Creamy Tuscan Chicken Pasta

5 from 5 votes

This easy creamy Tuscan chicken pasta comes together in just 30 minutes. It's comforting and so easy to make. The chicken is seasoned perfectly and the sundried tomato sauce comes out perfectly creamy.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 828kcal

Author: Tania

Equipment

Large deep skillet

Ingredients

½ pound dried rotini pasta see notes
2 medium chicken breasts, cut into ½ inch cubes
2 teaspoons dried Italian seasoning
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper
6 ounces sundried tomatoes packed in olive oil, diced do not drain oil
4 cloves garlic, minced
1 ½ to 2 cups heavy cream plus more if desired
¾ cup freshly grated parmesan plus more for garnish
3 cups fresh baby spinach leaves loosely packed

Instructions

Cook pasta according to box directions in generously salted water. Reserve 1 cup of the pasta water just in case you'll need it later, and then drain pasta and set aside.
In a bowl, evenly season chicken with Italian seasoning, smoked paprika, garlic powder, ¾ teaspoon salt, and ¼ teaspoon ground black pepper.
Add about 2-3 tablespoons of the oil from the sundried tomato jar into a large deep skillet over medium heat. Cook chicken on all sides until seared and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
To the same skillet (do not wipe clean), add another 1-2 tablespoons of oil from the sundried tomatoes. Saute garlic and chopped sundried tomatoes until fragrant, about 1-2 minutes.
Add the heavy cream and freshly grated parmesan. Bring to a low boil, and then reduce heat to a simmer for about 3 minutes until slightly thickened, stirring often. If it's getting too thick, add some of that reserved pasta water as needed.
Return cooked pasta and chicken to skillet. Add spinach. Combine evenly and cook for another 2-3 minutes until warmed and the spinach is wilted.
Serve with more parmesan cheese on top. Enjoy!

Notes

Sundried tomatoes: Get the ones that come in olive oil (in jars). This recipe uses the flavor-infused oil from the sundried tomatoes to cook the chicken and make the sauce base. Lots of flavor!
If you can't find sundried tomatoes in oil, just use olive oil to cook.
Use freshly grated parmesan cheese Avoid pre-packaged shredded parmesan, as it contains starch that makes it hard to melt.
Use rotini or similar pasta shapes. I think rotini is the best because its shape allows more sauce to cling onto it.
Storage: Store leftovers in a refrigerated container for up to 3 days.
Make ahead: Store the prepared sauce (with chicken and spinach included) and cooked pasta separately. When ready to serve, warm up and toss both to combine. This way, it will stay creamy.

Substitutions and variations:

Rotini: Penne, rigatoni, cavatappi, bowties.
Chicken breast: chicken thighs.
Add-ons: Mushrooms, fresh diced tomatoes, diced bacon or pancetta, fresh basil, mini mozzarella balls.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition