Recipe Video Tutorial

Essential Ingredients for Creamy Tuscan Chicken with Sun-Dried Tomatoes

Crafting this flavorful Tuscan chicken pasta requires a selection of fresh and pantry staples. Here’s a closer look at what you’ll need to create this culinary delight:

• Yellow Onion: A foundational aromatic that adds a sweet and savory base to the sauce. Chopping it finely ensures it melts into the sauce.
• Garlic: Freshly minced garlic is crucial for that authentic Italian-inspired flavor. Don’t skimp on this!
• Boneless, Skinless Chicken Breasts: Cut into bite-sized pieces, these cook quickly and evenly. For a richer flavor and juicier texture, boneless thighs are an excellent substitute. Chicken tenderloins also work well for faster cooking.
• Paprika: Adds a beautiful color and a mild, slightly sweet, peppery flavor to the chicken. It helps create a lovely crust when sautéed.
• Freshly Ground Black Pepper: The difference between pre-ground and freshly ground pepper is remarkable. Invest in a pepper mill for a brighter, more pungent flavor.
• Extra Virgin Olive Oil: Used for sautéing the chicken and vegetables, adding a rich, fruity base to the dish.
• Salt: Essential for seasoning the chicken and bringing out the flavors of all ingredients. Always season to taste.
• Italian Seasoning: A convenient blend of classic Italian herbs like oregano, basil, thyme, and rosemary. Use your favorite blend for consistency.
• Crushed Red Pepper Flakes: These add a gentle warmth and a subtle kick. Adjust the amount to your preferred spice level – omit for mild, or add more for extra heat.
• Sun-Dried Tomatoes: Dry-packed sun-dried tomatoes offer the most intense flavor. If using those packed in oil, ensure you drain them very well and blot them dry with paper towels to avoid excess oil in the sauce. They provide a vital tangy counterpoint to the creamy sauce.
• Chicken Broth or Granulated Chicken Bouillon: Chicken broth adds depth to the sauce. If using bouillon, dissolve it in water according to package directions. Homemade chicken stock is always a superior choice if available, lending an unparalleled richness.
• Half & Half: Creates the creamy base for the sauce. For an even thicker and richer consistency, consider substituting half or all of the half & half with heavy cream. Whole milk can also be used for a lighter sauce, but may result in a thinner texture.
• Farfalle: Also known as bow-tie pasta, its shape beautifully cradles the creamy sauce. Other small pasta shapes like penne, rigatoni, or orecchiette can be excellent substitutes.
• Shredded Gruyère: A type of Swiss cheese known for its creamy texture and distinct, nutty, slightly sweet flavor. Gruyère is key to the unique richness of this Tuscan chicken. If unavailable, a good quality generic Swiss cheese can be used, though the flavor profile may vary slightly.
• Shredded Parmesan: Opt for freshly shredded Parmesan or high-quality refrigerated shredded Parmesan over the shelf-stable shaker varieties. Good Parmesan cheese adds a sharp, salty, umami depth that is irreplaceable.
• Fresh Spinach: Adds a vibrant color and a healthy dose of greens that wilt perfectly into the hot sauce. If using frozen spinach, reduce the amount by half, thaw it completely, and squeeze out all excess water before adding to prevent a watery sauce.

Refer to the recipe card below for precise quantities.

Step-by-Step: How to Make Creamy Tuscan Chicken with Sun-Dried Tomatoes

Creating this restaurant-quality Tuscan chicken pasta at home is simpler than you might think. Follow these detailed steps for a perfect dish every time:

1. Prepare Ingredients: Begin by finely chopping your yellow onion and mincing the garlic cloves. Dice 1.5 pounds of boneless, skinless chicken breasts into uniform bite-sized (approximately 1-inch) pieces. Season the chopped chicken generously with 1 tablespoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Evenly coating the chicken ensures every bite is flavorful.
2. Cook the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook for about 7 minutes, stirring occasionally until it’s golden brown and cooked through. If your pot is crowded, cook the chicken in two separate batches for 4-5 minutes each to ensure even browning and prevent steaming. (1)
3. Set Chicken Aside: Once cooked, transfer the chicken to a clean bowl or plate and set it aside. This prevents it from overcooking while you build the sauce.
4. Sauté Onions: Add an additional 1 tablespoon of olive oil and the chopped onion to the same pot. Sprinkle a dash of salt over the onions; this helps them release their moisture and cook down faster. As the onions soften, use a wooden spoon to scrape the bottom of the pot, incorporating all the flavorful brown bits (fond) left by the chicken. Stir and cook the onions until they become translucent and tender, about 5-7 minutes. (2)
5. Add Garlic and Seasonings: Stir in the minced garlic and cook for just one minute until fragrant, being careful not to burn it. (3) Immediately add 1 tablespoon of Italian seasoning and 1 teaspoon of crushed red pepper flakes (adjust to taste). Stir well, then add the 3 ounces of sun-dried tomatoes. Cook for another minute, allowing the flavors to meld. (4)

