Creamy Tuscan Chicken Pasta

from 12 votes

Maximum flavor and minimum fuss join forces in a family-friendly recipe for Creamy Tuscan Chicken Pasta starring spinach and sun-dried tomatoes tossed in a garlicky Parmesan cheese sauce.

A large light blue pot containing Creamy Tuscan Chicken Pasta

Never has a one-pot meal so perfectly embodied all of my favorite flavors. This recipe packs big flavor into every bite courtesy of spinach, sun-dried tomatoes and yes, even bacon. The result is a hearty, meal-in-a-bowl that’s creamy, cheesy and welcome on my dinner table any day of the week.

Various sizes of bowls containing spinach, sun dried tomatoes, parmesan cheese, chopped bacon, chicken breasts and minced garlic

Is This Recipe Similar to Tuscan Chicken Mac and Cheese?

You bet! This is essentially an adult spin on the comfort food classic. In place of the traditional cheddar sauce is a garlicky Parmesan sauce. The result is a dish that’s part creamed spinach and part mac and cheese.

Spinach and garlic in a large blue pot

Is This a Freezer Meal?

Yes indeed! This recipe for Creamy Tuscan Chicken Pasta can be made as instructed and then once cooled completely, stored in an airtight container in the freezer for up to 1 month.

Take it one step further by storing it in individual servings so that reheating a portion for one takes just minutes!

A large pot containing sun-dried tomatoes, chopped bacon and diced meat

Can I Make This Recipe Without Bacon?

Absolutely! If you’re looking to make this recipe without the bacon, simply swap in 2 tablespoons unsalted butter or olive oil and continue with the recipe as instructed.

A close-up view of Creamy Tuscan Chicken Pasta with spinach and sun-dried tomatoes

The hardest part of this recipe? Deciding which shape of noodles to use! Any short pasta will work, such as rotini, bowtie, shells or penne. Pick your favorite and let the flavor party begin!

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A large pot containing Creamy Tuscan Chicken Pasta and a wooden spoon
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Main Course

Creamy Tuscan Chicken Pasta

Pack big flavor into every bite with a top-rated recipe for Creamy Tuscan Chicken Pasta that's garlicky, cheesy, and loaded with spinach and sun-dried tomatoes.
Author: Kelly Senyei
4.84 from 12 votes
A large light blue pot containing Creamy Tuscan Chicken Pasta
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings


  • 8 oz. uncooked short pasta, such as bowtie, penne or rotini 
  • 6 slices uncooked bacon, cut into 1-inch pieces
  • 2 medium chicken breasts
  • 1 Tablespoon minced garlic
  • 4 cups fresh spinach leaves
  • 2 Tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 1/2 cup sour cream
  • 1 cup grated Parmesan cheese
  • 3/4 cup sun-dried tomatoes in oil, drained and thinly sliced


  • Bring a large pot of salted water to a boil. Add the pasta and cook it until it is al dente, about 10 minutes. Drain and set it aside.
  • Add the bacon to a heavy-bottomed stock pot set over medium-low heat. Cook the bacon, stirring, until all the fat has rendered. Using a slotted spoon, transfer the bacon pieces to a bowl and set them aside. Leave all drippings in the pot. (If less than 2 tablespoons are in the pot, supplement with butter or olive oil.)
  • Add the chicken breasts and cook on one side for 4 minutes then flip once and cook until cooked through, about 4 more minutes. Remove the chicken to a plate and leave 2 tablespoons drippings in the pot. (If needed, supplement with butter, oil or bacon fat.)
  • Increase the heat to medium. Add the spinach. Cook, stirring, until wilted, about 2 minutes. Add the garlic and cook, stirring, for 1 minute. Sprinkle in the flour and cook, stirring, for 1 minute.
  • Add the heavy cream and sour cream and cook, stirring occasionally, until thickened slightly, about 5 minutes.
  • Stir in the Parmesan cheese, then stir in the pasta.
  • Dice the chicken then add it to the pot, along with the sun-dried tomatoes and reserved bacon. Stir to combine then serve.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 594kcal, Carbohydrates: 37g, Protein: 31g, Fat: 36g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 155mg, Sodium: 437mg, Potassium: 790mg, Fiber: 3g, Sugar: 2g, Vitamin A: 3213IU, Vitamin C: 21mg, Calcium: 285mg, Iron: 2mg


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Recipe Rating


  1. 5 stars
    This was great! I added broccoli too and seasoned the chicken with adobo, garlic and onion powder, and paprika!

  2. 5 stars
    This is a family favorite and I’d like to make it for somebody who’s watching carb intake. Thoughts on substituting spaghetti squash? Would I need any alterations, possibly adding chicken or vegetable broth?

    1. Hi there! I’m not sure how the spaghetti squash would mix with the sauce since I have’t tried that substitute.

  3. I made this and it’s out of this world yummy! Tastes like something from a restaurant! To save time on this recipe, as I have two toddlers, I omit the chicken, and buy a bag of bacon bits. I can get this all cooked in under 20 minutes that way! I also use cheese tortellini for the pasta. Second time making it tonight snd I can’t wait to eat it!

  4. 5 stars
    Hi Kelly,

    Do you remember me? I made that butterscotch sauce on your site 3 months ago. Made this recipe for tea today. I substituted the spinach for leeks And added mushrooms to the recipe as well and used wholemeal spaghetti. I used Quorn chicken and bacon in this recipe and skipped the sour cream so just used heavy cream as I’m half vegetarian and half vegan and eat slot of Quorn as well and used grated mature cheddar instead of parmesan. A highly heavenly scrumptious recipe. Thank you Kelly.

    1. You are so welcome, Kevin! I’m thrilled you enjoyed this recipe, and I’m so glad you’re continuing to enjoy Just a Taste!

    1. 5 stars
      Made this for dinner tonight and it’s better than a similar pasta dish I had out at a restaurant! I didn’t add the sour cream but otherwise followed the recipe exactly. Highly recommend

  5. 5 stars
    Loved it! I had to use fresh tomato instead of sun dried and it was delicious. Will definitely make again.

  6. 5 stars
    Love it! Had to use up Arugula and yogurt so subbed those in. Definitely making this again. Perfrct for a quick cozy dinner ♡

  7. 5 stars
    I made this as written (except I was out of sundried tomatoes so I used fresh) and it was really good. My family said they’d like it if I made it again. It would be really nice with some other vegetables too.