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Creamy Tuscan Chicken Pasta: Easy Fall Dinner

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This creamy Tuscan chicken pasta is a quick and easy fall dinner that comes together in under 40 minutes. Tender chicken, al dente pasta, and a luscious Tuscan-inspired cream sauce with sun-dried tomatoes and spinach make it a cozy, crowd-pleasing meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups fresh spinach
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 12 ounces fettuccine or pappardelle
  • Salt for the pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes for dried pasta). Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, prepare the chicken. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, garlic powder, and dried oregano. Let it sit for 5 minutes while you heat the oil.
  3. Heat 2 tablespoons olive oil in your large skillet over medium-high heat. When the oil shimmers, carefully place the chicken thighs in the pan, smooth side down. Cook for 5-6 minutes without moving them. Flip and cook another 4-5 minutes until golden brown and cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and tent loosely with foil to keep warm.
  4. Reduce the heat to medium. In the same skillet, add 3 tablespoons of butter. Let it melt and get foamy. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and red pepper flakes (if using) and cook for another minute.
  5. Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the broth simmer for 2 minutes until it reduces slightly.
  6. Reduce the heat to low and slowly pour in the heavy cream, stirring constantly. Let the sauce simmer gently for 3-4 minutes until it starts to thicken. It should coat the back of a spoon.
  7. Add the Parmesan cheese a handful at a time, stirring until each addition is fully melted before adding more. Taste and adjust salt and pepper.
  8. Add the fresh spinach to the sauce and stir gently. Cook for about 2 minutes until all the spinach is wilted and incorporated into the sauce.
  9. Slice the chicken into thick strips or bite-sized pieces. Add the chicken back to the skillet along with any accumulated juices. Stir to coat the chicken in the sauce.
  10. Add the drained pasta to the skillet and toss everything together. If the sauce seems too thick, add a splash of the reserved pasta water (start with 1/4 cup) and toss again. Serve immediately, topped with extra Parmesan and fresh cracked black pepper.

Notes

Don’t skip drying the chicken for a good sear. Keep heat low when adding cream to prevent curdling. Grate your own Parmesan for a smooth sauce. Use reserved pasta water to adjust sauce consistency. Leftovers keep in the refrigerator for up to 3 days; reheat with a splash of milk or cream. Freezing is not recommended.

Nutrition

Keywords: creamy Tuscan chicken pasta, easy fall dinner, chicken pasta recipe, Tuscan chicken, creamy pasta, weeknight dinner, comfort food

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