Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta is a easy Italian recipe that serves 4. 640 calories per serving. Recipe by Dont Go Bacon My Heart on YouTube.
Prep: 9 min | Cook: 27 min | Total: 45 min
Cost: $19.31 total, $4.83 per serving
Ingredients
- 2 pieces Chicken Breast (skinless, boneless, sliced into thin strips)
- 12 oz Pasta (short pasta such as penne or fusilli)
- 2 tbsp Olive Oil (from sundried tomatoes jar) (use the oil from a jar of sundried tomatoes for extra flavor)
- 1 tsp Salt (kosher or sea salt)
- 0.5 tsp Black Pepper (freshly ground)
- 3 cloves Garlic (minced (about 1 tbsp))
- 1 tbsp Unsalted Butter (cut into small pieces)
- 1 cup Tomato Puree (canned or jarred)
- 0.5 cup Chicken Stock (low‑sodium)
- 0.5 cup Heavy Cream (35% milkfat)
- 0.25 cup Sundried Tomatoes (in oil) (chopped, from the same jar as the oil)
- 0.25 cup Fresh Basil (torn leaves)
- 0.25 cup Parmesan Cheese (freshly grated)
- 2 cups Fresh Spinach (baby spinach, loosely packed)
- a pinch Red Pepper Flakes (optional for heat)
Instructions
Prepare Ingredients
Slice the chicken breasts into thin strips, mince the garlic, chop the sundried tomatoes, tear the basil, and grate the Parmesan. Set everything aside.
Time: PT5M
Cook Pasta
Bring a large pot of salted water to a boil, add the pasta and cook until al dente according to package directions. Reserve ½ cup of pasta water, then drain.
Time: PT10M
Temperature: 212°F
Season Chicken
Season the chicken strips with salt and black pepper on both sides.
Time: PT2M
Fry Chicken
Heat the skillet over medium‑high heat, add the sundried‑tomato oil, then add the chicken strips. Fry until lightly charred on the outside and just cooked through, about 4‑5 minutes.
Time: PT5M
Temperature: medium‑high
Rest Chicken
Transfer the cooked chicken to a plate and set aside, keeping the pan juices in the skillet.
Time: PT1M
Sauté Garlic
Add the butter to the same skillet, let it melt, then add the minced garlic. Sauté until fragrant, about 1 minute.
Time: PT1M
Temperature: medium
Add Tomato Puree
Stir in the tomato puree and cook, stirring, for 2 minutes to deepen the flavor.
Time: PT2M
Temperature: medium
Create Creamy Sauce
Pour in the chicken stock and heavy cream, bring to a gentle simmer, and let the sauce thicken for about 5 minutes.
Time: PT5M
Temperature: medium
Finish Sauce with Veggies and Cheese
Stir in the chopped sundried tomatoes, fresh basil, grated Parmesan, and spinach. Cook until the spinach wilts, about 2 minutes.
Time: PT2M
Temperature: medium
Combine Pasta and Chicken
Add the cooked pasta and the sliced chicken (with any resting juices) to the skillet. Toss everything together and heat through for 2 minutes.
Time: PT2M
Temperature: medium
Serve
Plate the pasta, garnish with extra Parmesan and a few fresh basil leaves if desired, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 640
- Protein
- 30g
- Carbohydrates
- 60g
- Fat
- 25g
- Fiber
- 4g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast
- Instead of Pasta: Spaghetti broken into pieces, Gluten‑free pasta
- Instead of Olive Oil (from sundried tomatoes jar): Regular olive oil
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Unsalted Butter: Margarine
- Instead of Tomato Puree: Crushed tomatoes
- Instead of Chicken Stock: Vegetable stock
- Instead of Heavy Cream: Half‑and‑half
- Instead of Sundried Tomatoes (in oil): Sun‑dried tomato paste (1 tbsp)
- Instead of Fresh Basil: Dried basil (1 tsp)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Spinach: Baby kale
Equipment Needed
- Large Skillet
- Large Pot
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Colander
- Wooden Spoon or Spatula
- Microplane Grater
- Tongs (optional)
Critical Steps — Do Not Skip
- Fry chicken until lightly charred but not overcooked
- Simmer sauce gently to thicken without curdling the cream
- Toss pasta and chicken together until everything is evenly coated and hot
Chef Tips from the Video
- Using the oil from sundried tomatoes adds an instant umami boost
- Reserve the pan juices from the chicken – they’re flavor gold for the sauce
- Finish with a generous handful of fresh Parmesan for a glossy finish
Troubleshooting
Chicken turns out dry
Do not overcook; remove when just cooked through and let residual heat finish it in the sauce.
