There’s something downright irresistible about the rich, velvety texture combined with bold Mediterranean flavors in a Creamy Tuscan Chicken Pasta Recipe. This dish hits all the notes – tender chicken, sun-dried tomatoes, fresh basil, and that luscious creamy sauce that hugs every strand of pasta. Trust me, once you taste it, you’ll understand why it’s become one of my go-to dinners.

This close-up image shows a creamy pasta dish mixed directly in a large white bowl with a white marbled texture background. The pasta strands are long and coated in a rich, orange-tinted sauce with specks of herbs and spices. Small pieces of light brown cooked meat are scattered throughout, alongside halved cherry tomatoes adding bright red spots and thin strips of fresh green basil leaves on top. The creamy sauce clings to the noodles and meat, giving a smooth, rich texture, with some sauce residue visible on the bowl edges. A silver spatula with sauce on it rests inside the bowl. 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

Making this Creamy Tuscan Chicken Pasta Recipe always feels like a little moment of magic in the kitchen. The balance between savory, creamy, and herbaceous flavors keeps me coming back, and it’s incredibly straightforward. Plus, it impresses anyone lucky enough to have it served on their plate.

Simple yet impressive: You don’t need to be a pro chef to whip this up, but it looks and tastes like you are.
Perfect weeknight dinner: Ready in about 35 minutes, which means you won’t be stuck staring at the stove for hours.
So much flavor packed in: The sun-dried tomatoes and fresh basil add that Italian flair that makes this pasta sing.
Customizable and forgiving: Whether you swap out the pasta or sneak in different veggies, it adapts well.

Ingredients & Why They Work

The ingredients in this Creamy Tuscan Chicken Pasta Recipe aren’t just random — they work beautifully together to create a harmonious dish. Each component brings its own magic, so here’s why you want to choose them carefully and some tips for sourcing the best.

Flat lay of a single fresh raw chicken breast seasoned with smoked paprika, oregano, onion powder, salt, and black pepper, a small white ceramic bowl of sun dried tomato oil, a nest of uncooked linguine pasta, three fresh whole uncracked brown garlic cloves, a small white ceramic bowl with bright red tomato puree, a small white ceramic bowl of golden chicken stock, a small white ceramic bowl filled with creamy heavy cream, a small pile of finely diced deep red sun dried tomatoes, a small mound of freshly grated pale yellow Parmesan cheese, a small bunch of vibrant green fresh basil leaves, and a handful of fresh bright green baby spinach leaves all arranged symmetrically on a clean white ceramic plate placed 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: I like slicing the breast thin—it cooks quickly without drying out, and resting it preserves juiciness.
Smoked Paprika & Oregano: These spices give the chicken a subtle smoky, herbal punch that’s essential for the Tuscan vibe.
Sun-Dried Tomato Oil: A little goes a long way to infuse brightness; if you don’t have it, good olive oil is a fine stand-in.
Long-Cut Pasta (Linguine): The long strands catch the creamy sauce perfectly—feel free to swap for fettuccine or even spaghetti.
Butter: For that silky richness and to help meld the garlic and tomato puree into the sauce.
Garlic: Finely diced garlic is a star here—just watch it so it doesn’t burn for best flavor.
Tomato Puree: Also known as tomato paste, it deepens the sauce with concentrated tanginess.
Chicken Stock: Adds savory depth; I usually use a quick homemade mix with an Oxo cube.
Double/Heavy Cream: The richness you crave in every bite, making the sauce luxuriously smooth.
Sun-Dried Tomatoes: Finely chopped to spread their intense, sweet-tart flavor throughout the dish.
Parmesan Cheese: Freshly grated is a must for that salty, umami kick that pulls all flavors together.
Fresh Basil: Adds brightness and a pop of freshness that balances the creaminess.
Baby Spinach: Gently wilts into the sauce, adding color, nutrients, and a mild earthiness.

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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

I love experimenting with different herbs and sometimes swapping spinach for arugula for a peppery twist. You can easily tailor this Creamy Tuscan Chicken Pasta Recipe to your taste or what’s in your fridge — that's part of the fun!

Variation: Adding a splash of white wine to the sauce gives it a delightful acidity I've grown fond of.
Vegetarian version: Skip the chicken and bulk up on mushrooms for an earthy, satisfying dish.
Spicy kick: Try adding some chili flakes while frying the garlic if you like a little heat.
Gluten-free: Use your favorite gluten-free pasta without sacrificing any of the flavor or creaminess.

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

A deep white bowl holds a serving of creamy pasta with three main layers: long yellow spaghetti noodles twirled in the bottom and middle, topped with thick strips of light brown cooked chicken mixed throughout, all coated in a rich orange sauce with a smooth texture. Small green basil leaves and bits of spinach are scattered on top, adding touches of fresh green color. The bowl sits on a wooden board placed over a white marbled surface, with a silver fork in the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

First, slice your chicken breast horizontally to create two thinner pieces — this helps it cook evenly and quickly. I sprinkle on a blend of smoked paprika, oregano, onion powder, salt, and pepper. Heat sun-dried tomato oil in a pan on medium-high, then sear the chicken until you get that beautiful golden crust, about 3 minutes per side. Remove the chicken and let it rest while you prep the sauce — resting keeps the meat juicy!

