Creamy Tuscan Chicken Pasta Recipe

If you’re craving a pasta dish that feels like a warm hug in every bite, you’ve gotta try this Creamy Tuscan Chicken Pasta Recipe. I absolutely love how rich and satisfying this dish turns out, yet it’s simple enough to whip up on a weeknight. The combination of tender chicken, sun-dried tomatoes, and that dreamy creamy sauce—oh my, it’s just incredible. Keep reading because I’m sharing all my favorite tips to make sure your pasta comes out just right and becomes an instant family favorite.

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Ingredients You’ll Need

Every ingredient in this Creamy Tuscan Chicken Pasta Recipe is chosen to build layers of flavor—from the lightly charred chicken to the fresh basil that pops at the end. Here are the essentials and some tips on picking the best versions.

• Chicken Breast: Slicing it thin helps it cook evenly and stay tender; I love using fresh, skinless breasts for best texture.
• Smoked Paprika & Oregano: These bring a subtle smokiness and herbaceous warmth that really elevate the chicken.
• Sun Dried Tomato Oil: Using the oil from the jar adds a concentrated tomato flavor; if unavailable, olive oil is a fine substitute.
• Long-Cut Pasta (Linguine recommended): Linguine holds sauce beautifully; pick a good-quality brand for the best bite.
• Butter: Adds richness and helps meld the sauce ingredients together.
• Garlic: Fresh, finely diced garlic is a must for that fragrant, savory foundation.
• Tomato Puree: Also known as tomato paste; it deepens the sauce’s tomato flavor without making it watery.
• Chicken Stock: I usually keep a cube on hand, but fresh homemade or low-sodium store-bought stock works great.
• Double/Heavy Cream: The magic that makes this pasta sooo creamy and luscious.
• Sun Dried Tomatoes: Finely diced, they add bursts of tanginess and chewiness.
• Parmesan Cheese: Freshly grated is best for melt-in-your-mouth richness and savory bite.
• Fresh Basil: Bright and fragrant, it lifts the whole dish—don’t skip it.
• Baby Spinach: Adds color, nutrition and a little green goodness that just wilts perfectly into the sauce.

Variations

One of the things I love about this Creamy Tuscan Chicken Pasta Recipe is how easy it is to tweak according to what you have on hand or your taste preferences. Feel free to make it your own; I’ve tried a few tweaks that turned out great!

• Swap the Chicken for Shrimp: I once swapped chicken out for shrimp, and my family went nuts for the seafood version—just cook the shrimp until pink and tender before adding to the sauce.
• Use Gluten-Free Pasta: I’ve used gluten-free linguine with no issues, so this dish can easily suit gluten sensitivities.
• Add Chili Flakes for Heat: If you like a little kick, stirring in some red pepper flakes when cooking the garlic gives a subtle warmth that’s addictive.
• Make it Vegetarian: Leave out the chicken and add mushrooms or artichoke hearts for a hearty, meat-free option that’s just as satisfying.

How to Make Creamy Tuscan Chicken Pasta Recipe

Step 1: Prep and Season Your Chicken

Start by slicing the chicken breast horizontally to make two even, thinner pieces. This helps them cook quickly and evenly. Then, coat both sides with smoked paprika, oregano, onion powder, salt, and black pepper—just enough to add that deep flavor punch. I always find seasoning both sides generously makes a big difference.

Step 2: Cook the Chicken Until Just Done

In a large pan over medium-high heat, add the sun dried tomato oil. When it’s hot and shimmering, add the chicken breasts. Fry them for about 3 minutes per side—you’re looking for a nice golden char and to be almost cooked through. Remember, the chicken will keep cooking later in the sauce, so don’t overdo it. Once done, transfer to a plate and slice thinly just before tossing into the pasta.

Step 3: Boil Pasta Just Right

Add your linguine (or pasta of choice) to a large pot of well-salted, boiling water. Cook it until al dente—meaning it still has a little bite. Don’t drain it! Trust me, the reserved starchy pasta water is gold for adjusting the sauce’s consistency later.

Step 4: Build That Creamy Tuscan Sauce

Lower the pan heat to medium and melt the butter. Quickly fry the garlic for 10-20 seconds until fragrant—don’t let it burn or it’ll get bitter. Then stir in tomato puree and cook for another minute to deepen the flavor. Pour in the chicken stock and heavy cream, stirring gently. Add the finely diced sun-dried tomatoes, fresh basil, and freshly grated Parmesan. Bring the sauce to a gentle simmer, then reduce the heat to low.

Step 5: Add Spinach and Toss the Pasta

Stir in the baby spinach until it just starts to wilt—you want a little green pop and fresh texture. Using tongs, transfer the pasta directly from the pot into the pan with your sauce. Toss it well with the sauce to coat every strand. Add the sliced chicken and all the resting juices back into the pan, tossing again until the sauce thickens and clings to every bite. If the sauce gets too thick, loosen it with a splash of the reserved pasta water.

Step 6: Season and Serve

Give everything a final taste and add salt and pepper as needed. Serve with extra basil and Parmesan on top if you like. I love that fresh finish—it makes the dish pop and feel bright against the creamy sauce.

How to Serve Creamy Tuscan Chicken Pasta Recipe

Garnishes

I always finish with fresh basil leaves and a generous sprinkle of Parmesan cheese on top—it adds that extra layer of aroma and umami that makes everyone reach for seconds. Sometimes I toss in a few chili flakes if the mood is right for a little heat.

Side Dishes

This dish is pretty filling on its own, but I love serving it with a crisp green salad dressed lightly with lemon vinaigrette or some roasted garlic bread for dipping in all that luscious sauce.

Creative Ways to Present

For special occasions, I serve this pasta in individual shallow bowls and garnish with edible flowers and extra fresh basil sprigs. It instantly makes the meal feel festive, and the colorful sun-dried tomatoes look beautiful against the creamy sauce.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The sauce thickens as it cools, so just before serving again, add a splash of milk or cream to loosen it up as you reheat.

Freezing

Freezing Creamy Tuscan Chicken Pasta is doable but I recommend freezing the chicken and sauce separately from the pasta to keep textures better. When reheating, thaw the sauce and chicken gently, then toss with freshly cooked pasta for best results.

Reheating

To reheat, warm the sauce and chicken over low heat with a splash of cream or water to keep it saucy. Then add freshly cooked pasta or gently toss with leftover pasta to avoid drying out the dish.

FAQs

Final Thoughts

This Creamy Tuscan Chicken Pasta Recipe has become a go-to for me when I want something homey but impressive. It’s simple enough for weekday dinners but special enough to serve guests. I genuinely think you’re going to fall in love with how effortlessly delicious it is—and don’t be surprised if it quickly becomes one of your family’s top dinner picks, too. Give it a try and enjoy every creamy, flavorful bite!

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