There’s something utterly comforting about a dish that wraps you in creamy, flavorful goodness—and that’s exactly what this Creamy Tuscan Chicken Pasta Recipe does. With tender chicken, sun-dried tomatoes, and a luscious sauce, it’s a weeknight winner you’ll want to make again and again.

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 absolutely adore this Creamy Tuscan Chicken Pasta Recipe because it strikes the perfect balance between rich, indulgent sauce and fresh, vibrant ingredients. It’s just the kind of meal that says “you’ve got this” on a busy evening—simple yet impressive on the plate.

Loaded with Flavor: The mix of sun-dried tomatoes, fresh basil, and Parmesan creates a depth that feels like a warm hug.
Quick & Easy: Ready in about 35 minutes, it fits perfectly into a hectic weekday dinner routine without sacrificing taste.
One-Pan Sauce Magic: The creamy sauce comes together in the same pan you cook the chicken in, making cleanup a breeze.
Customizable: Whether you want to swap pasta types or add more greens, it’s flexible and forgiving.

Ingredients & Why They Work

Every ingredient in this Creamy Tuscan Chicken Pasta Recipe shines in its own way and complements the others beautifully. From the smoky paprika on the chicken to the silky double cream in the sauce, here’s what really matters and why.

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 it thin ensures quick cooking and juicy texture; seasoning it simply lets the other flavors shine.
Smoked Paprika & Oregano: These add earthiness and warmth—just enough to make the chicken pop without overpowering the sauce.
Sun Dried Tomato Oil: A flavor powerhouse that infuses richness and ties the tomatoes in the sauce together.
Linguine Pasta: Its long, slender shape makes it perfect for twirling and holding onto that creamy sauce.
Butter & Garlic: They create a fragrant base — quick frying means garlic stays fragrant without getting bitter.
Tomato Puree: Adds an umami punch and slight tang, deepening the sauce’s character.
Chicken Stock: It gives the sauce a savory foundation; I love using a quick Oxo cube and boiling water when short on time.
Double/Heavy Cream: The star of the show, turning the sauce silky and indulgent.
Sun Dried Tomatoes: These add chewy bursts of intense flavor that contrast wonderfully with tender chicken.
Fresh Basil: Brightens the whole dish with a fresh, herbal note—don’t skip it!
Baby Spinach: It wilts beautifully into the sauce, adds color, and sneaks in some greens without fuss.
Parmesan Cheese: Sharp and nutty, it enriches the sauce and brings everything together with that irresistible cheese pull.

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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 enjoy most about this Creamy Tuscan Chicken Pasta Recipe is how easy it is to adapt. I often toss in a handful of mushrooms or swap basil for fresh thyme when I’m feeling adventurous—incredible how little changes can shift the flavor in fun ways!

Variation: I once tried this recipe with penne pasta instead of linguine, and the sauce clung beautifully to the tubes, making each bite super satisfying.
Dietary Switch: For a lighter version, swap heavy cream for half-and-half and use chicken thighs for richer flavor if you prefer.
Boost Veggies: Feel free to stir in roasted peppers or kale for more texture and nutrients—just add a minute or two before tossing with pasta.

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 & Season Your Chicken

I slice the chicken breast horizontally to get two thinner pieces, which means they cook evenly and quickly. Then I sprinkle on smoked paprika, oregano, onion powder, salt, and black pepper on both sides. Coating every inch gives a smoky, herbaceous flavor that really stands out once the chicken is seared.

Step 2: Sear Chicken Until Just Cooked

Heat sun-dried tomato oil in a large pan over medium-high heat, then add your chicken. I let it cook for about 3 minutes per side—just enough to get a nice light char and lock in those juices. Pull it off and keep it warm while you finish the sauce; slicing comes right before serving.

Step 3: Cook Pasta & Reserve Water

Cook your pasta in plenty of salted boiling water until al dente. Don’t drain it completely—reserve a splash of the starchy water. It’s a small trick I swear by to loosen the sauce later if you find it too thick.

Step 4: Build the Sauce in the Chicken Pan

Lower the heat to medium, melt butter in the same pan (hello, flavor left behind!), then toss in garlic and fry for just 10–20 seconds. Add the tomato puree and stir-fry for about a minute—keep an eye so it doesn’t burn, as bitter garlic is the enemy here. Then pour in chicken stock and cream, bring to a gentle simmer.

