9 Tuscan Chicken Creamy Pasta Recipes You’Ll Crave

Craving silky sauce, juicy chicken, and carbs that hug your soul? These Tuscan chicken creamy pasta recipes hit all the cozy notes with sun-dried tomatoes, garlic, and herbs doing the heavy lifting. We’re talking one-pan magic, dreamy sauces, and weeknight wins. Ready to twirl your fork and impress yourself?

1. Classic Creamy Tuscan Chicken Fettuccine That Breaks All Diets

This is the gold standard: luscious cream sauce, tender chicken, and ribbons of fettuccine catching every drop. It’s date-night fancy with weeknight effort. Make it once and you’ll “accidentally” buy sun-dried tomatoes every grocery run.

Ingredients:

• 12 oz fettuccine
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 tsp Italian seasoning
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, sliced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 2 cups baby spinach
• 1 tbsp lemon juice
• Fresh basil, torn (optional)

Instructions:

1. Boil fettuccine in salted water until al dente. Reserve 1/2 cup pasta water and drain.
2. Season chicken with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high and sear chicken 3–4 minutes per side until cooked. Remove to a plate.
3. Add butter to the skillet. Sauté garlic 30 seconds, then stir in sun-dried tomatoes.
4. Pour in broth and simmer 2 minutes. Add cream and reduce heat; simmer 3–4 minutes until slightly thickened.
5. Stir in Parmesan until melted. Add spinach and cook until wilted.
6. Return chicken with juices. Toss in fettuccine, adding splashes of pasta water as needed. Finish with lemon juice.
7. Taste and adjust seasoning. Top with basil if you’re feeling fancy.

Serve with a crisp green salad and crusty bread. Want extra creamy? Add another splash of cream at the end. FYI: leftovers reheat like a dream with a spoonful of water.

2. One-Pot Creamy Tuscan Chicken Orzo For Lazy Legends

All the flavor, one pot, minimal cleanup. Orzo cooks right in the sauce, soaking up every bit of garlicky goodness. Perfect for nights when you want “wow” without washing five pans.

Ingredients:

• 1 lb chicken thighs, chopped
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 1/2 cups orzo
• 3 cups chicken broth
• 3/4 cup heavy cream
• 1/2 cup grated Pecorino Romano or Parmesan
• 2 cups baby kale or spinach
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Season chicken with paprika, salt, and pepper. Heat oil in a deep skillet over medium-high and brown chicken 5–6 minutes. Remove to a bowl.
2. Add garlic and sun-dried tomatoes to the same pot; cook 30 seconds.
3. Stir in orzo, toasting 1 minute. Add broth; bring to a simmer.
4. Reduce heat to medium and cook, stirring often, 8–9 minutes until orzo is tender.
5. Stir in cream, cheese, and greens. Return chicken and simmer 2 minutes until creamy.
6. Sprinkle red pepper flakes if you like heat.

Serve straight from the pot with a squeeze of lemon. Swap kale for spinach if that’s what you’ve got. IMO, Pecorino gives a salty kick that slaps.

3. Creamy Sun-Dried Tomato Chicken Rigatoni With Crispy Prosciutto

This one layers textures like a pro: silky sauce, al dente rigatoni, and shattery prosciutto on top. It looks restaurant-level but takes less than 40 minutes. Make it when you want applause at the table.

Ingredients:

• 12 oz rigatoni
• 4 slices prosciutto
• 1 lb chicken breast, cubed
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, chopped
• 1/2 cup dry white wine (or extra broth)
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup Parmesan, grated
• 1 tsp dried basil
• 1 cup arugula (optional)

Instructions:

1. Cook rigatoni in salted water until al dente. Reserve 1/2 cup pasta water and drain.
2. Crisp prosciutto in a dry skillet over medium heat 3–4 minutes. Set aside.
3. Toss chicken with garlic powder, salt, and pepper. Add olive oil to the skillet and sear chicken until golden and cooked. Remove.
4. Sauté garlic and sun-dried tomatoes 30 seconds. Deglaze with wine and reduce by half.
5. Stir in cream and broth; simmer 3 minutes. Add Parmesan and dried basil.
6. Return chicken, add rigatoni, and toss. Use pasta water for desired creaminess.
7. Fold in arugula just to wilt. Crumble prosciutto on top.

