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Creamy Tuscan Chicken Pasta

Creamy Tuscan chicken pasta is easy to make in 30 minutes with juicy chicken, spinach, and sundried tomatoes tossed in a cream sauce. It’s a restaurant-style dish made in the comfort of your kitchen!

Tuscan chicken pasta in a white pot.
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30 Minute Tuscan Chicken Pasta Recipe

You can’t have too many pasta recipes, because they’re all so good, aren’t they? Classics like spaghetti, homemade lasagna or fun twists like this chicken Tuscan pasta are all great for getting delicious 30 minute meals on the table!

This creamy Tuscan chicken pasta recipe is a new easy pasta recipe that has quickly become a favorite. Just like chicken fettuccine Alfredo it has juicy chunks of chicken but also includes sundried tomatoes and spinach, cooked with noodles in a rich, cream sauce!

Why This Recipe Works

  • Rich and creamy: You’re going to love it as much as you guys love my creamy chicken pasta and creamy rigatoni pasta, I promise!
  • Easy one pot meal: Perfect for busy weeknights, and Sunday supper, and because it is a classy restaurant-style pasta, it’s great for serving guests as well.

Recipe Ingredients

Tuscan chicken pasta ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Chicken: Boneless skinless chicken breasts cut into 1-inch pieces (or bite-sized). Boneless skinless chicken thighs are also an option.
  • Aromatics: Chopped onion, and minced garlic for extra flavor.
  • Seasoning: You’ll need salt and black pepper to taste and Italian seasoning. Use my homemade blend if you don’t have a mix on hand.
  • For the cream sauce: Heavy cream and chicken broth. Regular or low-sodium chicken broth can be used. Homemade broth can be too.
  • Veggies and herbs: Fresh baby spinach, sun-dried tomatoes, and fresh parsley for garnish.
  • Parmesan: Freshly grated from a block of cheese melts better and, in my opinion, tastes better than pre-shredded parmesan.
  • Pasta: Penne pasta cooked al dente. Here are some extra tips on how to cook pasta, if needed.

Substitutions and Variations

  • Seasoning: If you don’t have Italian seasoning or all of the herbs to make it, you can use any single herb or combination of basil, oregano, or thyme and call it a day.
  • Add in extra veggies: Red peppers, mushrooms, zucchini, or small broccoli florets would all make great additions. Eliminate the spinach and use asparagus instead like this asparagus pasta.
  • Swap the pasta: Any medium-sized pasta noodle can be used in place of the penne.
  • For some heat: If you like your pasta dishes a bit spicy, sprinkle in some red pepper flakes either into the sauce or on top just before serving.

How to Make Creamy Tuscan Chicken Pasta

Showing how to make tuscan chicken pasta in a 4 step collage.
  • Cook the chicken: Melt butter then add oil to a large skillet over medium heat and cook seasoned chicken until golden brown. Transfer chicken to a plate and set it aside.
  • Saute aromatics: To the same skillet, add a bit more oil if you need to, and sauté the onions until soft and translucent. Then, add the garlic and cook for another minute.
  • Make sauce: Slowly whisk in the heavy cream and chicken broth. Don’t be afraid to deglaze the bottom of the pan. The bottom bits add extra flavor. Bring it to a simmer for a few minutes until it has thickened.
  • Assemble and serve: Return cooked chicken to the skillet and sprinkle with Parmesan cheese. Add cooked pasta, spinach, and tomatoes, and toss everything together in the sauce. Serve hot garnished with extra Parmesan cheese and parsley.

Expert Tips

  • If you find the sauce is a bit too thick, use reserved pasta water to thin it out.
  • I recommend serving it with a crisp Caesar salad and a side of garlic bread.
  • Make this ahead by cooking the chicken and storing it in the fridge until you’re ready to use it. You can also do things like grate the Parmesan and cook the noodles to save time.
Tuscan chicken pasta in a dish.

Recipe FAQs

Can I use frozen spinach instead of fresh?

You can. Just make sure to thaw it first and squeeze out any excess water so it doesn’t water down the sauce.

Does this recipe work with gluten-free pasta?

Absolutely! Use any kind of pasta you like. Gluten-free, whole wheat, and even chickpea pasta work.

How to store leftovers?

Keep stored in an airtight container in the fridge. Reheat it in the microwave. You may find it could use a splash of cream or broth to loosen up the sauce.

Is Tuscan chicken pasta freezer-friendly?

I wouldn’t typically freeze this dish because the texture will change.

Creamy tuscan chicken pasta.

More chicken recipe to try include creamy crockpot chicken, chicken pasta caprese and my chicken cordon bleu recipe.

More Pasta Dishes

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Creamy tuscan chicken pasta in a pot.

Tuscan Chicken Pasta Recipe

5 from 7 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Creamy Tuscan chicken pasta is easy to make in 30 minutes with juicy chicken, spinach, and sundried tomatoes tossed in a cream sauce. A flavorful dinner any night of the week!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6



  • 2 tablespoons olive oil
  • 1 Tablespoon butter
  • 1 pound boneless skinless chicken breasts , cut into bite-sized pieces
  • Salt and pepper , to taste
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning , more to taste
  • 1 ½ cups heavy cream
  • ½ cup chicken broth
  • 1 cup Parmesan cheese grated
  • 2 cups baby spinach
  • ½ – 1 cup sun-dried tomatoes , chopped
  • 8 ounces penne pasta , cooked al dente
  • Freshly parsley , for garnish


  • Season and Cook Chicken: In a large skillet, heat olive oil and butter over medium heat. Add the chicken and season with salt, pepper and Italian seasoning. Cook until golden browned and cooked through. Remove chicken from the skillet and set aside.
  • Sauté: In the same skillet, add a bit more olive oil if needed. Sauté the onion until translucent. Add the garlic and cook for another minute.
  • Creamy Sauce: Slowly whisk in the heavy cream and chicken broth. Bring to a simmer and let it cook for a few minutes to thicken.
  • Combine: Return the cooked chicken to the skillet. Sprinkle parmesan cheese over top. Stir to combine.
  • Mix with Pasta: Add the cooked penne pasta, spinach and tomatoes to the skillet. Toss everything together in the creamy sauce.
  • Serve: Serve hot, garnished with Parmesan cheese and parsley if desired.


Veggies: Feel free to add in mushrooms or bell peppers for extra veggies.
Pasta: You can substitute the penne with any pasta of your choice.
Storage: Store in a covered container in the refrigerator for up to 3 days. 


Calories: 590kcal | Carbohydrates: 38g | Protein: 31g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 480mg | Potassium: 847mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2110IU | Vitamin C: 10mg | Calcium: 282mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Main Dish
Cuisine: Italian

Did you make this recipe? Don’t forget to give it a star rating below!

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