Creamy Tuscan Chicken Pasta | The Hastings Table
Creamy Tuscan Chicken Pasta (Garlic Parmesan + Sun-Dried Tomatoes)
Prep: 15 min · Cook: 25 min · Difficulty: Medium · Serves: 4
This Tuscan chicken pasta started as one of those “let’s make something fun” nights after Taylor said she wanted pasta but better. I grilled the chicken, threw together a creamy Parmesan sauce, and somehow it turned into one of our favorite weeknight dinners. Cheesy, garlicky, a little smoky - everything you’d want in a pasta bowl.
Ingredients
Chicken
2 large chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
Pasta & Sauce
10 oz fettuccine (or any pasta you like)
2 tbsp butter
4 cloves garlic, minced (or 1½ tsp garlic powder)
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan
½ cup sun-dried tomatoes, chopped
2 cups fresh spinach
Salt & pepper to taste
Instructions
Prep chicken: Season with olive oil + spices.
Grill chicken: Preheat grill to 450°F. Grill 5–6 min per side until cooked through (165°F internal temp). Rest, then slice.
Cook pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
Make sauce: Melt butter in a large skillet over medium heat. Add garlic and cook 30 sec. Stir in sun-dried tomatoes, heavy cream, and chicken broth. Simmer 3–4 min. Add Parmesan and spinach; stir until spinach wilts.
Combine: Toss cooked pasta and sliced chicken into sauce. If too thick, loosen with reserved pasta water. Taste and adjust seasoning.
Lessons Learned
Grill chicken instead of pan-searing for extra flavor and less mess.
Always reserve a little pasta water - it’s liquid gold for adjusting the sauce.
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