What ingredients are in creamy Tuscan chicken pasta with sun-dried tomatoes?

Creamy Tuscan chicken pasta typically includes boneless chicken, garlic, spinach, sun-dried tomatoes, heavy cream, parmesan cheese, Italian herbs, and pasta like rigatoni or penne. For extra creaminess, many recipes also include cream cheese or a splash of milk to balance the texture.

Can I make creamy Tuscan chicken pasta with cream cheese instead of heavy cream?

Yes! You can swap heavy cream for softened cream cheese to make Tuscan chicken pasta. Just melt the cream cheese into the sauce with a splash of milk or broth. It creates a rich, velvety texture while adding tangy flavor. This is great for a thicker, extra creamy finish.

How do I make healthy Tuscan chicken pasta at home?

To make a healthier version, use whole-wheat pasta, light cream or Greek yogurt, and add extra spinach or zucchini. You can also reduce the cheese slightly and use grilled chicken breast. It still delivers big flavor with fewer calories and more fiber and protein.

What’s the best way to make creamy Tuscan chicken pasta from scratch?

Start by sautéing seasoned chicken, then add garlic, sun-dried tomatoes, and spinach. Deglaze with white wine or broth, stir in cream or cream cheese, and finish with parmesan. Add cooked pasta, toss until creamy, and serve. This homemade method gives the best flavor and texture.

Is Tuscan chicken pasta good for meal prep or leftovers?

Absolutely. Creamy Tuscan chicken pasta holds up well for 3–4 days in the fridge. Store it in airtight containers and reheat with a splash of milk or broth to loosen the sauce. It’s great for lunches or quick dinners and the flavor gets even better overnight.

Tuscan Chicken Pasta Recipe – Creamy, Flavorful & Easy

Name: Tuscan Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300g rigatoni (or other pasta shapes); 2 tbsp olive oil; 3 chicken breasts, chopped; 1/4 tsp salt; 1/2 tsp freshly ground black pepper; 1 tsp dried oregano; 1/2 tsp dried thyme; 1.5 tsp paprika; 1/4 tsp garlic powder; 1 onion, sliced; 2 garlic cloves, minced; 160g (1 cup) sun-dried tomatoes; 1 red bell pepper, sliced; 2 tbsp tomato puree (paste); 90 ml (1/3 cup) white wine; 240 ml (1 cup) chicken stock; 90 ml (1/3 cup) heavy cream; 50g (1/2 cup) grated parmesan; 90g (3 cups) fresh baby spinach; 1 tbsp chopped parsley

Description

Creamy Tuscan Chicken Pasta is a quick, one-skillet dinner made with tender chicken, sun-dried tomatoes, garlic parmesan sauce, and fresh spinach. Ready in just 30 minutes, it’s a comforting Italian-inspired recipe that’s perfect for weeknights or entertaining.

Ingredients

Scale

300g (10.5 oz) rigatoni pasta
2 tbsp olive oil
3 chicken breasts (approx. 525g / 1.1lbs), chopped into bite-sized chunks
¼ tsp salt
½ tsp freshly ground black pepper
1 tsp dried oregano
½ tsp dried thyme
1.5 tsp paprika
¼ tsp garlic powder
1 onion, peeled and sliced
2 cloves garlic, peeled and minced
160g (1 cup) sun-dried tomatoes (not oil-packed)
1 red bell pepper, deseeded and sliced
2 tbsp tomato puree (tomato paste)
90 ml (1/3 cup) white wine
240 ml (1 cup) chicken stock
90 ml (1/3 cup) heavy cream
50g (1/2 cup) parmesan cheese, grated
90g (3 packed cups) fresh baby spinach
1 tbsp chopped parsley (for garnish)

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions (usually 10–12 minutes). Drain and set aside.
In a large skillet over medium-high heat, heat olive oil. Add chicken and season with salt, pepper, oregano, thyme, paprika, and garlic powder. Cook for 5–6 minutes, stirring occasionally, until lightly browned. Remove from the skillet and set aside.
In the same skillet, add sliced onion and sauté for 3–4 minutes until soft. Stir in minced garlic, sun-dried tomatoes, and red bell pepper. Cook for 2 more minutes.
Add tomato paste and cook for 1 minute. Pour in white wine, scraping the bottom of the pan to deglaze. Simmer for 2 minutes to reduce.
Add chicken stock, season lightly with salt and pepper, and let the sauce simmer for 5 minutes.
Stir in heavy cream and grated parmesan. Return the cooked chicken to the pan, add pasta and spinach, and stir everything together. Cook for another 2–3 minutes until the spinach is wilted and the sauce is creamy.
Garnish with chopped parsley and serve hot.

Notes

For a dairy-free version, use coconut cream instead of heavy cream.
Use gluten-free pasta for a gluten-sensitive option.
Reserve 1/4 cup pasta water to loosen the sauce if needed.
Let the dish rest 1–2 minutes before serving for the best flavor.
Great for meal prep—flavor improves after a day in the fridge.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 plate (approx. 1/4 of recipe)
Calories: 590
Sugar: 6g
Sodium: 620mg
Fat: 27g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 42g
Cholesterol: 125mg