Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicier and work just as well in this creamy Tuscan chicken pasta recipe.

Yes! Chicken thighs are juicier and work just as well in this creamy Tuscan chicken pasta recipe.

Not by default, but you can add heat with crushed red pepper or cayenne.

Can I make it ahead of time?

You can prep the chicken and sauce in advance and combine everything before serving for best texture.

Heavy cream gives the richest result, but half-and-half works for a lighter version.

Use certified gluten-free pasta and double-check your Parmesan and sun-dried tomatoes.

Even better! It’s fresher, creamier, and made with love at home.

A rich and creamy pasta dish loaded with tender chicken, sun-dried tomatoes, spinach, and garlic Parmesan sauce.

Scale

Cook the pasta according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Season chicken with salt, pepper, and Italian seasoning, then cook until golden and fully cooked. Remove and set aside.
In the same skillet, sauté garlic until fragrant.
Add sun-dried tomatoes and cook for 2 minutes.
Stir in heavy cream and bring to a gentle simmer.
Add Parmesan cheese and stir until melted and smooth.
Add spinach and cook until wilted.
Return chicken to the skillet and mix well.
Add cooked pasta and toss everything together.
Serve warm, topped with more Parmesan if desired.

For extra creaminess, add a splash of reserved pasta water when combining everything.

Keywords: creamy Tuscan chicken pasta, chicken, pasta, sun-dried tomatoes, spinach