Creamy Tuscan Chicken

This creamy Tuscan chicken is the picture of perfection! Sun dried tomato and Parmesan cream sauce along with juicy herb seasoned chicken breasts, nestled into a bed of al dente fettuccine noodles. 





Serve with: 

  • al dente pasta
  • fresh chopped parsley 


  1. Heat a large saute pan over medium high heat.
  2. Add chicken breast to a large bowl and add oil, oregano, sage and a large pinch of salt and pepper. 
  3. Toss to coat chicken breasts evenly. 
  4. Add chicken to the heated pan and cook each side for 3-4 minutes or until a dark golden brown crust forms and the chicken is cooked through. Set aside.
  5. Add 1 tablespoon oil to that same pan and turn heat to medium. 
  6. Add garlic, oregano, sage, thyme and a large pinch of salt and pepper. Cook for 1 minute, stirring frequently. 
  7. Add white wine/chicken broth/water to the pan and deglaze the pan, scraping all the yummy bits off the bottom of the pan.
  8. Add half and half to the pan and stir to combine. Bring to a gentle simmer over medium heat. 
  9. Reduce heat and gently simmer over low heat for 10-12 minutes, stirring frequently. 
  10. Add Parmesan and stir until melted. 
  11. Add spinach, sun dried tomatoes and white balsamic vinegar. Stir to combine.
  12. Season to taste with salt and pepper. 
  13. Nestle chicken into the sauce. Cover the pan and cook on low heat for 2-4 minutes or until chicken is heated through. 
  14. Serve over al dente fettuccine noodles if desired and garnish with fresh parsley. 


Always use oil packed sun dried tomatoes. These are my personal favorites – they are packed in oil and also have Italian herbs. The oil that these tomatoes are packed in is SO flavorful, which makes it perfect for sauteing chicken breast or adding to salad dressing (like in my Sun Dried Tomato Pasta Salad)! If you don’t have oil packed sun dried tomatoes, you can just use regular olive oil.

Thinly sliced chicken breast is the key to cooking this dish quickly. A large, thick chicken breast is going to take longer to cook, so I like to either buy thinly sliced chicken or cut it thinly myself. For a normal size chicken breast, I would cut it in half width-wise. This video gives a great tutorial on how to slice the chicken breast.

If you don’t have white balsamic vinegar, you can use red wine vinegar, white wine vinegar or even regular balsamic vinegar in its place. What you’re looking for is something acidic just to cut the creaminess of the sauce. A teaspoon of acid is just thing to do the trick!

The perfect pan for this meal (in my humble opinion) is this enameled cast iron pan. It’s the perfect size to hold this delicious meal and it is beautiful enough to go right from your stovetop to the dinner table. This pan is the work house of my kitchen and I legit use it at least 2-3 times a week.

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