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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!
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5 from 28 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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian American
Keyword: Tuscan chicken pasta
Servings: 4
Author: Natasha Bull

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