Recipe Overview Video

Essential Ingredients for Creamy Tuscan Chicken with Sun-Dried Tomatoes

Crafting this incredible Creamy Tuscan Chicken Pasta begins with selecting the finest ingredients. Each component plays a crucial role in building the layered flavors and achieving that signature creamy texture. Here’s what you’ll need, along with some helpful tips for each:

• Yellow onion. A fundamental aromatic that provides a sweet, savory base for our sauce. Make sure to chop it finely so it melts into the sauce.
• Garlic. Freshly minced garlic is absolutely essential here. It adds a pungent, warm depth that jarred garlic simply cannot replicate.
• Boneless, skinless chicken breasts. For tender, lean protein that cooks quickly and absorbs the rich flavors of the sauce. Boneless, skinless chicken thighs can be substituted for a slightly richer flavor and more moisture, or chicken tenderloins for an even faster cooking time.
• Paprika. This vibrant spice adds a beautiful color and a mild, sweet peppery flavor to the chicken, enhancing its savory profile.
• Freshly ground black pepper. The difference between pre-ground and freshly ground pepper is remarkable. Grinding whole peppercorns just before use releases their volatile oils, providing a much brighter and more intense flavor. It’s a small effort that yields significant results.
• Extra virgin olive oil. A good quality olive oil is key for sautéing the chicken and onions, imparting a subtle fruity note that complements the other ingredients.
• Salt. Crucial for seasoning the chicken and bringing out the natural flavors of all the ingredients. Adjust to your taste, remembering that Parmesan and broth also contribute sodium.
• Italian seasoning. A versatile blend of herbs like oregano, basil, rosemary, and thyme that instantly transports your dish to the heart of Italy. Use your favorite blend, ensuring it’s fresh for maximum aroma.
• Crushed red pepper flakes. These add a gentle warmth and a subtle kick, balancing the richness of the cream sauce. Adjust the quantity according to your preferred spice level – omit for mild or add more for extra heat.
• Sun-dried tomatoes. These concentrated flavor bombs are the star of the show. Dry-packaged sun-dried tomatoes offer an intense, chewy texture. If only sun-dried tomatoes packed in oil are available, ensure you drain them very well and blot them thoroughly dry with paper towels to prevent excess oil from diluting the sauce.
• Chicken broth or granulated chicken bouillon dissolved in water. This liquid base provides savory depth to the sauce. If you’re fortunate enough to have homemade chicken stock on hand, it would make an exceptionally flavorful and rich substitution for the water and bouillon, elevating the dish even further.
• Half & half. The secret to our wonderfully creamy sauce. For an even thicker, more decadent, and richer sauce, you could substitute heavy cream for half or even all of the half & half.
• Farfalle (bow-tie pasta). We recommend farfalle for its charming shape and ability to hold the creamy sauce in its “wings.” However, this recipe is highly adaptable; other small, sturdy pasta shapes like penne, rotini, or orecchiette can be deliciously substituted.
• Shredded Gruyère. This Swiss cheese variety is a cornerstone of the dish, providing incredible creaminess and a distinct, nutty, and slightly sweet flavor profile that makes the sauce truly special. It’s often found in gourmet sections or delis, but if unavailable, a good quality generic Swiss cheese can be a suitable substitute, though the flavor will be slightly milder.
• Shredded Parmesan. Freshly grated Parmesan cheese melts beautifully and adds a sharp, salty, umami kick that is indispensable in Italian-inspired dishes. If you don’t shred your own, refrigerated pre-shredded Parmesan (not the shelf-stable green shaker kind) is the best alternative for superior flavor and texture. Like freshly ground black peppercorns, investing in good Parmesan is always worth it.
• Fresh spinach. This leafy green wilts down beautifully into the sauce, adding a touch of vibrant color, essential nutrients, and a subtle earthy flavor. If you need to use frozen spinach, reduce the amount by half, and be sure to thaw it completely, thoroughly drain all excess water, and pat it dry before adding it to prevent a watery sauce.

For precise quantities, please refer to the recipe card below.

