If you’re craving something cozy, creamy, and full of flavor, this Tuscan chicken pasta might just become your next favorite dinner. Inspired by sunny Italian flavors and comforting ingredients, it’s a dish that brings restaurant-quality taste right to your home kitchen. I first tried it on a quiet weeknight, working with what I had in the fridge—juicy chicken, sun-dried tomatoes, a splash of cream, and pasta from the pantry. One bite, and I was hooked. In this article, I’ll walk you through how to make it, the best pasta to pair, sauce secrets, and how it compares to the famous “Marry Me” chicken.
Table of Contents
Table of Contents
Why I Keep Coming Back to Tuscan Chicken Pasta
Let me tell you a little story. A few years ago, I was testing recipes with leftover grilled chicken, looking to create something satisfying but simple. I had some cream, garlic, and a nearly forgotten jar of sun-dried tomatoes. I tossed it all into a skillet with penne and just hoped for the best. That one pan dinner became my go-to comfort food—and yes, even my neighbors have asked for the recipe.
There’s something about the way Tuscan chicken pasta wraps up garlic, parmesan, and herbs into a single creamy bite. It’s not overly rich, but it feels indulgent. And it works whether you’re cooking for two or serving a crowd.
For folks just getting started, I’ve also got a helpful guide on how to make pasta creamy without breaking the sauce and if you’re more of a weeknight warrior, you’ll love my Trader Joe’s Lobster Bisque Pasta
PrintTuscan Chicken Pasta Recipe That’s Rich, Creamy, and Full of Flavor (2025)
A creamy Tuscan chicken pasta packed with garlic, sun-dried tomatoes, spinach, and parmesan. Easy, cozy, and ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
2 chicken breasts (sliced)
8 oz fettuccine or penne
2 tbsp olive oil
3 garlic cloves (minced)
1/2 cup sun-dried tomatoes
2 cups fresh spinach
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated parmesan
Salt and pepper to taste
Instructions
1. Cook pasta according to package directions. Drain and set aside.
2. Season and sauté chicken in olive oil until browned and cooked through.
3. Remove chicken. In same pan, sauté garlic and sun-dried tomatoes.
4. Pour in chicken broth and heavy cream. Simmer gently.
5. Stir in parmesan and spinach. Let spinach wilt.
6. Add chicken back in and toss with cooked pasta.
7. Season with salt and pepper. Serve warm.
Notes
Use fresh parmesan for best results.
Add red pepper flakes for heat.
Double the sauce if using more pasta.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 3g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
What Makes Tuscan Chicken Pasta Different?
Tuscan chicken pasta is more than just a creamy dish—it’s about balance. The flavor comes from layers: sautéed garlic, a touch of tang from sun-dried tomatoes, wilted spinach, and freshly grated parmesan. Some folks say it’s similar to Marry Me Chicken, but the flavors in Tuscan pasta are a bit more rustic and sun-kissed.
This dish is flexible too. I’ve made it with rigatoni, fettuccine, even rotini when that’s all I had. The real beauty? It doesn’t have to be perfect—it just has to be yours. I talk more about that in my post on rustic one-pot pasta dishes.
Cooking Tuscan Chicken Pasta — Noodles & Sauce Know-How
What Kind of Pasta for Tuscan Chicken?
There’s no single “right” pasta for Tuscan chicken pasta, but some shapes definitely work better than others. You want pasta that holds onto the creamy sauce and balances well with the chicken chunks. My top picks are:
- Fettuccine: Classic and luxurious, this wide noodle is a perfect match for the rich, creamy sauce.
- Penne or rigatoni: The ridges and tubes are made to soak up sauce, especially when you’re using chunks of chicken and bits of spinach or tomato.
- Farfalle (bowties): Surprisingly great for this dish—light, fun, and perfect for scooping sauce.
Avoid thin pastas like angel hair or capellini. They tend to overcook or clump together when paired with cream-based sauces.
What Is Tuscan Cream Sauce Made Of?
At its heart, a Tuscan cream sauce is a handful of pantry-friendly ingredients brought to life with heat and timing. Here’s the basic breakdown:
- Garlic: Always fresh. Sautéed in butter or olive oil until golden and fragrant.
