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Creamy Tuscan Chicken Pasta

This creamy Tuscan chicken pasta features tender chicken breasts and al dente pasta tossed in a luxurious sun-dried tomato cream sauce infused with garlic, butter, and parmesan cheese.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 pieces chicken breasts (sliced or cubed into bite-sized pieces)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • salt and black pepper (to taste)
  • 12 ounces pasta (penne, fettuccine, or your favorite shape)
  • 2 tablespoons butter
  • 1 small onion (finely chopped)
  • 4 cloves garlic (minced)
  • 3/4 cup sun-dried tomatoes (chopped)
  • 1 tablespoon tomato paste
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • Fresh parsley (chopped for garnish)
  • Extra parmesan cheese (for serving)

Instructions

  1. Bring a large pot of salted water to a rolling boil and add the pasta, cooking according to package directions until al dente, typically 9 to 11 minutes. Reserve about 1 cup of pasta water before draining and setting aside.
  2. Pat the chicken breasts dry and season evenly with garlic powder, paprika, Italian seasoning, salt, and black pepper on all sides.
  3. Heat a large skillet over medium-high heat and cook the seasoned chicken for 6 to 7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove from the pan and set aside on a plate.
  4. In the same skillet, melt the butter over medium heat, then add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for about 1 minute until fragrant.
  5. Mix in the chopped sun-dried tomatoes and tomato paste, stirring constantly for about 1 minute to deepen the flavors. Slowly pour in the heavy cream while stirring, then add the grated parmesan cheese and mix until fully melted and creamy. Season with salt and black pepper to taste.
  6. Add the drained pasta to the warm Tuscan cream sauce and toss gently until every strand is evenly coated, about 2 minutes. If the sauce seems too thick, add a splash or two of reserved pasta water to reach your desired consistency.
  7. Distribute the cooked chicken pieces over the top of the pasta and gently fold them in or arrange them on the platter. Top with fresh chopped parsley and a generous sprinkle of extra parmesan cheese, then serve immediately while hot.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 600
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 120mg

Keywords: This dish is perfect for busy weeknights or impressing dinner guests.