Skillet Tuscan Chicken Pasta in a Velvety Garlic Cream Sauce
When you’re craving something cozy but still easy enough for a weeknight, this Creamy Tuscan Chicken Pasta hits all the right notes. Juicy pan-seared chicken (breasts or thighs are fine, use what you’ve got!), sun-dried tomatoes, and fresh spinach come together in a rich garlic Parmesan sauce that feels downright luxurious. Ready in about 30 minutes, it’s quick, cozy, and totally capable of turning an ordinary Tuesday into something special.
For more comforting pasta dinners consider trying my Bruschetta chicken spaghetti with fresh tomatoes or this creamy scallop pasta with corn, my favorite way to use up sweet summer corn.
Pasta Shape Matters
Here, I recommend a long, short tube-shaped pasta, such as rigatoni, ziti, fusilli, or penne pasta. The tubes and ridges help to trap more of the creamy sun-dried tomato sauce!
Step-by-Step Directions
Full quantities and instructions can be found in the recipe card below.
It’s indulgent without being heavy — true Italian comfort food at its best.
Chef-Tested Tips! 👩🏻🍳
- Salt your pasta water aggressively. It’s the foundation of flavor for the entire dish. Then be sure to reserve some pasta water to thicken the sauce later. It helps to emulsify the sauce, resulting in that wonderfully silky, restaurant-style texture.
- I’ve tested this recipe with cream cheese instead of heavy cream and I’m really not a fan. If you don’t have heavy cream, try half-and-half or whole milk, not skim milk.
- Replace spinach with kale or arugula for a peppery twist.
- No sun-dried tomatoes? Stir in ½-¾ cup of sun-dried tomato pesto instead.
If you love the flavors in this weeknight pasta, try my one-pot sun-dried tomato and chicken orzo pasta or this irresistibly cream Tuscan salmon next!
Make It A Complete Meal
Serve your creamy Tuscan chicken pasta with a simple arugula salad, crusty, cheesy garlic bread, and a crisp glass of Chardonnay or Pinot Grigio.
If I’m making this in the cooler months, I really like to pair it with heartier vegetable side dishes. I’m currently loving tender Parmesan-roasted butternut squash and these nutty, buttery green beans with almonds.
If you make this creamy chicken pasta, let me know how it turned out! Leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below — I love hearing how you serve it (and if you add your own spin!).
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Creamy Tuscan Chicken Pasta with Sun-Dried Tomatoes
Video
Equipment
Ingredients
- 1 lb rigatoni pasta or similar pasta shape
- 1 lb chicken breasts, boneless, skinless, cut into 1-inch pieces
- 2 tsp dried oregano
- 2 tsp Kosher salt plus more for seasoning pasta
- ¼ tsp freshly ground black pepper
- 6 Tbsp extra virgin olive oil divided
- 3 cups loosely packed basil leaves, stems removed, leaves finely chopped, plus more for serving
- 4 cloves garlic, finely choppe
- ⅓ cup sun dried tomatoes, packed in oil, roughly chopped
- ¼ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- ½ cup dry white wine
- 1½ cups heavy cream or half-and-half or whole milk
- 3 oz fresh baby spinach
- ½-1 cup reserved pasta water
- ½ cup Parmigiano Reggiano grated, plus more for serving
- Flaky sea salt for serving
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of Kosher salt. Add pasta, then cook according to package directions until al dente, about 11 minutes. Reserve about ½-1 cup of cooking water, then drain pasta in a colander.
- Season the chicken. Place chicken in a large mixing bowl, then season with 2 tsp dried oregano, 2 tsp Kosher salt, ¼ tsp black pepper. Toss well to thoroughly coat.
- Brown the chicken. Heat 3 Tbsp olive oil over medium-high heat in a large skillet with deep sides. When hot, add seasoned chicken and cook for 7-10 minutes, stirring occasionally, until the chicken is browned on all sides and fully cooked through. Use a slotted spoon to transfer chicken to a plate or bowl.
- Sauté aromatics. To the same skillet, heat an additional 3 Tbsp olive oil in the skillet (or even better, 3 Tbsp sun dried tomato oil). When hot, add 3 cups chopped basil, then cook, stirring occasionally, until very fragrant, about 1 minute. Add 4 chopped garlic cloves, ⅓ cup sun dried tomatoes, and ¼ tsp crushed red pepper flakes, then stir and cook for an additional 1-2 minutes.
- Make the sauce. Add 3 Tbsp tomato paste, then use a spoon to break up and dissolve. Add ½ cup white wine, then allow to cook off for 1-2 minutes. Pour in 1½ cups of heavy cream, then use the spatula to scrape the bottom of the pan and stir well.
- Finish with the pasta. Add the cooked, drained pasta to the sauce, along with the chicken, 3 oz spinach, ½ cup of reserved pasta water, and ½ cup grated Parmesan. Stir well, add a bit more pasta water if wanted, then taste and adjust seasoning if needed. Serve in large bowls with additional grated Parmesan and basil leaves. Sprinkle each bowl with a pinch of flaky sea salt, then serve immediately!
Notes
- To make-ahead: Cook the chicken and sauce up to 1 day in advance, then toss with freshly cooked pasta just before serving.
- Store leftovers in the fridge for up to 4 days. When reheating, I recommend doing so on a stove top and adding a splash of cream or broth to help loosen the sauce.
- Cream-based sauces don’t freeze well. This is best enjoyed fresh.
Nutrition
Photography by Jo Harding.
Soooo delicious!! My husband made this and he’s still getting comfortable in the kitchen- said it was super easy to manage. Cream sauce isn’t too heavy- perfect flavor! 10/10 ✨✨✨✨
Thanks so much, Sarah! Agree, love that the sauce is juuuuust thick enough! xo, Ari
Fantastic! This is flavour packed and the whole family loves it plus it was so easy to make 🙂
(Review provided by an employee of wellseasonedstudio.com.)
I love all that fresh basil! So flavorful. Thanks, Marie! xo, Ari