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A pan filled with Tuscan chicken pasta, showcasing chicken pieces, penne pasta, creamy sauce, and herbs.
Reda

Creamy Tuscan Chicken Pasta

A luxurious pasta dish featuring tender chicken, sun-dried tomatoes, and spinach in a rich, creamy parmesan sauce that comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Boneless, Skinless Chicken Breasts cut into bite-sized pieces
  • 1 lb Penne Pasta or fettuccine
  • 1 cup Heavy Cream room temperature
  • 1/2 cup Chicken Broth low sodium
  • 1/2 cup Parmesan Cheese freshly grated
  • 1 cup Baby Spinach fresh
  • 1/3 cup Sun-Dried Tomatoes chopped
  • 3 cloves Garlic minced
  • 2 tbsp Olive Oil extra virgin
  • 1 tsp Italian Seasoning dried blend
  • 1 tsp Salt kosher
  • 1/2 tsp Black Pepper freshly ground

Equipment

  • Large skillet
  • Cutting board
  • Chef's Knife
  • Wooden Spoon

Method
 

Prepare Ingredients
  1. Season chicken pieces with Italian seasoning, salt, and pepper.
Cook Chicken
  1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes. Remove chicken and set aside.
Make Sauce
  1. In the same skillet, add minced garlic and sauté for 30 seconds.
  2. Pour in chicken broth and heavy cream, scraping any browned bits from the pan. Stir in parmesan cheese until melted and sauce is smooth. Add sun-dried tomatoes and reduce heat to low.
Combine and Finish
  1. Cook pasta according to package instructions. Drain and add directly to the skillet with the sauce.
  2. Add cooked chicken and fresh spinach. Toss everything together until spinach is wilted and all ingredients are well combined.
  3. Let sit for 2-3 minutes to allow sauce to thicken. Serve hot, garnished with extra parmesan if desired.

Notes

For a lighter version, substitute half-and-half for heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.