Honestly, This Creamy Tuscan Chicken Pasta is My Weeknight Hero
I’ve got to admit—there are days when I just don’t want to fuss in the kitchen, you know? Like, I want something that tastes like I spent all afternoon on it, but my motivation is about as low as my fridge’s crisper drawer. (Why do those things always smell weird?) Anyway, that’s usually when I whip out this Creamy Tuscan Chicken Pasta Recipe. The first time I made it, I was trying to impress someone—big mistake, I massively overcooked the chicken (rookie move)—but even then, it still tasted pretty great. It’s just one of those dishes that forgives a little chaos. Plus, who can resist all that creamy sauce with sun-dried tomatoes? Not me.
Why I Keep Coming Back to This Recipe
I make this whenever I want dinner that feels a bit fancy (but only takes like 30 minutes and one pan if I’m honest). My family goes absolutely wild for it—except for my kid, who decides every week whether ‘the green bits’ (hi spinach) are allowed or not. Plus, it reheats weirdly well, so late-night leftovers work (and sometimes, secretly, I think it’s even better the next day). Fun fact: I once tried making this when my in-laws were staying over, and I messed up and used Greek yogurt instead of heavy cream, but no one even noticed—so, maybe a little room for error is built right in.
The Stuff You’ll Need (and a Few Sneaky Swaps)
- 2 chicken breasts (I’ve subbed in thighs before—more flavor, stays juicier)
- 2 tbsp olive oil (or a smudge of butter when I’m feeling indulgent)
- 2 cloves garlic, minced (but honestly, the pre-chopped jar is a lifesaver after a long day—sorry Grandma)
- 1 tsp dried Italian herbs (or just a lazy shake of oregano and basil if that’s what you’ve got)
- 1 cup sun-dried tomatoes in oil, drained and sliced (my neighbor gave me a jar of smoked ones once; wow, good stuff!)
- 2 cups baby spinach (frozen works too, just squeeze it dry—it turns out okay, promise)
- 1 cup heavy cream (see above re: Greek yogurt in a pinch, but it’s tangier—up to you)
- 1/2 cup Parmesan, grated (real Parm is amazing, but the shaker can works fine in a hurry)
- 250g pasta (penne, fettuccine, or whatever’s lurking in the pantry; shells are fun but they catch all the sauce, so watch out if you’re messy)
- Salt & pepper to taste
How I Actually Make This (My Way… or the Highway?)
- Get your pasta boiling. Salted water, big pot. Multitasking is key here—throw the pasta in and start with the chicken.
- Sear the chicken. Heat olive oil in a big skillet on med-high. Salt and pepper the chicken, toss it in. Cook each side for about 4-5 minutes. Sometimes it sticks; not sure why, but it usually comes loose if I wiggle the pan. Remove and let rest—you want those juices inside, not in the pan.
- Make it smell good. In the same pan (don’t rinse—those crispy bits are flavor central), lower the heat and add a bit more oil if dry. Toss in garlic and herbs. Give it a minute—don’t let it burn. If you do, just scrape it out and start again. We’ve all been there.
- Sun-dried tomato party. Add in those tomatoes. Stir them around a bit. Don’t be shy. I sometimes steal a slice just to check for quality, you know?
- Sauce time. Pour in the heavy cream. Scrape all those bits off the bottom. Let it heat until bubbled (not boiling like mad, more mellow). If you want it thicker, let it simmer a hot sec. If it splits, I just whisk like crazy, and it usually comes back together, more or less.
- Spinach in the mix. Throw in the spinach and stir until wilted. Don’t fret if it looks like too much—it shrinks up. Sometimes this is where it looks a bit strange and swampy, but stick with me.
- Get cheesy. Kill the heat. Add parmesan. Stir. Taste. You should want to eat a spoonful (I always do, burnt tongue is just part of the job, apparently).
- Slice and return. Slice chicken and toss it in the pan, with any juices. Stir to coat.
- Pasta joins the fun. Drain pasta, save a bit of water if the sauce gets too thick. Mix it all up. If it looks a bit dry, pasta water magic. Serve ASAP—or let it sit, it gets richer (that’s my preference sometimes).
Muddled Notes Form My Own Mishaps
- If you use low-fat cream or milk, the sauce might split. Doesn’t taste bad, just looks… odd.
