Pin It There's something about the smell of garlic hitting hot butter that stops me mid-thought, pulls me right back to a Tuesday evening when I wasn't sure what to cook but knew I wanted something that felt a little fancy without the fuss. I'd grabbed sun-dried tomatoes on impulse at the market, and they were sitting in my pantry looking important. That night, I threw together this Tuscan chicken pasta almost without thinking, and by the time my partner walked in, the kitchen smelled like a small Italian restaurant had set up shop on my stove. It became our go-to weeknight miracle ever since.
I made this for friends who showed up hungrier than expected, and I remember the relief washing over me as I realized I had everything I needed already in my kitchen. The chicken cooked while the pasta boiled, and by the time they settled at the table, we were laughing about something completely unrelated while they ate without pausing for breath. That's when I knew this recipe had staying power—it's impressive without demanding you prove anything.
Ingredients
- Penne or fettuccine (350 g): Use whatever shape speaks to you, but reserve some starchy pasta water before draining—it's your secret weapon for silky sauce.
- Chicken breasts (2 large, boneless and skinless): Pound them to even thickness if they're thick, so they cook at the same speed.
- Unsalted butter (2 tbsp) and olive oil (2 tbsp): Butter brings richness to the sauce, olive oil helps the chicken brown properly.
- Garlic (3 cloves, minced): Don't skip the mincing—it distributes the flavor evenly instead of giving you surprise garlic chunks.
- Sun-dried tomatoes (120 g): Buy them in oil if you can find them; they're already tender and flavorful, which saves time and worry.
- Heavy cream (240 ml) and chicken broth (120 ml): The broth keeps the sauce from feeling too heavy while the cream does all the luxurious work.
- Parmesan cheese (60 g, grated): Grate it fresh if possible—pre-shredded gets grainy when it melts.
- Fresh baby spinach (80 g): It shrinks dramatically, so don't be shy with the amount.
- Red pepper flakes, salt, and pepper: The flakes add a whisper of heat that makes you wonder what you're tasting.
Instructions
- Boil your pasta water and get it going:
- Salt the water generously—it should taste like the sea. This is your only chance to season the pasta itself.
- Season and sear the chicken:
- Pat the chicken dry so it browns instead of steams, then let it sit undisturbed in the hot oil for those first few minutes. You'll hear it sizzle differently when it's ready to flip, and that sound is your cue.
- Build the sauce foundation:
- Melt the butter gently and let the garlic bloom without browning—you want it fragrant and golden, not bitter and dark.
- Add your flavor layers:
- The sun-dried tomatoes bring sweetness and depth, and when you scrape up those browned bits from cooking the chicken, you're pulling every ounce of flavor into the sauce.
- Cream and simmer:
- Pour in the cream slowly while stirring, letting it warm and marry with the broth and Parmesan. Simmer gently—a hard boil will make the cream separate and break, which nobody wants.
- Wilt in the spinach:
- It takes about 30 seconds, and you'll watch it transform from a pile of leaves into something silky.
- Bring it all together:
- Toss the pasta and chicken with the sauce, adding pasta water until it clings to everything without pooling at the bottom. This is where you become the chef, adjusting until it feels right.
Pin It The first time this dish really mattered to me was when I made it for a friend who'd had a terrible day and showed up at my door needing comfort food and conversation. We sat eating this with glasses of wine, and they said something like, 'I forgot how good simple things could be.' That moment made me understand that good cooking isn't about complexity—it's about care.
The Science of the Sauce
Cream-based pasta sauces work because fat carries flavor and coats your mouth in a way that makes everything taste richer and feel more luxurious. The Parmesan adds umami and helps emulsify the sauce, making it silkier without breaking. When you add the pasta water, you're introducing starch that binds everything together and lets the sauce cling instead of sliding off. It's less magic and more chemistry, but understanding it takes the guesswork out of whether you've got it right.
Timing and Temperature Matter
This dish comes together in the last few minutes, which means reading ahead matters. Get your pasta water reserved, your chicken sliced, your spinach within arm's reach. Medium-high heat for the chicken, medium for the sauce—high heat is your enemy here because it rushes everything and burns the delicate garlic. Cook confident, not fast.
Variations and Swaps
Once you understand how this sauce works, you can bend it to your mood and what's in your fridge. I've made it with shrimp instead of chicken on nights when I wanted something lighter, and it's equally stunning. Half-and-half works if you prefer something less rich, though it won't have quite the same silky feel. The sun-dried tomatoes are negotiable too—roasted red peppers bring a different kind of sweetness, and fresh basil stirred in at the end creates an entirely different character.
- Try grilled shrimp or scallops for a seafood version that cooks in minutes.
- Swirl in fresh basil or a splash of white wine for brightness if the sauce feels too heavy.
- Double-check that any substitutes won't overpower the garlic and cream balance.
Pin It This is the kind of recipe that slides into your regular rotation without asking permission. It's forgiving enough for weeknights and impressive enough for when people are coming over.
Recipe FAQs
- → What type of pasta works best in this dish?
Penne or fettuccine are ideal as they hold the creamy sauce well and complement the tender chicken.
- → Can I substitute chicken with other proteins?
Yes, grilled shrimp or turkey can be used for variations while retaining the rich sauce and vegetable blend.
- → How is the creamy sauce made?
The sauce combines butter, garlic, sun-dried tomatoes, chicken broth, heavy cream, and Parmesan cheese, simmered until thickened.
- → Is it possible to make the dish lighter?
Substituting half-and-half for heavy cream reduces richness while maintaining creamy consistency.
- → How can I add extra freshness and flavor?
Garnishing with chopped fresh basil or parsley and additional Parmesan enhances aroma and taste.