There’s something so indulgently comforting about a rich, flavorful pasta that hits all the right notes — and this Creamy Tuscan Chicken Pasta Recipe definitely checks every box. It’s got tender chicken, vibrant sun-dried tomatoes, and a luscious creamy sauce that’ll have you coming back for seconds without a second thought.

A white bowl filled with creamy pasta showing about three layers: the bottom layer of small light brown chicken pieces mixed with creamy sauce that is light orange with a smooth texture, the middle layer of long, thick beige noodles twisted together, and the top layer featuring fresh green basil strips scattered around and bright red cherry tomato halves. The sauce lightly coats all the noodles and chicken, giving a rich and smooth look, with some small bits of red chili and herbs mixed in, set against a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tuscan Chicken Pasta Recipe
Top Tip
How to Serve Creamy Tuscan Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tuscan Chicken Pasta Recipe

Why You'll Love This Recipe

I always find that Creamy Tuscan Chicken Pasta feels like a special treat, even when it's just a simple weeknight dinner. That balance of creamy, tangy, and herby flavors makes it a joy to cook and impossible to resist. Plus, it’s surprisingly easy to make!

Comfort Food at Its Best: The velvety sauce mixed with tender chicken and pasta feels like a warm hug on a plate.
Restaurant-Quality, Made at Home: You get that gourmet feel with ingredients you’ve probably got in your kitchen right now.
Quick and Simple: Even if you’re busy, this recipe comes together super fast without skimping on flavor.
Flexible and Customizable: It’s easy to tweak with veggies, herbs, or pasta shapes, so you can truly make it your own.

Ingredients & Why They Work

Every ingredient here plays a role in layering flavors — from the smoky paprika on the chicken to the fresh basil folded in at the end. I always recommend using the freshest spinach and Parmesan you can find, because those touches really elevate the whole dish.

Flat lay of a fresh raw chicken breast seasoned with smoked paprika, oregano, onion powder, salt, and black pepper; long strands of uncooked linguine pasta; three whole uncracked garlic cloves; a small white ceramic bowl with bright red tomato puree; a small white ceramic bowl with golden sun dried tomato oil; a small white ceramic bowl filled with light brown chicken stock; a small white ceramic bowl with thick double/heavy cream; a small white ceramic bowl containing finely diced sun dried tomatoes; a small heap of freshly grated Parmesan cheese; a small white ceramic bowl holding finely chopped fresh basil leaves; a handful of vibrant baby spinach leaves; a small pat of creamy butter, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Breast: Slicing the breast thin ensures it cooks quickly and remains juicy — plus, it soaks up the sauce beautifully.
Smoked Paprika & Oregano: These spices add gentle smokiness and herbal warmth that balance the creaminess.
Sun Dried Tomato Oil: This oil adds a subtle tang and depth; if you don’t have it, regular olive oil works fine but the flavor won’t be quite as intense.
Long-Cut Pasta (Linguine): I love linguine here because it holds the sauce well and feels more elegant than penne or shells.
Butter: Melting butter with garlic creates a rich base for the sauce that’s silky without heaviness.
Garlic: Fresh garlic is a must — its aroma and slight bite bring the entire dish together.
Tomato Puree: Adds concentrated tomato flavor and a hint of acidity to balance the cream.
Chicken Stock: I usually use a simple oxo cube dissolved in water; it boosts flavor without any fuss.
Double/Heavy Cream: This is what makes the sauce irresistibly creamy and luscious.
Sun Dried Tomatoes: Their chewy texture and tangy-sweet burst keep the sauce from feeling one-note.
Parmesan Cheese: Grated fresh Parmesan melts into the sauce, adding nuttiness and depth.
Fresh Basil: Adds that herbaceous brightness you want to cut through the richness.
Baby Spinach: Adds color, texture, and a mild earthy flavor that softens beautifully in the sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this creamy Tuscan chicken pasta recipe is how easy it is to customize. You can add or swap ingredients depending on what you love or have on hand — dishes are always better when they’re tailored to your own taste.

Vegetarian Variation: I sometimes swap chicken for grilled mushrooms or roasted veggies, and it’s just as comforting. The creamy sauce carries everything beautifully.
Heat it Up: Adding a pinch of chili flakes to the garlic step gives a lovely gentle kick that livens up the dish.
Greens Swap: If you don’t have spinach, kale or arugula works great too — just wilt them gently so they don’t turn bitter.
Cheese Choices: Feel free to experiment with Pecorino Romano or Asiago instead of Parmesan for subtle flavor twists.

Step-by-Step: How I Make Creamy Tuscan Chicken Pasta Recipe

The image shows a white bowl filled with creamy pasta layered with light orange sauce that coats thick spaghetti noodles. Mixed in are several pieces of light brown chicken strips, green spinach leaves, and scattered small fresh basil leaves on top. The bowl sits on a wooden board placed on a white marbled surface. A silver fork is on the bottom right, and in the background, there is a black pan with more pasta slightly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Chicken Just Right

Start by slicing your chicken breast horizontally to get two thin, even pieces. This is my secret to quick cooking without drying it out. Then, coat both sides evenly with smoked paprika, oregano, onion powder, salt, and pepper. You want that lovely, smoky seasoning working its magic from the start.

