Tuscan Chicken Pasta with Sun-Dried Tomatoes

If there’s one thing I love, it’s uscan chicken pasta. It’s the first dish I teach anyone who wants to cook, and honestly, it’s hard to mess up. This creamy Tuscan chicken pasta has become my go-to weeknight dinner. It’s comforting, flavorful, and doesn’t break the bank. With tender chicken, sun-dried tomatoes, and a rich, velvety sauce, it feels indulgent without being fussy. Whether you’re feeding a hungry family or just craving a cozy meal, this recipe is proof that weeknight pasta recipes can be both simple and spectacular.

Why I Love Tuscan Food

When I think about Tuscan food, I am transported to an open-air restaurant, sparkling water in hand, eating in the sun-soaked streets of Tuscany. Tuscany, in central Italy, has a rich culinary tradition. Recipes are passed down through generations, just like in the South. Families teach each other how to cook, share secrets, and celebrate meals together. Tuscan recipes focus on simplicity and freshness, and Southern recipes do too, using what is local and in season.

Tuscan dishes are rustic and earthy yet bright and vibrant. Fresh herbs, tomatoes, garlic, and quality olive oil make every bite come alive. I love how every flavor feels honest and wholesome. It is comforting, bright, and downright delicious.

Tuscan food celebrates natural ingredients. It does not hide behind heavy sauces or complicated techniques. That is why I fell in love with it. This creamy Tuscan chicken pasta brings a little Italy right into my Southern kitchen.

Whether it is a simple pasta tossed in garlic and olive oil, a hearty soup, or a creamy pasta dish, Tuscan food makes everyday meals feel special. Cooking Tuscan-inspired dishes is not just about the food, it is about celebrating flavor, life, and the joy of gathering around the table.

Simple Tuscan Chicken Pasta Ingredients

When people search for the best Tuscan chicken pasta recipe, it can seem daunting, but they really want simple ingredients that create rich flavor fast. These Tuscan chicken pasta ingredients build a creamy Tuscan pasta sauce with bright sun-dried tomatoes, warm herbs, and tender chicken. Everything comes together to make a rustic weeknight pasta that feels comforting and still fresh. This list keeps things simple so you can make a classic Tuscan pasta at home without stress.

Ingredients for the Chicken

• Olive oil (1 tsp): Adds healthy fats your heart loves and helps your body use fat-soluble vitamins.
• Chicken thighs (2–3 pieces): I love using thighs because they stay juicy, bring more flavor, and are harder to overcook.
• Italian seasoning (1 tsp): A bright blend of herbs that brings antioxidants and classic flavor.
• Garlic powder (1/2 tsp): Adds quick flavor and supports heart health.
• Paprika (1/2 tsp): Gives color, warmth, and a boost of antioxidants.
• Salt and black pepper (to taste): Wakes up every bite. Black pepper also helps your body absorb nutrients.

Ingredients for the Pasta and Sauce

• Parmesan cheese, freshly grated (3/4 cup): Finishes the dish with umami, protein, and calcium.
• Salted butter (1 tbsp): Adds rich flavor and brings vitamins A, D, E, and K.
• White onion, finely diced (1/2): Gives natural sweetness, fiber, and gut-friendly prebiotics.
• Minced garlic (1 tbsp): Builds bold flavor and supports the immune system.
• Tomato paste (1 tbsp): Adds depth and delivers lycopene, a strong antioxidant.
• Italian seasoning (3 tsp): Packs flavor and nutrients without extra sodium.
• Dried oregano (1 tsp): Adds earthy flavor and antibacterial benefits.
• Red pepper flakes (1/2 tsp): Brings gentle heat and may lift your metabolism a bit.
• Ground black pepper (1/2 tsp): Boosts flavor and nutrient absorption.
• Kosher salt (1 tsp or to taste): Balances the sauce. Use just enough to make flavors shine. I always use kosher salt to avoid a heavy and metallic flavor
• Chicken broth (2 cups): Gives the sauce a savory richness with protein and minerals.
• Half and half (1 1/4 cups): Makes the sauce creamy while adding calcium and vitamin D.
• Sun-dried tomatoes, chopped (1/3 cup): Adds tangy, intense flavor and antioxidants.
• Pasta, your favorite type: Brings comfort and energy. Whole grain adds extra fiber and B vitamins.

