Tuscan Chicken Pasta is a much-loved Italian inspired dish made with chunks of juicy, seasoned chicken in a flavorful cream sauce with sun-dried tomatoes, spinach and Parmesan cheese. It’s quick, easy and sure to be a family favorite!
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Tuscan Chicken Pasta is an addictively delicious pasta dish. Variations of this recipe are also often referred to as Marry Me Chicken, for good reason.
Bite-size pieces of chicken are tossed with Italian seasoning and browned in butter before being added, along with cooked pasta, to a creamy sauce flavored with shallots, garlic, sun-dried tomatoes, spinach and Parmesan cheese.
It’s the same delicious sauce that we use in our super popular recipe for Tuscan Chicken Spaghetti Squash so you know this recipe is a winner!
Why This Recipe Works
This is an easy skillet meal to make for the family on busy weeknights, yet is impressive enough to serve dinner guests, as well.
It’s the perfect comfort food meal for the fall and winter months. The sauce is rich and creamy with a bit of tanginess from the tomatoes and savoriness from the juicy chunks of chicken and spinach. Salty Parmesan cheese brings everything together.
Both kids and adults love this dish. It can be made gluten free simply by substituting gluten free pasta.
Step-By-Step Instructions
Ingredients
- 1 pound dry pasta: you can use any type of pasta that you prefer. Penne, or similar sized shapes work really well with this recipe, as does orzo pasta.
- 2 tablespoons butter (divided)
- 1 pound chicken (cut into bite size pieces): breasts, tenders or thighs.
- salt
- pepper
- 1 tablespoon Italian Seasoning (or Tuscan Seasoning)
- 4 cloves garlic (minced)
- 1 shallot (finely diced)
- 8 ounce jar sun-dried tomatoes (packed in oil, drained, julienne cut)
- 1 cup heavy cream
- 1/3 cup Parmesan cheese (grated)
- 6 ounces baby spinach
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Cut the chicken into bite size pieces, mince the garlic and dice the shallot. Drain and pan dry the sun-dried tomatoes and if needed cut them into thin strips. Grate the Parmesan cheese, if necessary.
Create!
Prepare the pasta until al dente, according to the instructions on the package. Reserve about 1 cup of the pasta water before draining.
Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat.
Season the chicken with salt, pepper and Italian seasoning and add to the hot pan.
Cook until golden brown and no longer pink in the center, about 5-7 minutes. Chicken needs to reach 165°F on a meat thermometer inserted into the center of the thickest portion.
Remove to a plate and tent with foil to keep warm.
Return the pan to the stove, lower the heat to medium, and add the remaining tablespoon of butter.
Once melted, add the garlic and shallots and cook, stirring, for about 1 minute.
Stir in the sun-dried tomatoes and cook a minute longer.
Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
Remove the pan from the heat and stir in the Parmesan cheese and spinach. Stir until the cheese is melted and the spinach is wilted.
Return the chicken and any accumulated juices to the pan along with the cooked pasta. Stir to coat in the sauce, adding reserved pasta water, as needed.
Present!
Serve warm.
Tips and Techniques
- You can use any type of pasta that you like. Penne and orzo are popular choices.
- Reserve some of the pasta water before draining it. You may want to add some of the extra water to the sauce if needed to thicken it.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
More Tuscan Recipes
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Tuscan Chicken Pasta
Ingredients
- 1 pound penne pasta (or pasta shape of your choice)
- 2 tablespoons butter (divided)
- 1 pound chicken (cut into bite size pieces)
- salt
- pepper
- 1 tablespoon Italian Seasoning (or Tuscan Seasoning)
- 4 cloves garlic (minced)
- 1 shallot (finely diced)
- 8 ounce jar sun-dried tomatoes (packed in oil, drained, julienne cut)
- 1 cup heavy cream
- 1/3 cup Parmesan cheese (grated)
- 6 ounces baby spinach
Instructions
- Prepare the pasta until al dente, according to the instructions on the package. Reserve about 1 cup of the pasta water before draining.1 pound penne pasta
- Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat.2 tablespoons butter
- Season the chicken with salt, pepper and Italian seasoning and add to the hot pan.1 pound chicken, salt, pepper
- Cook until golden brown and no longer pink in the center, about 5-7 minutes. Chicken needs to reach 165°F on a meat thermometer inserted into the center of the thickest portion.
- Remove to a plate and tent with foil to keep warm.
- Return the pan to the stove, lower the heat to medium, and add the remaining tablespoon of butter.1 tablespoon Italian Seasoning
- Once melted, add the garlic and shallots and cook, stirring, for about 1 minute.4 cloves garlic, 1 shallot
- Stir in the sun-dried tomatoes and cook a minute longer.8 ounce jar sun-dried tomatoes
- Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.1 cup heavy cream
- Remove the pan from the heat and stir in the Parmesan cheese and spinach. Stir until the cheese is melted and the spinach is wilted.1/3 cup Parmesan cheese, 6 ounces baby spinach
- Return the chicken and any accumulated juices to the pan along with the cooked pasta. Stir to coat in the sauce, adding reserved pasta water, as needed.
- Serve warm.
Notes
- You can use any type of pasta that you like. Penne and orzo are popular choices.
- Reserve some of the pasta water before draining it. You may want to add some of the extra water to the sauce if needed to thicken it.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
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