Creamy Tuscan Chicken Pasta Recipe – Easy 30-Minute Dinner

Creamy Tuscan chicken pasta with tender chicken, cherry tomatoes, spinach, garlic, and Parmesan in a rich sauce. Quick one-pan Italian-inspired meal ready in 30 minutes for weeknight dinners.

This creamy chicken pasta brings together tender bites of seasoned chicken with a luscious garlic-Parmesan sauce, vibrant sun-dried tomatoes, and green spinach for a comforting Italian-inspired dish. Ready in just 30 minutes using one pan, it’s perfect for busy weeknights when you want restaurant-quality flavor without the hassle.

Creamy Tuscan Chicken Pasta Recipe – Easy 30-Minute Dinner

Tuscan Chicken Pasta is a rich and comforting dish with a beautiful balance of Italian flavors. Butter and garlic create a fragrant base, followed by cherry tomatoes that soften and release their juices, adding a burst of sweetness. Into this goes heavy cream and Parmesan, simmered with oregano, basil, black pepper, and salt to form a creamy sauce that’s both savory and aromatic. The finished dish is hearty and simple: juicy chicken, silky sauce, bright tomatoes, and tender pasta all mingling together. It’s the kind of meal that feels restaurant-worthy but still easy enough for a weeknight dinner.

Simple ingredients come together quickly for a delicious chicken dinner; maximum taste with minimal effort. Whether you’re cooking for family or meal-prepping lunches, this versatile recipe delivers hearty satisfaction and reheats wonderfully. Customize it with extra herbs, a pinch of red pepper flakes, or even mushrooms to make it your own signature dinner.

Which wine pairs well with this creamy Tuscan chicken pasta recipe?

No matter if you prefer whites or reds, there are some great choices to pair with this meal.

White wine options shine here to cut through the creaminess without overwhelming:

● Chardonnay — Its creamy texture mirrors the sauce while bright acidity handles the richness and sun-dried tomatoes.
● Pinot Grigio or Sauvignon Blanc — Crisp and zesty choices that refresh the palate, enhancing the garlic, spinach, and tangy tomato elements for a clean, vibrant match.
● Pinot Gris — Slightly fuller with subtle fruit notes to complement the herbs and cream.

For red wine lovers, lighter reds from Tuscany align perfectly with the dish’s Italian-inspired profile (Avoid heavy, tannic reds, as they can overpower the cream sauce):

● Chianti Classico — Bright cherry, herbal tones, and acidity stand up to the sauce and tomatoes without clashing; it’s a classic match for Tuscan-inspired meals.
● Pinot Noir — Earthy and light-bodied with soft tannin and red fruit notes that play nicely with the chicken and spinach.
● Montepulciano d’Abruzzo — Rustic and hearty, the earthy flavor provides structure for the savory elements.

Other Italian recipes you might enjoy:

● Hearty Italian Baked Ziti Recipe
● Italian Beef Recipe
● Italian Macaroni and Cheese Recipe

Italian desserts that pair well with this recipe:

● Italian Ricotta Cheese Cookies Recipe
● Pignoli Cookies Recipe
● And a boozed-up Tiramisu!

Tips and variations for making this Tuscan chicken pasta recipe:

● You can use only boneless skinless chicken breasts, only boneless skinless chicken thighs, or a combination of the two meats.
● In the US 8 tablespoons of butter = 1 stick, and 1 stick of butter = ½ a cup.
● Cut the chicken into even-sized pieces. This will help in cooking the chicken at the same rate.
● Check into jarred minced garlic. It can be found at your local Italian store and is easier to use than mincing fresh garlic. It must be kept in the frudge after opening.
● You will want to completely drain the frozen spinach. Thaw it completely and use your hands to squeeze out the excess moisture. There will be quite a bit of it.
● You can use fresh spinach if it is in season, but you will need approximately 3 cups of fresh spinach if you are going this route. You will need to add the fresh spinach when you add the cherry tomatoes to give it time to cook properly.
● Cook pasta to al dente according to the directions on the package. Cooking the pasta to that point will help it absorb the sauce. Any longer than that and the pasta will be mushy.
● White penne in this recipe, but any pasta will do. For a slightly healthier option, try whole-wheat pasta.
● If you want to add a bit of a kick to the sauce, stir in 1/2 teaspoon of red chili flakes to the sauce.
● For a gluten-free recipe, use equal amounts of gluten-free pasta instead.
● If you have any leftovers for lunch tomorrow, transfer them to an airtight container and keep them in the fridge for up to 4 days. Add a splash of milk to help loosen up the sauce when you are reheating it.
● You can freeze this recipe in an airtight container for up to 2 months. Thaw in the fridge the day before you plan on serving. Reheat slowly with a splash of cream to help restore the texture of the sauce.

