The Cozy Cook

Tuscan Chicken Pasta

This One Pot Tuscan Chicken Pasta is so easy to make and has a delicious garlic cream sauce that your family will love!

Serve this recipe with a side of my Cheesy Homemade Garlic Bread!

Silver skillet filled with creamy Tuscan Chicken Pasta with a wooden spoon in it.

Tuscan Chicken Pasta

I’ve been on a major pasta kick this week, and I don’t like to play favorites with my recipes, but this one definitely a keeper. (And the whole one-pot factor is a major bonus.)

So… lets talk about the ingredients. 🤤


  • Parmesan Cheese– High quality, finely grated yourself at home
  • Flour- Optional.
  • Olive Oil
  • Boneless Chicken Breasts- I use 2-3 for this recipe, which makes 4 servings.
  • Italian Seasoning- Use this generously.
  • Salt/Pepper
  • Butter- The higher quality, the better. (You can even make your own!)
  • Garlic– Mince it yourself for ultimate flavor
  • Sun-Dried Tomatoes- Found in the canned produce aisle at the store. It can also be in the produce section.
  • Chicken BrothHomemade is always best!
  • Heavy Cream– You can also use half and half. I don’t recommend milk as that easily curdle.
  • Pasta of Choice- I used mafaldine. Tortellini, Ravioli, Linguine, and Penne work well too!
  • Fresh Spinach
  • Cherry Tomatoes– Optional, I like the pop of color that they add.

A white plate with a seasoned chicken breast and creamy pasta with a garnish of fresh basil.

Perfectly Seared Chicken

✔️Cast iron skillets conduct heat very well and are perfect to use when searing meat.

✔️Medium-high heat works well for searing.

✔️It’s important to refrain from moving the meat around as it cooks. Allowing the meat to stay in the same place in the skillet ensures that the sear isn’t disrupted. You’ll notice that the chicken starts to release from the surface when it’s ready. If it’s sticking a lot to the pan, it’s not done searing.

✔️Don’t be afraid to season that meat and really get some flavor on there! Some of it will flavor the pan itself which will work it’s way into the sauce that you’ll cook in the same pan.

Close up image of a golden seared chicken breast in a skillet.

How to Make Perfect Tuscan Cream Sauce

  • Purchase a block of high-quality Parmesan cheese. Always shred the cheese yourself, it will taste and melt much better.
  • Let the cheese come to room temperature before adding it to the warm (not hot!) base.
  • Sprinkle flour over the cheese. This helps to thicken the water that separates from the cheese once it begins to heat up.
  • Add the cheese gradually as opposed to all at once.

Collage of how to make creamy Tuscan Sauce.

Tips For This Recipe

  • I don’t recommend using milk for this Tuscan Chicken Pasta, it’s much more likely to curdle. (It’s happened to me too many times.) Heavy cream is best, half and half will work too, just don’t let the sauce come to a boil if you use half and half.
  • You can always boil the pasta separately and add it to the sauce after if you prefer.
  • Several different pasta options work well for this recipe, including ravioli, tortellini, linguine or penne.


  • Leftovers can be stored in an airtight container in the refrigerator and is best if used with 3 days. Cream-based sauces are best if eaten fresh but you can still microwave leftovers.
  • This recipe doesn’t freeze too well as the dairy in the cream sauce separates and changes the consistency when reheated. (But if needed, I still freeze it anyway.)

Close up view of creamy noodles and chicken strips in a skillet of Tuscan chicken pasta.

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White bowl filled with Creamy Tuscan Chicken Pasta with fresh basil on the side and fork in the back.

Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐

One Pot Tuscan Chicken Pasta

5 from 9 votes
This SUPER creamy Tuscan Chicken Pasta will quickly become your family's favorite dinner recipe! It's made in just one pot with fresh garlic, spinach, sun-dried tomatoes, seasoned chicken, and extra creamy pasta!


  • ½ cup Parmesan Cheese, finely grated
  • 1 Tablespoon flour, (optional)
  • 2 Tablespoons olive oil
  • 1 ½ lbs. boneless skinless chicken breasts
  • 2 Tablespoons Italian seasoning
  • Salt/Pepper, to taste
  • 1 Tablespoon Butter
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes, sliced into strips
  • 1 cup chicken broth
  • 1 cup heavy cream, can sub half and half
  • ½ lb. pasta of choice, I used mafaldine
  • 2 cups fresh spinach
  • 1 cup cherry tomatoes, halved (optional)


  • Grate the Parmesan cheese very finely and set it aside, allowing it to come to room temperature. Toss it with 1 Tablespoon of flour if desired for a creamier consistency when melted.
  • Season both sides of the chicken generously with Italian seasoning, salt, and pepper.
  • Heat the olive oil over medium-high heat in a large pan.
  • Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
  • Set the heat to medium and melt the butter. Add the garlic and sun-dried tomatoes. Cook for 1-2 minutes.
  • Add the chicken broth and heavy cream. Increase heat to bring the sauce to a light bubble, then decrease to medium-low, whisking as you do so.
  • Gradually whisk in the Parmesan cheese until well-combined.
  • Add the pasta and heat until cooked through, (refer to package instructions for timing). It may take longer as the sauce isn’t boiling. You may cover the pot as the pasta cooks, stirring occasionally.
  • Once the pasta is al dente, add the spinach and cherry tomatoes, stir to combine. The spinach will wilt quickly.
  • Cut the chicken into strips and top the pasta with it. Serve, and enjoy!



