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Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes

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A quick and easy weeknight dinner featuring tender chicken, sun-dried tomatoes, and a rich, creamy sauce that clings to every piece of pasta. This comforting dish comes together in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound total)
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil or sun-dried tomato oil
  • 8 ounces pasta (fettuccine, pappardelle, penne, or rigatoni)
  • 1 cup reserved pasta water
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (oil-packed), chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth (low-sodium preferred)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 3 cups fresh spinach
  • Fresh basil leaves, for garnish

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package directions until al dente. Before draining, scoop out 1 cup of starchy pasta water and set aside. Drain the pasta (do not rinse) and set aside.
  2. Season and sear the chicken: Pat chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder. Heat 2 tablespoons of olive oil (or sun-dried tomato oil) in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts. Cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer chicken to a cutting board and let rest for 5 minutes before slicing. Do not clean the skil…
  3. Start the sauce base: Reduce heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add minced garlic and chopped sun-dried tomatoes. Stir constantly for about 1 minute, until garlic is fragrant but not browned.
  4. Build the creamy sauce: Pour in 1/2 cup chicken broth and use a wooden spoon to scrape up browned bits from the bottom of the pan. Let simmer for about 2 minutes, until slightly reduced. Then pour in 1 cup heavy cream, stirring constantly. Add 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes (if using). Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
  5. Add the Parmesan and spinach: Reduce heat to low and stir in 1/2 cup grated Parmesan cheese until melted. Add 3 cups fresh spinach, a handful at a time, stirring gently until wilted (about 2 minutes).
  6. Combine everything: Add the cooked pasta to the skillet with the sauce, along with about 1/4 cup of the reserved pasta water. Toss with tongs until pasta is fully coated. If sauce seems too thick, add more pasta water a tablespoon at a time. Slice the rested chicken into strips and nestle into the pasta.
  7. Finish and serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh basil leaves and extra Parmesan. Serve immediately.

Notes

If the sauce starts to look separated or greasy, add a splash of cold pasta water and whisk vigorously to bring it back together. For best results, let the chicken rest before slicing to keep it moist. Reserve more pasta water than you think you need to adjust sauce consistency.

Nutrition

Keywords: creamy Tuscan chicken pasta, sun-dried tomatoes, chicken pasta, easy weeknight dinner, creamy pasta, Italian pasta

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