This Creamy Tuscan Chicken Pasta brings restaurant polish to a quick weeknight dinner: juicy seared chicken, al dente pasta, and a sun-dried tomato–garlic cream sauce balanced with white wine and Parmesan. One skillet handles everything—no separate pot—by cooking the pasta directly in a measured mix of stock and cream so starch naturally thickens the sauce. Gentle heat keeps the dairy glossy (not split), and a final handful of spinach and basil brightens each bite.
Ingredients & Measurements
- Yield: 4 servings
- Chicken
- 680 g (1½ lb) boneless, skinless chicken thighs or breasts, cut in 2 cm / ¾ in pieces
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
- ½ tsp sweet paprika
- Aromatics & Flavor
- 2 Tbsp olive oil, divided
- 3 garlic cloves, very finely minced (1 Tbsp)
- ½ small yellow onion, finely diced (¾ cup / 110 g)
- 60 g (½ cup) sun-dried tomatoes in oil, drained and finely sliced (reserve 1–2 tsp oil)
- 60 ml (¼ cup) dry white wine (or extra stock)
- Liquid & Pasta
- 720 ml (3 cups) low-sodium chicken stock, room temperature
- 240 ml (1 cup) heavy cream (or 1 cup evaporated milk; see Notes)
- 300 g (10–11 oz) short pasta (penne, rigatoni, or fusilli)
- Cheese & Greens
- 55 g (½ cup) finely grated Parmesan, packed (plus more to serve)
- 85 g (3 packed cups) baby spinach, roughly chopped
- 2 Tbsp chopped fresh basil (or parsley)
- Finishers
- 1 Tbsp unsalted butter (gloss)
- Pinch red pepper flakes (optional)
- Lemon wedges, to serve
Step-by-Step Instructions
- Season the chicken for fast browning (2 minutes). Pat chicken dry. Toss with 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tsp paprika. Dry, evenly seasoned pieces sear better and keep the sauce concentrated.
- Sear to build fond (4–5 minutes). Heat a large 30 cm / 12 in deep skillet or sauté pan over medium-high for 1 minute. Add 1 Tbsp olive oil. Sear chicken in a single layer, stirring once or twice, until lightly golden on the edges and just opaque on the outside, 4–5 minutes. Transfer to a plate (it will finish later); leave browned bits in the pan.
- Sweat aromatics, keep garlic pale (2–3 minutes). Reduce heat to medium. Add remaining 1 Tbsp olive oil plus 1–2 tsp oil from the sun-dried tomatoes. Add onion and cook 2 minutes until translucent. Stir in garlic and sliced sun-dried tomatoes; cook 30–40 seconds until fragrant—don’t brown the garlic.
- Deglaze and concentrate (1 minute). Pour in ¼ cup white wine, scraping up the fond. Simmer 60 seconds to reduce by about half; this burns off alcohol and intensifies flavor.
- Set the one-skillet liquid ratio (1 minute). Stir in 3 cups chicken stock and 1 cup cream. Increase heat to medium-high and bring to a gentle boil. Add the dry pasta and pinch red pepper flakes if using. Stir well so noodles don’t stick.
- Simmer pasta to al dente (10–12 minutes). Reduce to a steady simmer (small, constant bubbles). Cook uncovered for 10–12 minutes, stirring every 1–2 minutes. The liquid will look loose at first; pasta starch will thicken it. If the skillet dries before pasta is nearly tender, add 2–4 Tbsp hot water.
- Finish chicken and emulsify (3 minutes). When pasta is just shy of al dente, reduce heat to low. Return chicken (and any juices) to the skillet and simmer 1–2 minutes to cook through (internal temp 74°C / 165°F). Stir in 1 Tbsp butter for sheen, then sprinkle in ½ cup Parmesan in 2 additions, stirring until melted and glossy, about 60–90 seconds total.
- Add greens and herbs (1 minute). Fold in chopped spinach until just wilted, 30–45 seconds. Remove from heat. Stir in fresh basil. The sauce should be creamy and cling to the pasta; adjust with a splash of hot water if too thick.
- Taste and balance (30 seconds). Season in pinches if needed; sun-dried tomatoes and Parmesan are salty, so go slowly. A squeeze of lemon at the table brightens the cream and balances richness.
- Rest briefly & serve (2 minutes). Let the skillet sit 2 minutes off heat; the sauce lightly tightens for a professional, glossy finish. Serve hot with extra Parmesan and lemon wedges.
Cooking Notes
- Cream vs. evaporated milk: Heavy cream is most stable and gives the silkiest mouthfeel. Evaporated milk lightens calories and is heat-stable—keep the simmer gentle (avoid a rolling boil) for a smooth sauce.
- Cheese melting discipline: Add Parmesan off strong heat and in small showers; high heat or large dumps can make it clump or turn grainy.
- Pasta choices & timings: Short shapes (penne, rigatoni, fusilli) trap sauce and cook evenly. If using spaghetti, break in half and begin checks at 8–9 minutes; for orecchiette, expect 12–13 minutes.
- Sun-dried tomato oil: A teaspoon or two in Step 3 adds aroma and helps carry the Tuscan flavor without extra ingredients.
- Wine swap: If you skip wine, use ¼ cup stock plus 1 tsp lemon juice later at the table for brightness.
- Heat control: Keep the simmer moderate after adding dairy and cheese—small bubbles are the goal to prevent splitting.
- Vegetable add-ins:
- Mushrooms: Sauté 225 g (8 oz) sliced cremini after Step 2 (add 1 tsp oil) until browned, 4–5 minutes.
- Roasted peppers or artichokes: Fold in ½ cup sliced, drained pieces in Step 8.
- Peas: Add ½ cup in the last 1 minute for sweetness and color.
- Gluten-free path: Use a sturdy GF short pasta (corn/rice blend). Add ¼–½ cup extra stock and start doneness checks 2 minutes earlier; GF pasta releases more starch and can thicken faster.
- Make-ahead & reheat: This is best fresh. For leftovers, rewarm gently over low with 2–4 Tbsp hot water or stock to loosen; avoid boiling. Refrigerate up to 3 days.
- Salt discipline: Start with the listed salt on the chicken and taste after Parmesan melts. Many store-bought stocks and sun-dried tomatoes vary in sodium.
- Food safety: Chicken cubes finish quickly once returned to the hot sauce; confirm 74°C / 165°F internal temperature.
Nutrition Facts (per serving)
- Calories: 585 kcal
- Total fat: 28 g
- Saturated fat: 14 g
- Carbohydrates: 52 g
- Dietary fiber: 3 g
- Total sugars: 6 g
- Protein: 36 g
- Sodium: 920 mg
Conclusion
This Creamy Tuscan Chicken Pasta delivers glossy, well-seasoned comfort in one skillet. Searing the chicken for fond, simmering the pasta directly in stock and cream for natural body, and melting Parmesan off gentle heat give you a sauce that clings without greasiness. A quick fold of spinach and basil keeps it fresh, and lemon at the table balances richness. Follow the timings and heat cues and you’ll serve a weeknight dinner with restaurant texture and flavor—fast.
