Name: Creamy Tuscan Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 12 oz penne pasta; 2 boneless, skinless chicken breasts, sliced; 1 tablespoon olive oil; 1 tablespoon butter; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup heavy cream; 1/2 cup chicken broth; 3/4 cup Parmesan cheese, grated; 1/2 cup sun-dried tomatoes, chopped; 2 cups fresh spinach; 1 tablespoon fresh parsley, chopped

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Creamy Tuscan Chicken Pasta is one of my favorite ways to turn simple chicken and pasta into a rich, comforting dinner. I combine tender seasoned chicken, penne pasta, sun-dried tomatoes, and fresh spinach with a smooth garlic Parmesan cream sauce. The result is creamy, savory, colorful, and satisfying enough for a restaurant-style meal without leaving my kitchen.

I especially like this recipe for busy evenings because I can have everything ready in about 40 minutes. The sun-dried tomatoes add a slightly sweet and tangy flavor that balances the richness of the cream, while Parmesan and garlic give the sauce plenty of savory depth.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz penne pasta

2 boneless, skinless chicken breasts, sliced

1 tablespoon olive oil

1 tablespoon butter

3 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

1 cup heavy cream

½ cup chicken broth

¾ cup Parmesan cheese, grated

½ cup sun-dried tomatoes, chopped

2 cups fresh spinach

1 tablespoon fresh parsley, chopped

Directions

I cook the penne pasta according to the package directions until al dente. I drain it well and set it aside while I prepare the chicken and sauce.

I season the sliced chicken breasts evenly with Italian seasoning, paprika, salt, and black pepper.

I heat the olive oil in a large skillet over medium-high heat. I add the seasoned chicken and cook it for about 5–6 minutes, stirring or turning as necessary, until golden and completely cooked through. I transfer the chicken to a plate and set it aside.

Using the same skillet, I melt the butter and add the minced garlic. I sauté the garlic for about 30 seconds, just until fragrant, taking care not to let it burn.

I pour in the chicken broth and heavy cream and stir until everything is well combined.

I gradually add the grated Parmesan cheese, whisking until it melts and the sauce becomes smooth and creamy.

I stir in the chopped sun-dried tomatoes and let them cook in the sauce for about 2 minutes.

I add the fresh spinach and stir until the leaves have wilted into the creamy sauce.

I return the cooked chicken and any accumulated juices to the skillet. I stir until the chicken is completely coated in sauce.

I add the drained penne and toss everything together until the pasta, chicken, vegetables, and sauce are evenly combined.

I let the pasta simmer gently for another 2–3 minutes so the flavors can come together and the sauce can cling to the pasta.

I finish the dish with chopped fresh parsley and serve it while hot and creamy.

Servings and Timing

This recipe makes approximately 4 servings.

Prep time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

Servings: 4

Calories: approximately 680 kcal per serving

Variations

Swap the Pasta:

I usually make this recipe with penne because its shape holds the creamy sauce well, but I can easily substitute rigatoni, farfalle, fusilli, fettuccine, or another pasta I have in the pantry.

Add More Vegetables:

When I want extra vegetables, I add sliced mushrooms, broccoli, asparagus, bell peppers, or zucchini. I sauté firmer vegetables before preparing the sauce so they have enough time to become tender.

Make It Spicy:

For a little heat, I add crushed red pepper flakes along with the garlic. I can start with a small pinch and increase the amount depending on how spicy I want the pasta.

Use a Different Protein:

I can replace the chicken with cooked shrimp or turkey. I can also leave the meat out and add extra mushrooms and spinach when I want a meatless variation.

Adjust the Creaminess:

If I want a slightly lighter sauce, I can replace part of the heavy cream with additional chicken broth. The finished sauce will be less rich but will still have plenty of flavor from the Parmesan, garlic, and sun-dried tomatoes.

Storage/Reheating

I store leftover Creamy Tuscan Chicken Pasta in an airtight container in the refrigerator for up to 3–4 days. I let the pasta cool before refrigerating it and avoid leaving it at room temperature for extended periods.

When reheating, I prefer using a skillet over low to medium-low heat. Cream sauces naturally thicken after refrigeration, so I add a small splash of chicken broth, milk, or cream while reheating. I stir frequently until the pasta and chicken are heated throughout and the sauce becomes creamy again.

For individual portions, I can also use the microwave. I add a splash of liquid, cover the pasta loosely, and heat it in short intervals, stirring between each interval.

I generally prefer refrigeration rather than freezing for this dish. Cream-based sauces can sometimes separate or develop a grainy texture after freezing and thawing, so freshly made or refrigerated leftovers give me the best texture.

FAQs

Can I use a different type of pasta?

Yes. I can use almost any pasta I enjoy. Rigatoni, fusilli, farfalle, spaghetti, and fettuccine all work well. I especially like pasta shapes with ridges or curves because they capture more of the creamy Parmesan sauce.

How can I keep the Parmesan sauce smooth?

I keep the heat moderate and add finely grated Parmesan gradually while stirring or whisking. I avoid aggressively boiling the sauce after adding the cheese because excessive heat can cause the sauce to separate or become grainy.

Can I use fresh tomatoes instead of sun-dried tomatoes?

I can, although the flavor will be different. Sun-dried tomatoes have a concentrated sweet and tangy taste that contributes significantly to the Tuscan-inspired flavor. If I use fresh tomatoes, I cook them for a few minutes to remove some excess moisture before finishing the sauce.

How do I thin the sauce if it becomes too thick?

I add chicken broth, milk, cream, or a little reserved pasta water, one tablespoon at a time. I stir after each addition until the sauce reaches the consistency I want.

What can I serve with Creamy Tuscan Chicken Pasta?

Because this pasta is already rich and filling, I like serving it with something simple. A green salad, roasted vegetables, steamed broccoli, or garlic bread all pair nicely with it. I especially like a crisp salad when I want something fresh to balance the creamy sauce.

Conclusion

Creamy Tuscan Chicken Pasta is the kind of comforting dinner I can make when I want something indulgent without spending hours in the kitchen. The combination of juicy seasoned chicken, tender penne, spinach, sun-dried tomatoes, garlic, Parmesan, and cream creates a hearty dish with plenty of flavor in every bite.

I also appreciate how flexible the recipe is. I can add vegetables, change the pasta, introduce a little heat, or adjust the sauce depending on what I have on hand. With about 40 minutes from start to finish, it is an easy choice when I want a creamy, satisfying pasta dinner that feels a little more special than an ordinary weeknight meal.