Step 2: Sear Chicken for Flavor and Texture

Heat sun-dried tomato oil in a large pan over medium-high heat until shimmering. Then, add the chicken and let it cook undisturbed for about 3 minutes per side — you’re looking for a nice char without overcooking the inside. The chicken will finish cooking later, so trust the timing and keep it juicy.

Step 3: Boil Pasta While You Build the Sauce

Throw your pasta into well-salted boiling water and cook until just al dente. Don’t drain it just yet; you’ll use a bit of the pasta water later to perfect the sauce’s texture.

Step 4: Create the Creamy Tuscan Sauce

Lower the pan heat to medium and melt butter. Add finely diced garlic and cook for 10–20 seconds — don’t let it burn! Stir in tomato puree and cook for about a minute until fragrant. Next, add your chicken stock and cream, then fold in sun-dried tomatoes, fresh basil, and Parmesan cheese. Bring it to a gentle simmer and watch it thicken up.

Step 5: Wilt Spinach and Combine Everything

Stir in baby spinach just enough so it begins to wilt — it will keep softening once off the heat. Use tongs to transfer the pasta straight from the pot to the pan, tossing it so each strand is coated with that creamy sauce. Add sliced chicken and any resting juices from the plate. Keep tossing until the sauce thickens and clings to the pasta nicely. If it thickens too much, splash in some reserved pasta water to loosen it up.

Step 6: Season and Serve

Taste and adjust seasoning with salt and pepper. Serve your dish with extra fresh basil and Parmesan on top for that final touch of freshness and saltiness. Enjoy immediately for best texture and flavor!

Top Tip

Over the years of making this recipe, I’ve learned a few key things that really help it shine every time you make it.

Perfectly Thin Chicken: Don’t skip slicing the breast thinly. It cuts down cooking time and keeps the chicken juicy.
Watch the Garlic: Garlic burns quickly. Adding it just before sautéing the tomato puree means no bitter bites.
Use Pasta Water Wisely: The starchy pasta water is magic for adjusting sauce consistency — add a little at a time.
Rest Your Chicken: Letting the seared chicken rest briefly keeps the juices locked in and improves the texture.

How to Serve Creamy Tuscan Chicken Pasta Recipe

Creamy Tuscan Chicken - Serving Suggestion

Garnishes

I always top mine with a generous sprinkle of freshly grated Parmesan and torn fresh basil leaves — it adds an extra layer of aroma and freshness that lifts the whole dish. Sometimes I drizzle a little extra olive oil infused with sun-dried tomatoes for that silky finish.

Side Dishes

For sides, I like something crisp and simple to cut through the richness — like a green salad with lemon vinaigrette or roasted asparagus. Garlic bread is also a natural fit if you’re in the mood to really dig in.

Creative Ways to Present

For gatherings, I sometimes serve this pasta in shallow bowls with a sprinkling of edible flowers or microgreens on top — it adds a pop of color and makes it feel special without extra fuss. Using brightly colored plates really makes the creamy sauce stand out, too.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I find the pasta soaks up the sauce a bit overnight, so it’s perfect to reheat gently with a splash of cream or milk to bring it back to life.

Freezing

I usually avoid freezing this dish because the creamy sauce can separate when thawed, but if you want to freeze it, do so before adding the spinach and cheese. Then add those fresh when reheating to keep things fresh and creamy.

Reheating

Reheat gently in a pan over low heat with a splash of cream or reserved pasta water, stirring often. This keeps the sauce silky and prevents the chicken from drying out. Microwaving works too, but go slow and stir every 30 seconds.

Frequently Asked Questions:

Can I use other types of pasta for this recipe?

Absolutely! While linguine is my favorite because it holds the sauce well, you can swap in fettuccine, penne, or even spaghetti depending on what you have available or prefer. Just adjust cooking times accordingly.

Is there a dairy-free version of this Creamy Tuscan Chicken Pasta Recipe?

Yes, you can replace the heavy cream with coconut cream or a dairy-free cream alternative, and swap Parmesan for a dairy-free cheese or nutritional yeast for a cheesy flavor. The sauce will be slightly different but still delicious.

How can I make sure the chicken stays juicy and tender?

The key is slicing the chicken breast thinly so it cooks quickly and evenly. Sear it in a hot pan without overcrowding and don’t overcook. Letting it rest before slicing helps retain the juices, keeping the chicken tender and flavorful.

What’s the secret to keeping the sauce creamy without it becoming watery?

Starting with a thick base using butter, tomato puree, cream, and Parmesan helps. Adding the spinach at the end just enough to wilt, and tossing the pasta in the sauce off heat, allows the sauce to cling nicely. Using some reserved pasta water sparingly helps adjust consistency without thinning the sauce too much.

Final Thoughts

This Creamy Tuscan Chicken Pasta Recipe holds a special place in my kitchen because it’s so adaptable, satisfying, and downright delicious. It’s one of those meals that’s perfect for impressing family or just treating yourself after a long day. Give it a try—I promise it’ll become one of your favorites, just like it did for me.