Pin There's something about the smell of garlic hitting hot butter that makes you pause mid-conversation. I was rushing through a weeknight dinner, honestly trying to impress someone who'd just moved into the neighborhood, when I decided on this Tuscan chicken pasta instead of my usual rotation. The combination of cream, sun-dried tomatoes, and that moment when spinach wilts into the sauce felt like discovering something I'd always meant to cook but never quite got around to.
I've made this for potlucks where people ask for the recipe before finishing their first bite, and for quiet weeknights when I needed something that felt a little bit special. There's no pretension in it, just good ingredients working together the way they're supposed to.
Ingredients
- Penne or fettuccine (350 g): Penne catches the cream sauce beautifully in its ridges, though fettuccine works just as well if you prefer ribbons of pasta. Reserve that pasta water before draining—it's liquid gold for adjusting the sauce consistency.
- Boneless, skinless chicken breasts (2 large): Pound them slightly if they're uneven so they cook at the same rate and don't dry out. The seasoning happens right at the start, which gives the chicken time to really absorb the flavors.
- Unsalted butter (2 tbsp): This is where the sauce gets its richness, so don't skip it or substitute with oil. Butter emulsifies with cream in a way nothing else quite does.
- Garlic (3 cloves, minced): Fresh garlic only here—jarred won't have the same punch. Mince it fine so it disperses evenly and melts into the sauce.
- Sun-dried tomatoes in oil (120 g): The oil is part of the flavor, so don't rinse it off completely. These add a concentrated sweetness and slight tang that keeps the dish from feeling one-dimensional.
- Chicken broth (120 ml): Use good broth, or even vegetable broth if that's what you have. It deglazes the pan and adds savory depth without overpowering the cream.
- Heavy cream (240 ml): No shortcuts here—half-and-half will work if you prefer something lighter, but the full cream version is what this dish was meant to be.
- Grated Parmesan cheese (60 g): Freshly grated if you can manage it, though pre-grated works fine. Stir it in gently so the heat doesn't cause it to clump.
- Fresh baby spinach (80 g): It wilts down to almost nothing, so don't be shy about the quantity. Any tender greens work here if spinach isn't on hand.
- Red pepper flakes (optional, 1/4 tsp): A whisper of heat against all that richness, but leave it out if spice isn't your thing.
- Fresh basil or parsley for garnish: This finishes the dish with brightness and color that makes everything look intentional rather than thrown together.
Instructions
- Start the pasta water:
- Bring a large pot of generously salted water to a rolling boil while you prepare everything else. The water should taste almost like the sea—this is the only chance to season the pasta itself.
- Season and sear the chicken:
- Pat the chicken breasts dry, then season both sides with salt, pepper, and Italian herbs. Heat olive oil in your skillet over medium-high heat until it shimmers, then add the chicken and listen for that satisfying sizzle. Cook 5–6 minutes per side until the exterior is golden and the center is no longer pink, then transfer to a plate to rest.
- Cook the pasta:
- Add the pasta to boiling water and cook to al dente according to package directions, stirring occasionally. Before draining, scoop out about half a cup of starchy pasta water and set it aside—you'll use this to loosen the sauce later.
- Build the sauce foundation:
- In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and let it cook for about a minute until fragrant, being careful not to let it brown. Stir in the sliced sun-dried tomatoes and cook for another minute to warm them through.
- Deglaze and cream:
- Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to release all those flavorful browned bits. Reduce the heat to low, then stir in the heavy cream and grated Parmesan, stirring until the cheese melts smoothly into the sauce. Add red pepper flakes if using, and let it simmer gently for 2–3 minutes until slightly thickened.
- Wilt the greens:
- Add the fresh spinach to the warm sauce and stir constantly until it darkens and softens, which takes just a minute or two. Don't overcook it—you want tender leaves, not a mushy heap.
- Bring it together:
- Add the drained pasta and sliced chicken to the skillet and toss everything together gently. Start adding reserved pasta water a little at a time, stirring until the sauce coats the pasta in a silky, cohesive way. You may not need all of it—stop when it looks right.
- Taste and finish:
- Give it a final taste and adjust salt and pepper as needed. Serve immediately while everything is hot and the sauce clings to the pasta.
Pin I remember serving this to someone who said they never felt fancy enough to make cream sauces at home, then watched them realize it's actually the easiest thing in the world. That's the heart of this recipe—it looks and tastes like restaurant food, but it belongs in your everyday kitchen.
The Magic of Pasta Water
Most people drain pasta and let that starchy water go down the sink, but it's actually the secret to making a sauce cling properly. That reserved pasta water is thick enough to help the cream and cheese coat every piece of pasta without making everything slippery or separated. I learned this the hard way after making a beautiful sauce that just pooled at the bottom of the bowl, refusing to stick. Now I always keep some back, adding it gradually while tossing until the whole dish becomes glossy and cohesive. It's one of those small kitchen moments that changes how you think about cooking.
Variations That Work
This pasta is forgiving enough to bend to what you have on hand or what you're craving. Shrimp works beautifully instead of chicken if you want something lighter—just sauté it quickly right before adding it back at the end so it doesn't toughen. Mushrooms sautéed with the garlic add earthiness, and kale or arugula can replace the spinach if that's your preference. I've even made a version with roasted red peppers instead of sun-dried tomatoes when I was out of my usual pantry staples, and it was equally delicious.
Wine and Company
A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness of the cream in a way that makes each bite feel fresher. The acidity in the wine also echoes the tang from the sun-dried tomatoes, creating a harmony that feels intentional. This is the kind of dish that looks impressive enough for company but is casual enough that you'll make it on a random Tuesday when you want to feel like you're dining out without leaving your kitchen.
- Serve with crusty bread to soak up any extra sauce—waste nothing.
- A simple green salad with lemon dressing on the side keeps the meal balanced and bright.
- This dish travels well if you need to take it somewhere, staying creamy and delicious even when reheated gently.
Pin This is the kind of recipe that stops feeling like a recipe and starts feeling like something you just know how to make. It tastes like care without demanding your whole evening.
Recipe Q&A
- → What type of pasta works best?
Penne or fettuccine both hold the creamy sauce well, but any sturdy pasta shape will work nicely.
- → Can I use fresh tomatoes instead of sun-dried?
Fresh tomatoes can be used but will alter the flavor and texture; sun-dried tomatoes add a concentrated richness.
- → How to avoid overcooking the chicken?
Cook chicken over medium-high heat about 5–6 minutes per side until golden and no longer pink inside, then let it rest before slicing.
- → Is there a lighter alternative to heavy cream?
Half-and-half can be substituted for a lighter sauce, though it will be less rich and thick.
- → Can this dish be made gluten-free?
Yes, simply replace traditional pasta with gluten-free pasta varieties to suit dietary needs.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the creamy sauce and savory chicken perfectly.