Creamy Tuscan Chicken

Vickie Parks


A delicious one-pan dinner (which makes for easier clean-up).

It's a recipe I've had for years and make as often as possible because it's so delicious and easy to make. I never posted it before now, because I always made it by memory without following a recipe. But the last few times I made it, I wrote down the ingredients and steps, so I could post the recipe.

I sometimes add peas, halved green olives or other ingredients, depending on what sounds good at the time. But this is the basic version that my family likes the most.

Slice a fresh Italian baguette to soak up the sauce.


★★★★★ 4 votes

10 Min
35 Min


  • 4
    boneless skinless chicken breasts
  • 2 Tbsp
    olive oil
  • 1 cup
    heavy cream (or heavy whipping cream)
  • 1/2 cup
    low-sodium chicken broth
  • 2 Tbsp
    dry white wine (optional)
  • 2 Tbsp
    fresh garlic, minced
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano leaves
  • 1/2 tsp
    rosemary, slightly crushed (to release seasoning flavor)
  • 1/2 tsp
    dried thyme leaves
  • 1/2 to 1 Tbsp
    garlic powder
  • 1/2 cup
    grated parmesan cheese
  • 1 cup
    fresh baby spinach leaves
  • 1/2 cup
    sun-dried tomatoes, thinly sliced
  • 1 (8-oz) pkg
    fettuccine or linguine pasta

How to Make Creamy Tuscan Chicken


  1. Heat a large skillet over medium heat. Add olive oil and sear chicken until lightly golden, about 3 to 4 minutes each side. Remove chicken to platter.
  2. Prepare pasta according to package directions just until al dente (don't over-cook). Once cooked, drain pasta in colander; set aside.
  3. Add garlic to the same skillet that was used to brown the chicken, and sauté garlic for 1 minute. Then add cream, wine (if using), chicken broth, basil, oregano, rosemary, thyme, garlic powder, and Parmesan cheese to skillet. Whisk until cream is starting to thicken, about 5 to 6 minutes.
  4. Once cream is slightly thickened, add spinach and sun-dried tomatoes. Let mixture simmer until spinach wilts.
  5. Return chicken to skillet and simmer chicken in the creamy sauce until fully cooked, about 15 to 20 minutes longer (depending on thickness of chicken breasts). Spoon sauce over chicken while it simmers, for full flavor benefit.
  6. To serve, divide the pasta among 4 individual plates. Top each with a chicken breast, and spoon the pan sauce over each chicken serving, and serve immediately.

Printable Recipe Card

About Creamy Tuscan Chicken

Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: Italian

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