There's something irresistibly comforting about the silky sauce and bold flavors in a Creamy Tuscan Chicken Pasta Recipe. It’s the kind of dish that wraps you up in cozy satisfaction after the first bite, perfect for a relaxed dinner that feels a little special without fussing over complicated steps.

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

This Creamy Tuscan Chicken Pasta Recipe is one of those dishes I turn to when I want something delicious but straightforward. The sauce is rich but doesn’t overwhelm, and the blend of sun dried tomatoes and fresh basil brings a beautiful brightness that balances the creaminess.

Rich Creamy Sauce: The velvety sauce clings perfectly to every strand of pasta, making each bite indulgent.
Simple Ingredients: You probably already have most of what you need in your pantry, and they work so well together.
Quick to Make: From start to finish, it takes about 35 minutes, great for a weeknight treat.
Customizable: It’s easy to tweak based on what’s in your fridge or your favorite pasta shape.

Ingredients & Why They Work

The magic in this Creamy Tuscan Chicken Pasta Recipe comes from simple, well-balanced ingredients that create layers of flavor without complicating the process. Here’s a quick rundown of what you’ll need 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 helps it cook quickly and stay tender, soaking up the sauce’s flavors.
Sun Dried Tomato Oil: Using the oil from the jar adds an extra depth of tomato flavor and subtle richness.
Long-Cut Pasta (like Linguine): Its shape allows the creamy sauce to coat every bite fabulously.
Butter: Introduces richness and helps build the base of the luscious sauce.
Garlic: Fresh garlic boosts aroma and adds a subtle kick, so don’t skip or overcook it!
Tomato Puree (or Paste): A little boost of intense tomato flavor works beautifully with the sun dried tomatoes.
Chicken Stock: Enhances the sauce’s savory base; I usually make my own with a cube for convenience.
Double/Heavy Cream: The star for that signature creamy texture—rich but balanced with acidity from the tomatoes.
Sun Dried Tomatoes: Finely diced, they bring sweet tang and chewiness that contrast with the creamy sauce.
Parmesan: Freshly grated Parmesan adds nuttiness and helps thicken the sauce slightly.
Fresh Basil: Provides a fresh herbal brightness that lightens the dish.
Baby Spinach: Adds color, nutrition, and mild earthiness; it wilts perfectly into the sauce.

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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 how versatile this Creamy Tuscan Chicken Pasta Recipe is—you can easily adjust it based on what you’re craving or what you’ve got in the fridge. I often swap the spinach for kale in colder months or add a bit of chili if I want it with a spicy kick.

Spinach to Kale: Kale gives this a hearty twist and holds up well if you want a bit more texture.
Chili Flakes Addition: Adding a pinch of chili gives the creaminess a nice contrast and warmth—great for spice lovers!
Vegetarian Option: Skip the chicken and add mushrooms or grilled veggies—they soak up the sauce wonderfully.
Pasta Variations: Penne or rigatoni work great if linguine isn’t on hand; the sauce clings beautifully to tube shapes.

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: Season and Sear the Chicken

I start by slicing the chicken breast in half horizontally, so I get two thin pieces—this really helps it cook evenly and fast. I then coat both sides with smoked paprika, oregano, onion powder, salt, and pepper. Using sun dried tomato oil heats up beautifully in the pan and infuses the chicken with subtle tomato flavor. Sear the chicken over medium-high heat until it's lightly charred and almost cooked through, about 3 minutes per side. Don't worry if it’s not fully cooked inside yet—it will finish cooking later with the sauce.

Step 2: Cook Pasta While You Prepare Sauce

Right after moving the chicken to a plate to rest, toss your pasta into plenty of boiling salted water. Cook it until just al dente because it’ll continue softening a bit in the sauce later. Leave a splash of pasta water when you drain it or—better yet—transfer it directly with tongs from the pot into the sauce to help the sauce cling and loosen if it thickens too much.

Step 3: Build the Creamy Tuscan Sauce

Turn your pan heat down to medium and melt butter. Add the finely diced garlic and stir it around for 10-20 seconds, careful not to burn it—that’s a quick way to get bitterness. Then stir in tomato puree and let it cook out for a minute, deepening the flavor. Pour in chicken stock and cream, then add sun dried tomatoes, basil, and Parmesan. This combination thickens up quickly—bring it to a gentle simmer and reduce the heat so it stays smooth and luscious.

