There’s something about the rich, velvety sauce and tender chicken in this Creamy Tuscan Chicken Pasta Recipe that keeps me coming back to it again and again. The blend of sun-dried tomatoes, fresh basil, and spinach just hits all the right notes for a comforting, restaurant-quality dinner at home.

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

I’ve made this Creamy Tuscan Chicken Pasta Recipe more times than I can count because it’s just so darn good. It’s perfect for busy weeknights when you want something impressive but don’t want to slave away in the kitchen.

Quick and straightforward: The whole dish takes under 40 minutes but tastes like you spent hours on it.
Balanced flavors: Creamy, tangy, herby, and a little smoky from the paprika—it’s a flavor party in your mouth.
Perfect texture combo: Tender chicken strips, al dente pasta, and wilted spinach all come together beautifully.
Customizable: It’s easy to swap ingredients based on what you have or your dietary needs.

Ingredients & Why They Work

Every ingredient in this recipe plays a supportive role in building that signature creamy yet tangy Tuscan flavor. I love picking sun-dried tomatoes packed in oil—they’re so much more flavorful and soft than dried ones.

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: Slicing it thin helps it cook evenly and stay moist—no one wants dry chicken here.
Smoked Paprika & Oregano: These seasonings add a subtle smoky and herby warmth that gives the chicken its Tuscan touch.
Sun-Dried Tomato Oil: Using the oil from the jar rather than plain olive oil amps up the depth of tomato flavor.
Long-Cut Pasta (Linguine): Its shape holds the creamy sauce wonderfully, giving you sauce with every bite.
Butter & Garlic: The garlic infuses the butter, creating a fragrant base for the sauce that’s just irresistible.
Tomato Puree: Adds a rich concentrated tomato flavor without watering down the sauce.
Chicken Stock: Enhances savory depth and balances the creaminess.
Double/Heavy Cream: For that luscious, velvety sauce that coats every strand of pasta.
Sun-Dried Tomatoes: Bring a chewy, tangy burst that contrasts beautifully with the creamy sauce.
Fresh Basil: Adds brightness and fresh herbal notes—always add it at the end for that pop of flavor.
Baby Spinach: Wilts down easily, boosts nutrition, and doesn’t overpower the dish.
Parmesan Cheese: Freshly grated only—this is what ties it all together with its salty, nutty flavor.

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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’m a fan of tweaking this Creamy Tuscan Chicken Pasta Recipe based on what’s fresh or what mood I’m in. Sometimes I swap baby spinach for kale when I want a bit more texture, or I throw in mushrooms for an earthier bite.

Variation: I’ve made this with turkey breast instead of chicken, and it worked beautifully—still juicy and full of flavor.
Dairy-Free Option: To make this dairy-free, try canned coconut cream instead of heavy cream and use a vegan cheese substitute or nutritional yeast.
Spicier Kick: Add a pinch of chili flakes when frying the garlic for a subtle heat that warms things up without overpowering.
Vegan Adaptation: Use plant-based chicken alternatives and creamy cashew sauce—I haven’t tried this one myself fully, but it’s on my to-do list!

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

I always slice the chicken breast horizontally to create two even, thinner pieces; that way, they cook fast and stay juicy. Rub both sides with smoked paprika, oregano, onion powder, salt, and black pepper. Heat a large pan over medium-high and add the sun-dried tomato oil—this infuses the chicken with amazing flavor! Sear the chicken for about 3 minutes on each side until it’s golden and just cooked through. Let it rest on a plate, slicing into strips right before adding to the pasta later.

Step 2: Cook Pasta Al Dente

While the chicken rests, drop your long-cut pasta like linguine into plenty of well-salted boiling water. The salt is key—don’t skip this step! Cook according to package instructions until al dente, then don’t drain it yet. You’ll be transferring pasta straight into the sauce shortly, along with some pasta water to help adjust the sauce consistency.

Step 3: Build the Creamy Sauce

Lower the heat to medium and melt butter in the same pan. Toss in finely diced garlic and fry just 10–20 seconds till fragrant (watch it carefully so it doesn’t burn!). Add tomato puree and cook for another minute to deepen its flavor. Slowly stir in chicken stock and double cream, then fold in the sun-dried tomatoes, fresh basil, and Parmesan cheese. Bring to a gentle simmer, then reduce the heat so the sauce thickens slowly—rich and velvety, just how we want it.