Sauce is too thin
Simmer longer to reduce, or add a splash of grated Parmesan to thicken.
Sauce separates or curdles
Lower the heat before adding cream and stir continuously; avoid a rapid boil.
Spinach remains soggy
Add spinach at the very end and stir just until wilted; excess moisture will dilute the sauce.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Can freeze for up to 2 months; reheat gently and add a splash of milk or broth
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the sauce up to step 8 and refrigerate; reheat and finish with spinach and cheese before serving
- Cook pasta ahead of time, toss with a little oil to prevent sticking, and reheat with sauce
Frequently Asked Questions
What is the cultural significance and history of creamy tomato basil chicken pasta in Italian‑American cuisine?
Creamy tomato‑based pasta dishes became popular in Italian‑American households after World War II when canned tomatoes and cream were widely available. Combining chicken with a tomato‑cream sauce reflects the American adaptation of traditional Italian ragù, offering a richer, quicker weeknight meal.
What are the traditional regional variations of tomato‑cream pasta in Italy?
In northern Italy, especially Lombardy, dishes like "pasta al ragù bianco" use butter, cream, and sometimes mushrooms. In the south, tomato‑based sauces dominate, but a touch of cream is added for richness, similar to the Roman "pasta alla panna e pomodoro."
How is creamy tomato basil chicken pasta traditionally served in Italian households?
It is typically served hot, sprinkled with freshly grated Parmesan and a few torn basil leaves, accompanied by crusty bread to mop up the sauce. A simple green salad balances the richness of the dish.
What occasions or celebrations is creamy tomato basil chicken pasta associated with in Italian‑American culture?
It’s a popular family‑style dinner for casual gatherings, weekend meals, and holiday buffets where a comforting, crowd‑pleasing pasta is desired without extensive preparation.
What makes creamy tomato basil chicken pasta special in Italian‑American cuisine?
The dish blends the bright acidity of tomato puree with the luxurious mouthfeel of cream, while the sundried‑tomato oil adds depth. Adding chicken provides protein, making it a complete, satisfying meal.
What are the most common mistakes to avoid when making creamy tomato basil chicken pasta?
Overcooking the chicken, letting the cream boil vigorously (which can cause curdling), and adding spinach too early are the biggest pitfalls. Follow the timing steps and finish the spinach just before serving.
Why does this recipe use sundried‑tomato oil instead of plain olive oil?
Sundried‑tomato oil imparts a subtle umami and slightly sweet tomato flavor that layers the sauce, reducing the need for extra seasoning and giving the dish a distinctive taste profile.
Can I make creamy tomato basil chicken pasta ahead of time and how should I store it?
Yes. Prepare the sauce up to step 8, let it cool, and refrigerate in an airtight container for up to 3 days. Reheat gently, add the spinach, cheese, and cooked pasta just before serving.
What texture and appearance should I look for when the sauce is done?
The sauce should coat the back of a spoon, have a velvety sheen, and be thick enough to cling to the pasta without pooling excessively. It should not be grainy or separated.
How do I know when the chicken is done cooking?
The chicken strips should be opaque throughout, lightly charred on the edges, and reach an internal temperature of 165°F (74°C). They will finish cooking gently in the sauce, so remove them just before fully set.
What does the YouTube channel Dont Go Bacon My Heart specialize in?
The YouTube channel Dont Go Bacon My Heart focuses on approachable, comfort‑food recipes that often feature meat‑centric dishes with a playful twist, emphasizing quick techniques for home cooks.
How does the YouTube channel Dont Go Bacon My Heart's approach to Italian‑American cooking differ from other cooking channels?
Dont Go Bacon My Heart blends classic Italian‑American flavors with unconventional ingredients—like sundried‑tomato oil—and prioritizes one‑pan, minimal‑cleanup methods, setting it apart from more traditional, multi‑step Italian cooking channels.
Last updated: August 30, 2026
