There’s something magical about a meal that combines rich, velvety sauce with tender chicken and fresh flavors. This Creamy Tuscan Chicken Pasta Recipe has been my go-to when I want something impressive but incredibly easy — it’s got that perfect balance of creamy indulgence and bright herbs that always wins everyone over at the table.
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Why You'll Love This Recipe
I cannot tell you how many times this recipe has saved me on a busy weeknight or wowed guests when I didn’t want to spend ages in the kitchen. The flavors are luxurious but the steps are straightforward — honestly, it feels like a cozy Italian restaurant in your own home.
- Simple yet gourmet: It looks and tastes like you spent hours, but it's really quick to pull together.
- Rich, creamy sauce: The perfect combo of sun-dried tomatoes, cream, and parmesan creates a silky sauce that clings beautifully to every strand of pasta.
- Fresh herbs and greens: The basil and baby spinach add a pop of color and freshness that balances the creaminess.
- Flexible and forgiving: You can easily tweak the seasoning or swap ingredients to match what you have on hand.
Ingredients & Why They Work
The magic of this Creamy Tuscan Chicken Pasta Recipe really lies in how each ingredient complements the others. The chicken is seasoned just enough to be flavorful but doesn’t overpower the creamy sauce. Fresh garlic and sun-dried tomatoes bring savoriness and tang, while the Parmesan and cream provide that rich luscious texture you crave.

- Chicken breast: Slicing it thin lets it cook quickly and stay moist, and the smokey paprika and oregano bring just the right amount of warm spice.
- Sun dried tomato oil: Using the oil from the jar intensifies the tomato flavor — you can sub olive oil if needed, but this little swap really elevates the dish.
- Long-cut pasta (linguine): Its silky texture helps the sauce coat each strand perfectly; feel free to use fettuccine or tagliatelle too.
- Butter: Adds rich flavor and helps create the base for your sauce when combined with garlic.
- Garlic: Fresh, finely diced garlic adds that essential aromatic lift — don’t rush it, but be careful not to burn!
- Tomato puree: Gives depth and slight tang, helping balance the creaminess and keep the sauce from feeling too heavy.
- Chicken stock: Boosts savory flavors without overwhelming — homemade or quality store-bought both work nicely.
- Double/Heavy cream: This is what makes the sauce silky and indulgent — I recommend full fat for the best texture.
- Sun dried tomatoes: Adds chewy bites of intense tomato flavor — I like them chopped small so every forkful gets a burst.
- Parmesan cheese: Freshly grated Parmesan melts smoothly into the sauce and adds nutty, salty richness.
- Fresh basil: Adds a peppery, sweet freshness that brightens the whole dish.
- Baby spinach: Wilts beautifully into the sauce, sneaking in some greens without overpowering the flavors.
Make It Your Way
I like to tweak this dish depending on what’s in my fridge and who I’m feeding. Sometimes I swap the spinach for kale or arugula for a different peppery vibe, and other times I add a pinch of chili flakes to the sauce for a little kick. You should feel free to make it your own — the creamy Tuscan chicken pasta recipe is a great canvas for your ideas.
- Variation: I once replaced half the chicken with crispy pancetta for extra smokiness — everyone loved the twist. If you want a vegetarian version, swap chicken for mushrooms or tofu and simmer longer for deep flavor.
Step-by-Step: How I Make Creamy Tuscan Chicken Pasta Recipe

Step 1: Season and Sear the Chicken
Start by slicing the chicken breast horizontally to get two thin cutlets — this is key for even, quick cooking. Pat them dry, then sprinkle each side with smoked paprika, oregano, onion powder, salt, and black pepper. Heat your sun-dried tomato oil in a pan over medium-high heat until shimmering, then add the chicken. Let it sear undisturbed for about 3 minutes until beautifully charred underneath, then flip and cook for another 3 minutes. You want it just cooked through, as it’ll finish cooking later. Set aside and slice just before tossing in the pasta.
Step 2: Cook the Pasta & Build the Sauce
While the chicken is resting, get your pasta boiling in well-salted water and cook until al dente. Don’t drain it! Leave some pasta water to adjust your sauce later. Lower your pan heat to medium and melt the butter. Add garlic and fry briefly — just 10 to 20 seconds, so it’s fragrant but not burnt. Stir in the tomato puree and cook for another minute to deepen that rich flavor.
Step 3: Bring on the Cream and Veggies
Pour in the chicken stock and double cream, stirring to combine. Then add the finely chopped sun-dried tomatoes, diced fresh basil, and freshly grated Parmesan. Bring it gently to a simmer, stirring occasionally — you want the sauce thickening but not breaking. Toss in the baby spinach and stir until it just starts wilting; it will continue to soften in the heat of the sauce and pasta.
Step 4: Combine Pasta and Chicken, Adjust & Serve
Use tongs to transfer the pasta straight from the pot into the pan with your sauce — no draining, so you keep some pasta water to help loosen things up if needed. Add the sliced chicken along with all those wonderful resting juices. Toss everything together carefully, letting the sauce thicken and cling to the pasta. If the sauce gets too thick, splash in some leftover pasta water to get the perfect consistency. Taste and adjust salt and pepper. Serve immediately, topped with extra basil and Parmesan if you like.
Top Tip
Over the years, I’ve learned a few hacks to make this creamy Tuscan chicken pasta recipe turn out just right every single time. These insights come from the times I overcooked the chicken or ended up with a watery sauce — trust me, small adjustments make all the difference.
- Even slicing: Cut your chicken breast horizontally into even pieces so they cook uniformly and don’t dry out.
- Gentle garlic frying: Watch the garlic like a hawk when frying; burnt garlic turns bitter and can sabotage the whole sauce.
- Sauce consistency: The sauce should start thick and creamy before you toss in the pasta — if it’s too thin, it won’t coat properly.
- Pasta water magic: Reserve some pasta water and use it to loosen the sauce just enough — this trick helps your sauce cling beautifully without being watery.
How to Serve Creamy Tuscan Chicken Pasta Recipe

