Creamy Tuscan Chicken Pasta (rich, Warm, and Family-friendly) You’ll Crave Weekly

Need a dinner that hugs you back? These Creamy Tuscan Chicken Pasta recipes are cozy, crowd-pleasing, and ridiculously satisfying. We’re talking velvety sauces, sun-dried tomatoes, garlicky goodness, and the kind of warm flavors that make everyone go quiet at the table (in a good way). Each one is weeknight-friendly but fancy-feeling—aka the sweet spot.

1. Skillet Creamy Tuscan Chicken Pasta For Busy Weeknights

This is the classic—fast, rich, and wildly comforting. You’ll build the sauce right in the skillet for maximum flavor, then toss it with pasta so every noodle gets coated in creamy goodness. It’s the one to make when you want dinner on the table in under 40 minutes without skimping on flavor.

Ingredients:

• 12 oz short pasta (penne, rigatoni, or gemelli)
• 1.5 lb boneless, skinless chicken breasts, thinly sliced
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil (use oil from sun-dried tomatoes if possible)
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional but recommended)
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cups baby spinach
• Juice of 1/2 lemon
• Fresh basil, for garnish

Instructions:

1. Cook the pasta in generously salted water until al dente. Reserve 1/2 cup pasta water; drain.
2. Season the chicken with salt, pepper, and Italian seasoning. Heat a large skillet over medium-high heat, add olive oil, and sear chicken until golden and cooked through, 5–7 minutes. Transfer to a plate.
3. Lower heat to medium. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Stir in sun-dried tomatoes.
4. Pour in chicken broth and simmer 2 minutes, scraping up browned bits. Add heavy cream and bring to a gentle simmer.
5. Whisk in Parmesan until melted and smooth. Add spinach and stir until wilted.
6. Return chicken and any juices to the skillet. Add drained pasta and toss, loosening with reserved pasta water as needed for a silky sauce. Finish with lemon juice.
7. Taste and adjust salt and pepper. Garnish with basil and extra Parmesan.

Serve this with a crisp green salad or garlicky roasted broccoli. Want a twist? Swap spinach for kale or add mushrooms for an earthy kick. Pro tip: slice chicken thin for faster cooking and better sauce cling.

2. One-Pot Creamy Tuscan Chicken Orzo For Minimal Cleanup

All the Tuscan flavors—creamy sauce, sun-dried tomatoes, and greens—cooked in one pot. Orzo acts like tiny risotto rice here, soaking up all that luxurious sauce while staying cozy and tender. Perfect for nights when dishes are not happening. Trust me, this one’s a keeper.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 cup sun-dried tomatoes, chopped
• 1.5 cups orzo
• 3 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups chopped baby kale or spinach
• Zest of 1 lemon + juice of 1/2 lemon
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large deep skillet or Dutch oven over medium-high. Season chicken with salt and pepper; brown 5–6 minutes. Remove to a plate.
2. Add onion and cook 3 minutes until translucent. Stir in garlic, Italian seasoning, and sun-dried tomatoes; cook 30 seconds.
3. Add orzo and toast 1 minute, stirring. Pour in chicken broth; bring to a simmer.
4. Return chicken and any juices to the pot. Reduce heat to medium-low, cover, and cook 8–10 minutes, stirring once or twice, until orzo is tender.
5. Stir in heavy cream and Parmesan until creamy. Fold in greens to wilt.
6. Finish with lemon zest and juice; season to taste. Garnish with parsley.

It’s a full meal in a pot, but garlic bread doesn’t hurt. For extra flavor, use a splash of white wine with the broth. Dairy-free? Swap cream for full-fat coconut milk and use a dairy-free Parmesan alternative.

3. Baked Creamy Tuscan Chicken Pasta For Golden, Bubbly Comfort

Cheesy, bubbling, and dinner-party pretty—this baked version is designed for make-ahead convenience and maximum coziness. The sauce gets tossed with pasta, topped with melty cheese, and baked until golden. It’s the kind of dish that makes the table go “whoa.”

Ingredients:

• 12 oz mezze rigatoni or ziti
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 tbsp tomato paste
• 1 cup chicken broth
• 1 cup heavy cream (or half-and-half for lighter)
• 1 cup shredded mozzarella
• 3/4 cup grated Parmesan
• 2 packed cups baby spinach
• 1/4 cup chopped fresh basil

Instructions:

1. Heat oven to 375°F (190°C). Cook pasta in salted water until 1 minute shy of al dente. Drain.
2. Season chicken with salt, pepper, and paprika. In a large skillet, heat olive oil over medium-high and sear chicken until just cooked, 5–6 minutes. Remove.
3. Lower heat to medium. Add garlic and sun-dried tomatoes; cook 30 seconds. Stir in tomato paste and cook 1 minute to deepen flavor.
4. Pour in broth and cream; simmer 2–3 minutes. Stir in 1/2 cup mozzarella and 1/2 cup Parmesan until smooth.
5. Add spinach to wilt. Fold in chicken, cooked pasta, and basil.
6. Transfer to a greased 9×13-inch baking dish. Top with remaining mozzarella and Parmesan.
7. Bake 15–20 minutes until bubbly and lightly golden. Rest 5 minutes before serving.

