Some nights call for a meal that feels a little indulgent without requiring hours in the kitchen.
This creamy Tuscan chicken pasta is one of those recipes you’ll want to keep on repeat.
As the sauce simmers, the kitchen fills with the aroma of garlic, sun-dried tomatoes, and fresh herbs.
Before you know it, dinner is ready—warm, comforting, and full of rich flavor.
It’s the kind of dish that feels special enough for guests,
yet simple enough to pull together on a busy weeknight.
For Tuscan Chicken Pasta
- Chicken – Boneless, skinless chicken breasts are cut into bite-size pieces so they cook quickly and stay tender throughout the dish.
- Pasta – Any short or long pasta works here; it acts as the perfect base for soaking up the creamy sauce.
- Olive Oil – Used to sauté the chicken and build flavor right from the start.
- Garlic Powder, Italian Seasoning, and Smoked Paprika – This seasoning blend gives the chicken a savory, slightly smoky flavor that carries through the whole dish.
- Salt & Pepper – Essential for seasoning the chicken and balancing the sauce.
- Garlic – Fresh minced garlic adds depth and aroma to the sauce.
- Sun-Dried Tomatoes – These bring a bold, slightly tangy flavor that defines the Tuscan-style profile.
- Baby Spinach – Adds freshness, color, and a pop of nutrients, wilting perfectly into the warm sauce.
- Fresh Basil – Finely chopped basil brightens the dish and adds a classic Italian finish.
- Parmesan Cheese – Freshly grated parmesan adds richness and a salty, nutty finish when serving.
For the Creamy Sauce
- Chicken Broth – Deglazes the pan and adds depth to the sauce base.
- Dijon Mustard – Adds a subtle tang and helps round out the creaminess.
- Flour – Used in a small amount to help thicken the sauce.
- Lemon Juice – A touch of acidity that balances the richness of the cream.
- Heavy / Whipping Cream – Creates the rich, velvety texture that makes this dish so comforting.
Simple Quick Tuscan Chicken Pasta
Notes
Ingredients
- 8 ounces uncooked pasta
- 2 chicken breasts cut into bite-size pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon smoked paprika
- Salt & pepper to taste
- 1/2 cup chicken broth
- 3–4 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1 teaspoon flour
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes
- 1 cup heavy/whipping cream
- 1–2 cups baby spinach (loosely packed)
- Small handful fresh basil chopped finely
- Freshly grated parmesan cheese to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente, following the package instructions.
- While the pasta cooks, heat a skillet over medium-high heat and add the olive oil and chicken pieces. Season the chicken with garlic powder, Italian seasoning, smoked paprika, and salt & pepper. Stir well and cook for about 4 minutes, until the exterior is no longer pink. Remove the chicken from the skillet and set aside.
- Pour the chicken broth into the same pan, then add the garlic, Dijon mustard, flour, and lemon juice. Stir or whisk until smooth and allow the mixture to bubble gently for about a minute.
- Stir in the sun-dried tomatoes and heavy cream. Let the sauce simmer for 2 minutes.
- Return the chicken to the skillet and continue cooking for a few more minutes, until the chicken is fully cooked and the sauce thickens slightly. Avoid overcooking.
- Add the basil and spinach, stirring until the spinach wilts, about 1 minute. Taste the sauce and adjust seasoning with additional salt & pepper if needed.
- Drain the pasta and toss it directly with the sauce. Serve right away, topped with freshly grated parmesan cheese.
- Julienned sun-dried tomatoes packed in oil were used for this recipe. Be sure to drain them before adding to the sauce.
Can I use a different type of pasta?
Absolutely. This sauce is very forgiving. Spaghetti, penne, fettuccine, rigatoni — anything that clings to sauce will work just fine. Just cook it until al dente so it doesn’t go soft once tossed through the sauce.
What if I don’t have sun-dried tomatoes?
No stress. Sun-dried tomatoes add that signature Tuscan punch, but if you’re out, roasted red peppers or even fresh cherry tomatoes will still give you a lovely result. The flavour will be slightly different, but still delicious.
Can I make this lighter or dairy-free?
Yes. You can swap the heavy cream for half-and-half to lighten it up, or use a dairy-free cream alternative if needed. Just keep in mind the sauce will be thinner, so let it simmer a little longer to thicken.
My sauce feels too thin — what went wrong?
Usually, it just needs a bit more simmering time. Let it gently bubble so it reduces and thickens. If you’re in a hurry, a tiny extra pinch of flour mixed with cold liquid will help it along.
