Creamy Tuscan Chicken Pasta (Sun-Dried Tomato and Spinach)
This creamy Tuscan pasta tosses seared chicken, sun-dried tomatoes and spinach in a garlic parmesan cream sauce made in the same skillet. The sauce is deglazed with chicken broth, so it needs no other liquid, and the whole dish takes about 35 minutes for 4 servings.
Quick answer
Cook 12 oz pasta. Brown 1 lb diced chicken to 165°F, then sauté garlic and sun-dried tomatoes, add 1 cup broth and 1¾ cups cream, simmer, whisk in 1½ cups parmesan off the boil, wilt 3 cups spinach and toss everything with the pasta.
Creamy Tuscan Chicken Pasta
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Tuscan Pasta Ingredients
- 12 oz penne or fettuccine
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1/2 cup chopped oil-packed sun-dried tomatoes, drained
- 1 cup chicken broth
- 1 3/4 cups heavy cream
- 1 tsp Italian seasoning
- 1 1/2 cups finely grated parmesan
- 3 cups baby spinach
- Salt and black pepper, to taste
- Optional: 1/4 tsp red pepper flakes
How to Make Creamy Tuscan Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente, scoop out 1/2 cup of the cooking water, then drain.
- While the pasta cooks, season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken in one layer for 6 to 7 minutes, turning, until browned and 165°F in the center. Move it to a plate.
- Lower the heat to medium. Add the garlic and sun-dried tomatoes and cook for 1 minute, until fragrant.
- Pour in the chicken broth and scrape up the browned bits from the pan.
- Stir in the cream and Italian seasoning and simmer gently for 3 to 4 minutes, until slightly thickened.
- Lower the heat and whisk in the parmesan a handful at a time until the sauce is smooth. Do not let it boil.
- Add the spinach and stir until it just wilts, about 1 minute, then return the chicken and any juices.
- Toss in the pasta, loosening the sauce with a splash of the pasta water if needed.
- Season with salt, pepper and red pepper flakes if using, and serve right away.
Nutrition Facts
Per serving (1 of 4) (estimated)
- Calories: 1060
- Total fat: 61 g
- Saturated fat: 32 g
- Cholesterol: 235 mg
- Sodium: 1050 mg
- Carbohydrates: 77 g
- Fiber: 4 g
- Sugar: 6 g
- Protein: 52 g
Estimated from USDA FoodData Central (SR Legacy) values, using dried oregano for the Italian seasoning. Salt for the pasta water, salt and pepper to taste and the optional red pepper flakes are not included. Broth and parmesan supply most of the sodium; actual values vary with brands.
What Is Tuscan Pasta?
In American restaurants and home cooking, “Tuscan” usually means a creamy garlic sauce with sun-dried tomatoes, spinach and parmesan. It is an Italian-American style rather than a traditional dish from Tuscany, but the flavors borrow from Italian pantry staples.
The Creamy Tuscan Pasta Sauce, Step by Step
| Step | Why it matters |
|---|---|
| Sear the chicken first | Browned bits in the pan become the base flavor of the sauce |
| Deglaze with broth | Lifts those bits and adds savory depth |
| Simmer the cream gently | Thickens it without splitting |
| Add parmesan off the boil | Melts smoothly instead of turning stringy or grainy |
| Spinach last | Stays bright green and does not water down the sauce |
Cook the chicken to 165°F, the safe minimum FoodSafety.gov gives for poultry. Grate the parmesan finely from a block; pre-shredded cheese has anti-caking agents that can make the sauce gritty.
Lighter Tuscan Pasta Swaps
- Use half-and-half for half of the cream. The sauce is thinner, so simmer it a minute longer and keep the heat low.
- Serve it as 6 portions with a big salad; each portion then has about two-thirds of the calories shown.
- Add a second bag of spinach or some sliced mushrooms to bulk up the vegetables.
- Swap the chicken for chickpeas and use vegetable broth for a meat-free version.
What to Serve With Tuscan Pasta
A crisp green salad and crusty bread are all it needs. For more on the chicken in this dish, see our guide to chicken breast calories.
Storing and Reheating Tuscan Pasta
Refrigerate leftovers in a shallow container within 2 hours and eat them within 3 to 4 days (FoodSafety.gov chart). The sauce thickens as it cools, so reheat gently on the stove with a splash of milk or broth until steaming hot, 165°F.
Frequently Asked Questions
What do I need to make Tuscan pasta?
Pasta, chicken, garlic, sun-dried tomatoes, chicken broth, heavy cream, parmesan, spinach and Italian seasoning.
Can I make Tuscan pasta without chicken?
Yes. Make the sauce as written with vegetable broth and add chickpeas, mushrooms or extra spinach.
Why did my Tuscan pasta sauce turn grainy?
The cheese went in while the sauce was boiling, or it was pre-shredded. Lower the heat and add finely grated parmesan a little at a time.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce is thinner and more likely to split, so keep it at a bare simmer.
Which pasta shape works best for Tuscan pasta?
Penne and rigatoni catch the sauce in their tubes; fettuccine coats well too.
Sources
- FoodSafety.gov: Safe minimum internal temperatures
- FoodSafety.gov: Cold food storage charts
- USDA FoodData Central (SR Legacy)
Featured photo: Unsplash
