Creamy Tuscan Chicken Pasta with Spinach & Sun-Dried Tomatoes

This Creamy Tuscan Chicken Pasta is the kind of comforting dinner that feels special without requiring a lot of work. Tender pasta is tossed in a rich, creamy tomato sauce with wilted spinach, juicy sun-dried tomatoes, garlic, Parmesan, and Italian herbs.

The sauce clings beautifully to every piece of bow-tie pasta, while the tomatoes add a sweet, slightly tangy flavor and the spinach brings a fresh contrast to the creamy sauce. Finished with plenty of freshly grated Parmesan and basil, this is an easy weeknight meal the whole family will love.

Why You’ll Love This Creamy Pasta

• Rich and creamy: The tomato-Parmesan sauce is smooth, velvety, and full of flavor.
• Easy weeknight dinner: Everything comes together in one skillet and a pot of pasta.
• Loaded with flavor: Garlic, Italian seasoning, sun-dried tomatoes, spinach, and Parmesan create a delicious combination.
• Family-friendly: The creamy sauce makes this pasta especially comforting and satisfying.
• Easy to customize: Add chicken, shrimp, mushrooms, or extra vegetables depending on what you have.

What Makes the Sauce So Good?

The secret is building flavor in layers. Garlic is gently cooked in olive oil and butter before tomato paste and seasonings are added. Heavy cream then transforms everything into a silky sauce, while Parmesan gives it a salty, savory finish.

A splash of reserved pasta water helps loosen the sauce and allows it to coat the pasta instead of becoming too thick. Sun-dried tomatoes add little bursts of concentrated tomato flavor, while fresh spinach melts right into the sauce.

How to Make Creamy Tuscan Pasta

Begin by cooking the pasta until just al dente. Before draining, reserve some of the pasta water because it can be used to adjust the consistency of the sauce later.

While the pasta cooks, sauté garlic in olive oil and butter until fragrant. Stir in tomato paste, Italian seasoning, paprika, salt, and black pepper, then add the sun-dried tomatoes.

Pour in the heavy cream and let the sauce gently simmer until it begins to thicken. Stir in Parmesan cheese, then add the spinach and allow it to wilt.

Add the cooked pasta directly to the skillet and toss everything together. If the sauce is too thick, add a splash of reserved pasta water until it reaches that silky, creamy consistency.

Finish with extra Parmesan, freshly chopped basil, and a little black pepper. Serve immediately while the sauce is warm and creamy.

What to Serve With Creamy Tuscan Pasta

This pasta is satisfying on its own, but it pairs wonderfully with garlic bread, toasted Italian bread, a crisp green salad, roasted broccoli, or steamed asparagus. A squeeze of fresh lemon over the finished pasta can also brighten all those rich flavors.

Frequently Asked Questions

Can I add chicken to this pasta?

Absolutely. Sliced or diced cooked chicken makes this pasta even more filling. Season the chicken with salt, pepper, garlic powder, and Italian seasoning, then cook it before preparing the sauce. Add it back to the skillet with the pasta.

Can I use a different type of pasta?

Yes. Penne, rigatoni, rotini, shells, spaghetti, or linguine all work beautifully. Choose a shape that holds onto the creamy sauce.

Can I use fresh tomatoes instead of sun-dried tomatoes?

You can, although sun-dried tomatoes provide a much more concentrated flavor. If using fresh cherry tomatoes, sauté them until softened and slightly blistered before adding the cream.

Can I make this pasta without heavy cream?

Yes. Half-and-half can be used for a lighter sauce. Keep the heat gentle and avoid boiling the sauce aggressively so it stays smooth.

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much excess water as possible before adding it to the sauce.

How do I keep the sauce creamy when reheating?

Reheat leftovers gently over low to medium heat and add a splash of milk, cream, or pasta water. Stir frequently until the sauce becomes smooth again.

Creamy Tuscan Pasta with Spinach & Sun-Dried Tomatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4–6

Ingredients

• 12 ounces bow-tie pasta (farfalle)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 3 cups fresh baby spinach
• 1/4 cup reserved pasta water, plus more as needed
• 2 tablespoons fresh basil, chopped
• Extra Parmesan, for serving

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the bow-tie pasta according to the package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside.
2. Start the sauce: Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let the garlic brown too much.
3. Add the tomato base: Stir in the tomato paste, chopped sun-dried tomatoes, Italian seasoning, smoked paprika, salt, and black pepper. Cook for 1–2 minutes, stirring frequently, to deepen the flavor.
4. Add the cream: Slowly pour in the heavy cream while stirring. Bring the mixture to a gentle simmer and cook for about 3–5 minutes, stirring occasionally, until the sauce begins to thicken.
5. Add Parmesan: Reduce the heat to low and stir in the freshly grated Parmesan cheese. Continue stirring until the cheese melts into the sauce and creates a smooth, creamy consistency.
6. Wilt the spinach: Add the fresh spinach to the skillet. Stir gently for 2–3 minutes until the spinach wilts and becomes incorporated into the sauce.
7. Combine with pasta: Add the cooked pasta to the skillet and toss until every piece is coated in the creamy sauce. Add reserved pasta water a tablespoon at a time if the sauce needs loosening.
8. Finish the dish: Taste and adjust the salt and pepper as needed. Stir in the fresh basil and sprinkle with additional Parmesan.
9. Serve: Spoon the creamy pasta into bowls and serve immediately with extra Parmesan and freshly cracked black pepper.

Recipe Notes

For chicken pasta: Add 1 to 1 1/2 pounds of boneless, skinless chicken breast or thighs. Season, cook until golden and fully cooked, slice, and toss it into the finished pasta.

For extra flavor: Use sun-dried tomatoes packed in olive oil and add a teaspoon of the flavorful oil to the skillet along with the butter.

For a little heat: Add 1/4–1/2 teaspoon of red pepper flakes to the garlic and tomato paste.

For the creamiest sauce: Freshly grate the Parmesan rather than using pre-shredded cheese. It melts more smoothly into the sauce.

Don’t boil the cream: Keep the sauce at a gentle simmer. High heat can cause the cream sauce to become grainy or separate.

Best served fresh: This pasta is at its creamiest immediately after cooking, but leftovers can be reheated gently with a splash of milk or cream.