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4.72 from 7 votes

Creamy Tuscan Chicken Pasta

Another one of my childhood favs - this Creamy Tuscan Chicken Pasta is the perfect quick and easy weeknight meal
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: Creamy Tuscan Chicken Pasta, tuscan chicken, tuscan chicken pasta, easy creamy pasta, tuscan chicken recioe
Servings: 6 people
Author: Gaby


  • 1 pound spaghetti or linguini
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts
  • Kosher salt and freshly cracked black pepper to taste
  • 4 slices bacon
  • 8 cloves garlic, roughly chopped
  • 1 15-ounce can canned diced tomatoes
  • 1/2 cup sun dried tomatoes, roughly chopped
  • 1 handful baby spinach
  • 1/2 cup heavy cream
  • 1/2 - 1 cup freshly grated parmesan cheese
  • 1 lemon, zested and juiced
  • basil to garnish


  • Cook the pasta until al dente. Reserve 1 cup of pasta water once cooked, drain and set aside.
  • Heat a large skillet over medium-high heat with the olive oil. Liberally season the chicken with salt and pepper and cook until golden on the outside and no longer pink inside, about 7-8 minutes per side. Remove from the pan, let rest for 10 minutes before thinly slicing.
  • In the same skillet, add the bacon and cook until crispy. Drain on a paper towel lined plate and then tear into bite sized pieces.
  • If there is a lot of bacon fat leftover, drain most of it off. Add the garlic, tomatoes, sun dried tomatoes and spinach to the skillet and cook over medium heat until fragrant, about 2 minutes. Season with salt and pepper to taste, then add heavy cream, Parmesan, and a few tablespoons of reserved pasta water. Simmer for 5 minutes until saucy and combined.
  • Add the reserved pasta, chicken, bacon, lemon juice and lemon zest and toss until combined. If it's too thick, add a few more tablespoons of the reserved pasta water. Garnish with basil and serve.