This creamy Tuscan chicken pasta bake is the perfect union of comfort and elegance. With juicy seared chicken, rich garlic-Parmesan cream sauce, sun-dried tomatoes, and wilted spinach, this dish offers a restaurant-quality experience from the comfort of your own kitchen. It’s quick enough for a weeknight dinner, yet indulgent enough to impress your guests.
Whether you’re craving a cozy pasta dish or want to bring bold Italian-inspired flavors to the table, this creamy pasta bake is guaranteed to satisfy.
Ingredients
Chicken
- Olive oil – 2 tablespoons
- Boneless, skinless chicken breasts (thinly sliced or pounded flat) – 1 pound
- Italian seasoning – 1 teaspoon
- Garlic powder – ½ teaspoon
- Salt and pepper – To taste
Pasta and Sauce
- Penne or fettuccine (or pasta of choice) – 8 ounces
- Butter – 2 tablespoons
- Garlic (minced) – 4 cloves
- Heavy cream – 1 cup
- Chicken broth – ½ cup
- Parmesan cheese (grated) – ½ cup
- Sun-dried tomatoes (chopped) – ½ cup
- Fresh spinach (roughly chopped) – 2 cups
- Italian seasoning – 1 teaspoon
- Salt and pepper – To taste
- Red pepper flakes – Optional (for a hint of heat)
- Fresh parsley or basil – For garnish
Step-by-Step Instructions
Prepare and Sear the Chicken
- Pat chicken breasts dry and season both sides with Italian seasoning, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken for 3-4 minutes per side, or until golden brown and fully cooked through.
- Remove the chicken from the skillet and allow to rest for a few minutes before slicing into strips.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain, reserving about ½ cup of the pasta water to loosen the sauce later if needed. Set pasta aside.
Create the Creamy Tuscan Sauce
- In the same skillet used for the chicken, melt butter over medium heat.
- Add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Bring the mixture to a gentle simmer and allow it to cook for 3–5 minutes until slightly thickened.
- Stir in grated Parmesan cheese until melted and the sauce becomes creamy.
- Add the chopped sun-dried tomatoes and fresh spinach. Cook until spinach is wilted.
- Season the sauce with Italian seasoning, salt, pepper, and optional red pepper flakes.
Combine Pasta and Chicken
- Add the cooked pasta directly to the skillet and toss to coat in the sauce.
- Add the sliced chicken on top and stir to combine everything evenly.
- If the sauce is too thick, use a splash of the reserved pasta water to reach your desired consistency.
Finish and Garnish
- Let everything simmer for another 2–3 minutes so the flavors fully come together.
- Sprinkle with fresh chopped parsley or basil just before serving.
Tips for Best Results
- Slice Chicken Evenly: For quicker cooking and consistent texture, make sure your chicken breasts are evenly sliced or pounded flat before cooking.
- Use Fresh Parmesan: Freshly grated Parmesan cheese melts better and adds more depth of flavor than pre-shredded varieties.
- Don’t Skip the Pasta Water: This starchy water helps emulsify the sauce, making it smoother and silkier.
- Make It a Bake: If you’d like a baked version, transfer everything to a casserole dish, top with more cheese, and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden on top.
- Low-Carb Option: Substitute the pasta with zucchini noodles or cooked spaghetti squash for a lighter version.
Serving Suggestions
This dish pairs wonderfully with:
- Garlic bread or a warm baguette
- A light side salad with balsamic vinaigrette
- Roasted asparagus or steamed green beans
For wine lovers, a crisp white wine like Chardonnay or Pinot Grigio complements the creamy sauce beautifully.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or microwave. Add a splash of milk or cream to refresh the sauce.
- Freezing: This dish freezes well before adding the spinach. Freeze in a covered baking dish and thaw overnight before reheating.
FAQs
Can I use pre-cooked chicken in this recipe?
Yes, rotisserie or leftover grilled chicken can be used. Just slice and add it when combining the pasta and sauce.
What can I substitute for heavy cream?
You can use half-and-half or whole milk with a bit of extra Parmesan, though the sauce will be less rich. For dairy-free options, use full-fat coconut milk.
Can I use other vegetables?
Absolutely. Try mushrooms, zucchini, bell peppers, or even artichoke hearts for added texture and flavor.
Is this recipe spicy?
No, it’s not inherently spicy. The red pepper flakes are optional and can be adjusted or omitted based on your spice preference.
Can I make it vegetarian?
Yes! Skip the chicken and use vegetable broth instead of chicken broth. Add in extra veggies or plant-based protein like chickpeas or tofu.
How do I prevent the sauce from curdling?
Make sure the heat stays at a simmer and doesn’t boil rapidly after adding the cream. Stir continuously and add the cheese off the heat to ensure a smooth sauce.
Creamy Tuscan chicken pasta is a crowd-pleasing dish full of rich, Italian-inspired flavors. Whether you’re serving it for a family dinner or impressing guests, its perfect balance of creamy, savory, and vibrant elements makes it unforgettable. With just one skillet and less than 45 minutes, this recipe delivers restaurant-worthy results with homemade charm.