This Creamy Tuscan Chicken Pasta with Spinach & Cherry Tomatoes is a restaurant-quality, comforting homemade dish. Seasoned chicken breasts are seared to golden perfection, then served over tender pasta coated in a velvety cream sauce infused with sautéed onions, garlic, wilted fresh spinach, burst cherry tomatoes, melted mozzarella, and sharp Parmesan cheese.
Rich, flavorful, and incredibly easy to make, this well-balanced skillet pasta brings sophisticated Italian flavors to your dinner table in under 30 minutes!
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 3–4 portions
Ingredients
For the Seared Chicken:
- 2 large boneless, skinless chicken breasts (cut into cutlets or sliced)
- 1 tsp paprika
- 1 tsp dried parsley
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil or butter (for searing)
For the Creamy Tuscan Sauce & Pasta:
- 250g (8.8 oz) pasta of choice (Penne, Farfalle, Fettuccine, or Rigatoni)
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 1 cup cooking cream (or heavy cream)
- ½ cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 1 tsp dried parsley
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Step-by-Step Instructions
1. Boil the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain the pasta and set aside.
2. Season and Sear the Chicken
Season both sides of the chicken breasts evenly with paprika, dried parsley, salt, and black pepper. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side until golden brown and cooked through (internal temperature reaches 74°C / 165°F). Transfer to a plate, let it rest for a few minutes, then slice into thin strips.
3. Sauté Vegetables & Build Sauce Base
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, sautéing for 2 minutes until fragrant. Add the halved cherry tomatoes, seasoned with salt, black pepper, paprika, and dried parsley. Cook for 3 to 4 minutes until the tomatoes begin to soften and burst. Toss in the fresh spinach leaves and cook for 1 to 2 minutes until wilted.
4. Add Cream and Cheese
Pour the cooking cream into the skillet and reduce heat to medium-low. Add the shredded mozzarella cheese, stirring gently until melted and smooth. (If the sauce appears too thick, stir in a splash of reserved pasta water).
5. Combine Pasta and Chicken
Add the boiled pasta directly into the bubbling cream sauce, tossing thoroughly so every piece is evenly coated. Arrange the sliced seared chicken breasts neatly on top of the pasta.
6. Finish and Serve
Sprinkle generously with freshly grated Parmesan cheese and extra dried parsley. Serve hot straight from the skillet!
Helpful Cooking Tips
- Save Pasta Water: The starchy pasta water helps bind the cream sauce to the pasta noodles while allowing you to thin out the sauce if it becomes overly thick.
- Don’t Overcook Chicken: Searing over medium-high heat seals in juices, ensuring the chicken stays tender and moist rather than dry.
- Add Spinach Last: Add the fresh spinach right before the cream so it retains its vibrant green color and delicate flavor.
Tasty Customization Ideas
- Add More Veggies: Slice button mushrooms, sun-dried tomatoes, or bell peppers into the pan while sautéing the onions for extra depth.
- Spicy Twist: Sprinkle ½ teaspoon of crushed red pepper flakes into the garlic-butter base for a subtle heat kick.
- Protein Swap: Replace chicken breasts with sautéed shrimp, grilled turkey, or crispy bacon bits.
Serving Suggestions
Serve this Creamy Tuscan Chicken Pasta hot alongside freshly baked garlic bread, a crisp Caesar salad, or a glass of chilled white grape juice!
