The very first time I tried the Tuscan Sun Chicken at Carrabba’s Italian Grill, I instantly knew I had to recreate it at home. While traveling through the United States, we stopped at Carrabba’s for dinner, and this dish completely stole the show. The juicy grilled chicken, creamy lemon butter sauce, sun-dried tomatoes, and perfectly seasoned pasta tasted like something straight from an authentic Italian kitchen.

You may also like this Olive Garden Pasta dish!

The flavors were rich, comforting, bright, and absolutely unforgettable.

As soon as I got back home to Canada, I started testing recipes until I finally created this homemade copycat version — and honestly, it tastes just as good as the restaurant version, maybe even better.

This Copycat Carrabba’s Tuscan Sun Chicken is creamy, savory, slightly tangy, and packed with restaurant-quality flavor while being easy enough to make at home on a busy weeknight.

If you love creamy pasta dishes with grilled chicken and Tuscan-inspired flavors, this recipe is going to become one of your new favorites.

Why You’ll Love This Recipe

• Restaurant-quality at home
• Creamy lemon garlic sauce
• Juicy seasoned chicken
• Easy family dinner recipe
• Perfect for date nights
• Better than takeout
• Ready in about 35 minutes

Tips for the Best Tuscan Sun Chicken

• Fresh parmesan melts best into the sauce.
• Don’t overcook the chicken breasts or they’ll dry out.
• Add red pepper flakes for a little heat.
• Use oil-packed sun-dried tomatoes for extra flavor.
• Fresh lemon juice brightens the entire dish beautifully.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently with a splash of cream or chicken broth to loosen the sauce.

How To Make Copycat Carrabba’s Tuscan Sun Chicken

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions.

Drain and set aside.

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Step 2: Season the Chicken

Pat the chicken breasts dry and season both sides with Italian seasoning, garlic powder, paprika, salt, and pepper.

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Step 3: Cook the Chicken

Heat olive oil in a large skillet over medium-high heat.

Cook the chicken breasts for about 5–6 minutes per side until golden brown and fully cooked.

Remove from the skillet and let rest before slicing.

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Step 4: Make the Sauce

In the same skillet, melt butter and sauté the garlic for about 30 seconds.

Add the chicken broth, heavy cream, parmesan cheese, lemon juice, and Italian seasoning.

Whisk until smooth and creamy.

Stir in the sun-dried tomatoes and spinach and simmer until the spinach wilts.

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Step 5: Combine Everything

Add the cooked pasta into the sauce and toss until fully coated.

Top with sliced chicken breasts and extra parmesan cheese if desired.

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and .#canadiancookingadventures