Save There's something about the way cream swirls into garlic-infused butter that stops me mid-thought every time. I discovered this dish on a rainy Tuesday when I had chicken, pasta, and a half-empty jar of sun-dried tomatoes staring at me from the pantry. What started as improvisation became the meal I now make whenever I need to feel like I'm sitting in a warm Roman kitchen, even if I'm nowhere near Italy.
I made this for my sister on a night when she'd had a rough day, and I watched her take the first bite and just close her eyes. She didn't say anything for a moment, just twirled another forkful. Sometimes food becomes a language when words aren't quite enough, and this pasta seemed to understand what she needed.
Ingredients
- Penne or fettuccine, 350 g (12 oz): Use whatever pasta shape speaks to you, though I lean toward penne because it traps the sauce in its tubes like little flavor pockets.
- Boneless, skinless chicken breasts, 2 large: Pound them to even thickness if you want them to cook at the same rate—I learned that the hard way.
- Unsalted butter, 2 tbsp: Don't skip this; it's what gives the sauce its silky, luxurious texture that cream alone can't deliver.
- Garlic, 3 cloves, minced: Fresh garlic is non-negotiable here, and mince it just before cooking so it releases all its fragrant oils.
- Sun-dried tomatoes in oil, 120 g (3/4 cup), drained and sliced: These are concentrated flavor bombs that ground the entire dish in something real and Mediterranean.
- Chicken broth, 120 ml (1/2 cup): This adds depth and keeps the sauce from becoming one-dimensional cream.
- Heavy cream, 240 ml (1 cup): Full-fat is worth it; don't reach for lite versions or you'll lose what makes this special.
- Grated Parmesan cheese, 60 g (2 oz): Freshly grated tastes infinitely better than the pre-grated kind, which coats itself in anti-caking powder.
- Fresh baby spinach, 80 g (3 cups): Add it last so it stays bright and tender rather than turning into mush.
- Red pepper flakes, 1/4 tsp (optional): A whisper of heat wakes up all the other flavors and prevents the dish from feeling too mild.
- Fresh basil or parsley for garnish: This final flourish transforms the dish from good to memorable.
Instructions
- Get the pasta water going:
- Fill a large pot with water, salt it generously until it tastes like the sea, and bring it to a rolling boil. You want your pasta water salty because it's your seasoning lifeline later. Reserve half a cup before draining—this starchy liquid is pure gold for adjusting sauce consistency.
- Season and sear the chicken:
- Pat your chicken breasts dry with paper towels; this helps them brown instead of steam. Season both sides with salt, pepper, and Italian herbs, then let them sit for a minute so the seasoning adheres. In a large skillet over medium-high heat, add olive oil until it shimmers, then place the chicken carefully into the pan and don't touch it for 5 to 6 minutes—this is how you get that golden, flavorful crust.
- Build your sauce foundation:
- In the same skillet, melt butter over medium heat and watch it foam. Add minced garlic and let it dance in the butter for about a minute until it smells absolutely incredible, then add the sun-dried tomatoes and cook for another minute.
- Create the creamy magic:
- Pour in your chicken broth and use a wooden spoon to scrape up all those brown bits stuck to the pan—that's concentrated flavor. Turn the heat to low and pour in the heavy cream, stirring gently, then add the Parmesan cheese and red pepper flakes if you're using them. Let this simmer for 2 to 3 minutes, watching as it thickens into something silky and rich.
- Wilt in the spinach:
- Dump in all your fresh spinach at once and stir until it surrenders into the warm sauce, turning from bright green to a deeper, tender shade.
- Bring it all together:
- Add your drained pasta and sliced chicken to the skillet and toss everything gently to coat. Pour in reserved pasta water a little at a time, stirring and tasting, until the sauce feels balanced—thick enough to cling to the pasta but loose enough to move.
- Finish and serve:
- Taste and adjust salt and pepper if needed, then divide among bowls and shower each one with fresh basil or parsley and more Parmesan cheese.
Save I've made this dish at least thirty times now, and it never fails to feel like a small celebration. There's something about sitting down to a plate of this that signals to my brain that I'm taking care of myself, even on the busiest nights.
Why This Dish Works
The beauty of Tuscan chicken pasta lies in its balance of opposing forces. You have richness from the cream and butter, brightness from the spinach and sun-dried tomatoes, and umami depth from the Parmesan and broth. No single flavor overwhelms; instead, they create this harmonious conversation on your palate. The creamy sauce clings to the pasta and chicken, making every bite feel intentional and composed, not sloppy or one-dimensional.
Customizing to Your Taste
One of the reasons I keep coming back to this recipe is how flexible it is within its own framework. You can lighten the sauce by swapping heavy cream for half-and-half if you're watching calories, or you can add mushrooms, artichoke hearts, or roasted red peppers if you want more texture and dimension. Some evenings I add a pinch of nutmeg to the sauce, which sounds strange but feels absolutely right. The dish respects your preferences while holding firm to what makes it special.
Pairing and Serving Ideas
Serve this alongside a simple green salad dressed with lemon vinaigrette to cut through the richness, and pour yourself a crisp white wine like Pinot Grigio or Vermentino. The acidity in the wine mirrors the brightness of the sun-dried tomatoes and acts as a palate cleanser between bites. A crusty piece of bread for soaking up the last of the sauce is non-negotiable at my table.
- Make a big batch and freeze portions for nights when cooking feels impossible.
- Leftovers taste even better the next day once all the flavors have mingled overnight.
- Transform it into a creamy pasta bake by topping with breadcrumbs and Parmesan, then baking at 375°F until golden.
Save This is the kind of dish that reminds you why cooking at home matters. It takes forty minutes from start to finish, tastes like you spent hours in the kitchen, and leaves you feeling genuinely nourished.
Recipe Questions & Answers
- → What pasta works best for this dish?
Penne or fettuccine are ideal as they hold the creamy sauce well, but any pasta shape you prefer can be used.
- → How can I make the sauce creamier?
Add a bit more heavy cream or reserved pasta water slowly while stirring to achieve your preferred creaminess.
- → Can I substitute sun-dried tomatoes?
While sun-dried tomatoes add a robust flavor, you may use roasted red peppers for a milder, sweet alternative.
- → What herbs enhance the chicken flavor?
Dried Italian herbs like oregano, basil, and thyme complement the chicken perfectly, adding a fragrant depth.
- → How do I know when the chicken is cooked through?
Cook chicken breasts until golden and no longer pink inside, about 5–6 minutes per side depending on thickness.