Garnishes
I love finishing this dish with a sprinkle of freshly grated Parmesan and torn fresh basil leaves on top — it adds that extra burst of aroma and freshness. Sometimes I’ll drizzle a little good-quality olive oil to make the pasta shine even more.
Side Dishes
This creamy pasta pairs beautifully with something light and crunchy, like a simple arugula salad with lemon vinaigrette or roasted asparagus. For a more rustic feel, I often serve it with crusty garlic bread to soak up every last drop of the sauce.
Creative Ways to Present
When I’ve had guests over, I’ll plate each serving in shallow bowls and garnish with a sprig of basil and a swirl of olive oil. It adds a restaurant touch that makes the meal feel extra special without fuss. You can even divide the pasta into mini ramekins to serve individual portions at a dinner party.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the fridge — it keeps well for up to 2 days. The sauce thickens overnight, so I recommend adding a splash of milk or cream when reheating to bring back that creamy texture.
Freezing
I've had mixed success freezing this creamy pasta because the cream can separate when thawed. If you want to freeze it, freeze the pasta and chicken separately from the sauce, then gently reheat and combine. This reduces the risk of the sauce becoming grainy.
Reheating
To reheat, I prefer gently warming the pasta in a pan over low heat with a splash of cream or stock to loosen the sauce. Microwaving works too but stirring halfway through helps keep it creamy and prevents drying out.
Frequently Asked Questions:
Absolutely! Chicken thighs will add extra juiciness and flavor. Just make sure to adjust the cooking time since thighs can take a bit longer to cook through. Slice them thinly to keep the timing similar.
Make sure to simmer the sauce until it thickens properly before adding pasta. Also, tossing the pasta directly into the sauce with a bit of reserved pasta water helps the sauce cling to the pasta without thinning out too much.
Yes! Swap the double cream for coconut cream or a dairy-free heavy cream alternative, and use a vegan Parmesan substitute or nutritional yeast. The flavor will be slightly different but still delicious.
Slicing the chicken breast thinly means it cooks quickly and stays tender. Don’t overcook when searing—3 minutes per side usually does the trick. Let the chicken rest a bit before slicing so the juices redistribute.
Final Thoughts
This Creamy Tuscan Chicken Pasta Recipe is one of those dishes that I always find myself coming back to. It feels special but isn’t intimidating, full of flavors that bring comfort and excitement in every bite. I hope you give it a try soon and enjoy it as much as I do — it’s truly a kitchen hug on a plate!
Print
Creamy Tuscan Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Low Lactose
Description
Creamy Tuscan Chicken Pasta combines tender, seasoned chicken breast with linguine pasta tossed in a rich, garlicky tomato and cream sauce studded with sun dried tomatoes, fresh basil, spinach, and Parmesan cheese. This comforting Italian-inspired dish is perfect for a satisfying dinner for two.
Ingredients
Chicken
- 1 x 250g/9oz chicken breast
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sun dried tomato oil (or olive oil)
Pasta and Sauce
- 200g / 7oz linguine pasta (or other long-cut pasta)
- 1 tablespoon butter
- 3 cloves garlic, finely diced
- 1 tablespoon tomato puree (tomato paste)
- 80ml / ⅓ cup chicken stock
- 160ml / ⅔ cup double or heavy cream
- 90g / 3oz sun dried tomatoes, finely diced
- 30g / 1oz freshly grated Parmesan cheese, plus extra to serve
- 2 tablespoon fresh basil, finely diced, plus extra to serve (~½ bunch)
- 2 large handfuls baby spinach (~60g/2oz)
Instructions
- Prepare the chicken: Horizontally slice the chicken breast through the center to create two even-sized thin cutlets. Evenly coat each side with the smoked paprika, oregano, onion powder, salt, and black pepper.
- Cook the chicken: Heat the sun dried tomato oil in a large pan over medium-high heat. Once hot, add the chicken and fry for about 3 to 4 minutes on each side until lightly charred and just cooked through. Transfer to a plate and let rest. Slice into thin strips just before using.
- Cook the pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente according to package instructions. Do not drain the pasta water.
- Make the sauce: Lower the pan heat to medium and melt the butter. Add the diced garlic and fry for 10 to 20 seconds until fragrant, being careful not to burn it. Stir in the tomato puree and cook for about one minute. Pour in the chicken stock and double cream, then add the finely diced sun dried tomatoes, fresh basil, and grated Parmesan. Bring to a gentle simmer, then reduce heat to low.
- Add the spinach and pasta: Stir the baby spinach into the sauce until it just begins to wilt. Using tongs, transfer the cooked pasta directly from the pot to the pan. Toss the pasta in the sauce until it is well coated.
- Combine chicken and finish: Add the sliced chicken along with any resting juices to the pasta and sauce. Toss everything together until the sauce thickens and clings to the pasta. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve immediately with extra fresh basil and Parmesan if desired.
Notes
- Chicken: Slice the chicken thinly to ensure quick cooking, about 3 minutes on each side. The chicken will continue cooking slightly while resting and when tossed with the hot pasta.
- Sauce: The sauce should be thick initially but will thin as the spinach wilts and pasta is added. Make sure the sauce clings well to the pasta and is not watery.
- Stock: You can use ready-made chicken stock or dissolve half a chicken stock cube in 80ml boiling water for convenience.
- Calories: Nutritional values are calculated for half the recipe, serving 2.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg






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