Creamy Tuscan Chicken Pasta (easy 30-minute Recipe) Tonight

Weeknight crowd-pleaser with juicy chicken, sun-dried tomatoes, and a velvety garlic cream sauce—ready fast, fancy enough for guests.

You want a dinner that looks restaurant-level, costs less than takeout, and lands on the table in about half an episode of your favorite show. This is that meal. Golden-seared chicken, a luxe garlic-Parmesan cream sauce, ribbons of spinach, and pops of sun-dried tomato all tangled with pasta. It’s the kind of dish that makes Tuesdays feel like a celebration, without wrecking your schedule or your sink. Minimal fuss, maximum flavor, and yes—seconds will be requested.

Why You’ll Love This Recipe

• Fast but impressive: From prep to plate in about 30 minutes, yet it tastes like date night in Florence.
• Creamy without being heavy: Balanced with lemon and spinach so every bite stays bright, not bogged down.
• Flexible: Works with breasts or thighs, penne or rigatoni, cream or a lighter swap (see variations).
• Family-friendly: Mild base with optional heat. Kids devour it; adults “just check the seasoning” three times.
• Pantry-powered: Sun-dried tomatoes, broth, and pasta transform simple chicken into something special, fast.
• Leftover-friendly: Reheats like a dream with a splash of water or milk for that just-made silkiness.

What Goes Into This Recipe – Ingredients

• 12 ounces short pasta (penne, rigatoni, or fusilli)
• 1.25 pounds boneless, skinless chicken (breasts or thighs), patted dry and sliced into cutlets or bite-size pieces
• 1.5 teaspoons kosher salt, divided (plus more for pasta water)
• 3/4 teaspoon freshly ground black pepper, divided
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil (use some oil from the sun-dried tomatoes jar for extra flavor, if you like)
• 1 tablespoon unsalted butter
• 4 cloves garlic, minced
• 1 small shallot (or 1/2 small yellow onion), finely chopped
• 1/2 cup sun-dried tomatoes (oil-packed), drained and chopped
• 1/4 teaspoon red pepper flakes (optional, adjust to taste)
• 1/4 cup dry white wine (optional; sub with more broth)
• 1.5 cups low-sodium chicken broth
• 1 cup heavy cream (or 3/4 cup half-and-half + 2 teaspoons cornstarch)
• 3 packed cups baby spinach
• 3/4 cup freshly grated Parmesan, plus more for serving
• 1 tablespoon fresh lemon juice (plus extra wedges to serve)
• Fresh basil, thinly sliced, for garnish

Let’s Get Cooking – Instructions

1. Boil the pasta: Bring a large pot of salted water (like the sea) to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water, then drain.
2. Season the chicken: Pat dry. Toss with 1 teaspoon salt, 1/2 teaspoon pepper, Italian seasoning, and garlic powder.
3. Sear to golden: Heat a large skillet over medium-high. Add olive oil and butter. Sear chicken in a single layer until browned and cooked through, about 3–4 minutes per side for cutlets or 5–7 minutes total for bite-size pieces. Internal temp should hit 165°F. Transfer to a plate, tent loosely.
4. Build the flavor base: Reduce heat to medium. If the pan is dry, add a drizzle of oil. Sauté shallot for 1–2 minutes until translucent. Stir in garlic, sun-dried tomatoes, and red pepper flakes; cook 30–60 seconds until fragrant (don’t burn the garlic—nobody wants bitter).
5. Deglaze: Pour in white wine (if using) and scrape up any browned bits. Let it reduce by half, about 1 minute. Add chicken broth and bring to a lively simmer.
6. Make it creamy: Lower heat to medium-low. Stir in heavy cream. Simmer gently for 3–4 minutes to thicken slightly. If using half-and-half, whisk cornstarch with 1 tablespoon cold water, then stir the slurry into the sauce; simmer 1–2 minutes until lightly silky.
7. Add greens and cheese: Stir in spinach to wilt, about 30–60 seconds. Remove from heat. Sprinkle in Parmesan off the heat and stir until smooth. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Squeeze in lemon juice.
8. Combine: Add the chicken (and juices) and cooked pasta to the skillet. Toss to coat, loosening with splashes of reserved pasta water until sauce clings luxuriously. You want glossy, not gloopy.
9. Finish & serve: Taste and adjust salt, pepper, and heat. Garnish with fresh basil and extra Parmesan. Serve hot with lemon wedges and, IMO, a glass of something crisp.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently over medium-low heat with a splash of water, milk, or broth to revive creaminess. Microwaving? Add a teaspoon of liquid, cover, and heat in 30–45 second bursts, stirring between each. For freezing, pack portions in freezer-safe containers for up to 2 months; thaw overnight in the fridge and reheat low and slow to avoid sauce separation.