6. Cook Pasta in Sauce: Pour 2 cups of chicken broth, 2 cups of half & half, and 2 cups of farfalle into the pot. If the noodles aren’t fully submerged, add just enough water to cover them. (5) Bring to a medium-high heat and cook for 11-12 minutes, or until the pasta is al dente. Stir occasionally to prevent the noodles and sun-dried tomatoes from sticking to the bottom. Maintain a slow simmer; adjust heat as needed.
7. Add Chicken and Cheese: Once the pasta is cooked, reduce the heat to low. Return the cooked chicken and any accumulated juices to the pot. Add 1 cup of shredded Gruyère and 1 cup of shredded Parmesan cheese. (6) Stir gently for about 2 minutes, or until the cheeses have fully melted into a smooth, creamy sauce.
8. Stir in Spinach: Take fresh spinach by the handful and tear it into smaller pieces directly into the pot. (7) Stir gently until the spinach has wilted and is thoroughly combined and heated through. This usually takes just a minute or two. (8)
9. Serve Immediately: Your Creamy Tuscan Chicken with Sun-Dried Tomatoes is ready to be enjoyed! Serve hot and savor every delicious bite.

Make it Your Own: Customizing Your Creamy Tuscan Chicken

One of the best things about stovetop recipes like this is their flexibility. Feel free to experiment with these substitutions and variations to tailor the dish to your taste and dietary needs.

Substitutions

• Gluten-Free: Easily adapt this recipe by using your favorite gluten-free farfalle or other pasta. Keep in mind that gluten-free pasta often requires a slightly longer cooking time, so add an extra 4-5 minutes to the cooking time after adding the pasta to the pot, or follow package instructions.
• Low Carb Option: To make this dish low-carb, simply omit the pasta. You can also reduce or omit the chicken broth (or water and chicken bouillon) to make a thicker, richer sauce. Serve the creamy Tuscan chicken and spinach over zucchini noodles, cauliflower rice, or alongside a fresh green salad.
• Spicy or Mild: The crushed red pepper flakes provide a gentle heat. For a spicier dish, increase the amount to 1.5 or 2 teaspoons. If you prefer it completely mild, simply omit the red pepper flakes.
• Cheese Alternatives: If Gruyère is hard to find, a good quality Swiss cheese is the closest substitute. For a different flavor profile, consider using Monterey Jack, Fontina, or even a sharp white cheddar for part of the cheese blend.
• Dairy-Free: For a dairy-free version, use a plant-based heavy cream (like oat or cashew cream), and substitute dairy-free Parmesan and a good melting dairy-free Swiss cheese alternative.

Exciting Variations

• Chicken Cutlets: Instead of cubing the chicken, use thin-cut boneless chicken breasts or pound regular breasts to about ½-inch thickness. Cut them into 3- to 4-inch square cutlets. Cook as directed, then serve one or two cutlets artfully arranged over each serving of pasta and sauce for an elegant presentation.
• Creamy Tuscan Chicken Soup: Transform this pasta dish into a hearty soup by adding an extra two to three cups of chicken broth when you add the pasta and liquid. Simmer until the pasta is cooked and serve with crusty bread for dipping.
• Add More Vegetables: Sauté sliced mushrooms with the onions, or add roasted bell peppers (red, yellow, or orange) along with the sun-dried tomatoes for extra color and flavor. Artichoke hearts (drained and chopped) would also be a delicious addition.
• Different Protein: While chicken is classic, you could also make this with shrimp (cook quickly and add at the very end to avoid rubberiness) or sliced pork tenderloin. For a vegetarian option, use cannellini beans or firm tofu instead of chicken.
• Smoked Paprika Twist: For a deeper, smoky flavor, substitute regular paprika with smoked paprika when seasoning the chicken.

Storage and Freezing Tips for Creamy Tuscan Chicken Pasta

To ensure your creamy Tuscan chicken remains delicious, especially if preparing in advance or planning for leftovers, it’s important to understand how pasta interacts with sauce over time. Pasta continuously absorbs liquid, which can lead to a mushy texture and a significantly reduced amount of sauce if left sitting too long.

Preparing in Advance:

If you wish to get a head start on this recipe, prepare the chicken and sauce up to the point of adding the pasta. Allow the sauce to cool completely before transferring it to an airtight container. It can be refrigerated for up to two days. When ready to serve, gently reheat the sauce over medium-low heat on the stovetop, then continue with the remaining instructions by adding the pasta and cooking until al dente.

