How to Make the Perfect Creamy Tuscan Chicken Pasta
Italian-American · Medium · 35 min · 4 servings
Sun-dried tomatoes, spinach, and garlic swim in a rich parmesan cream sauce alongside tender chicken and penne pasta. This Italian-inspired dish feels restaurant quality but is easy enough for any home cook.
Why this recipe works
This Creamy Tuscan Chicken Pasta recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 680 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 12 oz penne pasta
- 2 pieces boneless skinless chicken breasts sliced thin
- 1 cup heavy cream
- 0.5 cup grated parmesan cheese
- 3 cloves garlic minced
- 0.5 cup sun-dried tomatoes in oil drained and chopped
- 2 cups fresh baby spinach
- 2 tbsp olive oil
Step by step instructions
Step 1: Cook the Pasta
Cook penne in heavily salted boiling water until al dente. Reserve one cup of pasta water then drain and set aside.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Season chicken slices with salt and pepper and cook for 3 to 4 minutes per side until golden. Remove and set aside.
Step 3: Build the Sauce
In the same skillet reduce heat to medium and add garlic. Cook for 30 seconds then stir in sun-dried tomatoes and heavy cream. Simmer for 3 minutes.
Step 4: Finish the Sauce
Add parmesan and stir until melted and smooth. Fold in spinach and let it wilt for about 1 minute. Return chicken to the skillet and stir to combine.
Step 5: Combine and Serve
Add drained penne to the skillet and toss everything together. Use reserved pasta water to loosen the sauce if needed. Serve hot with extra parmesan on top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → half and half for a lighter sauce
- penne pasta → rigatoni or farfalle
- fresh spinach → frozen spinach thawed and squeezed dry
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the cream sauce on high heat causes it to break and become greasy rather than velvety
- Not reserving pasta water means you cannot adjust the sauce consistency at the end
- Overcooking the chicken before adding it back to the sauce makes it rubbery and dry
Nutrition facts
Per serving: 680 calories, 42g protein, 58g carbs, 28g fat, 4g fiber.
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