Creamy Tuscan Chicken Pasta Recipe Easy Homemade Garlic Sun-Dried Tomatoes

Let me tell you, the moment the aroma of garlic sizzling in butter mingled with the tangy sweetness of sun-dried tomatoes filled my kitchen, I knew I was onto something special. The first time I made this creamy Tuscan chicken pasta, I was instantly hooked—the kind of dish where you pause, take a deep breath, and just smile because you know you’re about to enjoy something truly comforting. Years ago, when I was knee-high to a grasshopper, my grandma used to make dishes that felt like a warm hug, and this recipe somehow channels that same nostalgic comfort with a modern twist.

Honestly, my family couldn’t stop sneaking bites off the plate (and I can’t really blame them). This creamy Tuscan chicken pasta with garlic and sun-dried tomatoes became a staple for weekend dinners and surprise guests alike. You know what? It’s dangerously easy to whip up but tastes like you’ve been slaving away for hours. Perfect for cozy nights, last-minute get-togethers, or even to brighten up your Pinterest recipe board when you want something both elegant and homey. I’ve tested this recipe more times than I can count—in the name of research, of course—and it never fails to impress.

Why You’ll Love This Recipe

This creamy Tuscan chicken pasta recipe isn’t just your average dinner idea—it’s a family-approved, chef-tested winner that brings a little Italian magic right to your table. Here’s why it stands out:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or when you need a satisfying meal fast.
• Simple Ingredients: No exotic items here; you probably already have most of these in your pantry or fridge.
• Perfect for Any Occasion: Whether it’s a casual dinner or a special treat, this pasta shines at brunches, potlucks, or date nights.
• Crowd-Pleaser: Kids and adults alike keep asking for seconds (and thirds!), making it a total hit around the table.
• Unbelievably Delicious: The creamy sauce, bright sun-dried tomatoes, and garlicky chicken create a flavor combo that’s just next-level comfort food.

What makes this recipe different? It’s the way the sauce comes together—using a blend of cream, garlic, and sun-dried tomatoes to create richness without being heavy. Toss in perfectly seared chicken and al dente pasta, and you have something that’s both hearty and elegant. Honestly, it’s the kind of dish that makes you close your eyes after the first bite and savor every mouthful. Whether you’re impressing guests or treating yourself, this recipe hits that sweet spot of fuss-free yet fancy.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you’re short on time or specific items.

• Chicken breasts: Boneless, skinless, about 1 pound (450g), trimmed and sliced into strips (for quick cooking and juicy bites).
• Olive oil: 2 tablespoons (I like using extra virgin for that subtle fruity flavor).
• Garlic: 4 cloves, minced (because garlic is life here).
• Sun-dried tomatoes: ½ cup, chopped (packed in oil works best for extra richness; drain but keep a bit of oil).
• Heavy cream: 1 cup (240 ml) (for the creamy, dreamy sauce).
• Chicken broth: ½ cup (120 ml) (adds depth and moisture to the sauce).
• Parmesan cheese: ½ cup, freshly grated (adds that salty, nutty punch).
• Spinach: 2 cups fresh (optional, but it adds a nice pop of color and nutrients).
• Pasta: 8 ounces (225g) of fettuccine or penne (cooked al dente).
• Italian seasoning: 1 teaspoon (or a mix of dried basil, oregano, and thyme).
• Salt and black pepper: To taste (freshly cracked pepper is a game-changer).
• Red pepper flakes: A pinch (optional, for a subtle kick).

If you want to swap things up, use almond milk creamers for a lighter sauce or gluten-free pasta if you’re avoiding gluten. I personally like sun-dried tomatoes packed in oil from [Brand X]—they have the best texture and flavor punch. And hey, fresh spinach is seasonal, but frozen works in a pinch.

Equipment Needed

• Large skillet or frying pan: For searing chicken and making the sauce. A heavy-bottomed pan works best to avoid hot spots.
• Pot for boiling pasta: Standard large pot with plenty of water and salt.
• Knife and cutting board: For prepping chicken, garlic, and sun-dried tomatoes.
• Wooden spoon or silicone spatula: For stirring sauce without scratching your pan.
• Grater: For freshly grated Parmesan (trust me, it’s worth it).

If you don’t have a heavy skillet, a non-stick pan works but be mindful of temperature control. For budget-friendly options, store-brand utensils and pans do the job just fine. Oh, and keep your knife sharp—it makes chopping garlic and tomatoes so much easier and safer.

