Creamy Tuscan Chicken Pasta
My creamy Tuscan chicken pasta is the Italian meal my husband and I crave constantly! It’s full of pan-seared chicken breast, sun-dried tomatoes, baby spinach, and Parmesan cheese. It’s so easy to whip up in only 35 minutes, but tastes like you ordered it at a restaurant! I love serving it by itself or alongside some kind of sourdough garlic bread. I hope it becomes a weeknight favorite in your home, like it has in ours!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
Italian food isn’t my favorite cuisine, but this dish makes me crave pasta often. It’s just so creamy, savory, and cheesy. I love that we get our leafy green spinach and nutritious tomatoes in the form of pasta. It’s a dish I feel good about putting on our supper table!
This is also a great dish for serving on Saint Valentine’s Feast Day! Saint Valentine is from Italy, which is why serving any kind of Italian dish on his feast day (February 14th) is a great way to remember him!
Inspiration Behind My Creamy Tuscan Chicken Pasta Recipe
For a few years now, I’ve been seeing “marry me chicken” recipes all over Pinterest. They were dishes full of creamy sauce, pasta, spinach, tomatoes, red pepper flakes, and chicken.
At first glance, I didn’t think much of the combo of ingredients, but those recipes always kept catching my eye. Fast forward to a few months ago, I had a jar of sun-dried tomatoes in the pantry that needed used up.
I immediately thought of those pasta recipes and made my own version with the ingredients I had on hand. That’s how my creamy Tuscan chicken pasta recipe was created! It’s a variation of the popular “marry me chicken pasta”.
Now both my husband, Tyler, and I can’t get enough! It’s become my favorite Italian dish, especially during cold winter days.
What is Tuscan Chicken Pasta?
It’s an Italian-inspired meal that contains chicken, pasta, a creamy Alfredo-like sauce, lots of garlic, Parmesan cheese, sun-dried tomatoes, and spinach. It’s a variation of the popular “marry me chicken” recipes.
Why We Love This Pasta Recipe and Think You Will Too!
- 35-Minute Meal: You can make this meal any night of the week in 35 minutes!
- Restaurant-Quality: The flavors taste restaurant-quality, but made in your kitchen.
- Simple & Easy Steps: Every step is simple to follow and easy to do.
- Made From Scratch: The sauce is made from-scratch with wholesome ingredients.
- So Creamy & Delicious: After one bite, the flavors have you immediately going back for more!
My Tips for Making Sun Dried Tomato Chicken Pasta
- Read the entire recipe before you get started so you know what to expect.
- Use a wholesome sun-dried tomato brand like Jeff’s Garden. Try to find a brand that doesn’t use tons of preservatives, seed oils, or food colorings.
- Use baby spinach instead of regular for a milder taste. That’s what works best for this dish.
- Whisk in the Parmesan cheese instead of stirring. This will help it incorporate easily without forming blobs.
- Don’t get hung up on cooking the pasta and sauce at the same time. It really is simple after giving it a try.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements.
For the Pan-Seared Chicken
- avocado oil: or a high-heat oil like coconut oil or Frizzle olive oil from Graza (not regular)
- boneless skinless chicken breast: use one large or two small
- sea salt: I like using sea salt for the best taste and it’s a wholesome option
- ground black pepper: this adds a depth of flavor
For the Creamy Sauce
- butter: use salted or unsalted but not margarine
- fresh garlic cloves: I don’t recommend using garlic paste, but you can swap it for 1/2 tsp garlic powder per clove
- half and half: you can swap this for regular milk, if desired, but it won’t be as creamy
- milk: I like to use whole milk but you can use any of your choice
- sun dried tomatoes: use a brand that has minimal ingredients, like Jeff’s Garden, especially no food colorings or seed oils if possible
- baby spinach: I like to use organic baby spinach. I don’t recommend regular sized spinach for this recipe
- sea salt: I like using sea salt for the best taste and it’s a wholesome option
- ground black pepper: this adds a depth of flavor
- garlic powder: make sure it’s salt-free
- onion powder: make sure it’s salt-free
- lemon juice: you can use fresh or concentrate (just make sure it’s pure)
- grated Parmesan cheese: I recommend using fresh Parmesan, not the processed kind
Pasta
- farfalle pasta: or you can use any small to medium-sized pasta of your choice
Helpful Kitchen Tools for this Recipe
This section contains Amazon affiliate links to items I use and love for this recipe.
- stainless steel skillet
- stainless steel pot
- tongs
- kitchen scissors (my favorite way to cut up chicken)
- microplane (my favorite way to grate parmesan and mince garlic)
How to Make Creamy Tuscan Chicken Pasta
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Pan-Sear Chicken
Heat avocado oil in a medium to large sized skillet over medium heat.
While oil is warming, cut chicken breast into small bite sized pieces (about 1/2 inch each).
Add diced chicken into a bowl with salt and pepper. Stir to evenly coat.
When oil is hot, add chicken to pan. Let chicken pieces cook on one side for 4-5 minutes. Don’t move them while cooking.
Once golden brown, flip each piece. Cook an additional 4-5 minutes or until golden brown and fully cooked. Remove from pan. Leave browned drippings stuck on skillet, we will deglaze with milk in a little bit. This helps flavor the sauce.
Prep Sauce and Pasta Water
Add butter and grated/minced garlic cloves to the skillet used to cook chicken. Turn heat to low and cook for 4-5 minutes, stirring occassionally, until butter is melted and garlic is cooked down.
While butter and garilc cook, roughly dice sun-dried tomatoes into small chunks. Set aside.
Rinse and pay dry spinach then roughly chop into small pieces. Set aside.
Fill a medium sized pot 1/3 of the way with water and bring it to a boil over high heat. Add a tsp or two of salt to the water, if desired, for more flavorful pasta.
