Tuscan Chicken Pasta is a one pan meal that has it all! Tender bites of seasoned chicken are nestled beside pasta, sun-dried tomatoes, spinach and more. My favorite part is the creamy, boldly flavored tomato broth that it’s all swimming in.

A skillet is filled with tuscan chicken pasta.

Tuscan Chicken Pasta

There are a few things that take this one pan pasta recipe to the next level. For starters, the chicken itself is flavored not just with a medley of seasonings, but also with some of the oil from the sun-dried tomatoes. That way you really get that classic Tuscan flavor in each bite!

I also like to splash in just enough white wine to deglaze the pan. It’s such an easy way to add depth to the flavor palate. Plus, then you have an excuse to open a bottle of white wine… which is always a win in my kitchen! With that being said, you can swap it with chicken broth if desired.

Another big bonus about this sun-dried tomato pasta recipe is just how well rounded it is. The pasta is all dressed up with protein-packed chicken and nutritious spinach. I rarely even make a side dish for it since everything I need is in one pan! With that being said, this pasta does pair fabulously with garlic bread!

A wooden spoon is placed in a skillet filled with chicken pasta.


  • Chicken Breasts – You can swap these with boneless, skinless thighs if preferred.
  • Seasonings – For this dish, you’ll need a combination of Italian seasoning, garlic powder, smoked paprika, salt and pepper.
  • Sun-Dried Tomatoes – Slice them thinly and remember to reserve the oil! You’re going to need it to add flavor to the chicken.
  • Olive Oil – Avocado oil also works well.
  • Onion – A white or yellow onion are both fine. You can use whichever one you have on hand.
  • Garlic – I highly recommend using fresh garlic (not pre-minced) if possible.
  • Tomato Paste – Do NOT swap this with any other tomato ingredient.
  • Dry White Wine – Pinot Grigio and Sauvignon Blanc are both great! Just make sure you buy a good quality bottle. If you wouldn’t drink it, don’t cook with it.
  • Chicken Stock – I like to use homemade chicken stock whenever I can.
  • Diced Tomatoes – For some added flavor, you can always use fire roasted diced tomatoes.
  • Half and Half – This makes the pasta creamy, but not too heavy.
  • Pasta – Use whatever pasta you like best (or already have sitting in your pantry).
  • Heavy Cream – There’s just enough heavy cream to add a final splash of creamy goodness to the pasta sauce. Try not to be too heavy handed with it! Heavy cream can very quickly make a sauce way too thick if you add too much.
  • Parmesan Cheese – For the very best flavor and consistency, try to use freshly grated parmesan cheese. Pre-shredded cheese may seize up and compromise the entire sauce.
  • Baby Spinach – Don’t mix this in too early! It wilts so quickly.
A bowl of pasta is placed next to a skillet.

How to Make Tuscan Chicken Pasta

This one pan Tuscan chicken pasta recipe comes together in no time! For more details about the ingredients and step by step instructions, scroll down to the recipe card.

  1. Prepare the chicken. Pat the chicken dry and slice it into strips. Drizzle it with some of the sun-dried tomato oil, then toss it in garlic powder, paprika, salt and pepper.
  2. Cook the chicken. Heat olive oil over medium-high heat. Cook your chicken (in batches if needed) until fully cooked and golden. Set the chicken aside.
  3. Deglaze the pan. Cook the onions until softened. Then, stir in the garlic and cook just until fragrant. Stir in the tomato paste to coat the onions. Keep cooking until the paste turns deep burgundy. Deglaze the pan by stirring in the white wine, scraping up the brown bits as you go until the mixture is reduced by half.
  4. PRO TIP: Use a wooden spoon to deglaze the pan so you don’t scratch it!
  5. Boil. Stir in the stock and tomatoes, then bring it all to a boil. Once boiling, reduce the heat to medium and stir in the half and half.
  6. Cook the pasta. Mix in the pasta and sun-dried tomatoes. Add the chicken back to the pan and cover with a lid. Let it cook over low heat until the pasta is al dente. You’ll notice that the pasta has absorbed a lot of the liquid – that’s good!
  7. Make it cheesy. This might just be my favorite part. Stir in the heavy cream and parmesan until it’s creamy and smooth.
  8. Add the spinach. This should be the last step because you don’t want your spinach to cook until it’s wilted to death! Fold it in right at the end of cook time.
Fresh basil garnishes pasta.

What to Serve With Tuscan Chicken Pasta

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A skillet is filled with tuscan chicken pasta.

Get the Recipe: Tuscan Chicken Pasta Recipe

Tuscan Chicken Pasta is a hearty and flavorful dish that combines tender chicken, sun-dried tomatoes, spinach, and parmesan cheese in a creamy, garlicky sauce. It's a quick and easy weeknight meal that is sure to satisfy.
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  • 3 boneless, skinless chicken breasts
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 4 ounces sun-dried tomatoes in oil, thinly sliced, oil reserved
  • 2 tablespoon olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 3 cups chicken stock
  • 15 ounce can diced tomatoes
  • 1 cup half and half
  • 8 ounces pasta
  • 1/2 cup heavy cream
  • 1 cup grated parmesan cheese
  • 2 cups baby spinach
  • Basil, optional


  • 1 skillet


  • Pat the chicken dry with a paper towel and slice into 1/2 inch strips across the grain.
  • Transfer the chicken to a large bowl and set aside.
  • In a small bowl, whisk together the garlic powder, paprika, salt and pepper.
  • Drizzle 1 tablespoon of the reserved tomato oil over the chicken and then add the seasoning. Toss the chicken to combine.
  • Heat the olive oil in a large deep skillet with a lid over medium high heat.
  • Arrange the chicken in the pan in a single layer and cook until golden working in batches, if necessary. Transfer the chicken to a platter and keep warm.
  • Add the onion to the skillet and cook until softened, approximately 3-4 minutes. Stir in the garlic and cook for 1 minute longer.
  • Add the tomato paste and stir with the onions to coat. Cook until the paste turns a deep burgundy color.
  • Stir in the wine and cook until reduced by 1/2 scraping the brown bits off the bottom of the pan with a wooden spoon.
  • Add the chicken stock and tomatoes. Bring the mixture to a boil. Turn the heat to medium and stir in the half and half.
  • Add the pasta and sun dried tomatoes, stirring briefly. Return the chicken to the pan and cover with a tight fitting lid. Turn the heat to low and cook for 7-8 minutes or until the pasta is al dente and has absorbed most of the liquid.
  • Stir in the heavy cream and cheese stirring until the cheese is smooth.
  • Fold in the spinach and serve immediately with extra cheese, if desired.
Calories: 486kcal, Carbohydrates: 37g, Protein: 31g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 95mg, Sodium: 754mg, Potassium: 996mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1513IU, Vitamin C: 25mg, Calcium: 216mg, Iron: 3mg