Step-by-Step Guide: Crafting Creamy Tuscan Chicken with Sun-Dried Tomatoes

Follow these simple steps to create a show-stopping Creamy Tuscan Chicken Pasta that’s bursting with flavor and unbelievably satisfying:

1. Prepare Your Aromatics and Chicken: Begin by finely chopping your yellow onion and mincing the garlic cloves. Next, take 1.5 pounds of boneless, skinless chicken breasts and cut them into uniform bite-sized or 1-inch pieces. This ensures even cooking. Season the chopped chicken generously with 1 tablespoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Paprika adds color and a subtle sweet flavor, while salt and pepper enhance the chicken’s natural taste.
2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces. Cook for approximately 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. If your pot isn’t large enough to accommodate all the chicken in a single layer without overcrowding, cook it in two batches for about 4-5 minutes per batch. Overcrowding can steam the chicken instead of searing it, preventing that delicious golden crust. (1)
3. Set Aside Chicken & Sauté Onions: Once cooked, transfer the chicken to a clean bowl or plate and set it aside. There will be flavorful browned bits, known as “fond,” stuck to the bottom of the pot – these are crucial for building flavor in your sauce. Add another tablespoon of olive oil and the chopped onion to the same pot. Sprinkle a dash of salt over the onions; this helps draw out their moisture and aids in caramelization. As the onions cook, use a wooden spoon to gently scrape the bottom of the pot, incorporating all those delicious brown bits and seasoning from the chicken into the onions. Stir and cook the onions until they become translucent and softened, typically about 5-7 minutes. (2)
4. Infuse with Garlic & Seasonings: Add the minced garlic to the translucent onions and cook for just about one minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly. (3) Immediately stir in the Italian seasoning and crushed red pepper flakes. The heat will help release their aromas. Then, without delay, add the sun-dried tomatoes to the pot, tossing them with the aromatic onion and garlic mixture. (4) This ensures they soften slightly and integrate their tangy flavor into the base.



5. Cook the Pasta in the Sauce: Pour the chicken broth (or water with dissolved bouillon) and half & half into the pot. Add the farfalle pasta. (5) If necessary, add a little extra water, just enough to barely cover the noodles. Bring the mixture to a slow simmer over medium-high heat and cook for about 11-12 minutes, or until the pasta is al dente (cooked but still firm to the bite). Stir occasionally to prevent the sun-dried tomatoes and pasta from sticking to the bottom of the pot and to ensure even cooking. Keep an eye on the sauce; it should be at a gentle simmer, not a rolling boil, so adjust the heat as needed.
6. Incorporate Cheeses and Chicken: Once the pasta is perfectly al dente, add the shredded Gruyère and shredded Parmesan cheeses to the pot. Return the cooked chicken, along with any accumulated chicken juices from the bowl, back into the pot. (6) Stir gently but thoroughly, continuing to cook for another 2 minutes, or until both cheeses are completely melted and the sauce is smooth and creamy. The juices from the chicken will add even more flavor to the sauce.
7. Wilt in the Spinach: Finally, add the fresh spinach. For easier incorporation and smaller pieces, tear each handful of spinach in your hands just before adding it to the pot. (7) Stir gently until the spinach is fully combined and has just wilted down and heated through. Avoid overcooking the spinach, as it can become mushy and lose its vibrant color.
8. Serve Immediately: As soon as the spinach is wilted, your Creamy Tuscan Chicken Pasta is ready! Serve immediately to enjoy the pasta at its perfect al dente texture and the sauce at its creamiest consistency. (8) Garnish with a little extra Parmesan or fresh parsley if desired.

Personalize Your Creamy Tuscan Chicken: Tips for Customization

One of the best aspects of stovetop recipes like this Creamy Tuscan Chicken Pasta is their inherent flexibility. They are incredibly forgiving when it comes to substitutions and variations, allowing you to tailor the dish to your specific tastes, dietary needs, or what you have on hand. Here are some fantastic ways you can truly make this flavorful dish your own:

