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This 30-minute Tuscan chicken pasta is easy to make and full of flavor! You’ll love the amazing creamy sauce with a classic trio of sun-dried tomatoes, basil, and spinach in this restaurant-quality meal.

Craving the chicken but not pasta? Check out my Creamy Tuscan Chicken recipe instead.

close-up of creamy Tuscan chicken pasta in a bowl

Why you’ll love it

This creamy Tuscan pasta recipe is so tasty, comes together fast, and isn’t complicated at all. In other words, my kinda pasta dish! It’s the ideal pasta recipe for busy weeknights. It also happens to be very elegant and is guaranteed to impress your guests.

I can’t even begin to tell you how delicious the sauce is. I mean, who doesn’t love the classic Tuscan-inspired flavors of sun-dried tomatoes and basil? They’re even better in a rich and garlicky cream sauce! All of this in just 30 minutes? Yes please.

What you’ll need

  • Pasta – I prefer a longer pasta like linguini, but any shape is great
  • Chicken – we’re using chicken breasts cut into bite-sized pieces
  • Olive oil – for pan frying the chicken until it’s golden
  • Garlic powder – along with salt & pepper, garlic powder adds a wonderful savory base to the chicken
  • Italian seasoning – it’s a classic dried herb blend that you’ll find in a jar in the spice aisle of your grocery store
  • Smoked paprika – my secret ingredient to amp up flavor
  • Chicken broth – adds another layer to the sauce. Feel free to sub it with a good dry white wine like pinot grigio or sauvignon blanc.
  • Garlic cloves – I suggest 3 to 4 cloves of garlic, but we all know you measure garlic with your heart
  • Dijon mustard – don’t omit this! It gives a fantastic savory depth of flavor, and you can’t taste the mustard itself. It’s one of my favorite cooking hacks to make sauces incredible.
  • Flour – to thicken the sauce
  • Lemon juice – a burst of brightness and acidity
  • Sun-dried tomatoes – they’re a staple in Tuscan-inspired recipes
  • Cream – use whipping/heavy cream to get that rich, luxurious texture
  • Spinach – baby spinach perfectly complements the sun-dried tomatoes
  • Basil – fresh basil is another hallmark ingredient in Tuscan recipes
  • Parmesan – pile on as much fresh parm as you like!
all the ingredients for creamy tuscan chicken pasta in small bowls and plates on a marble surface

Pro tip

  • You don’t ever have to be in doubt about whether chicken is cooked with an instant read meat thermometer. It’s inexpensive, and it takes away the worry of underdone or overdone chicken.

How to make Tuscan chicken pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying seasoned chicken in a cast iron skillet

Boil water and cook your pasta until al dente. In a skillet, add the chicken along with the garlic powder, Italian seasoning, smoked paprika, and salt & pepper. Pan fry until golden, about four minutes. Transfer to a plate.

making the creamy sauce in a cast iron skillet for tuscan chicken pasta

To the skillet add the chicken broth, garlic, Dijon mustard, flour, and lemon juice. Whisk until combined. Add the sun-dried tomatoes and cream to the pan and simmer for two minutes.

adding the chicken, spinach, and basil to the skillet for tuscan chicken pasta

Return the chicken to the skillet and finish cooking it. Add in the spinach and basil, and simmer until the spinach is wilted. Toss with the pasta, and serve with freshly grated parmesan cheese!

Substitutions and variations

  • If you’re not keen on sun-dried tomatoes, you could chop up a medium fresh tomato instead. Keep in mind that the sauce may end up a little thinner. You can reduce it for longer if necessary.
  • I don’t recommend substituting the heavy cream for anything else. It really enhances the flavor and richness, and using something with a lower fat content could cause the sauce to curdle.

What to serve with Tuscan chicken pasta

Leftovers and storage

  • This pasta will keep in the fridge for 3-4 days in an airtight container. I wouldn’t freeze it since cream sauces generally don’t fare well in the freezer.
  • Reheat in a covered saucepan over a low heat so that the sauce doesn’t separate.
  • Boil fresh pasta if you can, and add in a splash of cream to revive it if needed.
close-up of serving tongs serving tuscan chicken pasta in a skillet

I hope you will love this creamy sun-dried tomato pasta with chicken as much as I do! Questions? Let me know in the comments below.