Make the Sauce
Turn heat to medium for the skillet with butter and garlic and add half and half, milk, salt, pepper, garlic powder, onion powder, chopped sun dried tomatoes, and lemon juice. Stir to combine with a woodn spoon until browned dripping come off the bottom (about 2-3 minutes).
Add spinach and grated Parmesan cheese. Use a whisk to combine. Turn heat to low and cook for 10 minutes, stirring occasionally.
While sauce cooks, add pasta to boiling pasta water then cook as package directs (about 6-7 minutes on medium heat, uncovered, stirring occasionally to prevent sticking).
Toss Together and Enjoy
Drain pasta then add to skillet with sauce. Stir to combine.
Add cooked chicken to skillet with pasta and sauce, stir to combine.
Let everything warm together on low for 5 minutes, stirring occassionally.
Take off heat, add 1/4 extra tsp sea salt, if desired, and grate more fresh Parmesan over the top. Enjoy!
My Favorites Sides to Serve with Creamy Chicken Pasta
I love serving this dish by itself. But if we’re craving a side to go with it, it’s usually something with sourdough and garlic. Here are a few of our favorites:
- Sourdough Pesto Garlic Bread
- Sourdough Garlic Knots (Better Than Frozen Store Brands)
- Sourdough Crescent Rolls (Better Than Canned!)
- Quick & Easy Sourdough Garlic Bread
- Cheesy Sourdough Garlic Pull Apart Bread
How to Store Leftovers
Leftovers are best stored in a glass, airtight container for 2-3 days in the fridge. I don’t recommend freezing this dish because of the pasta.
My Favorite Way to Reheat Pasta
I love placing these leftovers in a pan over low-medium heat with a little extra butter, milk (or half and half), and Parmesan cheese. Stir to bring the extras together and to rehydrate the pasta until warm.
Frequently Asked Questions
In my eyes, this is a wholesome, made from scratch, meal with simple ingredients. Everything in this pasta is whole. There’s not added junk.
If I serve a side, it’s usually some kind of sourdough bread, but you could also do a salad.
You can freeze this sauce by itself for 2-3 months. When you go to thaw it out, leave it in the fridge overnight. Then reheat in a pan over medium heat. Because of the dairy, it may separate.
For my recipe, I recommend cutting the chicken before cooking it.
More Chicken Breast Recipes To Try
If you’re looking for more wholesome from-scratch recipes with chicken, try a few of these:
- Baked Orange Chicken (Inspired by Panda Express!)
- Savory Pumpkin Chicken Soup
- BBQ Chicken Flatbread Pizza (Grilled or Baked)
- Grilled Chicken Bites with Creamy Garlic Sauce
- Oven-Baked Buttermilk Fried Chicken Tenders
- Baked General Tso’s Chicken (Better Than Takeout!)
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Recipe
Creamy Tuscan Chicken Pasta
Ingredients
Chicken
- 1 tsp avocado oil (or a high heat oil like coconut oil)
- 1 large boneless skinless chicken breast (or 2 small)
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
Sauce
- 2 Tbsp butter
- 2 fresh garlic cloves, minced
- 1 cup half and half (or sub for more milk, just won't be as creamy)
- 1/2 cup milk
- 2 Tbsp sun-dried tomatoes (like Jeff Garden's, or a brand with clean ingredients)
- 1/2 cup baby spinach (I like to use organic)
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp lemon juice (fresh or pure concentrate)
- 1 cup grated parmesan cheese (fresh is best not the processed kind)
Pasta
- 1 cup farfalle pasta (aka bow tie pasta)
Instructions
Pan-Sear Chicken
- Heat avocado oil in a medium to large sized skillet over medium heat.
- While oil is warming, cut chicken breast into small bite sized pieces (about 1/2 inch each).
- Add diced chicken into a bowl with salt and pepper. Stir to evenly coat.
- When oil is hot, add chicken to pan. Let chicken pieces cook on one side for 4-5 minutes. Don’t move them while cooking.
- Once golden brown, flip each piece. Cook an additional 4-5 minutes or until golden brown and fully cooked. Remove from pan. Leave browned drippings stuck on skillet, we will deglaze with milk in a little bit. This helps flavor the sauce.
Prep Sauce and Pasta Water
- Add butter and grated/minced garlic cloves to the skillet used to cook chicken. Turn heat to low and cook for 4-5 minutes, stirring occassionally, until butter is melted and garlic is cooked down.
- While butter and garilc cook, roughly dice sun-dried tomatoes into small chunks. Set aside.
- Rinse and pay dry spinach then roughly chop into small pieces. Set aside.
- Fill a medium sized pot 1/3 of the way with water and bring it to a boil over high heat. Add a tsp or two of salt to the water, if desired, for more flavorful pasta.
Make the Sauce
- Turn heat to medium for the skillet with butter and garlic and add half and half, milk, salt, pepper, garlic powder, onion powder, chopped sun dried tomatoes, and lemon juice. Stir to combine with a woodn spoon until browned dripping come off the bottom (about 2-3 minutes).
- Add spinach and grated Parmesan cheese. Use a whisk to combine. Turn heat to low and cook for 10 minutes, stirring occasionally.
- While sauce cooks, add pasta to boiling pasta water then cook as package directs (about 6-7 minutes on medium heat, uncovered, stirring occasionally to prevent sticking).
Toss Together and Enjoy
- Drain pasta then add to skillet with sauce. Stir to combine.
- Add cooked chicken to skillet with pasta and sauce, stir to combine.
- Let everything warm together on low for 5 minutes, stirring occassionally.
- Take off heat, add 1/4 extra tsp sea salt, if desired, and grate more fresh Parmesan over the top. Enjoy!