There’s something about the rich, silky sauce combined with tender chicken and vibrant sun-dried tomatoes that just feels like a warm hug on a plate. This Creamy Tuscan Chicken Pasta Recipe is a total weeknight game-changer — simple enough for busy evenings but special enough to make you feel like you’re treating yourself.

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

Honestly, I keep coming back to this Creamy Tuscan Chicken Pasta Recipe because it hits all the right notes — creamy, flavorful, with just the right balance of herbs and tang from the sun-dried tomatoes. Plus, it’s surprisingly quick to whip up!

Perfect weeknight comfort: Ready in under 40 minutes, it’s your go-to when you want something satisfying but fuss-free.
Layered flavors: From the smoked paprika on the chicken to the fresh basil in the sauce, every bite is bursting with taste.
Simple ingredients, big impact: You probably already have everything in your pantry or fridge, making it a no-stress dinner.
Flexible and forgiving: Easy to tweak with your favorite pasta or add some extra greens — you’ll love personalizing it.

Ingredients & Why They Work

The magic of this Creamy Tuscan Chicken Pasta Recipe comes down to the way these ingredients come together—it’s all about layering textures and flavors that complement each other while staying simple enough to prepare quickly.

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 the chicken breast thin guarantees quick, even cooking and tender bites that soak up all the sauce.
Smoked Paprika & Oregano: These spices give the chicken a subtle smoky warmth and classic Italian herbiness — easy flavor boosters that don’t overwhelm.
Sun Dried Tomato Oil: Using the oil from the jar adds a concentrated tomato flavor with a touch of richness to the chicken and pan.
Long-Cut Pasta (Linguine): I love linguine here because its shape catches the luscious sauce perfectly without getting heavy.
Butter & Garlic: The base for the sauce’s aroma and richness — garlic gently fried in butter smells irresistible.
Tomato Puree: Adds depth and savory tomato notes, making the sauce vibrant without overpowering creaminess.
Chicken Stock: Boosts savory flavor and balances the richness of the cream.
Double/Heavy Cream: The star that makes this pasta so creamy and indulgent — don’t skimp!
Sun Dried Tomatoes: Tiny bursts of tangy sweetness and chewiness that make each bite interesting.
Parmesan Cheese: Freshly grated for that nutty, salty kick and sauce-thickening magic.
Fresh Basil: Brightens the dish with a punch of herbal freshness you’ll want to add extra of.
Baby Spinach: Adds color, subtle earthiness, and a light veggie boost without overwhelming 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 experimenting with this Creamy Tuscan Chicken Pasta Recipe to fit whatever mood I’m in or what ingredients I have on hand. Don’t hesitate to put your own spin on it!

Variation: Once, I swapped regular chicken breast for chicken thighs — the extra fat made the dish even juicier and more flavorful. Definitely worth trying if you like darker meat!
Dietary Swap: For a lighter version, try coconut cream instead of heavy cream and serve over zucchini noodles. It still tastes indulgent but with fewer calories.
Extra Veggies: Feel free to toss in mushrooms or roasted red peppers for added texture and flavor.

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 make two even pieces so they cook quickly and evenly. Then I sprinkle on smoked paprika, oregano, onion powder, salt, and pepper — this combo packs flavor without fuss. Heating up the sun-dried tomato oil first is key because it instantly infuses the chicken with that luscious hint of tomato and richness. Cook over medium-high heat just until lightly charred and nearly cooked through, around 3 minutes per side. Getting that nice sear locks in juiciness.

Step 2: Boil the Pasta While You Cook

Once the chicken’s done, pop your pasta into well-salted boiling water and cook until al dente. What I love about this step is multitasking — your sauce will be ready by the time the pasta cooks. I like not draining the pasta immediately to save some water for adjusting the sauce later.

Step 3: Build the Creamy Tuscan Sauce

Lower the heat to medium and melt butter in the pan. Toss in finely diced garlic and let it gently sizzle for 10–20 seconds — you’ll smell that wonderful garlicky aroma — then stir in tomato puree, cooking for another minute. Be careful not to burn the garlic here! Next, stir in chicken stock and cream, and then add chopped sun-dried tomatoes, fresh basil, and good-quality Parmesan. Let it gently simmer while we finish the pasta.

