Creamy Tuscan Chicken Pasta
Penne, bite-size chicken, spinach, and sun-dried tomatoes are tossed in a Parmesan cream sauce that coats the pasta without pooling in the bowl. The penne cooks separately, so it can finish briefly in the skillet without getting too soft. Reserve some pasta water before draining: a splash loosens the sauce as the penne absorbs it.
Keep the heat gentle once the cream and Parmesan go in. A hard boil can make the sauce separate.
Prep: 15 minutes · Cook: about 20 minutes · Total: about 35 minutes · Serves 4
Ingredients
- 12 ounces penne (340g)
- 1 pound boneless, skinless chicken breast (450g), cut into evenly sized bite-size pieces or short strips
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes (75g), chopped or sliced and drained if oil-packed
- 1/2 cup chicken broth, plus more as needed
- 1 cup heavy cream
- 3/4 cup finely grated Parmesan (75g), plus more for serving
- 4 ounces fresh baby spinach (about 4 packed cups; 115g)
- 1 teaspoon Italian seasoning
- About 1 teaspoon kosher salt for the chicken and sauce, plus more for the pasta water
- 1/2 teaspoon black pepper, plus more to taste
Optional: A pinch to 1/4 teaspoon red pepper flakes, or a few torn fresh basil leaves for serving.
How to Make Creamy Tuscan Chicken Pasta
- Boil the penne: Bring a large pot of well-salted water to a boil. Cook the penne, checking at the lower end of the package’s timing range. Drain when just shy of al dente; it will finish in the sauce. Reserve about 1 cup of pasta water before draining.
- Sear the chicken: Season the chicken with the Italian seasoning, salt, and pepper. Heat a 12-inch skillet over medium-high heat, then add the olive oil and chicken in a single layer. Work in batches if needed so the pieces brown rather than steam. Turn once the first side has browned and cook for about 6 to 10 minutes total, depending on piece size and batches. Start checking small pieces after about 3 minutes on the first side. The thickest piece should reach 165°F (75°C). Transfer to a plate.
- Build the sauce base: Reduce the heat to medium. Add the butter, garlic, and sun-dried tomatoes. Stir briefly, until the garlic is fragrant but not browned. Pour in the broth and scrape up the browned bits from the skillet.
- Add the cream and Parmesan: Stir in the cream and bring it to a gentle simmer, uncovered. Reduce the heat to medium-low and gradually stir in the Parmesan until smooth. The sauce should lightly coat a spoon, with small bubbles at the edges rather than a rolling boil.
- Wilt the spinach: Add the spinach in handfuls and stir until just wilted but still green, about 1 to 2 minutes. Return the chicken and any juices on the plate to the skillet.
- Finish the penne: Add the drained pasta and toss over low heat for 1 to 2 minutes, until al dente and evenly coated. If the sauce is too thick, add reserved pasta water a splash at a time. It should move easily around the pasta without pooling.
- Serve: Taste and adjust the seasoning. Spoon into shallow bowls with extra Parmesan or torn basil, if desired. Serve promptly; if the pasta thickens while waiting, stir in a little more warm pasta water.
How to Keep the Sauce Creamy
Do not hard-boil the sauce after adding the cream and Parmesan. If it looks separated, take the skillet off the heat and stir gently rather than continuing to boil it. As the penne sits, it absorbs sauce; loosen it gradually with reserved pasta water, or a little broth if the pasta water is gone.
Variations
- Half-and-half: Use it instead of heavy cream for a lighter sauce. Keep the heat especially gentle, as it is more prone to separating.
- Red pepper flakes: Add a pinch to 1/4 teaspoon with the garlic and sun-dried tomatoes for mild heat.
- Rotisserie chicken: Fold cooked chicken into the sauce near the end to warm through. It will not have the browned flavor of freshly seared chicken.
