Date Night Done Right: Quick And Easy Tuscan Chicken Pasta Dinner Recipe
This creamy Tuscan chicken pasta is a cozy, restaurant-worthy dinner made in one pan and ready in under 45 minutes. Tender chicken, sun-dried tomatoes, spinach, and a silky garlic-Parmesan sauce wrap around twirls of pasta for a rich, comforting meal that feels special but is secretly simple.
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Prep Time: 15 min | Cook Time: 25 min | Total: 40 min | Servings: 2
Ingredients
- 140 g short pasta (such as penne or fusilli)
- 250 g boneless, skinless chicken breast (sliced into thin strips)
- 1 tsp salt (divided, plus more to taste)
- 0.5 tsp black pepper
- 0.5 tsp dried Italian seasoning (or mixed dried herbs)
- 0.25 tsp chili flakes (optional)
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic (minced)
- 40 g sun-dried tomatoes in oil (drained and thinly sliced)
- 60 ml dry white wine (or extra chicken stock)
- 200 ml chicken stock
- 120 ml heavy cream
- 25 g Parmesan cheese (finely grated, plus extra for serving)
- 30 g fresh baby spinach
- 0.5 tsp lemon juice
- 1 tbsp fresh basil or parsley (chopped, optional for garnish)
Instructions
- Bring a medium pot of salted water to a boil. Add the pasta and cook until just al dente according to package directions. Before draining, reserve 60 ml of the starchy pasta water, then drain and set the pasta aside.
- While the pasta cooks, pat the chicken dry and slice into thin strips or small bite-size pieces. Season all over with 0.5 tsp salt, black pepper, Italian seasoning, and chili flakes if using.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 4 to 5 minutes, stirring once or twice, until the pieces are golden and just cooked through. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add the butter to the same skillet. When melted, add the minced garlic and sliced sun-dried tomatoes. Cook, stirring constantly, for 30 to 60 seconds until fragrant but not browned.
- Pour in the white wine and stir, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1 to 2 minutes until reduced by about half.
- Add the chicken stock and bring to a gentle simmer. Pour in the heavy cream, stir, and let the sauce bubble softly for 3 to 4 minutes until it slightly thickens and coats the back of a spoon.
- Lower the heat to low and stir in the grated Parmesan until melted and smooth. Taste and season with the remaining 0.5 tsp salt, adjusting as needed.
- Return the cooked chicken and any accumulated juices to the skillet. Simmer for 1 to 2 minutes to warm through and meld the flavors.
- Add the drained pasta to the skillet and toss to coat in the creamy sauce. Add the spinach and cook for 1 to 2 minutes, stirring, until the leaves are just wilted. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Stir in the lemon juice and taste once more for seasoning, adding extra salt or pepper if needed. Divide the Tuscan chicken pasta between two warm bowls, garnish with extra Parmesan and chopped basil or parsley if using, and serve immediately.
Ingredient Swaps
- butter and heavy cream → olive oil and dairy-free cream – for a dairy-free version; also use vegan Parmesan-style cheese or nutritional yeast
- short wheat pasta → gluten-free pasta – for a gluten-free meal
- dry white wine → extra chicken stock plus a little extra lemon juice – if you prefer to cook without alcohol
- chicken breast → chicken thigh, shrimp, or cooked sausage – to change up the protein or use what you have
- sun-dried tomatoes → fresh cherry tomatoes – for a fresher, lighter flavor
Tips
- Cut the chicken into thin, even pieces so it cooks quickly and stays juicy.
- Keep the cream sauce at a gentle simmer, not a rolling boil, to prevent it from splitting.
- Use freshly grated Parmesan for the smoothest, most flavorful sauce.
- Reserve some pasta water—it helps adjust the sauce consistency and makes it cling to the pasta.
- Warm your serving bowls before plating to keep the pasta hot and silky for longer.
- Reheat leftovers gently over low heat with a splash of chicken stock or water to loosen the sauce.
Nutrition (per serving)
- Calories: approximately 700 per serving
- Protein: 40 g
- Carbohydrates: 60 g
- Fat: 30 g
Date Night Done Right: Quick And Easy Tuscan Chicken Pasta Dinner Recipe!
Ingredients
- 140 g short pasta such as penne or fusilli
- 250 g boneless skinless chicken breast (sliced into thin strips)
- 1 tsp salt divided, plus more to taste
- 0.5 tsp black pepper
- 0.5 tsp dried Italian seasoning or mixed dried herbs
- 0.25 tsp chili flakes optional
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic minced
- 40 g sun-dried tomatoes in oil drained and thinly sliced
- 60 ml dry white wine or extra chicken stock
- 200 ml chicken stock
- 120 ml heavy cream
- 25 g Parmesan cheese finely grated, plus extra for serving
- 30 g fresh baby spinach
- 0.5 tsp lemon juice
- 1 tbsp fresh basil or parsley chopped, optional for garnish
Instructions
- Bring a medium pot of salted water to a boil. Add the pasta and cook until just al dente according to package directions. Before draining, reserve 60 ml of the starchy pasta water, then drain and set the pasta aside.
- While the pasta cooks, pat the chicken dry and slice into thin strips or small bite-size pieces. Season all over with 0.5 tsp salt, black pepper, Italian seasoning, and chili flakes if using.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 4 to 5 minutes, stirring once or twice, until the pieces are golden and just cooked through. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add the butter to the same skillet. When melted, add the minced garlic and sliced sun-dried tomatoes. Cook, stirring constantly, for 30 to 60 seconds until fragrant but not browned.
- Pour in the white wine and stir, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1 to 2 minutes until reduced by about half.
- Add the chicken stock and bring to a gentle simmer. Pour in the heavy cream, stir, and let the sauce bubble softly for 3 to 4 minutes until it slightly thickens and coats the back of a spoon.
- Lower the heat to low and stir in the grated Parmesan until melted and smooth. Taste and season with the remaining 0.5 tsp salt, adjusting as needed.
- Return the cooked chicken and any accumulated juices to the skillet. Simmer for 1 to 2 minutes to warm through and meld the flavors.
- Add the drained pasta to the skillet and toss to coat in the creamy sauce. Add the spinach and cook for 1 to 2 minutes, stirring, until the leaves are just wilted. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Stir in the lemon juice and taste once more for seasoning, adding extra salt or pepper if needed. Divide the Tuscan chicken pasta between two warm bowls, garnish with extra Parmesan and chopped basil or parsley if using, and serve immediately.
