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Quick Creamy Tuscan Chicken Pasta in 30 Minutes

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A quick and easy creamy Tuscan chicken pasta that comes together in just 30 minutes. This restaurant-quality comfort food features tender chicken, sun-dried tomatoes, and spinach in a velvety Parmesan cream sauce.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound total), sliced in half horizontally
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth, low-sodium
  • 1/2 cup grated Parmesan cheese
  • 3 cups fresh spinach
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup reserved pasta water
  • 8 ounces fettuccine or linguine
  • Salt for pasta water

Instructions

  1. Start the pasta water. Fill your large pot with water, add a generous handful of salt, and bring it to a boil over high heat.
  2. Prep the chicken. Place chicken breasts on a cutting board and slice each one horizontally to create two thin cutlets. Season both sides with salt, pepper, garlic powder, and oregano.
  3. Sear the chicken. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, lay the chicken pieces in the pan. Cook undisturbed for 4-5 minutes until golden, then flip and cook for another 3-4 minutes until cooked through (165°F internal). Transfer to a plate and tent with foil.
  4. Cook the pasta. Add fettuccine to boiling water and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta (do not rinse) and set aside.
  5. Build the sauce base. Lower heat under the skillet to medium. Add minced garlic and chopped sun-dried tomatoes. Stir constantly for about 30 seconds until fragrant.
  6. Add the liquids. Pour in heavy cream and chicken broth. Stir, scraping up browned bits from the pan. Let the sauce come to a gentle simmer.
  7. Thicken the sauce. Let the sauce bubble gently for 3-4 minutes, stirring occasionally, until it starts to thicken.
  8. Add the cheese and spinach. Turn heat to low. Sprinkle in grated Parmesan and stir until melted. Add fresh spinach in handfuls, stirring until each batch wilts before adding the next (about 2 minutes total).
  9. Slice the chicken. While spinach wilts, slice rested chicken into strips against the grain.
  10. Bring it all together. Add drained pasta and sliced chicken to the sauce. Pour in about 1/2 cup reserved pasta water. Toss with tongs until pasta is evenly coated. Add more pasta water if needed.
  11. Finish and serve. Taste and adjust seasoning. Serve immediately with extra Parmesan and black pepper.

Notes

Don’t skip the pasta water—it helps the sauce cling to the pasta and prevents separation. Let the chicken rest for at least 5 minutes before slicing to keep it juicy. Keep heat at medium or medium-low once cream is added to prevent curdling. Grate your own Parmesan for a smooth sauce. Cook pasta al dente as it will continue to cook in the sauce. For meal prep, store pasta separately from sauce to avoid mushiness.

Nutrition

Keywords: creamy Tuscan chicken pasta, quick pasta recipe, 30 minute dinner, chicken pasta, Tuscan chicken, creamy pasta, weeknight dinner

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