Creamy Tuscan Chicken Pasta

If you’re craving something creamy and comforting, look no further. This Creamy Tuscan Chicken Pasta is a restaurant-quality meal made right at home.

It is the perfect solution for those cold winter nights. You get rich flavors without spending hours in the kitchen. Dinner will be ready in just 40 minutes tonight.

Why You’ll Make This Again

This recipe is a massive hit for any busy weeknight. It combines juicy chicken with a velvety garlic parmesan sauce. The sun-dried tomatoes add a perfect tangy bite to every forkful.

You will love how reliable this dish feels. It is simple enough for kids but fancy enough for guests. It truly is the ultimate comfort food for your family.

How This Comes Together

Everything happens quickly once the pasta starts boiling. You sear the chicken to lock in all the juices. Then, you build the sauce in the same large skillet.

Using one pan for the sauce saves so much cleanup time. Beginners will find the steps very easy to follow. You just toss and serve for a perfect result.

What You’ll Need

• 1 lb boneless skinless chicken breasts, sliced into strips
• 12 oz penne pasta
• 2 tbsp olive oil
• 1/2 cup sun-dried tomatoes, drained and chopped
• 3 cloves garlic, minced
• 2 cups fresh baby spinach
• 1.5 cups heavy cream
• 1/2 cup grated parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste

Step-By-Step Directions

1. Boil a large pot of salted water and cook pasta according to package directions until al dente. Drain and set aside.
2. Season chicken strips with salt, pepper, and half of the Italian seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through reaching 165F internal temperature. Remove chicken from skillet and set aside.
4. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 2 minutes until fragrant.
5. Reduce heat to medium. Pour in heavy cream, remaining Italian seasoning, and red pepper flakes. Simmer for 3-5 minutes until the sauce begins to thicken.
6. Stir in parmesan cheese until fully melted and integrated into the sauce.
7. Add baby spinach and stir until wilted, approximately 1 minute.
8. Return the cooked chicken and pasta to the skillet. Toss thoroughly to coat everything in the cream sauce. Serve immediately.

How to Serve It

Serve this dish while it is steaming hot. The sauce is at its creamiest right after mixing. It looks beautiful in shallow pasta bowls.

Pair it with a crisp side salad to balance the richness. Warm garlic bread is also great for soaking up extra sauce. This is a guaranteed crowd-pleaser for any casual hosting.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This dish makes a great lunch the next day.

When reheating, add a small splash of milk or water. This helps loosen the cream sauce back up. Heat it gently on the stove or in the microwave. Avoid high heat to keep the chicken tender.

Make It Even Better (Pro Tips)

• Don’t skip searing the chicken properly for the best flavor.
• Avoid overcooking the spinach or it will become too mushy.
• Use freshly grated parmesan cheese for a much smoother sauce.
• Save a half cup of pasta water to thin the sauce if needed.
• Add the red pepper flakes slowly if you prefer less heat.
• Use the oil from the sun-dried tomato jar for extra flavor.
• Pat the chicken dry before seasoning to get a better sear.

Easy Ways to Change It Up

• Swap the chicken for large shrimp for a seafood twist.
• Use gluten-free penne to make this meal gluten-friendly.
• Add sliced mushrooms during the sauté step for more earthiness.
• Try kale instead of spinach for a heartier winter green.

Quick Questions

Can I use milk instead of heavy cream?

You can use whole milk, but the sauce will be thinner. Add a teaspoon of cornstarch to help it thicken properly. Heavy cream provides the best texture.

What pasta shapes work best?

Penne is great because the sauce hides inside the tubes. Fettuccine or rotini also work very well with this sauce. Choose a shape that holds onto the cream.

I hope this Creamy Tuscan Chicken Pasta becomes a new favorite in your home. It is simple, fast, and incredibly satisfying. Enjoy every bite!

— Ethan

Creamy Tuscan Chicken Pasta

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Method

Ingredients

  

• 1 lb boneless skinless chicken breasts, sliced into strips
• 12 oz penne pasta
• 2 tbsp olive oil
• 1/2 cup sun -dried tomatoes, drained and chopped
• 3 cloves garlic , minced
• 2 cups fresh baby spinach
• 1.5 cups heavy cream
• 1/2 cup grated parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste

Method

 

1. Boil a large pot of salted water and cook pasta according to package directions until al dente. Drain and set aside.
2. Season chicken strips with salt, pepper, and half of the Italian seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through reaching 165F internal temperature. Remove chicken from skillet and set aside.
4. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 2 minutes until fragrant.
5. Reduce heat to medium. Pour in heavy cream, remaining Italian seasoning, and red pepper flakes. Simmer for 3-5 minutes until the sauce begins to thicken.
6. Stir in parmesan cheese until fully melted and integrated into the sauce.
7. Add baby spinach and stir until wilted, approximately 1 minute.
8. Return the cooked chicken and pasta to the skillet. Toss thoroughly to coat everything in the cream sauce. Serve immediately.