Finish with extra cheese and a crack of pepper. Want smoky vibes? Add a pinch of smoked paprika. Prosciutto makes it fancy without trying too hard—trust me.

4. Lemon-Pepper Tuscan Chicken Linguine With Spinach

Bright, creamy, and totally slurpable. The lemon-pepper combo cuts through the richness so you can keep twirling your fork without hitting a wall. It’s sunshine in pasta form.

Ingredients:

• 12 oz linguine
• 1 lb chicken cutlets, sliced
• 1 1/2 tsp lemon pepper seasoning
• 1 tsp kosher salt
• 2 tbsp olive oil
• 3 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, sliced
• 1 cup chicken broth
• 3/4 cup heavy cream
• 1/2 cup Parmesan, grated
• 2 cups spinach
• Zest and juice of 1 lemon

Instructions:

1. Cook linguine in salted water until al dente. Reserve 1/2 cup pasta water.
2. Season chicken with lemon pepper and salt. Sear in olive oil over medium-high 3–4 minutes per side. Remove.
3. Melt butter in the same pan. Add garlic and sun-dried tomatoes; sauté 30 seconds.
4. Add broth and simmer 2 minutes. Stir in cream and Parmesan; simmer until glossy.
5. Fold in spinach to wilt. Add lemon zest and half the juice.
6. Add chicken and linguine. Toss, using pasta water to loosen sauce.
7. Finish with remaining lemon juice to taste.

Serve with extra zest and a sprinkle of parsley. If you love heat, add a pinch of red pepper flakes. This one shines with grilled asparagus on the side.

5. Creamy Tuscan Chicken Tortellini For Maximum Comfort

Cheese-filled tortellini meets rich, garlicky cream sauce. Double the cheese, double the joy. It’s the dish you make when you need a hug in a bowl.

Ingredients:

• 18 oz cheese tortellini, refrigerated
• 1 lb chicken breast, sliced thin
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3/4 cup Parmesan, grated
• 2 cups baby spinach
• Pinch nutmeg (optional but amazing)

Instructions:

1. Boil tortellini according to package directions. Drain and set aside.
2. Season chicken with Italian seasoning, salt, and pepper. Sear in olive oil over medium-high until cooked; remove.
3. Sauté garlic and sun-dried tomatoes 30 seconds.
4. Add cream and broth; simmer 3 minutes. Stir in Parmesan and nutmeg.
5. Fold in spinach to wilt. Add chicken and tortellini; toss to coat.
6. Adjust salt and pepper and serve hot and bubbly.

Garnish with chopped parsley. Swap spinach for peas for a sweet pop. For a lighter version, use half-and-half and a splash of pasta water to thicken.

6. Spicy Tuscan Chicken Penne Arrabbiata (But Make It Creamy)

If you like a little fire with your cream, this is your match. Penne catches the sauce like a champ while crushed red pepper keeps things lively. It’s comfort with an attitude.

Ingredients:

• 12 oz penne
• 1 lb chicken thighs, sliced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp crushed red pepper flakes (more to taste)
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup tomato passata or crushed tomatoes
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup Parmesan, grated
• 1 tsp dried oregano
• Handful fresh basil, torn

Instructions:

1. Cook penne in salted water until al dente. Reserve 1/2 cup pasta water.
2. Season chicken with salt and pepper. Sear in olive oil until browned and cooked; remove.
3. Sauté garlic and red pepper flakes 30 seconds. Add sun-dried tomatoes.
4. Stir in passata and broth; simmer 3 minutes.
5. Add cream, Parmesan, and oregano; simmer until thickened.
6. Return chicken and toss in penne. Use pasta water to loosen sauce as needed.
7. Finish with fresh basil and extra chili if you’re brave.

