Creamy Tuscan chicken pasta recipe in 30 minutes

Name: Creamy Tuscan chicken pasta recipe in 30 minutes
Yield: Currently preparing servings
Cuisine: Lunch and Dinner
Ingredients: 8 oz pasta (penne or fettuccine works great); 2 boneless, skinless chicken breasts, sliced thin; 2 tbsp olive oil; 3 cloves garlic, minced (or more, because garlic is life); 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated parmesan cheese; 1/2 cup sun-dried tomatoes, chopped; 2 cups fresh spinach; 1 tsp Italian seasoning; Salt and pepper to taste; Red pepper flakes (optional, if you like a little kick)

Okay, let’s talk about this creamy Tuscan chicken pasta. It’s one of those recipes that looks fancy but is actually stupid easy to make. Like, “I just threw this together while half-watching Netflix” easy. The first time I made it, my husband thought I’d spent hours in the kitchen. Nope. 30 minutes, tops.

It’s creamy, garlicky, and packed with sun-dried tomatoes and spinach—basically everything good in life. Plus, it’s the kind of dish that makes you feel like you’ve got your life together, even if your laundry pile is currently taller than you. Let’s do this.

Recipe Card

Recipe Title: Creamy Tuscan chicken pasta

Servings: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Calories: 420 kcal per serving

Ingredients:

8 oz pasta (penne or fettuccine works great)
2 boneless, skinless chicken breasts, sliced thin
2 tbsp olive oil
3 cloves garlic, minced (or more, because garlic is life)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated parmesan cheese
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1 tsp Italian seasoning
Salt and pepper to taste
Red pepper flakes (optional, if you like a little kick)

Directions:

Cook the pasta according to the package directions. Drain and set aside.
Heat olive oil in a big skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden and no longer pink (about 5-6 minutes). Remove chicken and set aside.
In the same skillet, add the garlic and cook for 30 seconds—just until it smells amazing.
Pour in the heavy cream and chicken broth. Stir in the parmesan cheese and Italian seasoning. Let it simmer for 2-3 minutes until it thickens a little.
Add the sun-dried tomatoes and spinach. Stir until the spinach wilts (about 1-2 minutes).
Toss the cooked pasta and chicken back into the skillet. Mix everything together until it’s all coated in that creamy goodness.
Serve hot with extra parmesan and red pepper flakes if you want. Boom. Done.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
420	35g	22g	28g

Ingredient Swaps

Ingredient	Substitution
Heavy cream	Half-and-half or whole milk (but it won’t be as creamy)
Chicken breasts	Thighs or even shrimp if you’re feeling fancy
Spinach	Kale or arugula

Tips

Don’t overcook the chicken. It’ll keep cooking when you toss it back in the sauce, so take it out when it’s just done.
If the sauce gets too thick, add a splash more chicken broth to thin it out.
Freshly grated parmesan melts way better than the pre-shredded stuff. Trust me.

FAQ

Q: Can I make this ahead of time?
A: Yeah, but the pasta might soak up some of the sauce. Just add a little extra cream or broth when reheating.

Q: Can I freeze leftovers?
A: Honestly, creamy pasta dishes don’t freeze great. The sauce can separate. But it’ll keep in the fridge for 2-3 days.

Q: What if I don’t like sun-dried tomatoes?
A: No big deal. Leave ‘em out or swap in roasted red peppers.

That’s it. Hope you enjoy it. Let me know how it goes if you try it! And if you accidentally burn the garlic (we’ve all been there), just start over. It’s worth it.