Benefits of This Recipe

• Speed: Real-deal dinner in about 30 minutes, no shortcuts that sacrifice flavor.
• Balanced richness: Cream and Parmesan meet spinach and lemon for a sauce that’s indulgent but not heavy.
• Pantry heroes: Sun-dried tomatoes, broth, and pasta keep this weeknight-friendly and budget-smart.
• Meal prep-friendly: Holds up well for lunches with a quick splash of liquid when reheating.
• Customizable: Swap proteins, adjust heat, and play with greens—your kitchen, your rules.
• One-skillet-ish: Cook the sauce and protein in a single pan while the pasta boils; cleanup stays chill.
• Crowd-pleasing: Creamy, savory, a little tangy—basically the Venn diagram sweet spot of everyone’s preferences.

Don’t Make These Errors

• Skipping the pasta water: It’s liquid gold. It emulsifies and loosens the sauce so it clings perfectly.
• Overcooking the chicken: Dry chicken equals sad pasta. Sear hot, check for 165°F, and remove promptly.
• Boiling the cream hard: A gentle simmer is key. Rolling boils can cause the sauce to split. Yikes.
• Dumping in cheese over high heat: Add Parmesan off heat to avoid grainy clumps.
• Under-salting the water: Pasta needs seasoning from the inside out. The water should taste like the ocean.
• Using pre-shredded Parmesan: Anti-caking agents prevent smooth melting. Freshly grated is non-negotiable, TBH.
• Forgetting acid: A hit of lemon at the end brightens and balances the richness.
• Overcrowding the pan: Sear chicken in batches if needed. Steamed chicken = no browning = less flavor.

Recipe Variations

• Lighter, still creamy: Use half-and-half with a cornstarch slurry. Finish with extra lemon for brightness.
• Protein swaps: Try spicy Italian sausage, shrimp (cooks in 2–3 minutes), or rotisserie chicken added at the end.
• Veg-forward: Add sliced mushrooms or zucchini with the shallot; peas or roasted red peppers in the last minute.
• Gluten-free: Use your favorite GF short pasta and watch the cook time. Save that starch water—it still works.
• Dairy-free: Sub coconut cream or a rich oat cream, and finish with a spoon of dairy-free parm. Not traditional, still tasty.
• Extra-tangy Tuscan: Stir in 2 tablespoons capers and a handful of chopped olives for briny pop.
• Spicy arrabbiata twist: Fold in 1/2 cup marinara and bump the red pepper flakes to 3/4 teaspoon.
• One-pot method: Sear chicken, remove; build sauce, add 12 oz uncooked pasta and 3 cups broth. Simmer covered, stirring, until al dente. Add cream, then finish as directed. FYI, keep heat moderate so dairy doesn’t split.

FAQ

Can I use half-and-half instead of heavy cream?

Yes. For a similar texture, whisk 2 teaspoons cornstarch into the half-and-half and simmer gently until it thickens. Keep the heat at a soft simmer and add Parmesan off heat to prevent curdling.

What pasta shape works best?

Short, ridged shapes like penne, rigatoni, or fusilli grab onto the sauce beautifully. Long noodles work in a pinch, but the bite-sized tubes make it easier to catch chicken, spinach, and tomatoes in every forkful.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay juicy and are more forgiving. Slice into bite-sized pieces and cook until they reach 165°F, about 6–8 minutes total depending on size.

How do I keep the sauce from turning grainy?

Control the heat. Simmer cream gently (don’t boil), then remove from heat before adding Parmesan so it melts smoothly. Freshly grated cheese and stirring in small handfuls also help.

What if my sauce is too thick or too thin?

If it’s too thick, loosen with warm pasta water a splash at a time until glossy. If too thin, simmer 1–2 minutes more or add a teaspoon of cornstarch slurry and cook gently to tighten.

Can I make it ahead?

Make the sauce and chicken up to a day ahead and store refrigerated. Reheat gently, then toss with freshly cooked pasta and pasta water right before serving for the best texture.

Is it spicy?

Only if you want it to be. Keep it mild by skipping red pepper flakes, or go bold with 1 teaspoon. The cream balances the heat so it stays friendly.

Can I skip the wine?

Yes. Use extra chicken broth and an extra squeeze of lemon at the end to mimic that splash of brightness the wine brings.

What’s the best way to reheat leftovers?

Stovetop over medium-low with a splash of water, milk, or broth. Stir until the sauce loosens and becomes silky again. The microwave works too—just add a little liquid, cover, and heat in short bursts, stirring between.

Wrapping Up

This is weeknight cooking with weekend energy: crisp-edged chicken, a luxe sauce, and pasta that actually tastes like it was engineered to wear it. Keep the technique simple—gentle heat, fresh Parm, and that clutch pasta water—and you’ll nail it every time. Make it once and it’ll join your permanent rotation, guaranteed. Your only problem will be pretending you didn’t plan for seconds.