Transport your taste buds to the rolling hills of Tuscany with this elegant, vibrant pasta dish. Often referred to as “Tuscan Chicken Pasta” in many American households, this recipe creates a sophisticated flavor profile that belies how easy it is to prepare. The sweetness of the sun-dried tomatoes, the earthy bitterness of the spinach, and the richness of the cream sauce create a holy trinity of flavor that elevates the humble chicken breast into something extraordinary. This is the kind of meal that looks like you spent hours chopping and simmering, yet it comes together in under 30 minutes, making it perfect for both a frantic Wednesday night and a relaxed Saturday dinner party.
Why You’ll Love This Recipe
Perfect for Vegetable Lovers
While this is a creamy pasta dish, it is packed with nutrient-dense vegetables that add texture, color, and flavor. The spinach wilts down into the sauce, ensuring that you get a serving of greens with every bite, while the sun-dried tomatoes offer a concentrated burst of umami that fresh tomatoes simply cannot provide. It is a fantastic way to introduce more vegetables into your diet without feeling like you are eating “rabbit food.” The creamy sauce coats the veggies perfectly, making them palatable even for picky eaters.
Flavor Complexity Highlights
The magic of this dish lies in the contrast. The cream sauce is rich and smooth, which could easily become one-note if not for the interjections of intense flavor. The sun-dried tomatoes provide a chewy texture and a tart acidity that cuts right through the fat of the cream. The spinach adds a slight mineral earthiness that grounds the dish. Combined with the savory sear of the chicken and the pungent aroma of garlic, every bite offers a complex journey of flavors that keeps you coming back for more.
Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes
Equipment
- Large skillet
- Chef Knife
Ingredients
- 1 lb chicken breast, sliced
- 8 oz penne pasta
- 1/2 cup sun-dried tomatoes in oil, drained
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup Parmesan cheese
- 3 cloves garlic, minced
Instructions
- Cook pasta in salted water until al dente. Drain.
- Sear seasoned chicken slices in a skillet until golden. Remove.
- Sauté garlic and chopped sun-dried tomatoes in the same pan for 1 minute.
- Add heavy cream and simmer. Stir in Parmesan cheese and spinach until wilted.
- Return chicken and pasta to the pan. Toss well to combine.
Notes
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
For the best flavor, look for sun-dried tomatoes packed in oil. The oil in the jar is infused with tomato essence and herbs; use a tablespoon of it to sauté your chicken for an incredible flavor boost. Fresh baby spinach is preferred over frozen because it has a better texture and doesn’t release as much excess water into the sauce. Heavy cream and Parmesan cheese form the base of the sauce. For the pasta, penne or rigatoni are excellent choices, though fettuccine works well too.
Smart Substitutions
If you cannot find oil-packed sun-dried tomatoes, you can use the dry bagged kind, but you must rehydrate them in hot water for 15 minutes before using. If you aren’t a fan of spinach, kale is a sturdy alternative that holds up well in creamy sauces—just cook it a few minutes longer to tenderize it. For a lighter version, you can use half-and-half, but be sure to simmer it gently. You can also swap the chicken for shrimp; just sear the shrimp quickly for 2-3 minutes instead of the longer cook time needed for chicken.
Step-by-Step Instructions
Prep Phase
Bring your pasta water to a boil. Slice the chicken breasts into thin cutlets or bite-sized strips and season with salt, paprika, and dried oregano. Drain the sun-dried tomatoes, reserving some of the oil, and chop them roughly. Mince the garlic. having the spinach ready to go is important because it takes up a lot of space initially but wilts down instantly.
Cooking Phase
Cook the pasta according to package directions. In a large skillet, heat the reserved sun-dried tomato oil (or olive oil) over medium-high heat. Sear the chicken until golden brown and cooked through. Remove the chicken. In the same pan, add the garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until smooth. Add the fresh spinach by the handful, stirring constantly until it wilts into the sauce. Return the chicken and the cooked pasta to the pan, tossing until everything is coated in the creamy, tomato-flecked sauce.
Pro Tips for Perfect Results
Technique Secrets
The key to a thick, luscious sauce without using flour is reduction and cheese. Let the cream simmer on its own for a few minutes before adding the cheese; this evaporates some water content. When you add the spinach, it will release a small amount of water as it wilts, which might thin the sauce slightly. If this happens, just let it bubble for another minute or two to tighten back up. Also, slicing the chicken thin ensures it cooks fast and stays tender, rather than drying out in the center.
Common Mistakes to Avoid
Do not burn the garlic. Since you are adding it to a hot pan after the chicken, it will cook very fast. Have the cream ready to pour immediately to lower the pan temperature. Another mistake is using frozen spinach without squeezing it dry. Frozen spinach holds a ton of water; if you toss it straight in, your creamy sauce will turn into a green, watery soup. If using frozen, thaw and wring it out completely in a clean kitchen towel first.
Serving Ideas & Pairings
Presentation & Plating
This is a colorful dish, with the red tomatoes and green spinach popping against the white sauce. To make it even prettier, reserve a few pieces of sun-dried tomato and some fresh basil leaves to place on top right before serving. A final dusting of cheese never hurts.
Pairing Suggestions
A medium-bodied white wine like a Chardonnay pairs wonderfully with the creamy sauce, while the acidity of the tomatoes can even stand up to a light red like a Pinot Noir. Serve with crusty French bread or focaccia to soak up the sauce. If you are building a menu of robust pasta flavors, check out our Craving Spicy Pasta guide for more ideas on how to balance heat and richness in your cooking.
Frequently Asked Questions
Is this dish gluten-free?
The sauce is naturally gluten-free (assuming no flour thickener is used, which this recipe does not). Simply serve it over gluten-free pasta or rice to make the entire meal safe for gluten-sensitive guests.
Can I use milk instead of cream?
If you use milk, the sauce will be very thin. You would need to make a roux (butter + flour) first to thicken the milk into a sauce. Heavy cream creates the texture naturally through reduction.
How long does fresh spinach take to cook?
In a hot sauce, fresh baby spinach wilts in about 60 to 90 seconds. It happens very fast, so don’t walk away from the pan once you add it.
Conclusion
Creamy Chicken Pasta with Spinach and Sun-Dried Tomatoes is a recipe that bridges the gap between comfort food and fine dining. It has the cozy factor of a warm bowl of noodles but the sophisticated flavor profile of a bistro special. It is versatile, forgiving, and visually stunning. Whether you call it “Tuscan Chicken” or just “Dinner,” it is a recipe that deserves a permanent spot in your culinary rotation.
Nutrition Facts
| Nutrient | Amount | % Daily Value |
| Calories | 640 kcal | 32% |
| Protein | 38g | 76% |
| Carbohydrates | 42g | 14% |
| Fat | 36g | 55% |
