Looking for a quick and delicious dinner? This creamy Tuscan chicken pasta is ready in just 30 minutes and packed with bold flavors! A luxurious garlic cream sauce with sun-dried tomatoes, fresh basil, and spinach makes this dish a winner for any occasion.
Why You’ll Love It
This recipe is a dream come true—simple, quick, and irresistibly tasty! Whether it’s a hectic weeknight or a dinner party, this Tuscan-inspired pasta hits all the right notes. The sauce is indulgent yet easy to make, combining savory garlic, tangy sun-dried tomatoes, and fragrant basil in a creamy base. It’s restaurant-quality elegance in half an hour!
Ingredients
Here’s what you’ll need to whip up this creamy Tuscan chicken pasta:
• Pasta: Use linguine or your favorite pasta shape.
• Chicken: Boneless chicken breasts, diced into bite-sized pieces.
• Olive oil: For pan-frying the chicken.
• Garlic powder: Infuses the chicken with flavor.
• Italian seasoning: A handy herb blend for that classic Tuscan touch.
• Smoked paprika: Adds a subtle depth of flavor.
• Chicken broth: Forms the base of the sauce.
• Garlic cloves: Fresh garlic for extra savoriness.
• Dijon mustard: Enhances the sauce with a rich, savory complexity.
• Flour: To thicken the sauce.
• Lemon juice: Adds brightness to balance the richness.
• Sun-dried tomatoes: A signature ingredient in Tuscan dishes.
• Heavy cream: Creates the velvety, creamy texture.
• Spinach and basil: Fresh greens for flavor and color.
• Parmesan cheese: Perfect for finishing the dish.
Step-by-Step Instructions
1. Cook the Pasta
Boil water and cook your pasta until al dente. Reserve a bit of pasta water for later.
2. Cook the Chicken
In a skillet, heat olive oil and season the chicken with garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Cook for about 4 minutes, until golden, and set aside.
3. Make the Sauce
Using the same skillet, whisk together chicken broth, garlic, Dijon mustard, flour, and lemon juice. Stir until smooth. Add the sun-dried tomatoes and heavy cream, simmering for 2 minutes.
4. Combine Everything
Return the chicken to the skillet and cook until fully done. Toss in the spinach and basil, letting the spinach wilt. Add the cooked pasta, toss to coat, and finish with freshly grated Parmesan.
Pro Tips
• Swap chicken broth for a dry white wine like Pinot Grigio or Sauvignon Blanc for an extra layer of elegance.
• Don’t skip the Dijon mustard—it’s the secret ingredient that elevates the sauce.
Substitutions and Variations
• Sun-Dried Tomatoes: Not a fan? Use fresh diced tomatoes instead, though the sauce might be thinner. Simmer longer to thicken if needed.
• Cream: Stick to heavy cream for the best flavor and texture. Lower-fat substitutes may cause curdling.
Storage and Reheating
• Leftovers: Store in an airtight container in the fridge for up to 3–4 days.
• Reheating: Warm gently in a covered saucepan over low heat, adding a splash of cream if necessary.
• Freezing: Not recommended, as cream-based sauces don’t freeze well.
Treat yourself and your loved ones to this creamy Tuscan chicken pasta—it’s comfort food with a touch of sophistication!
Creamy Tuscan Chicken Pasta
This quick and flavorful Tuscan chicken pasta is ready in just 30 minutes! A rich, creamy sauce combines perfectly with sun-dried tomatoes, spinach, and fresh basil for a comforting meal.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 29 minutes mins
Course Main Course
Cuisine American
- 8 oz uncooked pasta
- 2 chicken breasts cut into bite-sized pieces
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup chicken broth or dry white wine
- 3 –4 cloves garlic minced
- 1/2 tsp Dijon mustard
- 1 tsp flour
- 1 tsp lemon juice
- 1/4 cup sun-dried tomatoes
- 1 cup heavy cream
- 1 –2 cups baby spinach loosely packed
- Small handful of fresh basil finely chopped
- Freshly grated Parmesan cheese to taste
Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
Prepare the Chicken
Heat the olive oil in a skillet over medium-high heat. Add the chicken and season with garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Cook for 4 minutes, stirring occasionally, until the chicken is no longer pink on the outside. Remove the chicken from the skillet and set aside.
Make the Sauce Base
In the same skillet, add the chicken broth, minced garlic, Dijon mustard, flour, and lemon juice. Whisk until smooth and let it bubble for about a minute.
Add Cream and Tomatoes
Stir in the sun-dried tomatoes and heavy cream. Let the mixture simmer for 2 minutes.
Finish the Dish
Return the chicken to the skillet and cook for a few more minutes until fully cooked and the sauce thickens slightly. Avoid overcooking the chicken.
Incorporate Spinach and Basil
Stir in the spinach and basil, cooking just until the spinach wilts. Taste the sauce and adjust seasoning with salt and pepper as needed.
Combine and Serve
Drain the pasta and toss it with the creamy sauce. Serve immediately, garnished with freshly grated Parmesan cheese.
• Use julienned sun-dried tomatoes packed in oil, draining them before adding to the sauce.
• Adjust the amount of Parmesan and seasonings to suit your taste.