Step 5: Add Sun-Dried Tomatoes, Basil & Parmesan

Next, fold in finely diced sun-dried tomatoes, fresh basil, and Parmesan. The sauce should start to thicken at this point, getting all rich and velvety. Lower the heat and keep it gentle—too high and the cream can separate, which you definitely want to avoid.

Step 6: Wilt Spinach & Toss Pasta with Sauce

Stir in baby spinach until it just starts to wilt—remember, it’ll keep softening once removed from heat. Using tongs, transfer the pasta straight into the sauce pan and toss to coat. Add sliced chicken back along with all those lovely resting juices. Toss everything together until the sauce clings beautifully to every strand of pasta—if it gets too thick, a bit of reserved pasta water thins it perfectly.

Step 7: Final Seasoning & Serve

Give it a final taste and season with extra salt and pepper if you need. I always finish with a handful of freshly chopped basil and an extra sprinkle of Parmesan on top before serving—it just elevates it to next-level comfort food.

Top Tip

Throughout my experiments with this Creamy Tuscan Chicken Pasta Recipe, I’ve found small tricks make a big difference in flavor and texture. These tips helped me nail it every time and I hope they help you too!

Don’t Overcook Chicken: Aim for just cooked through; the resting of the chicken and final toss with pasta finishes the cooking perfectly without drying it out.
Use Reserved Pasta Water: It contains starch that helps loosen too-thick sauce and binds everything beautifully without watering it down.
Fresh Basil at the End: Add it last to preserve its vibrant flavor and bright color—cooked basil fades quickly.
Precision with Garlic: Fry it just until fragrant; burnt garlic can turn an otherwise good sauce bitter in seconds.

How to Serve Creamy Tuscan Chicken Pasta Recipe

Creamy Tuscan Chicken - Serving Suggestion

Garnishes

I’m a big fan of topping this pasta with extra freshly grated Parmesan and a small handful of torn basil leaves to add a pop of freshness. A drizzle of good quality olive oil can also add a subtle silkiness right before serving.

Side Dishes

Crisp garlic bread or a simple arugula salad with lemon vinaigrette are my go-to sides—both cut through the creamy richness and keep the meal balanced. Roasted vegetables like asparagus or broccolini also make a lovely accompaniment.

Creative Ways to Present

For dinner parties, I like to serve this pasta in individual shallow bowls with a sprig of basil and a Parmesan crisp on top. It looks luxe but takes very little extra effort—guests always comment on how impressive it tastes and looks!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they keep nicely for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day lunch. Just be aware the spinach will continue to wilt, so it’s not quite as fresh—but still tasty.

Freezing

Freezing is possible but with some caveats: the cream sauce can separate slightly on thawing and the texture of fresh spinach changes. If you want to freeze, I recommend holding back fresh spinach when cooking, then adding it fresh when reheating.

Reheating

When reheating, do it gently on low heat with a splash of milk or reserved pasta water to bring the sauce back together. Avoid microwaving on high, as it can toughen the chicken and break the sauce. Stir frequently until warmed through.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs have more fat and flavor, but you’ll want to cut the cooking time a little since they’re usually thicker. Just watch for doneness and adjust as needed.

What type of pasta works best for this recipe?

Long-cut pasta like linguine or fettuccine are ideal because their shape holds the sauce well. But feel free to use penne or rigatoni if you prefer—just toss thoroughly to coat.

Can I make this recipe dairy-free?

Yes! Substitute the double cream with full-fat coconut milk or a creamy dairy-free alternative, and replace Parmesan with a vegan cheese or nutritional yeast. The sauce will be slightly different but still delicious.

How do I prevent the sauce from separating?

Keep the heat low when adding cream and gently simmer rather than boiling vigorously. Stir often and add the cheese gradually—this helps maintain a smooth, rich sauce without curdling.

Final Thoughts

This Creamy Tuscan Chicken Pasta Recipe is a go-to for me when I want something that feels special without spending hours in the kitchen. It’s so comforting and flavorful, perfect for sharing or just cozying up with on your own. I can’t wait for you to try it and discover all the little touches that make it so delicious—and make it your own, too!