Picture this: Bathed in the golden glow of the Tuscan sun, Nonna Maria is preparing the sun-dried tomatoes for a Tuscan Style Chicken Pasta recipe. The aroma of fresh basil and olive orchards is all around you as you stand in her rustic stone cottage, not knowing what to expect. Something tells you that with the goodness of juicy chicken breasts, sun-dried tomatoes, and a creamy sauce, it’s a dish that promises a burst of flavors with every bite.

This recipe is perfect if you’re just getting started in the Italian kitchen – because this creamy chicken pasta dish promises a meal that’s just bound to become your favorite, especially on those busy nights.

So, grab your wooden spoon and skillet and let’s get to cooking!

How to Make Creamy Italian Chicken Pasta

So, as with all recipes, if you don’t have something, feel free to experiment with alternatives and you may just discover something absolutely delicious!

Here’s what I used:

4 boneless skinless chicken breasts
2 tbsp olive oil
1 cup chicken bone broth (chicken stock is ok too!)
1 cup cream cheese or heavy cream
½ cup white wine (like pinot grigio)
2 garlic cloves, minced
1-2 cups sun-dried tomatoes, chopped
1-2 cups mushrooms
1 tbsp lemon juice
1 tbsp fresh basil, chopped
1 tbsp cumin seeds
1 tbsp fresh thyme, chopped
1 tbsp shallot flakes (optional, but I love the taste!)
Salt and freshly grated black pepper to taste
8 oz of your kind of pasta

Optional to make it taste even better (I just didn’t have some of these available):

½ tsp red pepper flakes
2 tsp Italian seasoning
1 tbsp tomato paste
½ cup red peppers, sliced
½ cup fresh spinach, roughly chopped
1 cup of good quality parmesan cheese, grated – for a dairy-free version use nutritional yeast!

How to Make Creamy Chicken With Pasta From The Tuscany

Step 1: Season the chicken breasts with salt, freshly grated black pepper, cumin seeds, and sprinkle the freshly chopped thyme and basil on it and set aside to marinate for a moment.

Note: I love using a big ziplock bag to marinate my chicken! Once you’ve added the chicken and all seasonings to it, add a bit of olive oil and mix it – then place it in the fridge for 10-20 minutes.

Step 2: In a large skillet, heat olive oil over medium-high heat and add the chicken breasts until they’re golden brown on each side – when done, transfer the tender chicken to an airtight container and set aside.

Step 3: In the same skillet, add a bit more olive oil if needed and sauté minced garlic until fragrant. Add sun-dried tomatoes, mushrooms, (and red peppers and red pepper flakes if you’re using) – stir occasionally until it’s all soft.

Step 4 (optional): Pour in the white wine, making sure to scrape the bottom of the skillet with a wooden spoon (or metal if you use an iron skillet) to release any bits stuck to it.

Step 5: Once the wine reduces by half, add chicken bone broth, and cream cheese – mix it well.

Tip: I like to keep mixing it until the cream cheese is completely mixed with everything else, that’s how I know it’s enough.

Step 6: Return the chicken to the skillet and add lemon juice as well as any other leftover seasoning.

Step 7: Let the creamy sauce simmer until it thickens and reduces to your liking – if it’s reduced too much, add some broth or pasta water to it and mix it well again.

Step 8: While the sauce is cooking, cook pasta as per package directions until al dente – then drain and set aside (make sure to keep a little bit of pasta water in case the sauce got too thick).

Step 9: Once the chicken is cooked through and the sauce reaches its desired consistency, add the cooked pasta to the skillet (you’d add fresh spinach here if you like it!) – adding everything together is optional but can taste amazing!

Step 10: Stir well to combine and ensure the creamy chicken pasta is well coated with the creamy tomato sauce – mhm, just thinking about this makes me want to make it again!Final step: Finish off with a generous sprinkle of parmesan cheese and some lemon zest and enjoy!

Slow Cooker Version of Italian Creamy Chicken with Pasta Recipe

Slow cookers are amazing if you want to be lazy and make a recipe for later! This recipe is SUPER easy to make in the slow cooker with minimal prep, here’s how:

Throw in the slow cooker:

Boneless chicken breasts
Any seasonings
Sun-dried tomatoes
2 tbsp olive oil
1 cup chicken bone broth (chicken stock is ok too!)
1 cup cream cheese or heavy cream
½ cup white wine (like pinot grigio)
2 garlic cloves, minced
lemon juice

Cook on low for 6 hours – that’s it! Right before serving, cook the pasta separately and mix in.

Expert Tips

There are ways to make this delicious dish even better, here are some of my favorites ways:

Pair this dish with a side salad or garlic bread for a complete meal.
Cherry tomatoes can be used as a replacement for sun-dried tomatoes.
Add the grated parmesan or nutritional yeast at the very end to the skillet (yes, after the pasta!), if you want something cheesy

Store any leftovers in an airtight container, you may not believe it, but this creamy pasta dish tastes even better the next day!

Wine Alternatives

If you’re not a big fan of the pinot grigio I mentioned, you can also use these alternatives:

Sauvignon Blanc – A crisp, dry wine with high acidity and herbaceous qualities.
Chardonnay (unoaked) – Unoaked versions (those not aged in oak barrels) have bright acidity and crisp fruitiness, for an amazing balance with the herbiness of this recipe.
Pinot Blanc – It offers subtle fruit notes and good acidity which can balance the richness of the creamy chicken.

Creamy Italian Chicken Pasta Recipe – Tuscan Style

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Author: Anna Dykeman

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Instructions

Season the chicken breasts with salt, freshly grated black pepper, cumin seeds, and sprinkle the freshly chopped thyme and basil on it and set aside to marinate for a moment.
In a large skillet, heat olive oil over medium-high heat and add the chicken breasts until they’re golden brown on each side – when done, transfer the tender chicken to an airtight container and set aside.
In the same skillet, add a bit more olive oil if needed and sauté minced garlic until fragrant. Add sun-dried tomatoes, mushrooms, (and red peppers and red pepper flakes if you’re using) – stir occasionally until it’s all soft.
(optional): Pour in the white wine, making sure to scrape the bottom of the skillet with a wooden spoon (or metal if you use an iron skillet) to release any bits stuck to it.
Once the wine reduces by half, add chicken bone broth, and cream cheese – mix it well
Tip: I like to keep mixing it until the cream cheese is completely mixed with everything else.
Return the chicken to the skillet and add lemon juice as well as any other leftover seasoning.
Let the creamy sauce simmer until it thickens and reduces to your liking – if it’s reduced too much, add some broth or pasta water to it and mix it well again.
While the sauce is cooking, cook pasta as per package directions until al dente – then drain and set aside (make sure to keep a little bit of pasta water in case the sauce got too thick).
Once the chicken is cooked through and the sauce reaches its desired consistency, add the cooked pasta to the skillet (you’d add fresh spinach here if you like it!) – adding everything together is optional but can taste amazing!
Stir well to combine and ensure the creamy chicken pasta is well coated with the creamy tomato sauce – mhm, just thinking about this makes me want to make it again!