Calories: 721kcal, Carbohydrates: 55g, Protein: 52g, Fat: 33g, Saturated Fat: 18g, Cholesterol: 203mg, Sodium: 691mg, Potassium: 1378mg, Fiber: 5g, Sugar: 6g, Vitamin A: 2778IU, Vitamin C: 24mg, Calcium: 284mg, Iron: 4mg

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Recipe Rating

23 comments on “Tuscan Chicken Pasta”

  1. Hi,

    Will Bowtie pasta go good with this instead of the ones you used? I’m sorry if you stated this in your post already.

  2. This a fantastic recipe! I’m glad I stumbled across this on Stephanie’s Instagram page; I’ve wanted to try a Tuscan dish (preferably, with pasta!) ever since eating Carrabba’s Italian Grill Tuscan-grilled chicken. Wow, was this good! I will admit, my Husband and I are not big fans of sun-dried tomatoes, so we omitted them in this recipe. Everything else I cooked the recipe as written. The listed cooking time(s) were spot on, and each instruction was easy to follow. I was a little nervous at first as I’m not yet an expert at searing meats, and mixing cream based sauces over a hot stove makes me nervous every time (afraid of the dreaded curdling!) But the (very flavorful) dish came out perfect! I’m not surprised; every recipe of Stephanie’s tastes straight out of a fine dining establishment (if not better!) Thank you once again for providing an excellent pasta dish 🙂
    (Funny, as am I’m writing this, an instruction video for Stephanie’s Chicken Caesar Pasta recipe is playing on the side…I’m cooking this dish again tonight!)

    • I am SOOOO happy that you enjoyed this recipe!! Oh my gosh I have totally been through my share of curdling cream sauces so I hear you!! The key is to avoid adding COLD dairy to a very hot base! If you temper the dairy (microwave it for 45 seconds or so), that helps, and add it over low heat, slowly, and stirring as you do so, you’ll be golden! Took me a few ruined meals to learn that! 🙂 I really appreciate this review, and I can’t wait for you to try the Chicken Caesar Pasta, that one is addicting! 🙂

      • Yes! I’ve taken your tip of letting ingredients get to room temperature to heart haha! Makes such a difference! Thank you for explaining 🙂

  3. My husband and I recently cut out all meats except poultry and fish due to medical reasons, but we’ve been searching for new exciting ways to cook our chicken and he absolutely loved this recipe! This was a really great dinner thank you! 👍🏻😄

    • Hey Katherine! I’m so happy that you enjoyed this recipe!! It has so much wonderful flavor, doesn’t it? Thank you so much for taking the time to leave a comment/review, I really appreciate it. Take care! -Stephanie

  4. Delicious recipe! My husband and I loved this, thank you for sharing!

    • Hey Angelina! I’m so happy that you and your husband enjoyed this recipe, thank you so much for taking the time to leave this review! 🙂 -Stephanie

  5. I have made this recipe several times and it’s just delicious. My husband and I just love it. Thank you for the recipe!

    • Hey Dee Dee!! That makes me SO happy, I’m so glad. Thank you so much for taking the time to leave a comment- that means a lot. You’re the best, take care!! -Stephanie

  6. Delicious! We loved this recipe and it was so easy to make.

  7. my wife is making this RIGHT NOW… to be continued..

    • Oh gosh what a cliff hanger!!!! I hope you guys love it!

      • So I am a beyond picky eater but myself, my wife and our 6 year old daughter thoroughly enjoyed this meal on a cool night in E Amherst NY. Any experience on saving leftovers and heating up the next day? Because I certainly plan on it. Thank you! She’s super proud of what she made!

      • Hey Micah! I am THRILLED to hear that, thank you so so much for letting me know! So my favorite way to reheat this is in a make shift double boiler over simmering water. You don’t need an actual double boiler, (in fact I don’t have one). You can basically find a small pot, fill it with water and simmer it. Place a large glass bowl or another pot on top, and place the pasta in the top pot or glass bowl. It will gradually heat and the consistency will be as if you just made it fresh! OR, you can always turn to the microwave for a quicker option, the consistency just won’t be quite as close to the original.

  8. Family loves it, I cut the chicken into strips and seasoned them before frying. Will make again.

  9. Stephanie this looks amazing I need to make this soon!

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