Step 4: Wilt the Spinach & Combine with Pasta

Next, throw in baby spinach and stir until it just starts to wilt; it’ll keep softening once combined with the pasta. Using tongs, transfer the pasta directly from the pot to the pan, tossing it to coat every strand in that luscious sauce. Add the sliced chicken with all those lovely resting juices, and keep tossing until the sauce clings well. If it looks too thick, a splash of leftover pasta water loosens it up perfectly.

Step 5: Final Taste and Serve

Give the dish a final taste, and adjust salt and pepper to your liking. I personally love adding a little extra fresh basil and Parmesan right before serving for that extra punch of flavor. Serve this creamy Tuscan chicken pasta hot and watch your guests’ faces light up—it’s always a winner.

Top Tip

Over the years, I’ve learned a few tricks that make this Creamy Tuscan Chicken Pasta Recipe bulletproof and unbelievably tasty every time. These small tweaks save you from common pitfalls and guarantee a saucy, balanced result.

Perfect Thickness: Don’t worry if your sauce looks a bit too thick before tossing the pasta—the moisture from spinach and pasta water loosens it into a creamy coat.
Don’t Overcook Chicken: Sear the chicken just until cooked through, then slice and add at the end. It steams gently in the sauce and stays tender.
Use Fresh Parmesan: Grate it yourself for the best melt and most flavor; the pre-grated stuff won’t deliver the same richness.
Reserve Pasta Water: That starchy water is magic for adjusting your sauce consistency and helping it cling to the pasta.

How to Serve Creamy Tuscan Chicken Pasta Recipe

Creamy Tuscan Chicken - Serving Suggestion

Garnishes

I like to finish this pasta with a sprinkle of extra freshly chopped basil and a generous grating of Parmesan. Sometimes, I add a drizzle of good-quality extra virgin olive oil for a silky finish. A crack of freshly ground black pepper on top is always welcome, too.

Side Dishes

Simple sides work best here. A crisp green salad with a lemon vinaigrette cuts through the richness perfectly. Garlic bread or crusty artisan bread is also my go-to for mopping up every last bit of sauce.

Creative Ways to Present

For special occasions, I’ve served this in beautiful shallow bowls, topped with microgreens and edible flowers for a pop of color. It’s also lovely wrapped up as a pasta bake in an ovenproof dish with an extra sprinkling of cheese on top to melt golden and bubbly.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where it’s good for up to 3 days. The sauce thickens as it chills, so I recommend loosening it with a splash of milk or chicken stock when reheating.

Freezing

While I usually eat this fresh, I’ve frozen it successfully once or twice. Use a freezer-safe container and freeze within two hours of cooking. Thaw overnight in the fridge before reheating gently on the stove, stirring frequently.

Reheating

The best way to reheat is on low heat in a pan on the stove, adding a splash of water, cream, or stock to bring the sauce back to that perfect, creamy texture. Microwaving works in a pinch but can dry out chicken or unevenly warm the sauce.

Frequently Asked Questions:

Can I use other types of pasta for this recipe?

Absolutely! While linguine works beautifully because of its long, thin shape, you can swap in fettuccine, penne, or even rigatoni. Just be sure to adjust cooking times accordingly and reserve some pasta water to help the sauce stick.

What can I substitute for double/heavy cream?

If you don’t have double or heavy cream, a mix of cream cheese and milk can be a decent substitute. For dairy-free options, full-fat coconut milk or cashew cream works well too—it changes the flavor slightly but keeps that creamy texture.

How do I make sure the chicken stays tender?

The key is to slice the chicken breast thinly before cooking and not overcook it on the pan. Also, letting it rest before slicing helps retain the juices. When you add it back to the pasta, it warms up slowly in the sauce without drying out.

Can I prepare parts of this dish ahead of time?

Yes! You can cook and slice the chicken ahead and keep it refrigerated. Similarly, you can prepare the sauce base (excluding the spinach and fresh basil) and reheat it gently before combining everything. Just add fresh spinach and basil at the last minute for freshness.

Final Thoughts

This Creamy Tuscan Chicken Pasta Recipe has become one of my go-to dishes when I want something that feels indulgent but comes together quickly. The combination of flavors and textures feels so comforting and satisfying. Give it a try soon—I promise it’s easier than it looks and so worth every creamy, garlicky bite.