Step 2: Cook Pasta Then Build the Sauce

Boil your pasta in well-salted water until just al dente. Don’t drain it completely because a little pasta water will come in handy later. Lower the heat, melt butter in the same pan, then gently sauté the garlic for just 10-20 seconds — the aroma should bloom but not burn. Stir in the tomato puree and cook for about a minute to deepen the flavor.

Step 3: Create the Creamy Tuscan Sauce

Pour in the chicken stock and double cream, stirring to combine smoothly. Add the chopped sun-dried tomatoes, fresh basil, and grated Parmesan. Bring the sauce to a gentle simmer, then lower the heat further. It should thicken nicely without boiling aggressively.

Step 4: Wilt the Spinach and Toss Everything

Stir in baby spinach just until it begins to wilt — remember it will keep softening as you mix everything. Using tongs, transfer the pasta right from the pot (with a bit of that starchy water) straight into your sauce pan. Add the sliced chicken with all its resting juices. Toss well until the sauce clings to the pasta and is silky, but not watery. If it feels too thick, splash a bit more pasta water to loosen it up.

Step 5: Season and Serve

Give everything a final taste and adjust salt and pepper as needed. Serve it hot with extra fresh basil and Parmesan sprinkled on top. Each bite should feel indulgent but balanced, creamy yet fresh. Enjoy!

Top Tip

From trying this recipe multiple times, I’ve learned the magic is really in the timing and temperature. Under-cooked chicken or burnt garlic can throw off the whole dish, so be patient and watch the heat closely.

Perfectly Thin Chicken: Slice your chicken as evenly as possible, so it cooks quickly and stays juicy.
Garlic Watch: Fry garlic just until fragrant—garlic burns fast and will make your sauce bitter.
Sauce Consistency: Toss pasta in sauce right away to keep it creamy—too long off the heat and it thickens up too much.
Resting Juice: Don’t dump those chicken resting juices — they carry extra flavor and moisture to the sauce.

How to Serve Creamy Tuscan Chicken Pasta Recipe

Tuscan Chicken Pasta - Serving Suggestion

Garnishes

I love finishing this dish with a scattering of extra freshly torn basil leaves and an extra shower of grated Parmesan. Sometimes, I’ll add a few flakes of chili if I want a little heat or a drizzle of good quality olive oil for richness. Fresh basil totally brightens the whole plate and makes it look restaurant-worthy.

Side Dishes

Pair this pasta with simple sides like a crisp green salad dressed lightly with lemon and olive oil or some warm garlic bread for dipping in the luscious sauce. Roasted vegetables like asparagus or zucchini also complement the dish wonderfully for a balanced meal.

Creative Ways to Present

For special occasions, I like to serve the pasta in shallow bowls with basil sprigs artfully placed on top and a small wedge of lemon on the side to squeeze over. It feels elegant yet inviting. You can even add a touch of edible flowers or microgreens for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 2 days. I usually separate the pasta from the chicken to avoid overcooking when reheating. Just reheat gently on the stove or in the microwave, adding a splash of cream or stock to loosen the sauce.

Freezing

I’ve frozen this dish once or twice, though I prefer fresh. If you do freeze, cool it completely before packing and use freezer-safe containers. Thaw overnight in the fridge and reheat gently to avoid breaking the creamy sauce’s texture.

Reheating

To reheat, use a low flame on the stovetop with a splash of stock or cream, stirring often. This revives the sauce’s creaminess. I avoid the microwave if I can since it tends to dry out the chicken and makes the sauce separate.

Frequently Asked Questions:

Can I use another cut of chicken for this recipe?

Absolutely! While chicken breast works best because it cooks quickly and stays tender, you can use chicken thighs if you prefer. Just remember they might need a little longer cooking time, and slice them thinner for the best results.

How do I prevent the sauce from splitting?

Keep the sauce at a gentle simmer rather than a rolling boil and avoid overheating the cream. Also, add the Parmesan cheese gradually and stir constantly for a smooth, creamy texture without separation.

What if I don’t have sun-dried tomatoes or oil?

If you don’t have sun-dried tomatoes or their oil, you can substitute with roasted red peppers for sweetness and smoky flavor, and use a quality olive oil. The flavor won’t be quite the same but still delicious.

Can I make this recipe dairy-free?

Yes, to make it dairy-free, swap the butter for olive oil, use coconut cream or a dairy-free cream alternative, and choose a vegan Parmesan substitute or nutritional yeast. The creaminess might be slightly different but still tasty.

Final Thoughts

I can honestly say this Creamy Tuscan Chicken Pasta Recipe has become a comfort food staple for me, perfect for sharing with friends or treating myself after a busy day. It’s the kind of dish that feels cozy yet special, simple but bursting with flavor. I hope you’ll give it a try and find it as enjoyable to make and eat as I do — it really is like a warm hug in pasta form!