Tuscan Chicken Cream Pasta
Succulent chicken thighs meet sun-dried tomatoes, fresh spinach, and a luxurious Parmesan cream sauce in this restaurant-quality pasta that comes together in just 40 minutes. Every bite delivers the bold, sun-soaked flavors of Tuscany with perfectly balanced richness and brightness. This is comfort food elevated to an art form—creamy, indulgent, and absolutely unforgettable.
Prep Time : 15 min
Cook Time : 25 min
Servings : 4
15 min
25 min
4
Ingredients
For the Pasta
• 320g penne rigate or rigatoni — this one on Amazon
• 5g kosher salt (for pasta water)
• 240ml reserved pasta water
For the Chicken
• 500g boneless, skinless chicken thighs, cut into 2cm pieces
• 2g kosher salt
• 2g freshly ground black pepper
• 25ml extra-virgin olive oil
For the Tuscan Cream Sauce
• 30g unsalted butter
• 20g garlic (4 cloves), thinly sliced
• 2g red pepper flakes (1 teaspoon)
• 120ml dry white wine
• 200g sun-dried tomatoes in oil, drained and sliced — this one on Amazon
• 3g dried oregano (1½ teaspoons)
• 240ml heavy cream (35% fat)
• 100g Parmigiano-Reggiano, finely grated — this one on Amazon
• 150g baby spinach
• 1g kosher salt
• 2g freshly ground black pepper
• 2g lemon zest (from 1 lemon)
• 15g fresh basil leaves, torn
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Directions
- Cook the Pasta
Bring a large pot of water to boil with 5g kosher salt. Cook 320g penne rigate until 1 minute shy of al dente according to package directions. Reserve 240ml pasta water in a measuring cup, then drain the pasta and set aside. - Sear the Chicken
Pat 500g chicken thighs completely dry with paper towels and season with 2g salt and 2g black pepper. Heat 25ml olive oil in a large, deep skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed) and sear undisturbed for 3-4 minutes until golden brown. Flip and cook 2-3 minutes more. Transfer chicken to a plate, leaving the rendered fat in the pan. - Build the Aromatic Base
Reduce heat to medium and add 30g butter to the skillet. Once melted and foaming, add 20g sliced garlic and 2g red pepper flakes. Cook for 45 seconds, stirring constantly, until garlic is fragrant and just beginning to turn golden at the edges. Pour in 120ml white wine, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by half (about 2 minutes), then add 200g sun-dried tomatoes and 3g oregano. Stir and cook for 1 minute. - Create the Tuscan Cream Sauce
Pour in 240ml heavy cream and bring to a gentle simmer. Return the seared chicken and any accumulated juices to the pan. Simmer for 5-6 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly. Add 150g baby spinach in handfuls, stirring gently until each addition wilts completely before adding more. Once all spinach is incorporated, remove pan from heat. - Combine and Finish
Add the drained pasta to the skillet along with 100g grated Parmigiano-Reggiano and remaining 1g salt. Toss everything together, adding reserved pasta water 60ml at a time until sauce coats the pasta luxuriously—it should be creamy but not soupy (you’ll likely use 120-180ml total). Stir in 2g lemon zest and 15g torn basil leaves. Taste and adjust seasoning with additional salt and pepper if needed. Let rest for 2 minutes off heat to allow sauce to settle and cling to the pasta. - Serve
Divide among four warm shallow bowls. Finish with a drizzle of oil from the sun-dried tomatoes jar and extra Parmigiano-Reggiano if desired. Serve immediately while hot and creamy.
*Notes :
- Chicken thighs are essential for this recipe—they stay significantly juicier than breast meat and add richness to the sauce. Don’t substitute with chicken breasts or the dish will be dry and less flavorful.
- The starchy pasta water is crucial for creating a silky, cohesive sauce that clings to every piece of pasta. Add it gradually and stop when the sauce reaches a luxurious, creamy consistency—not soupy, but fluid enough to coat beautifully.
- For the best flavor, use quality sun-dried tomatoes packed in olive oil (not the dry-packed variety). The oil from the jar makes an excellent finishing drizzle that adds extra richness and authentic Tuscan flavor.
Nutrition Facts
( per serving )
Calories
~948 kcal
Protein
45 g
Fat
55 g
Carbs
57 g
Calories
~948 kcal
Protein
45 g
Fat
55 g
Carbs
67 g
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Tuscan Chicken Cream Pasta
Ingredients
Method
- Bring a large pot of water to boil with 5g kosher salt. Cook 320g penne rigate until 1 minute shy of al dente according to package directions. Reserve 240ml pasta water in a measuring cup, then drain the pasta and set aside.
- Pat 500g chicken thighs completely dry with paper towels and season with 2g salt and 2g black pepper. Heat 25ml olive oil in a large, deep skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed) and sear undisturbed for 3-4 minutes until golden brown. Flip and cook 2-3 minutes more. Transfer chicken to a plate, leaving the rendered fat in the pan.
- Reduce heat to medium and add 30g butter to the skillet. Once melted and foaming, add 20g sliced garlic and 2g red pepper flakes. Cook for 45 seconds, stirring constantly, until garlic is fragrant and just beginning to turn golden at the edges. Pour in 120ml white wine, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by half (about 2 minutes), then add 200g sun-dried tomatoes and 3g oregano. Stir and cook for 1 minute.
- Pour in 240ml heavy cream and bring to a gentle simmer. Return the seared chicken and any accumulated juices to the pan. Simmer for 5-6 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly. Add 150g baby spinach in handfuls, stirring gently until each addition wilts completely before adding more. Once all spinach is incorporated, remove pan from heat.
- Add the drained pasta to the skillet along with 100g grated Parmigiano-Reggiano and remaining 1g salt. Toss everything together, adding reserved pasta water 60ml at a time until sauce coats the pasta luxuriously—it should be creamy but not soupy (you'll likely use 120-180ml total). Stir in 2g lemon zest and 15g torn basil leaves. Taste and adjust seasoning with additional salt and pepper if needed. Let rest for 2 minutes off heat to allow sauce to settle and cling to the pasta.
- Divide among four warm shallow bowls. Finish with a drizzle of oil from the sun-dried tomatoes jar and extra Parmigiano-Reggiano if desired. Serve immediately while hot and creamy.