Easy, Creamy Tuscan Chicken Pasta (video)

creamy sun-dried tomato and chicken pasta in small bowls

The most delicious and creamy Tuscan chicken pasta recipe! My sun-dried tomato pasta is made with juicy chicken breast, sliced mushrooms and marinated artichokes. The pasta is tossed in a creamy white wine sauce that is so delicious! I also add grated parmesan cheese on top for the ultimate pasta dish! This chicken dinner recipe comes together in no time and it’s bound to become a family favorite!

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How to Make Creamy Tuscan Chicken Pasta

You’ll love how easy and delicious this chicken pasta dish truly is! Here’s how to make it:

  1. Start by bringing a large pot of salted water up to a boil for the pasta. This is always the first thing I do when making any pasta dish.
  2. While the pasta is cooking, start preparing the amazing chicken sauce. You can use chicken breast or chicken thigh for this recipe! Just cube the chicken into small pieces, then brown all over in a large, hot sauté pan. Once the chicken is browned, remove it from the pan and set it aside until later.
  3. Next, sauté the mushrooms and onion in melted butter. The butter adds so much great flavor! Add in the sun-dried tomatoes and garlic next. I used julienne-cut sun-dried tomatoes marinated in oil. Just remove them from the oil and chop into small bits.
sun-dried tomato pasta with chicken and mushrooms

Making the White Wine Sauce

The delicious white wine sauce for this creamy Tuscan chicken pasta is so easy to make!

  1. Once you have the mushrooms, onion, garlic and sun-dried tomatoes in the pan, season the pasta sauce with herbs and spices and add in the white wine. Let the white wine reduce for a few minutes until most of the liquids are reduced.
  2. Once that’s reduced, add in the flour and begin adding the milk and chicken broth. The flour will help thicken the sauce. For a richer sauce, try adding 1 cup heavy cream in place of 1 cup milk.
  3. Return the chicken to the pan and simmer for 4 to 6 minutes, until the sauce is thickened. Next, add in the marinated artichokes. I always add these last because they can cause the milk sauce to separate. Now you’re ready to add in the pasta! Add it in and toss to coat.
  4. Serve this sun-dried tomato pasta with more cheese on top!
creamy chicken pasta with chicken breast, sun-dried tomatoes and artichoke

Alcohol-Free Version

Prefer to cook without alcohol? For the best flavor, I highly recommend using white wine for this chicken pasta recipe but you can make it without. Replace the 1/2 cup white wine with more chicken broth instead. Once you have the chicken pasta dish ready, add about 2 tablespoons of lemon juice, along with the artichokes, into the dish. Do not add the lemon juice too early into the pasta, as this can cause the sauce to separate.

More Recipes

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creamy sun-dried tomato and chicken pasta in small bowls
5 from 2 votes

Easy, Creamy Tuscan Chicken Pasta Recipe (video)

20 minutes prep + 30 minutes cook
6 servings
Quick and easy Tuscan chicken pasta in a creamy sun-dried tomato and artichoke pasta sauce!


  • 2 to 3 large chicken breasts, cubed
  • OR, 4 to 5 chicken thighs, cubed
  • cooking oil
  • salt and black pepper

For Sun-Dried Tomato Sauce:

  • 2 tbsp butter
  • 8 to 10 small mushrooms, sliced
  • 1 large onion, diced
  • 4 to 5 garlic cloves, finely minced
  • 1/2 cup chopped sun-dried tomatoes, in oil
  • 1 tsp EACH: salt, smoked paprika
  • 1/2 tsp EACH: black pepper, dried oregano, dried basil
  • 1/2 cup white wine
  • 1 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 1/2 cup chopped marinated artichokes
  • 2 tbsp fresh chopped parsley
  • 1 to 2 cups grated parmesan or pecorino cheese
  • 1 pound penne pasta, or pasta of your choice


  • Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain the pasta and set is aside, keeping warm.
  • Meanwhile, prepare the creamy chicken sauce. Heat a large, deep saute pan over medium-high heat and add a drizzle of cooking oil (I use avocado oil). Once the pan is hot, add in the chicken breast or chicken thigh and season the chicken generously with salt and pepper. Brown the chicken all over, cooking for 8 to 10 minutes, until the chicken is cooked through. Using a large spatula, remove the chicken from the pan and keep warm on the side.
  • Next, into the same pan, add in the butter. Once it’s melted, add in the mushrooms and onion. Saute this mixture for 7 to 8 minutes, or until the mushrooms are browned and the onion is tender. Next, add in the minced garlic and chopped sun-dried tomatoes and cook for an additional minute. Season the mixture with salt, pepper, smoked paprika, dried oregano and basil.
  • Now for the sauce: add in the white wine and let it simmer for a few minutes until most of the liquids are reduced. Sprinkle in the flour and mix it in well, then cook for 1 minute. Begin adding the milk – add 1 cup at a time and whisk well after each addition. For a richer sauce, try adding 1 cup heavy cream in place of 1 cup milk. Add in the chicken broth next and return the browned chicken into the pan. Bring the sauce up to a simmer over medium heat and let it cook for 3 to 5 minutes, until thickened.
  • Remove the pasta from heat and add in the marinated artichoke, parsley and cheese and mix well until everything is well combined. Next, add in the cooked pasta and toss to coat it well. Serve the pasta with extra grated cheese on top!
  • For reheating the pasta, preheat a large frying pan over medium heat, add the pasta and add about 1/2 cup of chicken broth. The broth will help reconstitute the sauce. Heat until warm.


Calories: 618kcal | Carbohydrates: 69g | Protein: 37g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1425mg | Potassium: 865mg | Fiber: 4g | Sugar: 8g | Vitamin A: 814IU | Vitamin C: 21mg | Calcium: 323mg | Iron: 2mg