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Creamy Tuscan Chicken Pasta

Creamy Tuscan Chicken Pasta features juicy pan-seared chicken and tender penne coated in a smooth Parmesan garlic cream sauce. Sun-dried tomatoes and baby spinach fold in for a rich, restaurant-style weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 12 oz penne pasta
Chicken and seasoning
  • 2 boneless, skinless chicken breasts sliced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
Pasta and sauce aromatics
  • 2 tbsp olive oil
  • 4 garlic minced
  • 0.75 cup chopped sun-dried tomatoes
  • 1 tbsp unsalted butter
Creamy sauce
  • 1.5 cup heavy cream
  • 0.75 cup chicken broth
  • 0.75 cup freshly grated Parmesan cheese
  • 0.25 cup pasta water reserved, as needed to loosen sauce
Greens and garnish
  • 2 cup baby spinach
  • 1 tbsp chopped fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook the penne pasta according to the package directions until al dente. Reserve 1/2 cup pasta water, then drain.
Sear and season chicken
  1. Heat the olive oil in a large skillet over medium-high heat. Season the sliced chicken with salt, black pepper, Italian seasoning, and garlic powder.
  2. Cook the chicken for 4–5 minutes per side until golden and the internal temperature reaches 165°F. Transfer to a plate.
Build the creamy Tuscan sauce
  1. Reduce the heat to medium and melt the butter in the same skillet. Sauté the minced garlic for 30 seconds until fragrant.
  2. Stir in the chopped sun-dried tomatoes and cook for 1 minute. Pour in the chicken broth and heavy cream.
  3. Simmer for 3–4 minutes, stirring occasionally, until slightly thickened. Whisk in the Parmesan cheese until the sauce becomes smooth and creamy.
  4. Add the baby spinach and cook for 1–2 minutes until just wilted. Return the chicken to the skillet along with the cooked pasta.
  5. Toss until everything is evenly coated, adding a splash of reserved pasta water if needed to loosen the sauce. Garnish with chopped parsley and extra Parmesan before serving hot.

Notes

Pro tip: When melting in the Parmesan, whisk continuously so the sauce stays silky instead of grainy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove with a splash of cream or pasta water. Freezing is not recommended for the creamiest texture. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner but still flavorful).