Flavorful & Dietary Substitutions

• Gluten-Free Adaptation. For those following a gluten-free diet, simply swap traditional farfalle for a high-quality gluten-free farfalle (or other gluten-free pasta shape). Keep in mind that gluten-free pasta often requires a slightly longer cooking time; plan to add an additional 4-5 minutes to the cooking time after the pasta is introduced to the pot, checking for al dente texture.
• Low Carb Option. To transform this into a delicious low-carb meal, omit the pasta entirely. You’ll also want to adjust the liquid by removing the chicken broth (or the water and chicken bouillon). Instead, serve the creamy Tuscan chicken and sauce over a bed of zucchini noodles (zoodles), cauliflower rice, or even steamed broccoli florets. This maintains all the rich flavors without the added carbohydrates from the pasta.
• Spicy or Mild Preference. The crushed red pepper flakes are what provide that lovely hint of warmth. You have complete control over the spice level: for a milder dish, reduce the amount of red pepper flakes or omit them entirely. For those who love a fiery kick, feel free to increase the quantity to your preference.
• Dairy Adjustments. While Gruyère and Parmesan are key for flavor, you can experiment with other meltable cheeses like mozzarella, provolone, or even a different type of Swiss. For a lighter sauce, you could use whole milk instead of half & half, but note that the sauce will be less rich and may require a cornstarch slurry to thicken.

Exciting Recipe Variations

• Chicken Cutlets for an Elegant Presentation. Instead of dicing the chicken into bite-sized pieces, consider using thin-cut boneless chicken breasts. Alternatively, you can use a meat mallet to gently pound regular boneless breasts until they are about ½-inch thick. Cut these into elegant cutlets, approximately 3 to 4 inches square, and cook them as directed in place of the cubed chicken. Serve one or two whole chicken cutlets artfully arranged on top of each serving of pasta and sauce for a more refined dining experience.
• Creamy Tuscan Chicken Soup. For a heartwarming and cozy meal, easily convert this dish into a soup. Simply add an additional two to three cups of chicken broth to the pot when you add the initial broth and half & half. Let it simmer gently, ensuring all ingredients are heated through. Serve this rich soup with a generous slice of crusty bread, perfect for dipping into the creamy broth. You can also add other vegetables like diced carrots or celery for more substance.
• Add More Vegetables. Beyond spinach, consider stirring in other quick-cooking vegetables like chopped bell peppers, mushrooms, or even blanched asparagus tips during the last few minutes of cooking for added nutrition and flavor.
• Herb Garden Freshness. While Italian seasoning is convenient, fresh herbs like basil, oregano, or parsley, chopped and stirred in at the very end, can provide a burst of vibrant flavor and aroma.

Storage and Freezing Guidelines for Optimal Leftovers

Ensuring your creamy Tuscan chicken pasta maintains its deliciousness for future meals requires a bit of foresight, especially regarding the pasta. Pasta, when left to sit in sauce, will continue to absorb liquid over time. This can lead to it becoming overly soft or mushy, losing its desirable al dente texture, and significantly reducing the amount of sauce in the dish, affecting its overall quality.

To prepare in advance: If you plan to make this recipe ahead of time for a future meal, it’s best to prepare the chicken and sauce up to the point where you would add the pasta. Once the sauce is complete (before adding pasta), allow it to cool completely to room temperature. Transfer the sauce and chicken mixture to an airtight container and refrigerate for up to two days. When you’re ready to serve, gently reheat the sauce over medium-low heat on the stovetop, then proceed with the remaining instructions by adding the fresh pasta and cooking until al dente.

To store leftovers: The key to enjoying excellent leftovers is to store the pasta and sauce separately. If you anticipate having leftovers, consider cooking the mini farfalle (or your chosen pasta) in a separate pot of salted water, according to package directions, until al dente. In this case, you would omit the broth or chicken bouillon dissolved in water from the sauce preparation. Store the cooked chicken and creamy sauce in one airtight container and the cooked pasta in another separate airtight container in the refrigerator for up to four days. Just before serving, combine the desired amount of chicken and sauce with the pasta, gently reheating on the stovetop or in the microwave. This method preserves the texture of the pasta and the consistency of the sauce.

Freezing considerations: Cream-based sauces generally do not freeze well, as they can separate and become grainy upon thawing and reheating. However, if you wish to freeze components of this meal, you can prepare the recipe up to the point of adding the sun-dried tomatoes (before adding any dairy or pasta). Allow this base mixture to cool completely, then transfer it to a freezer-safe bag or container and freeze for up to three months. To finish the dish, thaw the base mixture in the refrigerator overnight, then reheat it on the stovetop and continue with the remaining instructions, adding the half & half, pasta, cheeses, and spinach fresh.