Garnish with extra basil and a drizzle of good olive oil. Want more texture? Toss buttery panko with garlic powder and sprinkle on top before baking. Add roasted red peppers or artichokes if you’re feeling fancy.

4. Lighter Creamy Tuscan Chicken Pasta With Greek Yogurt

Same cozy vibe, a little lighter on the richness—without sacrificing flavor. Greek yogurt brings tang and creaminess, while the sauce stays silky thanks to smart technique. It’s weeknight-friendly, and nobody will guess it’s lightened up. Seriously.

Ingredients:

• 10 oz whole-wheat or chickpea pasta
• 1 lb chicken tenderloins, sliced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, sliced
• 3/4 cup low-sodium chicken broth, warmed
• 3/4 cup plain Greek yogurt (2% or whole), room temperature
• 1/3 cup finely grated Parmesan
• 3 cups baby spinach
• 1 tsp cornstarch (optional, for extra thickness)
• Juice of 1/2 lemon
• Fresh thyme or basil, to finish

Instructions:

1. Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water; drain.
2. Season chicken with salt, pepper, and Italian seasoning. Sear in olive oil over medium-high until just cooked, 4–5 minutes. Remove.
3. Reduce heat to medium. Add garlic and sun-dried tomatoes; cook 30 seconds.
4. In a bowl, whisk warm broth into Greek yogurt gradually to temper. If using cornstarch, whisk it in now.
5. Pour tempered yogurt mixture into the skillet and stir gently until warmed through and slightly thickened—do not boil.
6. Stir in Parmesan and spinach to wilt. Return chicken and add pasta; toss until creamy, loosening with pasta water as needed.
7. Finish with lemon juice, taste, and adjust seasoning.

Keep the heat gentle to avoid curdling. If you want extra depth, add a teaspoon of Dijon mustard. Serve with roasted cherry tomatoes for a sweet pop, or swap spinach for arugula for peppery vibes.

5. Slow Cooker Creamy Tuscan Chicken Pasta For Set-It-And-Forget-It Nights

Dump, go, and come back to a dreamy sauce that practically makes itself. The slow cooker coaxes out deep savory flavors, and you’ll stir in the pasta at the end so it stays perfectly cooked. It’s weekend-lazy meets restaurant-level cozy.

Ingredients:

• 1.5 lb boneless, skinless chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 4 cloves garlic, minced
• 3/4 cup sun-dried tomatoes, sliced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream or half-and-half
• 3 cups baby spinach
• 3/4 cup grated Parmesan
• 12 oz cooked short pasta (al dente), reserved hot pasta water as needed
• Juice of 1/2 lemon
• Fresh basil and cracked pepper, to finish

Instructions:

1. Add chicken thighs, salt, pepper, Italian seasoning, garlic, sun-dried tomatoes, and broth to the slow cooker. Stir.
2. Cook on Low 4–5 hours or High 2–3 hours, until chicken is tender.
3. Shred chicken slightly with two forks. Pour in cream and add spinach; cover and cook 10–15 minutes until spinach wilts and sauce is steamy.
4. Stir in Parmesan until smooth. Add cooked pasta and toss to coat, loosening with a splash of hot pasta water if needed.
5. Finish with lemon juice, basil, and plenty of black pepper.

Want it extra luxe? Stir in a spoonful of mascarpone. No slow cooker? Simmer everything gently on the stovetop until chicken is tender, then proceed. Serve with warm bread to swipe up every last swipe-worthy drop.

Make It Yours: Tips, Swaps, And Flavor Boosts

• Protein swaps: Italian sausage, rotisserie chicken, or shrimp (add at the end so it doesn’t overcook).
• Veggie love: Mushrooms, roasted red peppers, peas, or steamed broccoli florets are all great.
• Cheese options: Pecorino Romano for extra bite, or a dollop of ricotta for cloud-like creaminess.
• Heat level: Add a pinch more red pepper flakes or a drizzle of Calabrian chili oil.
• Make-ahead: Sauces thicken as they sit—reserve pasta water to loosen before serving.
• Leftovers: Keep 3–4 days refrigerated. Reheat gently with a splash of broth, cream, or milk.

There you go—five cozy, creamy ways to make Tuscan chicken pasta the star of your dinner rotation. Pick the one that fits your mood (or your sink situation), light a candle, and dig in. Your fork—and your family—will thank you.