Creamy Tuscan chicken pasta tosses tender sliced chicken and penne in a silky garlic cream sauce flavored with sun dried tomatoes, spinach, and Parmesan.
The skillet sauce comes together while the pasta boils, so the whole meal is ready in about forty five minutes and feeds four, which makes it a solid choice for busy weeknights and relaxed Sunday dinners.
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Why This Creamy Tuscan Chicken Pasta Recipe Works
Cooking the chicken first leaves browned bits in the skillet, and the cream, broth, and garlic lift that flavor into a sauce with real savory depth.
Sun dried tomatoes bring sweet, tangy flavor and color, while the spinach wilts into the sauce at the end and adds a fresh, green balance.
A little reserved pasta water loosens the sauce and helps it cling to every piece of penne, so the dish stays creamy even as it cools slightly.
Ingredients for Creamy Tuscan Chicken Pasta
- For the pasta and chicken: 12 ounces penne, 16 ounces boneless skinless chicken breasts, 2 tablespoons olive oil, 1/2 teaspoon salt (divided), a pinch of black pepper, and 1 teaspoon dried basil.
- For the cream sauce: 3 cloves minced garlic, 1/2 cup chopped sun dried tomatoes, 1 cup heavy cream, 1/2 cup low sodium chicken broth, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes.
- For finishing: 1/2 cup grated Parmesan, 2 cups chopped fresh spinach, and chopped parsley for garnish.
Chicken breasts. Lean breasts slice into neat strips and stay juicy when cooked just to 165 degrees F.
Heavy cream. Heavy cream gives the sauce its rich body and resists curdling when it simmers with broth and tomatoes.
Sun dried tomatoes. Oil packed tomatoes add concentrated sweetness and a chewy texture that contrasts with the soft pasta.
Parmesan. Freshly grated Parmesan melts into the cream and adds a salty, nutty finish that thickens the sauce.
Spinach. Tender spinach wilts in seconds and adds color, a mild earthy flavor, and a little extra nutrition.
How to Make Creamy Tuscan Chicken Pasta
1. Boil the pasta Cook the penne in salted boiling water until al dente. Reserve half a cup of the pasta water, then drain the pasta.
2. Season the chicken Season the chicken breasts with a quarter teaspoon of the salt, the pepper, and the dried basil.
3. Sear the chicken Cook the chicken in one tablespoon of olive oil over medium heat for five to seven minutes per side until it reaches 165 degrees F. Rest and slice.
4. Start the sauce In the same skillet, add the remaining oil and the garlic, cook for one minute, then stir in the sun dried tomatoes.
5. Add the cream Pour in the broth and the cream, bring to a gentle simmer, and cook three to four minutes until slightly thickened.
6. Combine Stir in the oregano, pepper flakes, remaining salt, penne, and sliced chicken, and toss to coat evenly.
7. Finish with spinach Fold in the Parmesan and spinach and cook two to three minutes until the spinach wilts. Loosen with pasta water if needed.
8. Serve Taste, adjust the seasoning, and serve hot topped with parsley and extra Parmesan.
How to Serve Creamy Tuscan Chicken Pasta
Serve the pasta with an Italian house salad and mozzarella cheesy garlic bread to soak up the sauce. Add Parmesan garlic roasted Brussels sprouts or air fryer asparagus for a green side.
How to Store and Reheat Creamy Tuscan Chicken Pasta
Cool the pasta quickly and refrigerate it in an airtight container for up to three days. Reheat in a skillet over low heat with a splash of milk or broth, stirring until the chicken reaches 165 degrees F. Cream sauces can turn grainy in the freezer, so freezing is not recommended. Do not leave the pasta out for more than two hours.
Tips and Variations for Creamy Tuscan Chicken Pasta
Salt the water. Well salted pasta water seasons the penne from the inside so the sauce does not need extra salt.
Slice after resting. Let the chicken rest for five minutes before slicing so the juices stay inside the meat.
Simmer gently. Keep the cream at a low simmer, since a hard boil can break the sauce and make it look oily.
Grate your own. Freshly grated Parmesan melts smoother than the pre shredded kind, which is coated to prevent clumping.
Add vegetables. Chopped bell peppers or zucchini cook well in the skillet before the sauce and add color and bulk.
Flag the allergens. The dish contains wheat, milk, and possibly soy or egg depending on the pasta and broth, so check labels for guests.
Do not rinse raw chicken. Rinsing spreads bacteria, and cooking to 165 degrees F is what keeps the chicken safe.
Check trusted guidance. For safe storage and reheating tips, read the Purdue Extension guide to storing leftovers before saving extras.
Frequently Asked Questions About Creamy Tuscan Chicken Pasta
What goes in creamy Tuscan chicken pasta?
The dish uses chicken breast, penne, garlic, sun dried tomatoes, heavy cream, broth, Parmesan, spinach, and Italian herbs.
Can you make creamy Tuscan chicken pasta without heavy cream?
Half and half works for a lighter sauce, though it is thinner and needs a minute or two longer to thicken.
How do you reheat creamy Tuscan chicken pasta?
Warm it in a skillet over low heat with a splash of milk or broth, stirring until hot throughout.
Can I use another pasta shape?
Rigatoni, fusilli, and farfalle all hold the sauce well. Cook them until al dente first.
Can I swap the chicken?
Boneless thighs work well, and cooked shrimp can replace the chicken if you add it at the end.
Creamy Tuscan Chicken Pasta
Equipment
- Large skillet
- Large pot
- Meat thermometer
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breasts about two breasts
- 12 oz penne pasta dry
- 2 tbsp olive oil divided
- 3 cloves garlic minced
- ½ cup sun dried tomatoes oil packed, drained and chopped
- 1 cup heavy cream
- ½ cup low sodium chicken broth
- ½ cup grated Parmesan cheese plus extra for serving
- ½ tsp salt divided
- 1 pinch black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 2 cup fresh spinach chopped
- 2 tbsp fresh parsley chopped, optional garnish
Instructions
Cooking
- Boil. Cook the penne in salted boiling water until al dente, reserve 1/2 cup of the pasta water, then drain.
- Sear. Season the chicken with 1/4 teaspoon of the salt, the pepper, and the basil, then cook in 1 tablespoon of the olive oil over medium heat 5 to 7 minutes per side until it reaches 165 degrees F. Rest, then slice.
- Sauce. Add the remaining olive oil, garlic, and sun dried tomatoes to the skillet and cook 1 minute. Pour in the broth and cream and simmer 3 to 4 minutes until slightly thick.
- Combine. Stir in the oregano, pepper flakes, remaining salt, and penne, then add the sliced chicken and toss to coat.
- Finish. Fold in the Parmesan and spinach for 2 to 3 minutes until the spinach wilts, loosening the sauce with pasta water if needed.
- Serve. Garnish with parsley and extra Parmesan and serve hot.
