Creamy Tuscan Chicken Pasta: Garlic Parmesan Skillet Recipe

Why you’ll love it

This creamy Tuscan pasta is incredibly flavorful, comes together quickly, and is easy to prepare. It’s a perfect weeknight dinner that’s elegant enough to serve to guests. The sauce—garlicky, creamy, and studded with sun-dried tomatoes and basil—is the star, and you’ll have the whole meal ready in about 30 minutes.

What you’ll need

• Pasta – longer shapes like linguine work well, but use any pasta you prefer
• Chicken – boneless breasts cut into bite-sized pieces
• Olive oil – for pan frying
• Garlic powder – seasons the chicken along with salt & pepper
• Italian seasoning – a convenient dried herb blend
• Smoked paprika – adds a subtle smoky depth
• Chicken broth – forms the base of the sauce (or substitute a dry white wine)
• Garlic cloves – minced for extra savory flavor
• Dijon mustard – a small amount boosts savory richness without tasting like mustard
• Flour – a little to thicken the sauce
• Lemon juice – brightens the sauce
• Sun-dried tomatoes – packed in oil or dry, chopped
• Cream – use heavy or whipping cream for a silky texture
• Spinach and basil – fresh greens to finish the dish
• Parmesan – freshly grated for serving

How to make Tuscan chicken pasta

Overview: step-by-step instructions follow in the recipe card below.

Bring a large pot of salted water to a boil and cook pasta until al dente. While the pasta cooks, season the chicken with garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and pan-fry the chicken until the outside is no longer pink, about 4 minutes. Transfer the chicken to a plate.

Add chicken broth (or dry white wine), minced garlic, Dijon mustard, flour, and lemon juice to the skillet. Whisk until smooth and bring to a gentle simmer. Stir in the sun-dried tomatoes and cream, and let the sauce simmer for a couple of minutes to thicken slightly.

Return the chicken to the pan and cook just until done. Stir in the spinach and chopped basil and cook until the spinach wilts. Drain the pasta, toss it into the sauce, and finish with plenty of freshly grated Parmesan. Serve immediately.

Pro tip

For a slightly more refined sauce, substitute the chicken broth with a dry white wine such as pinot grigio or sauvignon blanc that you enjoy drinking (not cooking wine).

Substitutions and variations

• If you prefer not to use sun-dried tomatoes, a chopped fresh tomato works—expect a thinner sauce that may require a bit more reduction.
• I recommend heavy cream for the best texture; lower-fat alternatives can cause separation or a thinner sauce.

What to serve with Tuscan chicken pasta

• Serve with breadsticks or a crusty dinner roll to soak up the sauce.
• A simple green salad with a tangy vinaigrette pairs nicely.

Leftovers and storage

• Store leftovers in an airtight container in the refrigerator for 3–4 days. Cream-based dishes generally don’t freeze well.
• Reheat gently over low heat with a splash of cream to keep the sauce smooth.
• If possible, cook fresh pasta to revive the texture when reheating.