This creamy Tuscan chicken pasta recipe is even better than the Olive Garden's! You can quickly make this easy chicken, spinach, and sun-dried tomato pasta with a creamy garlic sauce at home in under half an hour!
5 from 27 votes

Creamy Tuscan Chicken Pasta

This 30-minute Tuscan chicken pasta is easy to make and full of flavor! You'll love the amazing creamy sauce with a classic trio of sun-dried tomatoes, basil, and spinach in this restaurant-quality meal.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 8 ounces uncooked pasta
  • 2 chicken breasts cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon smoked paprika
  • Salt & pepper to taste
  • 1/2 cup chicken broth or dry white wine
  • 3-4 cloves garlic minced
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon flour
  • 1 teaspoon lemon juice
  • 1/4 cup sun-dried tomatoes
  • 1 cup heavy/whipping cream
  • 1-2 cups baby spinach (loosely packed)
  • Small handful fresh basil chopped finely
  • Freshly grated parmesan cheese to taste

Instructions 

  • Boil a salted pot of water and cook pasta al dente according to package directions.
  • Meanwhile, add the chicken pieces to a skillet, along with the olive oil. Sprinkle the chicken with the garlic powder, Italian seasoning, smoked paprika, and salt & pepper. Give it a good stir and cook over medium-high heat for 4 minutes, until the outside of the chicken is no longer pink. Transfer the chicken to a plate.
  • Add the chicken broth, garlic, Dijon mustard, flour, and lemon juice to the pan. Stir/whisk until well combined and let it bubble for a minute or so.
  • Add the sun-dried tomatoes and cream to the pan. Let it simmer for 2 minutes. 
  • Add the chicken back into the pan. Cook for another few minutes until the chicken is cooked through and the sauce has thickned some more (be careful not to overcook).
  • Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt & pepper if needed. 
  • Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan. 

Notes

  • I used the julienned sun-dried tomatoes that are packed in oil (I drain them prior to adding them to the sauce).
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 605kcal, Carbohydrates: 50g, Protein: 34g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 154mg, Sodium: 295mg, Potassium: 915mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1792IU, Vitamin C: 10mg, Calcium: 84mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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This recipe was originally published on February 24, 2017. It’s been tweaked to be even easier, tastier, and has new photos!


Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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86 Comments

  1. 5 stars
    Love this, i’m not a big measurer so I put the amount that I like, also I added artichoke hearts, I just like them, it came sooo good. Thank you for this wonderful recipe.

  2. Can this be frozen? I need a chicken pasta dish to cook ahead of time for 16 people. We have a 10 hour plus drive to make. Should the chicken and pasta be kept separate until time to serve? Any suggestions will be appreciated.

    1. Hi! I wouldn’t freeze it. Please see the “leftovers & storage” section of the post. Yes, I would definitely boil up fresh pasta with pretty much any hot pasta dish if at all possible. I’m a bit worried about taking this on a 10 hour drive. I would ensure you can store it at a safe (cold) temperature. Creamy sauces also don’t always reheat so well… I would definitely do a test run of reheating it to ensure you nail the heat/timing so the sauce doesn’t separate and the chicken doesn’t dry out. The spinach and basil can really wilt and not look as pretty as freshly made. Just a suggestion – perhaps consider making a different pasta dish for this occasion? My baked ziti has some make-ahead tips in the blog post: https://bit.ly/41nlOIL – I think as long as you’re able to keep it sufficiently cool on the drive, you may have better luck with this one. You could make it in two 9×13 pans and that should feed everyone as long as there’s some side dishes.

  3. Hi Natasha!
    If I don’t have Dijon can I use regular mustard or just skip the mustard?
    Thank you 😊

  4. 5 stars
    This is actually my second time making this recipe I use wine instead of the chicken broth, And make the recipe as written other than I add more grated Parmesan cheese to the sauce mixture before adding the chicken back to the pan we love it extra cheesy and it is delicious!!

  5. I was craving a fresh pasta with a creamy sauce that wasn’t too heavy. I made this tonight for my husband and myself and we really enjoyed it. The sauce wasn’t too thick but was just creamy enough. It was also very easy to make and didn’t take long. Would be a good weeknight meal if you’re pressed for time. The only substitution I made was I added smoked Sun-dried tomatoes because that’s what my instacart driver got. It added a nice flavor to the sauce combined with the smoked paprika on the chicken.

  6. 5 stars
    I’ve just been put on a low sodium diet. Any ideas how I can cut down on sodium. I’ve made this recipe twice in the past and loved it. I desperately need a way to decrease sodium. Maybe using the wine vs broth and I use Dash vs salt. I know park is high in sodium but I think it’s a must for this recipe! It’s sooo good!!!

    1. Hi! Yes, I would use either wine or low-sodium broth and either don’t add extra salt or use a sub like Dash.

  7. 5 stars
    Instead of chicken breasts I cut up chicken tenders. It’s a small time saver and the pieces are more uniform. Great recipe!

  8. 5 stars
    Wow, this recipe was so decadent and flavorful! The dijon and lemon really make this sauce pop. I will definitely be making again! It’s early in the morning and I’m already feeling excited to have the leftovers for lunch haha.
    I did add some caramelized onions and mushrooms, and increased the sauce amount a bit so there was enough to cover the add ins.