Creamy Tuscan Chicken Pasta Recipe

This recipe is even better than the restaurant version, my hubby loves it!

If you’re craving a cozy, creamy, and flavorful dinner that feels like it came straight out of a fancy Italian restaurant, this Creamy Tuscan Chicken Pasta will become your new favorite. The combination of tender chicken, sun-dried tomatoes, fresh spinach, garlic, and a luscious parmesan cream sauce over perfectly cooked pasta is a true weeknight winner.

Not only is it better than the restaurant version, but it’s also simple enough to make at home with basic ingredients.

 Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• 2 tablespoons olive oil

For the Sauce:

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup sun-dried tomatoes (in oil, drained and chopped)
• 2 cups fresh spinach leaves
• 1 ½ cups heavy cream (or half-and-half for lighter option)
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional, for a little heat)
• 1 cup freshly grated parmesan cheese
• Salt and pepper to taste

For the Pasta:

• 12 oz fettuccine (or penne, spaghetti, or your favorite pasta)
• Water + salt for boiling

Garnish:

• Fresh basil leaves, chopped
• Extra parmesan cheese
• Cracked black pepper

 Step-by-Step Instructions

1. Prepare the Pasta

1. Bring a large pot of salted water to a boil.
2. Add your pasta and cook until al dente (check package instructions).
3. Reserve 1 cup of pasta water, then drain and set aside.

2. Cook the Chicken

1. Pat the chicken breasts dry with a paper towel.
2. Slice each breast horizontally to make 4 thin cutlets.
3. Season generously with garlic powder, onion powder, paprika, oregano, salt, and pepper.
4. Heat olive oil in a large skillet over medium-high heat.
5. Cook chicken for 4–5 minutes per side, until golden brown and cooked through.
6. Remove and set aside on a plate; cover to keep warm.

3. Make the Creamy Tuscan Sauce

1. In the same skillet, melt butter.
2. Add garlic and onion, sauté until fragrant and translucent (about 2–3 minutes).
3. Stir in the chopped sun-dried tomatoes and cook for another 1–2 minutes.
4. Pour in chicken broth and heavy cream, stirring to combine.
5. Season with Italian seasoning, red pepper flakes, salt, and pepper.
6. Lower the heat and simmer for 5 minutes.
7. Add spinach and let it wilt into the sauce.
8. Stir in parmesan cheese until melted and creamy.

4. Combine Everything

1. Slice the cooked chicken into strips.
2. Add the drained pasta into the skillet with the sauce. Toss well to coat.
3. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
4. Place chicken slices on top and let everything warm together for 2 minutes.

5. Garnish and Serve

• Sprinkle with fresh basil, extra parmesan, and a twist of black pepper.
• Serve immediately with garlic bread or a fresh side salad.

 Tips for Success

• Use freshly grated parmesan for the best creamy texture.
• Don’t overcook the chicken; it should be juicy and tender.
• Adjust the spice level by adding more or less red pepper flakes.
• This recipe can easily be doubled for meal prep or family gatherings.

 Serving Suggestions

• Pair with garlic knots or crusty bread to soak up the sauce.
• Add a simple green salad with balsamic vinaigrette.
• For a restaurant-style meal, serve with a glass of white wine.

 Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet with a splash of milk or broth to loosen the sauce.
• Not recommended for freezing (cream sauces can separate).

This Creamy Tuscan Chicken Pasta will quickly become a favorite in your home. The sauce is rich and indulgent, the chicken is perfectly seasoned, and the pasta ties it all together. Believe me, once you try it, you’ll never go back to the restaurant version!