This is a dish that brings the sunny warmth of an Italian hillside right to your kitchen table. It’s a wonderful balance of rich cream, savory sun-dried tomatoes, and fresh spinach, all tossed with tender chicken and pasta. My grandchildren absolutely adore it, and it comes together in under an hour—perfect for a weeknight that feels like a special occasion.

This Creamy Tuscan Chicken Pasta is a modern classic that draws inspiration from the simple, bold flavors of Tuscany. The magic lies in building layers of flavor: first by properly browning the chicken for a deep, savory base (Maillard reaction), then sweating aromatics to sweetness, and finally creating an emulsion with broth and cream. The high-quality extra virgin olive oil is non-negotiable here—it carries the flavor of the garlic and herbs. The result is a luxurious, restaurant-quality sauce that clings to every strand of pasta.

Ingredients

• 340g (12 oz) short pasta (like penne, fusilli, or farfalle)
• 680g (1.5 lbs) boneless, skinless chicken breasts, cut into 1-inch chunks
• 60ml (1/4 cup) extra virgin olive oil, divided
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 medium yellow onion, finely diced
• 6 garlic cloves, minced
• 80g (1/2 cup) sun-dried tomatoes in oil, drained and chopped
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 240ml (1 cup) low-sodium chicken broth
• 240ml (1 cup) heavy cream
• 85g (1 cup) fresh baby spinach
• 55g (1/2 cup) finely grated Parmesan cheese, plus more for serving
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 240ml (1 cup) of the starchy pasta water. Drain the pasta and set aside.
2. While the pasta cooks, pat the chicken chunks very dry with paper towels. This is crucial for browning. Season generously with 1/2 tsp salt and 1/4 tsp black pepper.
3. Heat 30ml (2 tbsp) of the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer without crowding (cook in batches if necessary). Cook, stirring occasionally, for 6-8 minutes, or until golden brown on all sides and cooked through. Transfer the chicken to a clean plate and set aside.
4. Reduce the heat to medium. Add the remaining 30ml (2 tbsp) olive oil. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 5-6 minutes until the onion is soft and translucent.
5. Add the minced garlic, chopped sun-dried tomatoes, dried oregano, and dried thyme. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the herbs are toasted. Be careful not to burn the garlic.
6. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a simmer and let it cook for 2 minutes.
7. Reduce the heat to low. Slowly pour in the heavy cream, stirring constantly. Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally, until it thickens slightly. Taste and season with the remaining salt and pepper.
8. Add the cooked chicken and fresh spinach to the skillet. Stir until the spinach wilts and the chicken is heated through, about 1 minute.
9. Add the drained pasta and grated Parmesan cheese to the skillet. Toss everything together until the pasta is well-coated. If the sauce is too thick, add reserved pasta water, 30ml (2 tbsp) at a time, until the desired creamy consistency is reached.
10. Serve immediately, topped with additional Parmesan cheese and a sprinkle of red pepper flakes if using.