Storing Leftovers:

For the best leftover experience, particularly if you anticipate having extra portions, it’s highly recommended to cook the pasta separately. Prepare the chicken and sauce as directed, omitting the step where you add the pasta and broth (or bouillon dissolved in water). Cook the mini farfalle (or your chosen pasta) in a separate pot according to package instructions until al dente. Store the cooked chicken and sauce in one airtight container and the cooked pasta in another. Both can be kept in the refrigerator for up to four days. Combine the chicken and sauce with the pasta just before reheating and serving to maintain optimal texture and flavor.

Freezing the Dish:

Cream-based sauces, unfortunately, do not hold up well to freezing; they tend to separate and become grainy upon thawing. However, you can prepare a component of this recipe for the freezer. Cook the chicken and sauté the onions and garlic, then add the Italian seasoning, red pepper flakes, and sun-dried tomatoes. Stop *before* adding the chicken broth, half & half, or pasta. Allow this flavorful base to cool completely, then freeze it in an airtight, freezer-safe container for up to three months. When ready to use, thaw overnight in the refrigerator, then proceed with the recipe from the point of adding the broth, half & half, and pasta.

Frequently Asked Questions About Creamy Tuscan Chicken

• 1
  yellow onion
• 3
  garlic cloves
• 1.5
  pounds
  boneless, skinless chicken breasts
• 1
  tablespoon
  paprika
• 1
  teaspoon
  salt
• ¼
  teaspoon
  freshly ground black pepper
• 2
  tablespoons
  extra virgin olive oil,
  for chicken
• 1
  tablespoon
  extra virgin olive oil,
  for onion
• dash
  salt,
  for onion
• 1
  tablespoon
  Italian seasoning
• 1
  teaspoon
  crushed red pepper flakes
• 3
  ounces
  sun-dried tomatoes
• 2
  cups
  chicken broth ,
  or granulated chicken bouillon dissolved in 2 cups water
• 2
  cups
  half and half
• 2
  cups
  farfalle
• 1
  cup
  shredded Gruyère
• 1
  cup
  shredded Parmesan
• 5
  ounces
  fresh spinach,
  about 2 cups

1. Chop 1 yellow onion and mince 3 garlic cloves.
2. Chop 1.5 pounds boneless, skinless chicken breasts into bite-size or 1-inch pieces.
3. Season the chopped chicken with 1 tablespoon paprika, 1 teaspoon salt, and ¼ teaspoon freshly ground black pepper.
4. Heat 2 tablespoons extra virgin olive oil in a large pot at medium-high heat.
5. Add the chicken and cook for about 7 minutes, or cook 2 batches each for about 4-5 minutes for more even cooking.
6. Transfer the chicken to a bowl or plate and set aside.
7. Add 1 tablespoon extra virgin olive oil and the chopped onion to the pot.
8. Sprinkle a dash salt over the onions to help release the moisture. As they cook, scrape the bottom of the pot to gather up the brown bits and seasoning from the chicken. Stir and cook the onions until they are translucent.
9. Add the minced garlic to the onions, and cook for a minute. Stir in 1 tablespoon Italian seasoning and 1 teaspoon crushed red pepper flakes, then immediately add 3 ounces sun-dried tomatoes.
10. Add 2 cups chicken broth (or 1.2 ounces granulated chicken bouillon dissolved in 2 cups water) to the pot with 2 cups half and half and 2 cups farfalle. If needed, add enough water just to cover the noodles.
11. Cook on medium-high heat for 11-12 minutes or until pasta is al dente, stirring occasionally to keep the sun-dried tomatoes and noodles from sticking to the bottom. The sauce should be at a slow simmer, so adjust the heat if necessary.
12. Add 1 cup shredded Gruyère, 1 cup shredded Parmesan, chicken, and any chicken juices to the pot.
13. Stir and cook for another 2 minutes or until cheese is melted.
14. Add 5 ounces fresh spinach by tearing each handful in your hands right before you add them to make smaller pieces.
15. Stir gently until spinach is combined and heated, then serve immediately.

1. You can substitute boneless, skinless chicken thighs for chicken breast or tenderloins for a slightly richer flavor.
2. Gruyere is a variety of Swiss cheese. The creaminess and distinct flavor in this recipe come from Gruyère, but if you can’t find it, you can substitute a more readily available Swiss cheese.
3. You may use whole milk for up to half of the half & half or heavy cream to adjust the richness of the sauce. For the thickest, most luxurious sauce, use all heavy cream.
4. To reduce the spiciness, remove or add fewer red pepper flakes. Increase them for a bolder kick.
5. If you have homemade chicken stock, it would be a delicious substitution for the water and bouillon, providing deeper flavor.
6. If you are using gluten-free farfalle, add 4-5 extra minutes cooking time or follow the package instructions, as gluten-free pasta often requires a longer simmer.
7. You can substitute sun-dried tomatoes in oil for the dry-packed sun-dried tomatoes, but ensure you drain them very well and pat them with a paper towel before adding them to avoid excess oil.