Serve with a side of roasted broccoli to balance the heat. Want smoky spice? Add a pinch of Calabrian chili paste. Seriously good.

7. Creamy Pesto Tuscan Chicken Farfalle For Green-Sauce Lovers

Herby pesto meets Tuscan cream for a sauce that tastes like summer and comfort had a baby. Farfalle’s little bow ties catch it all. Make this for quick lunches or casual dinners that feel special.

Ingredients:

• 12 oz farfalle
• 1 lb chicken breast, thinly sliced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, chopped
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 1/3 cup basil pesto
• 1/2 cup Parmesan, grated
• 1 cup peas (optional)
• Juice of 1/2 lemon

Instructions:

1. Cook farfalle in salted water until al dente. Reserve 1/2 cup pasta water.
2. Season chicken with salt and pepper. Sear in olive oil until cooked; remove.
3. Sauté garlic and sun-dried tomatoes 30 seconds.
4. Add cream and broth; simmer 2–3 minutes. Stir in pesto and Parmesan.
5. Add peas, chicken, and farfalle. Toss and adjust with pasta water.
6. Finish with lemon juice for brightness.

Top with toasted pine nuts if you want extra crunch. Swap peas for spinach to keep it green. This one tastes great chilled for next-day lunch, FYI.

8. Tuscan Chicken Alfredo With Mushrooms That Feels Like a Restaurant

Classic Alfredo gets a Tuscan glow-up with mushrooms and sun-dried tomatoes. It’s rich, earthy, and wildly comforting. Light a candle and pretend you have a reservation.

Ingredients:

• 12 oz tagliatelle or fettuccine
• 1 lb chicken cutlets, seasoned with salt and pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan
• 1/2 cup chicken broth
• 1/2 tsp black pepper
• 2 cups baby spinach

Instructions:

1. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water.
2. Heat olive oil and sear chicken 3–4 minutes per side. Remove and slice.
3. Add butter and sauté mushrooms until browned. Stir in garlic and sun-dried tomatoes.
4. Pour in broth and simmer 2 minutes, scraping browned bits.
5. Add cream and Parmesan; stir until smooth and creamy.
6. Stir in spinach to wilt. Add pasta and sliced chicken; toss.
7. Use pasta water to reach your ideal sauce consistency.

Finish with extra Parmesan and a few grinds of pepper. For extra depth, add a splash of dry Marsala with the broth. Serve with garlicky green beans and feel fancy.

9. Lightened-Up Tuscan Chicken Spaghetti With Greek Yogurt

Crave the cream but want it lighter? Greek yogurt brings tang and silkiness without the heaviness. You’ll still get that dreamy Tuscan flavor—just a little easier on the weeknight conscience.

Ingredients:

• 12 oz spaghetti
• 1 lb chicken breast, sliced
• 1 tsp Italian seasoning
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, chopped
• 3/4 cup low-sodium chicken broth
• 3/4 cup plain Greek yogurt (whole milk works best)
• 1/3 cup Parmesan, grated
• 1–2 tsp lemon juice
• 2 cups baby spinach

Instructions:

1. Cook spaghetti in salted water until al dente. Reserve 1/2 cup pasta water.
2. Season and sear chicken in olive oil until cooked; remove.
3. Sauté garlic and sun-dried tomatoes 30 seconds. Add broth and simmer 2 minutes.
4. Whisk Greek yogurt with a few tablespoons of hot broth in a bowl to temper.
5. Lower heat to low. Stir tempered yogurt into the skillet along with Parmesan.
6. Add spinach to wilt, then toss in spaghetti and chicken. Use pasta water to loosen.
7. Finish with lemon juice and adjust seasoning.

Keep heat low after adding yogurt to avoid curdling. Add a pinch of red pepper flakes if you like a kick. This one packs great for lunch the next day.

There you go—nine cozy, saucy, twirl-worthy Tuscan chicken creamy pasta recipes that deliver every time. Pick one tonight and let the garlic, cream, and herbs do the heavy lifting. Which one are you making first?