I published this recipe for Creamy Tuscan Chicken Pasta Dinner Ideas a few years ago after a particularly chaotic week. I needed a dinner that felt like a warm hug but didn’t require me to stand at the stove for hours. It’s perfect for when you want something like a simple, cozy creamy garlic chicken, but with the vibrant flavors of sun-dried tomatoes and spinach. I wanted restaurant-level flavor from my own, slightly messy, kitchen.
My secret for this recipe isn’t a fancy ingredient. It’s a simple technique I learned from making soups. You build the sauce right in the same pan you cook the chicken. Those little browned bits left behind? That’s pure flavor gold. We’re going to use them to make a sauce that’s so good, you’ll want to eat it with a spoon.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Dinner
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Why This Recipe is So Special
What makes this dish stand out is how everything comes together in one pan. Well, almost everything—we do boil the pasta separately. But the magic happens when you deglaze the pan with a bit of chicken broth. It loosens all those delicious, caramelized bits from the chicken.
That liquid becomes the base for our creamy, dreamy sauce. The sun-dried tomatoes and spinach don’t just add color. They give you little bursts of sweet tang and fresh green flavor in every single bite. It’s a complete meal that looks and tastes like you tried much harder than you actually did. If you love the convenience of a slow cooker, you might also enjoy my slow cooker creamy Tuscan chicken with spinach and tomatoes for an even easier hands-off version.
The Full Ingredient List
Gathering everything before you start is my biggest tip for a smooth cooking experience. It makes the process feel like a fun assembly line instead of a frantic search.
- 12 oz pasta (like fettuccine, penne, or rigatoni)
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tsp salt, plus more for pasta water
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 4-5 cloves garlic, minced
- 1/3 cup sun-dried tomatoes (in oil, drained and chopped)
- 1/3 cup dry white wine (or more chicken broth)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 3 cups fresh baby spinach
- 1 tsp Italian seasoning
My Step-by-Step Method
Follow these steps in order. I promise, it flows perfectly once you get going. Just take a deep breath and enjoy the process.
- Bring a large pot of salted water to a boil for your pasta. Cook it according to package directions for al dente. Reserve about 1 cup of the starchy pasta water before draining.
- While the water heats, season the chicken pieces all over with the salt and pepper.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer. Let it cook without moving for 4-5 minutes to get a good sear. Flip and cook another 4-5 minutes until cooked through. Remove the chicken to a plate.
- In the same pan, reduce heat to medium. Add the butter. Once melted, add the chopped onion. Cook for 3-4 minutes until soft.
- Add the garlic and sun-dried tomatoes. Cook for just 1 minute until fragrant. Be careful not to burn the garlic.
- Pour in the white wine to deglaze the pan. Use your spoon to scrape up all the browned bits from the bottom. Let it simmer for 2 minutes.
- Stir in the chicken broth, heavy cream, and Italian seasoning. Let the sauce simmer gently for 5 minutes to thicken slightly.
- Reduce heat to low. Stir in the Parmesan cheese until it melts smoothly into the sauce.
- Add the fresh spinach and cooked chicken (with any juices) back to the pan. Stir until the spinach wilts, about 2 minutes.
- Add the drained pasta to the creamy sauce. Toss everything together, adding a splash of the reserved pasta water if you need to loosen the sauce. Serve immediately with extra Parmesan.
My Top Tips for Success
- Don’t skip the pasta water. That starchy liquid is your secret weapon for getting the sauce to cling to every noodle.
- Use full-fat heavy cream for the best texture. Lower-fat alternatives can separate or make the sauce thin.
- Let your cream and cheese come to room temperature for 15 minutes before you start. This helps them blend into the sauce without curdling.
- If you want more sauce, simply add a bit more cream and broth in equal parts when you simmer it.
Common Mistakes to Avoid
The most common issue is a broken or grainy sauce. This usually happens if the heat is too high when you add the dairy.
Always lower the heat to a gentle simmer before adding the cream and cheese. Let them melt in slowly. If your sauce does look a bit separated, take it off the heat and whisk in a tablespoon of cold butter. It can often bring it back together.
Another mistake is overcrowding the pan with chicken. If you put too much in at once, the chicken will steam instead of sear. Cook it in two batches if your pan isn’t big enough. A good sear equals more flavor in your final sauce.
Creamy Tuscan Chicken Pasta Dinner Ideas Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Creamy Tuscan Chicken Pasta Dinner Ideas Recipe!
Nutrition Information
NUTRITION INFORMATION
- Calories: ~780
- Carbohydrates: 55g
- Protein: 48g
- Fat: 42g
- Saturated Fat: 21g
- Cholesterol: 195mg
- Sodium: 980mg
- Fiber: 4g
- Sugar: 6g
*Please note: This is an estimate generated from the ingredients used. Values can vary based on specific brands and measurements.
FREQUENTLY ASKED QUESTIONS
Can I make this dish ahead of time?
You can prep the components ahead! Cook the chicken and chop the veggies. The sauce is best made fresh, as it can thicken too much when reheated. If you do have leftovers, reheat them gently on the stove with a splash of milk or broth.
What can I use instead of white wine?
Absolutely. Just use an equal amount of additional chicken broth. You’ll still get a delicious sauce. The wine adds a nice acidity, but the broth works great too.
Can I use frozen spinach?
Yes, but make sure to thaw it completely and squeeze out every bit of excess water with your hands. Too much water will make your sauce runny.
Leave a Reply! (I’d Love to Hear From You!)
Did you give this creamy pasta a try in your own kitchen? I truly love hearing from you. Tell me all about it in the comments below! Did you add any extra veggies? How did your family like it? If you’re in the mood for another comforting, one-pot chicken dinner, you must try my creamy garden chicken lasagna soup. Your stories and questions are my favorite part of this baking and blogging journey. Thank you so much for cooking with me today!