- Heavy cream: The rich foundation. Don’t use milk—it won’t hold up.
- Chicken stock: Adds depth and thins out the sauce so it’s not overly thick.
- Parmesan cheese: Grated, not the shelf-stable kind. This gives body and saltiness.
- Sun-dried tomatoes: The star. Tangy, chewy, and sweet—they bring everything together.
- Spinach: Adds color and earthiness. Just wilt it in near the end.
The key is to simmer—not boil—the sauce. That keeps the cream from separating and ensures a velvety texture.
Part 3: Cream Choices & How Tuscan Chicken Stands Apart
What Is the Best Cream for Tuscan Chicken Pasta?
The cream you choose can make or break the dish. For Tuscan chicken pasta, I always recommend heavy cream (also labeled as heavy whipping cream). It has the fat content needed to blend smoothly with parmesan and garlic without curdling or separating.
Here’s a quick guide:
| Cream Type | Best Use |
|---|---|
| Heavy Cream (36-40% fat) | Ideal for rich sauces, no risk of curdling |
| Half & Half | Lighter but may break if boiled—use carefully |
| Milk or Plant-Based | Not recommended unless thickened with roux |
Avoid sour cream or yogurt in this recipe—they’ll clash with the sun-dried tomatoes and can overpower the balance.
How Marry Me Chicken Differs from Tuscan Chicken Pasta?
These two dishes are often mistaken for one another—and it’s understandable. Both feature cream, sun-dried tomatoes, garlic, and parmesan. However, here’s where Tuscan chicken pasta stands out.
- Tuscan chicken pasta is all about balance. It’s creamier, includes spinach or kale, and relies more on pasta and less on spice.
- Marry Me Chicken leans sweeter and spicier, often includes red pepper flakes and is served with potatoes or bread instead of pasta.
- Marry Me Chicken uses more broth and less cheese. Tuscan pasta leans heavier into parmesan and has a bolder texture.
One’s made for spooning, the other for twirling.
If you’re curious to try both, I actually tested and reviewed them side-by-side in my Marry Me Chicken vs. Creamy Tuscan Pasta faceoff. Spoiler: the pasta won the comfort food crown in my house.
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FAQs and Final Thoughts on Tuscan Chicken Pasta
What kind of pasta for Tuscan chicken?
You’ll want a pasta shape that holds onto sauce. Fettuccine is a classic, but penne, rigatoni, and even rotini are great too. Avoid thin options like angel hair—they don’t stand up well to the creamy Tuscan sauce. For more pairing tips, you can explore my favorite no-fail pasta shapes for thick sauces.
What is Tuscan cream sauce made of?
The basics include garlic, heavy cream, parmesan, sun-dried tomatoes, spinach, and a bit of chicken broth. Some versions add white wine or fresh basil, but the soul of the sauce comes from balancing rich cream with tangy tomato and savory garlic. I cover the layering of flavor in my post on sauce-building fundamentals.
What is the best cream for Tuscan chicken?
Always go with heavy cream. It won’t split, and it carries the cheese and tomato flavors without watering them down. If you’re using half & half, add a bit of butter and watch your heat closely. Never let it boil.
What is the difference between Marry Me Chicken and Tuscan chicken?
Tuscan chicken is creamier, more herb-driven, and usually includes greens like spinach or kale. Marry Me Chicken is often spicier and sweeter, made to be served with rice or mashed potatoes instead of pasta. Both are delicious, but Tuscan chicken pasta wins if you’re craving noodles.
Conclusion
Tuscan chicken pasta is the kind of dish that feels like a hug in a bowl. It’s flavorful but simple, rich but not heavy. Whether you’re cooking for one, feeding your family, or planning a cozy dinner with friends, this pasta brings everyone to the table.
From choosing the right noodle to getting that creamy sauce just right, this dish rewards you for slowing down and savoring the process. And like most pasta recipes, the best part is how easy it is to make your own.
Next time you’ve got some chicken and cream in the fridge, you know what to do. Try it with fettuccine. Try it with rigatoni. Just don’t skip the garlic.
