There’s something irresistibly comforting about the way tender chicken meets a luscious sauce packed with sun-dried tomatoes, spinach, and basil in this Creamy Tuscan Chicken Pasta Recipe. It comes together quickly and fills your kitchen with mouthwatering aromas that just make you want to dive right in.

A white bowl filled with creamy pasta showing about three layers: the bottom layer of small light brown chicken pieces mixed with creamy sauce that is light orange with a smooth texture, the middle layer of long, thick beige noodles twisted together, and the top layer featuring fresh green basil strips scattered around and bright red cherry tomato halves. The sauce lightly coats all the noodles and chicken, giving a rich and smooth look, with some small bits of red chili and herbs mixed in, set against a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tuscan Chicken Pasta Recipe
Top Tip
How to Serve Creamy Tuscan Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tuscan Chicken Pasta Recipe

Why You'll Love This Recipe

This Creamy Tuscan Chicken Pasta Recipe is one of those dishes I keep returning to whenever I want something indulgent yet straightforward. It feels fancy enough for a date night but comes together easily on a weeknight when time is tight. Plus, the balance of creamy, tangy, and fresh flavors somehow never gets old.

Quick and easy: It’s ready in under 35 minutes but tastes like you spent hours cooking.
Flavors that pop: Sun-dried tomatoes and fresh basil lend a vibrant, rich punch to the creamy sauce.
One-pan magic: Minimal cleanup since most of the cooking happens in one skillet.
Customizable: You can easily swap chicken for shrimp or make it vegetarian without losing any deliciousness.

Ingredients & Why They Work

Every ingredient here has a reason for being part of this recipe — from the smoky spices on the chicken to the fresh basil that brightens the creamy sauce. Shopping tip: grab good-quality sun-dried tomatoes packed in oil to get the richest flavor.

Flat lay of a fresh raw chicken breast seasoned with smoked paprika, oregano, onion powder, salt, and black pepper; long strands of uncooked linguine pasta; three whole uncracked garlic cloves; a small white ceramic bowl with bright red tomato puree; a small white ceramic bowl with golden sun dried tomato oil; a small white ceramic bowl filled with light brown chicken stock; a small white ceramic bowl with thick double/heavy cream; a small white ceramic bowl containing finely diced sun dried tomatoes; a small heap of freshly grated Parmesan cheese; a small white ceramic bowl holding finely chopped fresh basil leaves; a handful of vibrant baby spinach leaves; a small pat of creamy butter, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Slicing it thin helps it cook quickly and stay juicy without drying out.
Smoked paprika & oregano: Give the chicken a warm, herby depth that pairs beautifully with the creamy sauce.
Onion powder, salt, black pepper: Basic seasonings to balance and enhance every component.
Sun dried tomato oil: Adds a subtle tang and richness when frying the chicken, boosting the flavor.
Long-cut pasta (linguine works great): Its slender shape lets the sauce cling perfectly for every bite.
Butter: For sautéing garlic and adding richness to the sauce base.
Garlic: A small amount upfront goes a long way in lifting the entire dish.
Tomato puree: Concentrated tomato flavor adds a subtle acidity balancing the creaminess.
Chicken stock: Adds savory depth and helps loosen the sauce just right.
Double/heavy cream: For that velvety, indulgent texture that coats every strand of pasta.
Sun dried tomatoes: Chopped finely, they deliver bursts of sweet, tangy flavor throughout.
Parmesan cheese: Freshly grated gives a salty, umami punch that melts into the sauce.
Fresh basil: Adds a herbal freshness that’s essential to that Tuscan vibe.
Baby spinach: Quick-wilting greens add color, nutrients, and subtle earthiness without overpowering.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Creamy Tuscan Chicken Pasta Recipe is how easy it is to tweak it to match your preferences. I often play around with the protein or toss in extra veggies depending on what I have on hand.

Variation: I’ve swapped the chicken for shrimp when on the lookout for a lighter version—it cooks in minutes and pairs wonderfully with the creamy sauce.
Vegetarian Version: Try using sautéed mushrooms or roasted bell peppers instead of chicken for a meat-free spin that’s just as satisfying.
Spice it Up: Add red pepper flakes or a pinch of chili powder if you want a little heat to contrast that rich creaminess.
Cheese Swap: Feel free to experiment with Pecorino Romano or Asiago instead of Parmesan for a slightly different tang.

Step-by-Step: How I Make Creamy Tuscan Chicken Pasta Recipe

The image shows a white bowl filled with creamy pasta layered with light orange sauce that coats thick spaghetti noodles. Mixed in are several pieces of light brown chicken strips, green spinach leaves, and scattered small fresh basil leaves on top. The bowl sits on a wooden board placed on a white marbled surface. A silver fork is on the bottom right, and in the background, there is a black pan with more pasta slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Chicken Like a Pro

Start by slicing your chicken breast horizontally so you get two even thin cutlets. This trick ensures they cook through quickly and don’t dry out. Then coat both sides evenly with smoked paprika, oregano, onion powder, salt, and pepper. I like giving the chicken a good rub so the spices really stick. Trust me, well-seasoned chicken is the heart of this dish!

