Creamy Tuscan Chicken Pasta
Creamy Tuscan Chicken Pasta is a luxurious yet quick dinner featuring creamy, juicy chicken, tender pasta, and a garlicky tomato-spinach sauce.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 pieces Boneless, skinless chicken breasts About 12 ounces total, patted dry.
- 12 oz Penne pasta Dried.
- 2 tbsp Olive oil Divided.
- 3 cloves Garlic Minced (about 1 tbsp).
- 1/2 cup Sun-dried tomatoes Chopped (oil-packed or rehydrated).
- 1 cup Heavy cream Room temperature.
- 1/2 cup Chicken broth Low-sodium recommended.
- 1/2 cup Grated Parmesan cheese Freshly grated if possible.
- 1 tsp Salt Divided (adjust to taste).
- 1/8 tsp Black pepper Freshly ground.
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1/4 tsp Red pepper flakes Optional for a gentle kick.
- 2 cups Fresh spinach Chopped or baby spinach (packed).
- Fresh parsley Chopped (for garnish).
- Extra grated Parmesan Optional for serving.
Instructions
- Boil water in a large pot and cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water to loosen the sauce if needed.
- Season the chicken breasts on both sides with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1 tsp dried basil. Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken and cook for about 5–7 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Remove the chicken from the skillet and set aside to rest for a few minutes, then slice into strips.
- In the same skillet, add the remaining 1 tablespoon olive oil if the pan looks dry. Add the minced garlic and sauté for 30–60 seconds until fragrant — do not let it brown. Stir in the chopped sun-dried tomatoes, then pour in the chicken broth and heavy cream. Add 1 tsp dried oregano and the red pepper flakes. Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until it thickens slightly.
- Add the cooked pasta to the skillet along with the sliced chicken. Toss everything gently to coat the pasta and chicken in the creamy sauce. Stir in the grated Parmesan cheese and the chopped spinach. Continue cooking for another 2–3 minutes, until the spinach wilts and the sauce reaches your desired consistency. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Taste and adjust seasoning with the remaining salt and a bit more pepper if needed. Serve the creamy Tuscan chicken pasta hot, garnished with chopped fresh parsley and extra Parmesan cheese as desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or milk to restore creaminess.