Step 4: Finish with Spinach, Pasta & Chicken

Stir in the baby spinach until it just starts to wilt—it’ll continue cooking once mixed with warm pasta. Use tongs to transfer your pasta straight into the sauce and toss everything together. Slice your rested chicken into strips and mix it in along with any juices from the plate. Toss until the sauce thickens and sticks to the pasta nicely. If it gets too thick, add a splash of reserved pasta water to loosen it up a bit. Taste and season with salt and pepper. Serve with extra basil and Parmesan if you like!

Top Tip

From my experience cooking this Creamy Tuscan Chicken Pasta Recipe multiple times, I’ve learned a few little tricks that make all the difference in turning out a perfect dish.

Thin Is In: Slicing the chicken breast horizontally ensures it cooks fast and stays juicy—thick pieces can dry out or stay undercooked.
Careful with Garlic: Garlic goes from fragrant to bitter in seconds, so keep an eye on it and use low to medium heat when frying.
Use Pasta Water: That starchy water is gold for adjusting sauce consistency without watering down the flavors.
Rest That Chicken: Don’t skip resting the chicken after cooking, it keeps juices locked in and makes slicing easier.

How to Serve Creamy Tuscan Chicken Pasta Recipe

Creamy Tuscan Chicken - Serving Suggestion

Garnishes

I love topping this dish with extra fresh basil leaves and a generous sprinkle of freshly grated Parmesan—it adds a nice freshness and a little extra punch of cheesy flavor. Sometimes, a drizzle of good-quality olive oil at the end makes it feel fancy and rich.

Side Dishes

Alight, crisp green salad with a lemon vinaigrette helps cut through the richness, and some garlic bread or warm crusty bread is perfect for mopping up every last bit of sauce. Roasted asparagus or green beans also pair nicely if you want a hot side veggie.

Creative Ways to Present

For special occasions, I sometimes serve this pasta in pretty deep bowls with a small basil sprig perched on top, and a sprinkle of chili flakes for a slight pop of color. It’s surprisingly an elegant-looking meal when plated thoughtfully!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 2 days. Because of the cream in the sauce, it’s best eaten soon to enjoy the fresh texture and flavor. When reheating, gently warming it on the stovetop works better than the microwave to keep the sauce smooth.

Freezing

I usually avoid freezing Creamy Tuscan Chicken Pasta because the cream sauce can separate. But if you want to freeze it, flash cool it right after cooking, and reheat slowly with a splash of cream or stock to bring back that silky texture.

Reheating

Reheat gently on the stove with a splash of cream or pasta water, stirring often until warmed through. This revives the sauce beautifully without curdling or drying out the chicken.

Frequently Asked Questions:

Can I use other types of pasta for this Creamy Tuscan Chicken Pasta Recipe?

Yes! While linguine works beautifully because of its long, flat strands that cling to the sauce, you can use penne, rigatoni, or even fettuccine. Just make sure to cook them al dente so they don’t get mushy when mixed with the sauce.

How do I prevent the cream sauce from splitting?

Keep your heat moderate when simmering the cream sauce and avoid boiling vigorously. Adding the cream after tempering with stock helps, too. When reheating leftovers, warm gently and slowly to maintain the smooth texture without curdling.

Can I substitute sun dried tomato oil with regular olive oil?

Absolutely, if you don’t have sun dried tomato oil on hand, good-quality olive oil works well as a substitute. You’ll lose a bit of the intense tomato flavor from the oil, but the sun dried tomatoes in the sauce will still provide plenty of tang and sweetness.

Is this recipe suitable for meal prep?

Yes, you can prepare this Creamy Tuscan Chicken Pasta Recipe ahead of time. I recommend storing the sauce and pasta separately from the chicken if possible, then tossing them together just before serving to keep the chicken tender and the pasta fresh. It reheats well with gentle warming.

Final Thoughts

I keep coming back to this Creamy Tuscan Chicken Pasta Recipe whenever I want something that feels comforting but tastes like you put in a little extra effort. It’s the perfect blend of creamy, tangy, and fresh that makes dinner feel like a treat. Honestly, you’ll enjoy how quick it is and how rewarding the flavors are — give it a try, and I’m sure it’ll become a favorite in your rotation too.