If you love comfort food that’s rich, flavorful, and comes together in less than 40 minutes, you’re in for a real treat with this Creamy Tuscan Chicken Pasta Recipe. I absolutely love how the creamy sauce combines with sun-dried tomatoes, fresh basil, and tender chicken for a dish that looks like it’s straight from a fancy trattoria but is actually super simple to make at home. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe will quickly become one you turn to again and again.

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Ingredients You’ll Need

Every ingredient plays a part in creating that irresistible creamy Tuscan flavor profile. From the smoky spiced chicken to the luscious cream and savory parmesan, these ingredients work beautifully to bring the dish alive.

• Chicken Breast: Thinly sliced for quick, even cooking and tender bites.
• Smoked Paprika & Oregano: These dry spices add smoky warmth and Italian herb freshness.
• Sun-Dried Tomato Oil: Using the oil from the jar amps up the tomato flavor deeply—olive oil can be a nice substitute if you don’t have this on hand.
• Long-Cut Pasta (Linguine preferred): Holds sauce well and creates a lovely texture contrast.
• Butter: Adds silkiness to the sauce and to sauté the garlic gently.
• Garlic: Finely diced, so it melds into the sauce without overpowering.
• Tomato Puree: Deepens the sauce’s flavor with concentrated tomato goodness.
• Chicken Stock: Enhances savoriness. I often use half an Oxo cube dissolved in boiling water—it’s the perfect amount.
• Double/Heavy Cream: Gives the sauce creaminess and richness without weighing it down.
• Sun-Dried Tomatoes: Diced and packed with sweet-tart flavor that contrasts beautifully with the creamy sauce.
• Parmesan Cheese: Freshly grated for melt-in-mouth cheesy delight and umami boost.
• Fresh Basil: Bright, slightly sweet, and aromatic—it ties the whole dish together.
• Baby Spinach: Adds freshness and color, wilting just enough without overpowering the dish.

Variations

I like to change things up depending on what’s in the fridge or my mood—this Creamy Tuscan Chicken Pasta Recipe lends itself really well to creative twists.

• Vegetarian Version: Skip the chicken and add mushrooms or artichoke hearts—you won’t miss the meat at all.
• Spicy Kick: A pinch of chili flakes stirred in with the garlic wakes up the sauce nicely if you enjoy a little heat.
• Swap Pasta: Fusilli or penne works great if you don’t have linguine, especially for catching more sauce.
• Herb Variations: Try swapping basil for parsley or thyme for a new flavor dimension.

How to Make Creamy Tuscan Chicken Pasta Recipe

Step 1: Season and Sear the Chicken

Start by slicing the chicken breast horizontally to make two thinner, even pieces—you’ll find this cooks faster and stays juicy. I like to rub a mix of smoked paprika, oregano, onion powder, salt, and pepper all over each side. Heat sun-dried tomato oil in a large pan over medium-high heat, then fry the chicken for about 3 minutes on each side. You want them lightly charred on the outside but not fully cooked through, as they’ll finish cooking later in the sauce. Set aside on a plate and slice into thin strips just before adding to the pasta—that way, they stay tender and juicy in the final dish.

Step 2: Cook the Pasta

While the chicken is resting, get your pasta in boiling salted water. I always salt my pasta water generously—think “sea water” salty—to really bring out flavor. Cook the linguine until al dente (firm to the bite) because it’ll soften a bit more once it’s tossed in the sauce. Don’t drain the pasta completely—reserve some pasta water as it’s magic for loosening up the sauce later if it gets too thick.

Step 3: Build the Creamy Tuscan Sauce

Reduce the pan heat to medium and melt butter. Add finely diced garlic, frying it gently for 10-20 seconds—don’t let it burn, or it will taste bitter. Stir in tomato puree and cook for another minute to deepen the flavor. Next, pour in your chicken stock and double cream, stirring to combine. That moment when the sauce begins to gently simmer is when you add the diced sun-dried tomatoes, fresh basil, and grated Parmesan cheese. The sauce should start to thicken—it’s the tasty heart of your creamy Tuscan chicken pasta.

Step 4: Add Spinach and Combine

Stir baby spinach into the sauce until it just starts to wilt; keep in mind it continues to soften once mixed with the hot pasta. Use tongs to transfer the pasta directly from the pot into the pan with your sauce—don’t drain it completely so the starchy water clings, helping the sauce coat the pasta perfectly. Toss everything together along with the sliced chicken and its resting juices. The sauce will thicken further and cling to every strand of pasta beautifully. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it up. Season with salt and pepper to taste.

Step 5: Serve and Enjoy

Serve your creamy Tuscan chicken pasta immediately, with extra grated Parmesan and fresh basil sprinkled on top if you like. Trust me, the fresh herbs brighten the dish and add that “wow” factor your family (or guests!) will adore.

How to Serve Creamy Tuscan Chicken Pasta Recipe

Garnishes

I always top this dish with extra fresh basil leaves and a generous sprinkle of grated Parmesan. Sometimes, I’ll add a little drizzle of good-quality olive oil for gloss and richness. These simple garnishes bring freshness and that homemade touch that makes it feel special.

Side Dishes

For sides, my family loves a crisp green salad with a lemon vinaigrette to cut through the richness. Garlic bread or warm crusty rolls are perfect for soaking up any leftover creamy sauce. If you want something heartier, roasted vegetables like asparagus or zucchini work really well alongside.

Creative Ways to Present

For special occasions, I sometimes plate this pasta with a twist—twirling individual portions neatly with tongs and garnishing with a basil sprig and a Parmesan crisp on top. It’s a little fancier but still easy, making dinner feel like a treat.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge where they keep well for 2-3 days. The flavors actually meld even more overnight, but the pasta can soak up the sauce, so it’s best eaten within a couple of days for optimal texture.

Freezing

I recommend freezing the sauce and chicken separately from the pasta if possible—for best texture. The creamy sauce freezes and reheats nicely, but pasta can get mushy. Defrost sauce overnight in the fridge and gently warm before tossing with freshly cooked pasta.

Reheating

Reheat leftovers gently on the stove over low heat, stirring frequently and adding a splash of water or cream to loosen the sauce if needed. Microwaving works too, but I find the stovetop better preserves the creamy texture.

FAQs

Final Thoughts

This Creamy Tuscan Chicken Pasta Recipe is one of those recipes that feels truly special but is surprisingly quick and straightforward—a combination that I absolutely adore. It’s perfect for those days when you want something hearty, impressive, and comforting without spending hours in the kitchen. Give it a try, and I bet it’ll become a fast favorite in your home, just like it did in mine.

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