What is the difference between heavy cream and heavy whipping cream?

● In the U.S., the terms “heavy cream” and “heavy whipping cream” are used interchangeably, so you can use either in recipes. They both must contain at least 36% milkfat.
● Whipping cream, also known as light whipping cream, contains 30% to 35% milkfat, which does make a difference in your recipe. Make sure your carton has the “heavy” modifier if swapping in for heavy cream.
– source

Creamy Tuscan Chicken Pasta Recipe Ingredients:

● 1½ teaspoons Salt, divided
● 1 pound boneless, skinless Chicken Thighs or Breasts, cut to 1” pieces
● 1 Tablespoon Olive Oil
● 3 Tablespoons unsalted Butter
● 3 cloves Garlic, minced
● 2 cups Cherry Tomatoes, sliced in half
● 1 cup Heavy Cream
● ½ cup Parmesan Cheese, grated
● 1 teaspoon dried Oregano
● ½ teaspoon dried Basil
● ½ teaspoon Black Pepper
● 5oz frozen Spinach, thawed and drained
● 4oz Pasta Noodles, cooked to al dente and drained

Creamy Tuscan Chicken Pasta Mise en Place:

● Measuring Cup
● Measuring Spoons
● 12-14 inch skillet
● Plate
● Fork or Tongs

Creamy Tuscan Chicken Pasta Recipe Directions:

1. Season the chicken pieces with ½ teaspoon of salt. Reserve the remaining teaspoon of salt for later.

2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken and fry for 5-7 minutes or until the chicken has cooked through. Remove the cooked chicken to a plate and save it for later.

4. Add the butter and minced garlic to the pan and fry over medium-high heat for 2 minutes.

5. Add the cherry tomatoes and continue frying for an additional 2 minutes. The tomatoes will have softened.

6. Add the heavy cream, Parmesan cheese, oregano, basil, black pepper, and the reserved salt.

7. Bring to a boil, stirring constantly.
8. Once the mixture comes to a boil, reduce the heat to low and simmer for 5-7 minutes. Stir every 30 seconds or so to keep the cream from sticking to the bottom of the pan.

9. Add the cooked chicken, frozen spinach, and cooked pasta to the pan and stir to fully coat the pasta.

10. Cook for 3-5 minutes or until the pasta, spinach, and chicken are warmed through.
11. Serve immediately while hot.

12. Store any leftovers in an airtight container in the refrigerator for up to four (4) days.

Yield: 1

Creamy Tuscan Chicken Pasta Recipe - Easy 30-Minute Dinner

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Creamy Tuscan Chicken Pasta Recipe - Easy 30-Minute Dinner. Creamy Tuscan chicken pasta with tender chicken, cherry tomatoes, spinach, garlic, and Parmesan in a rich sauce. Quick one-pan Italian-inspired meal ready in 30 minutes for weeknight dinners.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1½ teaspoons Salt, divided
• 1 pound boneless, skinless Chicken Thighs or Breasts, cut to 1” pieces
• 1 Tablespoon Olive Oil
• 3 Tablespoons unsalted Butter
• 3 cloves Garlic, minced
• 2 cups Cherry Tomatoes, sliced in half
• 1 cup Heavy Cream
• ½ cup Parmesan Cheese, grated
• 1 teaspoon dried Oregano
• ½ teaspoon dried Basil
• ½ teaspoon Black Pepper
• 5oz frozen Spinach, thawed and drained
• 4oz Pasta Noodles, cooked to al dente and drained

Instructions

1. Season the chicken pieces with ½ teaspoon of salt. Reserve the remaining teaspoon of salt for later.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken and cook for 5-7 minutes, or until cooked through. Remove the cooked chicken to a plate and save it for later.
4. Add the butter and minced garlic to the pan and fry over medium-high heat for 2 minutes.
5. Add the cherry tomatoes and continue frying for 2 more minutes. The tomatoes will have softened.
6. Add the heavy cream, Parmesan cheese, oregano, basil, black pepper, and the reserved salt.
7. Bring to a boil, stirring constantly.
8. Once the mixture comes to a boil, reduce the heat to low and simmer for 5-7 minutes. Stir every 30 seconds or so to keep the cream from sticking to the bottom of the pan.
9. Add the cooked chicken, frozen spinach, and cooked pasta to the pan, stirring to fully coat the pasta.
10. Cook for 3-5 minutes or until the pasta, spinach, and chicken are warmed through.
11. Serve immediately while hot.
12. Store any leftovers in an airtight container in the refrigerator for up to four (4) days.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 736Total Fat: 53gSaturated Fat: 28gUnsaturated Fat: 25gCholesterol: 258mgSodium: 1650mgCarbohydrates: 24gFiber: 4gSugar: 5gProtein: 43g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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