Step-by-Step Directions

1. Start by patting your chicken thighs dry with paper towels. This helps them brown better. Rub them with olive oil, Italian seasoning, paprika, garlic powder, salt, and pepper. Let them rest on the counter for about ten minutes, so they cook evenly.
2. If you are using an air fryer, heat it to 375°F. Place the chicken in a single layer and cook for 14 to 16 minutes, flipping halfway. The thighs should reach 165°F in the center. If you prefer the oven, heat it to 400°F and bake the chicken on a lined pan for 20 to 25 minutes. Let the chicken rest for five minutes before slicing. Resting keeps all those good juices inside.
3. Bring a large pot of salted water to a rolling boil. Add your pasta and cook it one minute less than the package says. This gives you al dente pasta that will finish in the sauce. Before draining, scoop out one cup of the pasta water. Drain the pasta, but do not rinse it.
4. Melt butter in a large skillet over medium heat. Add the diced onion and cook until it softens and smells sweet, about four minutes. Add the minced garlic and stir for thirty seconds. Garlic burns fast, so keep an eye on it.
5. Stir in the tomato paste, Italian seasoning, dried oregano, red pepper flakes, salt, and black pepper. Let the tomato paste cook for a minute so it darkens a bit and loses that raw taste.
6. Pour in the chicken broth and scrape the bottom of the pan to lift any browned bits. Let the broth simmer for two to three minutes so it reduces slightly. Lower the heat and slowly stir in the half and half. Keep the sauce at a gentle simmer. A hard boil can make the cream separate.
7. Add the chopped sun-dried tomatoes and let the sauce cook for three to five minutes. It should thicken slightly. If it looks thin, give it another minute. Be patient here. The sauce gets richer as it simmers.
8. Add the cooked pasta to the skillet and toss it in the sauce. If it looks too thick, add a splash of the reserved pasta water until you get a silky texture that coats the noodles. Remove the pan from the heat and stir in the freshly grated Parmesan. Stir until the sauce turns smooth and glossy.
9. Slice your rested chicken and spoon it over the pasta. You can toss it in or lay it neatly on top. Taste the pasta and adjust the seasoning. A little extra Parmesan never hurts.
10. If the sauce feels too thin, simmer it for a minute or add more cheese. If it feels too thick, loosen it with pasta water. If anything tastes flat, add a pinch of salt. Taste as you go. That is how you build real flavor.

Storage and Freezer Instructions

Store leftovers in an airtight container for up to 3 days. The sauce will thicken in the fridge, which is normal. The flavors get even better the next day. If you want to freeze it, store the pasta and chicken in separate containers. Freeze for up to 2 months. The cream sauce freezes well when it is reheated slowly.

Freeze cooked chicken up to 3 months. Slice it first so it reheats evenly.
Freeze cooked pasta up to 2 months. Add a splash of broth or water when reheating to refresh the texture.

Reheating Instructions

Stovetop (best method):
Warm the pasta in a skillet over medium-low heat. Add a splash of broth, half and half, or water. Stir as it loosens. Add a little Parmesan if you want it extra creamy.

Microwave:
Heat in short intervals. Stir between each one. Add a spoonful of liquid if the sauce tightens.

Oven:
Place the pasta in an oven-safe dish. Cover with foil to prevent drying. Warm at 300°F until heated through.

Important tip: Heat low and slow. Cream sauces stay smooth when you avoid high heat.

Variations and Substitutions

Vegetarian Tuscan Pasta:
Skip the chicken and use vegetable broth. Add spinach, mushrooms, roasted peppers, or white beans for protein and texture.

Tuscan Pasta with Sausage:
Brown Italian sausage in the skillet first. Remove it. Build the sauce in the same pan so the browned bits season the whole dish.

Tuscan Shrimp Pasta:
Season shrimp with salt, pepper, and paprika. Sear for two minutes on each side. Toss into the sauce at the end so they stay tender.

Tuscan Salmon Pasta:
Pan-sear salmon and flake it into the pasta right before serving. It adds rich flavor and healthy fats.

Creamier Sauce:
Add extra Parmesan or a splash of heavy cream.

Spicy Tuscan Pasta:
Increase the red pepper flakes or add a pinch of cayenne.

Gluten Free Version:
Use your favorite gluten-free pasta. Reduce cooking time so it does not turn mushy.

Low Carb Option:
Serve the sauce and chicken over zucchini noodles or roasted cauliflower.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work, but they cook faster and can dry out. Keep a close eye on the temperature.

Why did my cream sauce separate?
The heat was too high. Lower the temperature after adding the half and half and keep the sauce at a gentle simmer.

Can I make this ahead of time?
Yes. Cook the sauce and chicken, then wait to add the pasta until serving. This keeps the texture perfect.

What pasta works best for Tuscan chicken pasta?
Short pastas like penne, rigatoni, or rotini hold the sauce well. Long noodles like fettuccine also work if you want a classic feel.

Can I add spinach?
Yes. Stir fresh spinach into the sauce during the last minute. It wilts fast and adds color and nutrients.

Can I make the sauce dairy-free?
You can. Use coconut cream or a dairy-free half-and-half alternative. Add extra seasoning if needed.

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