Enjoy this delicious Creamy Tuscan chicken pasta recipe for lunch or dinner any day of the week. Quick and easy creamy pasta recipe made Tuscan Style and ready in about 30 minutes.

Making this Tuscan chicken pasta is so easy. Not to mention it’s all made in one pot and you don’t have to worry about making any sides. It’s packed with creamy goodness and flavor. Everyone will love this pasta recipe, and it promises to be a huge hit. And you can make this without the chicken, and you get yourself a vegetarian meal.

How to make Tuscan Chicken Pasta

Ingredients

• 3 tablespoons olive oil
• 1 ¼ pounds boneless skinless chicken breasts, cut in bite-size pieces
• 12 ounces fettuccine pasta noodles
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon dried basil
• ¼ teaspoon dried marjoram
• ¼ teaspoon red pepper flakes
• 2/3 cup low-sodium chicken broth
• 1 ½ cups heavy cream
• ¾ cup grated Parmesan cheese
• 4 cups baby spinach
• 2/3 cup sun-dried tomatoes packed in oil, drained and chopped
• salt and pepper, to taste

Directions

1. Add 2 tablespoons olive oil to a large skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through; approximately 3 minutes on each side. Plate the cooked chicken. Meanwhile, bring a large pot of water to boil.
2. Add the remaining tablespoon of olive oil to the skillet over low heat. Add the garlic, oregano, parsley, basil, marjoram, and red pepper flakes; cook for 1 minute while stirring constantly.
3. Raise the heat to medium-low. Add the chicken broth and heavy whipping cream. Simmer and reduce for about 8 minutes, stirring frequently.
4. While it is simmering, cook the pasta al dente (according to box directions) and drain well.
5. Reduce the heat as low as it goes. Slowly add the Parmesan cheese stirring to melt. Add the spinach and continue cooking until wilted. Add the sun-dried tomatoes, cooked chicken, and cooked pasta stirring to warm.
6. For best results serve promptly.

Recipe Notes

• Pasta: use pasta of choice. Gluten-free, whole wheat, lentil pasta, or chickpea pasta.
• Chicken: I used chicken breast, but you may use boneless thighs. Consider using shrimp instead of chicken if desired.
• Spinach: I recommend using fresh spinach. Frozen spinach can be used, but thaw first and drain to remove excess water.