- Chicken thighs not only work, they basically guarantee no dry bits (hard learned from a dry-chicken fiasco, 2017).
- Pre-grated parmesan clumps sometimes; if that happens, I sprinkle it in slowly and keep stirring, which actually sorts it out.
- I have forgotten spinach more than once; still a winner, just not as colorful.
If You’re Feeling Experimental (Or Just Curious)
- Add mushrooms? Yes. Actually pretty good—add with the garlic.
- Swap for shrimp? Fun twist, though honestly the sauce got a bit too heavy once. Maybe halve the cream if you try this.
- Vegan? I tried oat cream and nooch (nutritional yeast) instead of cheese. Wasn’t for me, but friends said it was ‘interesting’. So, give it a go, or maybe check out a vegan take like this one.
Equipment—But If You Don’t Have It, No Drama
- Large skillet or deep pan (but I’ve used a wok in a pinch; works fine, just keep flipping stuff gently)
- Big pasta pot—you probably have one, but heck, I split water between two saucepans once. It’s fine, pasta finds a way
- Sharp knife for chicken—though on lazy nights, I just tear the chicken up with two forks
How to Store It (I Doubt You’ll Have Leftovers, Honestly!)
Your best bet is an airtight container, fridge, up to three days. When I reheat, a splash of milk loosens up the sauce. But, truthfully, this dish somehow vanishes before the night’s even over around here. Cold straight form the fridge? Still pretty tasty, not gonna lie.
Serving Up: My Favourite Ways and Weird Traditions
If I’m feeling proper, I’ll serve it with a hunk of crusty bread (sourdough, if I’m on a baking kick). Or just some green salad for balance. My cousin insists on topping it with a little extra parm and a grind of black pepper—think she’s onto something there. At Christmas last year, I plopped it into a big dish, scattered chopped parsley, and everyone assumed I’d bought it somewhere fancy. Who am I to correct them?
Don’t Skip These Bits (Trust Me—Or Regret Like I Did)
- Let the chicken rest before slicing; once I hacked it right away and all the juices just… left. Rookie mistake.
- Don’t rush the creamy sauce—it’ll thicken in its own sweet time. The one time I whacked up the heat, the cream went wonky. Lesson learned.
- Pasta water isn’t optional—it’s magic sauce fixer-upper.
A Few Questions I’ve Actually Gotten
- Can I make this ahead? Yup! It reheats surprisingly well (flavor deepens, or maybe that’s just my wishful thinking). If it goes clumpy, just add a little milk and stir gently.
- Gluten free pasta work? Yep, just keep an eye on it—it sometimes drinks up more sauce. Plus, some GF stuff gets mushy fast, so don’t wander off mid-boil.
- What wine goes best? I’m no sommelier, but a crisp Pinot Grigio seems to do the trick. I’ve also just had it with whatever’s half-open in the fridge, and no one’s complained. For more ideas, the folks at Wine Folly have a handy chart.
- What if I don’t have sun-dried tomatoes? Well, regular roasted cherry tomatoes get you pretty close. Actually, I’ve even snuck in fresh when desperate, just seared in oil for a minute; the sauce is milder, but honestly not bad.
- Leftover ideas? Seriously, I stir it into soup, or just pile on some roasted veg. Occasionally, I even shove it in a sandwich—don’t judge.
Right, so that’s how I do Creamy Tuscan Chicken Pasta—possibly not the world’s most authentic, but always delicious. If you’re looking for more dinner-safe even on a Monday recipes, I sometimes bookmark Budget Bytes’ version, too (not a sponsor, just genuinely handy).
Give this a try and let me know if your family starts requesting it every other week. Or if you manage to keep leftovers longer than a day, you might just be witches. Happy cooking!
Ingredients
- 2 chicken breasts, sliced into strips
- 8 oz (225g) penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
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1Cook the penne pasta according to package instructions until al dente. Drain and set aside.
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2In a large skillet over medium heat, add the olive oil. Season the chicken strips with salt and pepper, then cook until golden brown and cooked through, about 5-6 minutes. Remove from skillet and set aside.
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3In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add the sun-dried tomatoes and cook for another minute.
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4Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce is smooth.
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5Add the fresh spinach and stir until wilted. Return the cooked chicken to the skillet.
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6Toss the cooked pasta into the skillet, mix well to combine, and heat through. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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