Farfalle, rigatoni, or rotini can replace the penne, though penne is the main shape for this version. For a pesto-forward alternative with spinach and sun-dried tomatoes, try Creamy Chicken Pesto Pasta.
How to Store and Reheat
Refrigerate leftovers in a sealed container within two hours and use within three days. The pasta will absorb sauce and soften as it sits.
Reheat gently in a skillet over low heat with a splash of milk, broth, or water, stirring until the sauce loosens. To use a microwave, heat in short intervals, stirring between them and adding a little liquid as needed. Freezing is possible, but the cream sauce and pasta may change texture. Thaw in the refrigerator and reheat gently with added liquid.
Serve with a simple green salad or garlic bread. For another creamy chicken pasta with sun-dried tomatoes, see Marry Me Chicken Pasta with Sun-Dried Tomatoes.
Nutrition
Approximate nutrition per serving, based on 4 servings: 850 calories, 47g protein, 40g fat, and 72g carbohydrates. Per 100g: approximately 195 calories, 11g protein, 9g fat, and 17g carbohydrates. Values vary with the ingredients used and the amount of sauce served.
Equipment
- Large pot
- Colander
- 12-inch skillet
Ingredients
Pasta
- 12 ounces penne (340 g)
- Salt, for the pasta water
Chicken
- 1 pound boneless, skinless chicken breast (450 g), cut into bite-size pieces or short strips
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- About 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Sauce
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes (75 g), chopped or sliced and drained if oil-packed
- 1/2 cup chicken broth, plus more as needed
- 1 cup heavy cream
- 3/4 cup finely grated Parmesan (75 g), plus more for serving
- 4 ounces fresh baby spinach (about 4 packed cups; 115 g)
Optional
- A pinch to 1/4 teaspoon red pepper flakes
- A few torn fresh basil leaves, for serving
Instructions
- Bring a large pot of well-salted water to a boil. Cook the penne, checking at the lower end of the package timing range, until just shy of al dente. Reserve about 1 cup of pasta water, then drain.
- Season the chicken with the Italian seasoning, salt, and pepper. Heat a 12-inch skillet over medium-high heat, then add the olive oil and chicken in a single layer. Cook in batches if needed, turning once the first side has browned. Cook for about 6 to 10 minutes total, depending on piece size, until the thickest piece reaches 165°F (75°C). Transfer to a plate.
- Reduce the heat to medium. Add the butter, garlic, and sun-dried tomatoes. Stir briefly until the garlic is fragrant but not browned.
- Pour in the broth and scrape up the browned bits from the skillet.
- Stir in the cream and bring to a gentle simmer. Reduce the heat to medium-low and gradually stir in the Parmesan until smooth. Keep the sauce at a gentle simmer, not a rolling boil.
- Add the spinach in handfuls and stir for 1 to 2 minutes, until just wilted but still green. Return the chicken and any plate juices to the skillet.
- Add the drained pasta and toss over low heat for 1 to 2 minutes, until al dente and evenly coated. Add reserved pasta water a splash at a time if the sauce is too thick.
- Taste and adjust the seasoning. Serve promptly with extra Parmesan or torn basil, if desired.
Tips
- Reserve pasta water before draining; use a splash at a time to loosen the sauce.
- Cook the chicken in batches if needed so it browns rather than steams.
- Keep the heat gentle after adding the cream and Parmesan to help prevent the sauce from separating.
- Check small chicken pieces early and confirm the thickest piece reaches 165°F (75°C).
- If the pasta thickens while waiting, stir in a little warm pasta water.
Variations
- Half-and-Half: Replace the heavy cream with half-and-half for a lighter sauce, keeping the heat especially gentle.
- Red Pepper Flakes: Add a pinch to 1/4 teaspoon with the garlic and sun-dried tomatoes for mild heat.
- Rotisserie Chicken: Fold cooked rotisserie chicken into the sauce near the end and warm it through.
- Other Pasta Shapes: Replace the penne with farfalle, rigatoni, or rotini.