Step 4: Wilt the Spinach & Toss It All Together

Mix in the baby spinach until it just starts to wilt — don’t overcook it or it’ll lose its vibrant color and texture. I like to use tongs to pull the pasta straight from the pot into the sauce pan (water and all) and toss together. Then, add the sliced chicken along with any resting juices. Toss everything until the sauce thickens and clings to the pasta — if it gets too thick, a splash of cooking water gets it back to creamy perfection.

Step 5: Season and Serve

This is where you taste and adjust with salt and pepper. I always add a little extra fresh basil and more Parmesan on top — it elevates the whole dish. Serve it straight away and watch everyone dig in!

Top Tip

After making this recipe a dozen times, a few little secrets made a big difference for me. These tips will help you nail that perfect sauce and juicy chicken every time without stress.

Get the Chicken Thin: Slicing thin ensures it cooks quickly and stays tender — thicker pieces can dry out before the sauce is ready.
Don’t Drain All Pasta Water: Reserve a bit to loosen the sauce if it gets too thick — it helps the sauce coat the noodles beautifully.
Gentle Garlic Sauté: Garlic cooks fast and burns easily, so keep the heat medium and watch it closely to avoid bitterness.
Rest the Chicken: Let it rest before slicing so the juices redistribute — helps keep every bite juicy and delicious.

How to Serve Creamy Tuscan Chicken Pasta Recipe

Tuscan chicken pasta - Serving Suggestion

Garnishes

I always top this Creamy Tuscan Chicken Pasta Recipe with a sprinkle of extra freshly grated Parmesan and torn fresh basil leaves. Sometimes, I add a drizzle of good-quality extra virgin olive oil for that final silky shine. These simple touches lift the dish from tasty to truly special every time.

Side Dishes

Since this pasta is rich and filling, I like to keep sides light. A crisp green salad with lemon vinaigrette or roasted asparagus tossed with garlic works beautifully. Crunchy garlic bread is also a total crowd-pleaser if you’re craving carbs overload!

Creative Ways to Present

For special dinners, I’ve served this pasta in individual shallow bowls with a basil sprig on top and a Parmesan crisp on the side. It makes the dish feel restaurant-worthy without extra fuss — perfect if you want to impress friends or family.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The chicken holds up well and the sauce thickens, so I add a little splash of milk or cream when reheating to bring back that creamy texture.

Freezing

I’ve frozen this dish once or twice, but because the cream sauce changes texture, I’d recommend freezing only the chicken and sun-dried tomato mix separately from the pasta. When you’re ready, reheat gently and toss with freshly cooked pasta for best results.

Reheating

The easiest way to reheat is in a skillet on low heat with a splash of cream or milk, stirring gently until warmed through. This keeps the chicken tender and the sauce silky — microwave reheating can sometimes make the cream separate.

Frequently Asked Questions:

Can I use other types of pasta for this recipe?

Absolutely! I love linguine for the way it holds the sauce, but penne or fettuccine work wonderfully too. Just cook according to package instructions and toss as directed.

What if I don’t have sun-dried tomato oil?

If you don’t have sun-dried tomato oil, olive oil is a great substitute. The sun-dried tomato oil adds extra flavor, but using olive oil won’t drastically change the dish, especially if you add finely chopped sun-dried tomatoes as per the recipe.

Can I prepare this recipe ahead of time?

You can prep the chicken and chop the ingredients in advance, but I recommend assembling and cooking the sauce just before serving to keep it fresh and creamy. Leftovers store well, but the sauce is best enjoyed freshly made.

Is there a dairy-free version of this recipe?

Yes! Swap out the heavy cream for a coconut cream or a dairy-free cream alternative, and use a vegan Parmesan substitute or nutritional yeast. The flavors shift slightly but it’s still delicious and creamy.

Final Thoughts

I don’t say this lightly, but this Creamy Tuscan Chicken Pasta Recipe has become one of those dishes I turn to again and again — it’s cozy without being heavy, packed with flavor, and super easy to make. Give it a try and see how a handful of simple ingredients can turn into something truly crave-worthy. I’m betting you’ll be adding it to your weekly rotation in no time!