Step 2: Sear the Chicken for Color and Flavor

Heat the sun-dried tomato oil in a large pan over medium-high heat until shimmering. Place the chicken in and fry for about 3 minutes per side – you want a slight char but avoid overcooking because it will continue cooking once resting. Once done, set it aside on a plate and let it rest while you get the rest of the dish going. This resting step is key to juicy, tender chicken slices.

Step 3: Cook Pasta to Al Dente - Don’t Drain Yet!

While the chicken rests, drop your linguine or preferred long-cut pasta into well-salted boiling water. Cook until just al dente—it should have a little bite. Here’s a little tip: reserve a cup of pasta water before draining because you might need it to loosen the sauce if it gets too thick.

Step 4: Build Your Creamy Sauce

Turn the heat down to medium and melt the butter in your skillet. Add the garlic and fry just for 10-20 seconds until fragrant—don’t let it burn or it’ll turn bitter. Stir in tomato puree and cook for about a minute, then pour in the chicken stock and cream. Bring the mixture to a gentle simmer.

Now stir in finely diced sun-dried tomatoes, fresh basil, and grated Parmesan. This is where the sauce deepens into that classic Tuscan flavor everyone loves. Lower the heat so it gently bubbles but doesn’t boil aggressively.

Step 5: Wilt Spinach and Combine Everything

Add the baby spinach to the sauce and stir just until it starts to wilt—remember it will keep wilting off heat. Using tongs, transfer the pasta straight from the pot into the pan with sauce (don’t drain it fully, a little pasta water helps if you need). Toss until the sauce clings to every strand and it thickens nicely.

Slice your rested chicken into thin strips and add it back into the pan along with any juices. Toss again so everything gets evenly coated in that creamy, flavorful sauce. Taste and adjust seasoning with salt and pepper before serving.

Top Tip

From making this Creamy Tuscan Chicken Pasta Recipe many times, I’ve learned that timing and temperature matter more than you might think. Here are some helpful pointers to nail it every time:

Don’t skip resting the chicken: Resting lets the juices redistribute so each bite is tender and juicy, not dry.
Careful with garlic: Add it just before your tomato puree and keep the heat moderate to avoid bitterness.
Use pasta water smartly: It’s magic for loosening thick sauce without watering down the flavor.
Season gradually: Check salt and pepper levels at the end, especially since Parmesan and stock add saltiness too.

How to Serve Creamy Tuscan Chicken Pasta Recipe

Creamy Tuscan Chicken - Serving Suggestion

Garnishes

I’m a sucker for finishing this dish with extra freshly grated Parmesan and a few whole basil leaves scattered on top—both add freshness and a beautiful pop of color. A light drizzle of good olive oil at the end really amplifies the richness too.

Side Dishes

To keep it simple, I love serving this with a crisp green salad dressed with lemon vinaigrette or some crusty garlic bread to mop up all that leftover sauce. Roasted vegetables like asparagus or zucchini also make a great light side.

Creative Ways to Present

For guests or special dinners, I sometimes plate the pasta in neat nests topped with chicken slices fanned out like petals and sprinkle with chopped nuts for crunch. It’s a small touch that makes it feel extra special without making the prep harder.

Make Ahead and Storage

Storing Leftovers

Leftovers keep great in an airtight container in the fridge for up to 3 days. I recommend storing the pasta and chicken together as the flavors only deepen overnight. Just give it a good stir before reheating.

Freezing

While I’ve frozen this dish before, the texture of the cream sauce changes slightly—sometimes it separates a bit. If you plan to freeze, I suggest undercooking the pasta slightly and reheating gently to keep it creamy.

Reheating

Reheat leftovers in a skillet over low heat, adding a splash of milk or pasta water to loosen the sauce if it’s thickened too much. Microwave works in a pinch but stirring frequently helps prevent the sauce from separating.

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Absolutely! While linguine is my favorite because its long strands hold onto the creamy sauce beautifully, penne, fettuccine, or even rigatoni would work well too. Just adjust the cooking times accordingly.

How do I prevent the cream sauce from separating?

The key is to keep the heat low once you add the cream and avoid boiling the sauce aggressively. Stir gently and incorporate the pasta quickly to help the sauce thicken and cling without breaking. Adding a little pasta water if the sauce thickens too much also helps maintain a silky texture.

Can this recipe be made dairy-free?

Yes! To make a dairy-free version, swap butter for olive oil and use full-fat coconut milk or a plant-based cream alternative instead of heavy cream. Nutritional yeast can substitute for Parmesan cheese to add a cheesy flavor.

How do I know when the chicken is cooked through?

Since the chicken breast is sliced thin, it only takes about 3 minutes per side over medium-high heat. Look for a golden char on the outside and no pink in the centre when slicing. Resting the chicken for a few minutes also allows carryover cooking to finish it perfectly.

Final Thoughts

This Creamy Tuscan Chicken Pasta Recipe really holds a special spot in my dinner rotation. It’s got that cozy, comforting vibe but feels elevated enough to impress without any stress. I hope you give it a try soon—you might find yourself making it a go-to just like I do, especially when you want a satisfying, flavorful meal on the table fast. And hey, cooking something delicious shouldn’t be complicated, right?