Introduction

Tuscan Chicken Pasta with Spinach and Sun-Dried Tomatoes is a rich, creamy, and flavorful Italian-inspired dish that brings restaurant-quality dining right into your home kitchen. Imagine tender chicken breasts seared to perfection, tossed with al dente pasta, enveloped in a creamy Parmesan and garlic sauce, and elevated by the sweet tanginess of sun-dried tomatoes and the freshness of spinach.

What makes this dish so special is how it balances indulgence with wholesome ingredients. The cream sauce is comforting, yet the spinach adds a touch of lightness, and the sun-dried tomatoes bring a burst of concentrated flavor that pairs beautifully with juicy chicken and pasta.

This dish is perfect for family dinners, cozy date nights, or even entertaining guests. It’s hearty, flavorful, and feels like a warm hug on a plate.

Why I Love This Recipe

I love this Tuscan Chicken Pasta because it’s a complete meal in one pan—protein, veggies, carbs, and a rich sauce, all in perfect harmony. The combination of flavors is absolutely irresistible: the earthiness of spinach, the slight smokiness and tang of sun-dried tomatoes, the creaminess of the sauce, and the savory chicken all come together beautifully. It feels luxurious, but it’s also incredibly easy to prepare on a weeknight.

Why It’s a Must-Try Dish

• Restaurant-quality flavor at home: You’ll feel like you’re dining in Tuscany without leaving your kitchen.
• One-pan meal: Less cleanup, more enjoyment.
• Customizable: Works with different proteins and pasta types.
• Crowd-pleaser: It’s creamy, comforting, and universally loved by kids and adults alike.

Recipe Info

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: ~580 calories per serving (may vary based on pasta and cream used)
• Cuisine: Italian-American
• Course: Main Course / Dinner

Ingredients

• 2 large chicken breasts, cut into bite-sized strips
• 2 tablespoons olive oil (plus extra if needed)
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 2 cups baby spinach
• 2 cups heavy cream (or half-and-half for lighter version)
• 1 cup chicken broth
• 1 cup Parmesan cheese, freshly grated
• 1 teaspoon Italian seasoning
• ½ teaspoon red chili flakes (optional, for spice)
• Salt and black pepper, to taste
• 12 oz (340 g) pasta (penne, fettuccine, or rigatoni work well)
• Fresh basil or parsley, for garnish

Simple Cooking Directions

1. Cook pasta until al dente; set aside.
2. Sear chicken in olive oil until golden and cooked through.
3. Sauté garlic, sun-dried tomatoes, and spices.
4. Add cream, broth, and Parmesan to create a sauce.
5. Toss in spinach, cooked chicken, and pasta.
6. Simmer, garnish, and serve hot.

Step-by-Step Preparation Method

1. Cook the Pasta
   • Bring a large pot of salted water to a boil.
   • Cook pasta according to package instructions until al dente.
   • Drain and set aside.
2. Cook the Chicken
   • Season chicken strips with salt, pepper, and a pinch of Italian seasoning.
   • Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
   • Sear chicken until golden brown and cooked through (about 6–7 minutes).
   • Remove chicken and set aside.
3. Make the Sauce
   • In the same skillet, add a drizzle of olive oil if needed.
   • Sauté garlic for 30 seconds until fragrant.
   • Add chopped sun-dried tomatoes and cook for 1–2 minutes.
   • Pour in chicken broth and heavy cream; stir well.
   • Add Parmesan cheese, Italian seasoning, and chili flakes. Stir until smooth.
4. Add Spinach & Chicken
   • Toss in the spinach and cook until wilted.
   • Return chicken to the skillet and coat in sauce.
5. Combine with Pasta
   • Add drained pasta into the skillet.
   • Toss everything together until well coated.
   • Simmer for 2–3 minutes to let flavors meld.
6. Serve
   • Garnish with fresh basil or parsley.
   • Serve hot with garlic bread or a fresh salad.

How to Serve

• Serve hot in large pasta bowls, topped with extra Parmesan and a sprinkle of herbs.
• Pair with a side of crusty garlic bread or focaccia.
• A glass of white wine like Pinot Grigio or Chardonnay pairs beautifully.

Additional Recipe Tips

• Don’t overcook the chicken; it should be juicy, not dry.
• Use freshly grated Parmesan—it melts better than pre-shredded.
• Reserve ½ cup of pasta water; add if sauce feels too thick.

Variations

• Protein swap: Use shrimp, salmon, or Italian sausage instead of chicken.
• Pasta swap: Try it with fettuccine, spaghetti, or even gnocchi.
• Dairy-free option: Use coconut cream and nutritional yeast instead of cream and Parmesan.
• Extra veggies: Add mushrooms, zucchini, or roasted bell peppers for more texture.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in a freezer-safe container for up to 2 months.
• Reheating: Reheat gently on the stove with a splash of cream or broth to loosen the sauce.

Special Equipment Needed

• Large pot (for pasta)
• Large deep skillet or sauté pan
• Wooden spoon or silicone spatula
• Cheese grater (for Parmesan)

FAQ

Q1: Can I use milk instead of cream?
Yes, but the sauce will be thinner. You can add a little cornstarch slurry to thicken.

Q2: Can I make this gluten-free?
Absolutely! Use gluten-free pasta and check that your sun-dried tomatoes are gluten-free.

Q3: Can I make it ahead of time?
Yes, you can prepare the sauce and chicken ahead, then reheat and toss with fresh pasta before serving.

Q4: What pasta works best?
Short pasta like penne, rigatoni, or fusilli holds the creamy sauce well, but fettuccine is also a great choice.

Conclusion

Tuscan Chicken Pasta with Spinach and Sun-Dried Tomatoes is a creamy, comforting, and flavor-packed dish that deserves a spot in your recipe collection. It’s versatile, family-friendly, and perfect for both casual weeknights and special occasions. Once you try it, it’s bound to become a go-to favorite that brings a little taste of Italy right to your table.