Preparation Method

1. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces (225g) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving ½ cup (120 ml) of pasta water. Set aside.
2. Prepare the chicken: While pasta cooks, season 1 pound (450g) of sliced chicken breasts with salt, pepper, and 1 teaspoon Italian seasoning. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken strips and sear for 4-5 minutes per side until golden and cooked through. Remove from pan and set aside.
3. Sauté garlic and sun-dried tomatoes: In the same skillet, reduce heat to medium. Add minced garlic (4 cloves) and cook for 30 seconds until fragrant (don’t let it burn!). Toss in ½ cup chopped sun-dried tomatoes and sauté for 1-2 minutes to release their flavor.
4. Make the sauce: Pour in 1 cup (240 ml) heavy cream and ½ cup (120 ml) chicken broth. Stir to combine, scraping up any browned bits from the pan. Let simmer gently for 3-4 minutes until sauce thickens slightly.
5. Add cheese and spinach: Stir in ½ cup freshly grated Parmesan cheese until melted and smooth. Toss in 2 cups fresh spinach and cook for 1-2 minutes until wilted. If the sauce seems too thick, add reserved pasta water a tablespoon at a time to loosen.
6. Combine everything: Return the chicken to the skillet, then add the drained pasta. Toss everything together until pasta is coated in that luscious, creamy sauce. Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if you like a little heat.
7. Serve immediately: Plate the creamy Tuscan chicken pasta with a sprinkle of extra Parmesan and a few fresh basil leaves if you have them. Enjoy warm!

Some quick tips: don’t overcrowd the pan when cooking chicken—that’s the easiest way to lose that beautiful golden crust. Also, keep an eye on the cream sauce; simmer gently so it doesn’t curdle. Trust me, a little patience here makes all the difference!

Cooking Tips & Techniques

Let’s talk garlic—it’s tempting to toss it in early and walk away, but garlic burns fast and leaves a bitter taste. Cook it low and slow for that mellow, sweet flavor. Also, searing the chicken properly is key. You want that golden crust that seals in juices, so don’t rush or stir too much while it’s cooking.

When combining cream and broth, add broth slowly to keep the sauce silky, and don’t boil the cream aggressively. If your sauce gets too thick, reserved pasta water is your best friend—it loosens without watering down flavor.

Lastly, timing is everything. Start pasta and chicken simultaneously to sync their cook times. While pasta boils, prep and cook chicken, then finish sauce and toss everything together. Multitasking like this keeps dinner on the table faster and fresher.

Variations & Adaptations

• Low-carb version: Swap pasta for spiralized zucchini or shirataki noodles. The creamy sauce still shines without the carbs.
• Vegetarian twist: Replace chicken with sautéed mushrooms or artichoke hearts for a meaty texture without the meat.
• Spicy kick: Add extra red pepper flakes or a dash of smoked paprika for more heat and smoky depth.
• Dairy-free adaptation: Use coconut cream and vegan Parmesan alternatives. Sun-dried tomatoes and garlic still carry the flavor beautifully.

Once, I tried this recipe with grilled chicken thighs instead of breasts, and wow—the sauce clings to the more tender, juicy meat in such a satisfying way. Don’t be afraid to experiment!

Serving & Storage Suggestions

Serve this creamy Tuscan chicken pasta hot, straight from the pan, with a sprinkle of fresh herbs like basil or parsley for a splash of color. It pairs beautifully with a crisp green salad and a glass of crisp white wine or sparkling water with lemon.

Leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of broth or water to loosen the sauce. Avoid the microwave if you can—it tends to dry out the chicken.

Flavors actually deepen after a day, so if you can wait, the next-day taste is even better. This makes it an ideal make-ahead meal for busy weekdays or packed lunchboxes.

Nutritional Information & Benefits

This creamy Tuscan chicken pasta packs a hearty dose of protein from the chicken and Parmesan, while the spinach adds a boost of vitamins A and K. Using sun-dried tomatoes introduces antioxidants and a rich source of lycopene, known for heart health benefits. Though creamy, the recipe balances fats with wholesome ingredients and can be adjusted for lower calories by swapping cream for half-and-half or a lighter option.

It’s naturally gluten-free if you use gluten-free pasta, and dairy-free versions are easy with alternative milks and cheeses. Just watch the sodium in sun-dried tomatoes and broth if you’re on a low-sodium diet.

Conclusion

Honestly, this creamy Tuscan chicken pasta with garlic and sun-dried tomatoes is one of those recipes that feels like a warm hug on a plate. It’s easy enough for weeknights but special enough to impress company. You can tweak it to your liking, whether that’s adding more veggies, dialing up the spice, or making it dairy-free. I love it because it’s reliable, comforting, and always a crowd-pleaser.

If you give this recipe a try, I’d love to hear how you make it your own—drop a comment, share your twists, or just tell me your favorite part! Happy cooking, friends!

FAQs about Creamy Tuscan Chicken Pasta with Garlic and Sun-Dried Tomatoes

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra juiciness and flavor. Just adjust cooking time slightly to ensure they’re cooked through.

What pasta works best for this recipe?

Fettuccine, penne, or rigatoni all work great. Choose your favorite shape that holds onto the creamy sauce well.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to keep it creamy.

Can I make this recipe vegetarian?

Yes! Replace chicken with sautéed mushrooms, artichokes, or even firm tofu for a tasty vegetarian option.

Is sun-dried tomato oil necessary?

It adds richness and flavor, but if you don’t have it, just drain the tomatoes well and add a bit of extra olive oil when cooking.

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