Frequently Asked Questions About Creamy Tuscan Chicken Pasta

• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon paprika
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil, for chicken
• 1 tablespoon extra virgin olive oil, for onion
• dash salt, for onion
• 1 tablespoon Italian seasoning
• 1 teaspoon crushed red pepper flakes, adjust to taste
• 3 ounces sun-dried tomatoes, chopped, dry-packed preferred
• 2 cups chicken broth , or granulated chicken bouillon dissolved in 2 cups water
• 2 cups half and half
• 2 cups farfalle, or other small pasta
• 1 cup shredded Gruyère
• 1 cup shredded Parmesan
• 5 ounces fresh spinach, about 2 cups, roughly torn

• Chop 1 yellow onion finely and mince 3 garlic cloves.
• Cut 1.5 pounds boneless, skinless chicken breasts into uniform bite-sized or 1-inch pieces.
• Season the chopped chicken with 1 tablespoon paprika, 1 teaspoon salt, and ¼ teaspoon freshly ground black pepper, ensuring all pieces are evenly coated.
• In a large pot or Dutch oven, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering.
• Add the seasoned chicken to the hot oil. Cook for about 7 minutes, stirring occasionally, until the chicken is beautifully golden brown and cooked through. If necessary to avoid overcrowding, cook the chicken in two separate batches for 4-5 minutes each.
• Once cooked, transfer the chicken to a clean bowl or plate and set it aside, reserving any juices.
• Add 1 tablespoon extra virgin olive oil and the chopped onion to the same pot.
• Sprinkle a dash of salt over the onions to help release their moisture. As they cook, use your spoon to scrape up any browned bits from the bottom of the pot, incorporating this flavorful fond into the onions. Stir and cook until the onions are translucent and softened, which usually takes 5-7 minutes.
• Add the minced garlic to the softened onions and cook for just one minute until fragrant, being careful not to burn it. Stir in 1 tablespoon Italian seasoning and 1 teaspoon crushed red pepper flakes (adjust to your spice preference). Immediately add the 3 ounces of chopped sun-dried tomatoes, tossing to combine.
• Pour in 2 cups chicken broth (or 1.2 ounces granulated chicken bouillon dissolved in 2 cups water) and 2 cups half and half into the pot. Add 2 cups farfalle pasta. If needed, add just enough additional water to barely cover the noodles.
• Bring to a slow simmer over medium-high heat and cook for 11-12 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta and sun-dried tomatoes from sticking to the bottom of the pot. Ensure the sauce maintains a gentle simmer, adjusting the heat if necessary.
• Add 1 cup shredded Gruyère, 1 cup shredded Parmesan, the previously cooked chicken, and any accumulated chicken juices back into the pot.
• Stir gently and cook for another 2 minutes, or until both cheeses are fully melted and the sauce is smooth and creamy.
• Add 5 ounces fresh spinach. For easier wilting and smaller pieces, tear each handful of spinach roughly in your hands just before adding it to the pot.
• Stir gently until the spinach is combined with the sauce and has just wilted and heated through. Serve your delicious Creamy Tuscan Chicken Pasta immediately to enjoy it at its best.

1. For a slightly different texture or richer flavor, you can easily substitute boneless, skinless chicken thighs for the chicken breasts, or use chicken tenderloins for faster cooking.
2. Gruyère cheese, a type of Swiss cheese, is crucial for the distinct creaminess and flavor in this recipe. If Gruyère is difficult to find, you can substitute a more readily available good quality generic Swiss cheese, though the flavor profile may be slightly altered.
3. While half & half is recommended for the creamy sauce, you can use whole milk for up to half of the liquid for a slightly lighter sauce. However, using cream (or a higher proportion of half & half) helps achieve a thicker, richer sauce and enhances the overall flavor.
4. The amount of crushed red pepper flakes can be adjusted to your taste. For a milder dish, use less or omit entirely. For more heat, feel free to add a bit extra.
5. If you have homemade chicken stock, it’s an excellent and highly recommended substitution for store-bought broth or granulated chicken bouillon dissolved in water, adding superior depth of flavor.
6. If you opt for gluten-free farfalle (or any gluten-free pasta), be aware that it may require an additional 4-5 minutes of cooking time compared to regular pasta. Always check package instructions.
7. For sun-dried tomatoes, dry-packed are preferred for their intense flavor. If you’re using sun-dried tomatoes packed in oil, make sure to drain them thoroughly and pat them dry with a paper towel before adding them to prevent excess oil from affecting the sauce consistency.