Creamy Tuscan Chicken Pasta
Tuscan chicken pasta recipe with seared chicken, sun-dried tomatoes, and spinach in a creamy parmesan sauce. A 30-minute skillet dinner.
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Tuscan Chicken Pasta is the dinner that makes a Tuesday feel a little fancier without any extra effort at the stove. Seared chicken, sun-dried tomatoes, and spinach come together in a creamy parmesan sauce that clings to every piece of pasta, and the whole thing is done in about 30 minutes.
The sauce gets its depth from cooking everything in the same pan the chicken was seared in. Those browned bits stuck to the bottom are pure flavor, and they dissolve right into the cream once the broth hits the hot pan. A splash of the pasta’s own starchy cooking water at the end is what makes the sauce cling to the noodles instead of pooling in the bottom of the bowl.
Jarred sun-dried tomatoes and pre-washed baby spinach mean there’s almost no prep beyond dicing the chicken. It’s an easy recipe to scale up for company, but simple enough that it earns a spot in the regular weeknight rotation. Dice the chicken and measure out the parmesan the night before if mornings are tight, so all that’s left after work is a hot pan and about 20 minutes.
Why You’ll Love This Recipe
- A restaurant-style sauce. Sun-dried tomatoes and parmesan give the cream sauce real depth beyond a plain Alfredo.
- One pan for the chicken and sauce. The chicken sears and the sauce builds in the same skillet, so there’s less to wash.
- Ready in about 30 minutes. Fast enough for a weeknight, good enough for company.
- A vegetable built right in. Spinach wilts into the sauce, so nobody has to be talked into eating it separately.
Tuscan Chicken Pasta Ingredients
Oil-packed sun-dried tomatoes matter more than the dry-packed kind here. The oil they’re stored in carries flavor, and a spoonful of it can go into the pan along with the tomatoes for extra richness. Dry-packed tomatoes work too, but soften them in a little warm water for 10 minutes first or they’ll stay tough in the finished sauce.
- 12 oz penne pasta
- 1 1/2 lbs boneless, skinless chicken breasts, diced
- 1 tsp garlic powder
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated parmesan
- 3 cups baby spinach
Recipe Variations
- Use chicken thighs instead of breasts for a slightly richer, more forgiving cut.
- Stir in a handful of chopped fresh basil at the end for a brighter finish.
- No heavy cream on hand? Half-and-half works, though the sauce will be a little thinner.
How to Make Tuscan Chicken Pasta
- Cook the pasta: Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain.
- Sear the chicken: Season the diced chicken with garlic powder, half the salt, and half the pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes, stirring occasionally, until browned and it reaches 165°F. Remove to a plate.
- Sauté the aromatics: Melt the butter in the same skillet. Add the garlic and sun-dried tomatoes and cook for 1 minute until fragrant.
- Build the sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and parmesan and simmer for 3-4 minutes until slightly thickened.
- Wilt the spinach: Add the spinach and stir until wilted, about 1-2 minutes.
- Combine: Return the chicken to the skillet along with the drained pasta. Toss to coat, adding a splash of the reserved pasta water if the sauce needs loosening. Season with the remaining salt and pepper to taste.
- Serve: Serve warm with extra parmesan on top.
Recipe FAQs
Can I Use Chicken Thighs Instead of Breasts?
Yes, boneless thighs work well and stay a little more forgiving if they cook a minute or two longer. Cook to the same 165°F internal temperature.
Why Did My Sauce Separate or Turn Grainy?
The heat was probably too high when the cream and parmesan went in. Keep it at a gentle simmer, not a hard boil, once the dairy is in the pan.
Can I Use Fresh Tomatoes Instead of Sun-Dried?
You can, but you’ll lose the concentrated, slightly sweet flavor sun-dried tomatoes bring since fresh tomatoes release water instead of concentrated flavor into the sauce. If you swap, add a pinch of sugar to the sauce to compensate and cook the tomatoes down a little longer before the cream goes in.
Do I Have to Use Heavy Cream?
It gives the richest sauce, but half-and-half works in a pinch. Avoid milk alone, it tends to break when it hits the hot pan.
Can I Double This, and What Should I Serve It With?
Yes, just use your largest skillet. Garlic bread and a simple green salad are all you need alongside it.
Cooking Tips
- Dice the chicken into even pieces so it all finishes cooking at the same time.
- Scrape the bottom of the pan when the broth goes in, those browned bits are where a lot of the flavor lives.
- Save the pasta water before draining. A splash at the end loosens the sauce without watering down the flavor.
Storage and Freezing
To store: Keep in an airtight container in the fridge for up to 3 days.
To freeze: Skip the freezer on this one, cream sauces tend to separate once thawed and reheated.
To reheat: Warm gently in a skillet over medium-low heat with a splash of broth or cream, stirring often. Avoid the microwave on high, it can cause the sauce to break.
How to Serve Tuscan Chicken Pasta
Tuscan Chicken Pasta is rich enough to stand on its own with just a slice of garlic bread, though a simple side salad with a light vinaigrette balances out the cream sauce nicely. Leftover roasted chicken works here too if you’ve got some sitting in the fridge, just skip the searing step and stir it in with the spinach to warm through.
Loved This Recipe?
Tuscan Chicken Pasta is proof a creamy, restaurant-style dinner can still make it to the table in half an hour.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Tuscan Chicken Pasta
Ingredients
- 12 oz penne pasta
- 1 1/2 lbs boneless, skinless chicken breasts diced
- 1 tsp garlic powder
- 1 tsp salt divided
- 1/2 tsp black pepper divided
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic minced
- 1/2 cup oil-packed sun-dried tomatoes drained and chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated parmesan
- 3 cups baby spinach
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain.
- Sear the chicken: Season the diced chicken with garlic powder, half the salt, and half the pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5-6 minutes, stirring occasionally, until browned and it reaches 165°F. Remove to a plate.
- Sauté the aromatics: Melt the butter in the same skillet. Add the garlic and sun-dried tomatoes and cook for 1 minute until fragrant.
- Build the sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and parmesan and simmer for 3-4 minutes until slightly thickened.
- Wilt the spinach: Add the spinach and stir until wilted, about 1-2 minutes.
- Combine: Return the chicken to the skillet along with the drained pasta. Toss to coat, adding a splash of the reserved pasta water if the sauce needs loosening. Season with the remaining salt and pepper to taste.
- Serve: Serve warm with extra parmesan on top.
