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Quick Creamy Tuscan Chicken Pasta: Easy 30-Minute Dinner

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This Quick Creamy Tuscan Chicken Pasta is a rich, comforting one-pan meal that comes together in just 30 minutes. Tender chicken, a velvety garlic cream sauce, sun-dried tomatoes, and fresh spinach make it a weeknight winner.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, sliced in half horizontally
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and roughly chopped
  • 1 cup heavy cream
  • ½ cup chicken broth (low sodium)
  • ½ cup grated Parmesan cheese
  • 3 cups fresh baby spinach
  • ¼ teaspoon red pepper flakes (optional)
  • 8 ounces pasta (fettuccine or penne recommended)

Instructions

  1. Prep the Chicken: Pat the chicken breasts dry with paper towels. Slice them in half horizontally to create two thinner cutlets. Season both sides generously with salt, pepper, and garlic powder.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  3. Sear the Chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken cutlets in the pan. Cook for 3-4 minutes per side, until golden brown and cooked through (internal temp of 165°F). Transfer the cooked chicken to a plate and tent with foil to keep warm.
  4. Start the Sauce: Reduce the heat to medium. In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant.
  5. Build the Cream Sauce: Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let it simmer for a minute. Then, pour in the heavy cream and stir. Let the sauce gently bubble for 2-3 minutes, until it starts to thicken slightly.
  6. Add the Cheese and Spinach: Reduce the heat to low. Sprinkle in the grated Parmesan cheese and stir until it’s fully melted into the sauce. Add the fresh spinach a handful at a time, stirring until it wilts down. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
  7. Combine and Serve: Slice the rested chicken into strips. Add the drained pasta and sliced chicken to the skillet with the sauce. Toss everything together until the pasta is fully coated. Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if desired. Serve immediately with extra Parmesan on top.

Notes

For best results, use fresh garlic and grate your own Parmesan cheese. Reserve pasta water to adjust sauce consistency. Avoid boiling the cream to prevent curdling.

Nutrition

Keywords: creamy Tuscan chicken pasta, 30-minute dinner, one-pan pasta, chicken pasta recipe, easy weeknight dinner

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