Introduction
Creamy Tuscan Chicken Pasta brings together tender chicken, a creamy sauce and classic Italian flavors. On a busy weeknight, it is the kind of dinner you can get on the table in just 30 minutes, without hours at the stove.
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It starts with garlic sizzling in the pan. Sun-dried tomatoes and fresh spinach add color as well as flavor, and the whole thing is easy enough to make even on a hectic evening, then sit down and eat together.
The recipe is simple and easy to change. Add your favorite vegetables or another protein, and use it for meal prep or a family dinner. Each serving is filling and full of flavor.
Key ingredients
The ingredient list is short and simple.
Penne pasta (12 ounces)
The tube shape of penne holds the creamy sauce well. Cook it al dente for the best texture.
Chicken breast (1 pound)
Diced chicken breast makes the dish filling. Cooked properly, it stays juicy and tender.
Olive oil (2 tablespoons)
Olive oil is for sautéing the chicken and garlic, and it builds a fragrant base for the sauce.
Garlic (3 cloves)
Minced garlic gives the sauce its warm, savory backbone.
Heavy cream (1 cup)
The cream is the base of the sauce and makes it smooth and velvety, coating the pasta and chicken.
Grated Parmesan cheese (1 cup)
Parmesan adds a savory, nutty flavor. As it melts into the cream, it thickens the sauce.
Sun-dried tomatoes (1 cup)
Chopped sun-dried tomatoes bring a tangy sweetness that cuts through the cream, plus a lot of color.
Fresh spinach (2 cups)
Spinach adds color and nutrients. Once wilted, it gives a mild earthiness that balances the rich sauce.
Italian seasoning (1 teaspoon)
This herb blend gives the dish its classic Italian flavor and pulls the other ingredients together.
Salt and pepper
Season to taste. It makes a big difference, so do not skip it.
Why you’ll love this recipe
It is a comforting weeknight dinner with plenty of flavor: tender chicken, vegetables and a creamy sauce, all in just 30 minutes.
The rich sauce goes well with the savory sun-dried tomatoes and fresh spinach, and it is an easy way to get some vegetables into a pasta dinner. Make it for yourself or for friends.
You can swap in other vegetables or proteins, and there is a gluten-free option, so more people can share a bowl. It also makes good leftovers for meal prep, which is why it is worth adding to your regular dinner rotation.
Variations
Adjust the dish to your taste or diet.
Protein swaps
Shrimp or grilled salmon can replace the chicken; both go well with the creamy sauce. For a vegetarian version, use chickpeas or tofu.
Vegetable additions
Add bell peppers, zucchini or mushrooms for more flavor and nutrients. Sauté them with the garlic before you add the cream.
Gluten-free options
Use gluten-free penne in place of regular. Pastas made from rice, quinoa or lentils all work well in this recipe.
Cooking tips and notes
Choosing the right pasta
Pick a penne that holds sauce well, so every bite carries some of it. Cook it al dente so it keeps a little bite next to the tender chicken and spinach.
Sautéing techniques
Give the chicken enough room in the skillet. A crowded pan steams the chicken instead of browning it, and browning is where much of the flavor comes from. Cook the garlic only until fragrant so it does not turn bitter.
Creamy consistency
Let the heavy cream simmer gently before adding the Parmesan, and stir constantly so the cheese melts smoothly into a sauce that clings to the pasta. If it gets too thick, loosen it with a splash of pasta water.
Storing leftovers
The pasta keeps in the refrigerator for up to three days. Reheat it on the stovetop over low heat with a little extra cream or broth to bring back the creamy texture.
Serving suggestions
Sides
A light arugula salad with lemon vinaigrette is a good match; the peppery greens cut the richness of the pasta. Crusty garlic bread is great for wiping up the last of the sauce.
Drinks
A crisp white wine such as Pinot Grigio or Sauvignon Blanc works well. Without alcohol, try sparkling water with a slice of lemon.
Garnishing tips
Finish each plate with freshly grated Parmesan and some chopped parsley or basil. It looks better and adds a fresh note.
Time breakdown
Preparation
10 minutes : Gather the ingredients and prepare the chicken and vegetables.
Cooking
20 minutes : Cook the pasta, sauté the chicken and bring everything together in the sauce.
Total time
30 minutes from start to finish.
To save time, chop the chicken and vegetables ahead, or buy pre-diced chicken at the grocery store.
Nutritional facts
Each serving has approximately 650 calories , so it is a hearty lunch or dinner. It has 30 grams of protein , 40 grams of fat ( 20 grams saturated) and 50 grams of carbohydrates , including 3 grams of fiber . Sugar is fairly low at 3 grams , and there are 800 mg of sodium .
Frequently asked questions
What is Creamy Tuscan Chicken Pasta?
Penne tossed with tender chicken, sun-dried tomatoes, fresh spinach and a rich Parmesan cream sauce. It takes about 30 minutes.
How can I make this recipe gluten-free?
Use a gluten-free pasta in place of the penne. Most grocery stores carry one.
Can I meal prep this dish?
Yes. Leftovers keep in the refrigerator for up to three days, which covers quick lunches or dinners for part of the week.
What can I add to enhance the flavor?
Mushrooms or bell peppers, or different herbs and spices to suit your taste.
Conclusion
Chicken, spinach and sun-dried tomatoes in a Parmesan cream sauce, ready in 30 minutes, with plenty of room to swap ingredients. Make it for a weeknight, a week of lunches or a small dinner party, and share it with friends and family.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Creamy Tuscan Chicken Pasta
Ingredients
Instructions
Cook the penne pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through.
Add garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese until melted and smooth.
Add sun-dried tomatoes, spinach, and Italian seasoning. Cook until the spinach is wilted.
Toss the cooked penne pasta with the creamy chicken mixture. Season with salt and pepper to taste.
Serve warm, garnished with additional parmesan and fresh herbs if desired.
Notes
This recipe is great for meal prep; you can store leftovers in the refrigerator for up to 3 days.
Feel free to add other vegetables like mushrooms or bell peppers for extra flavor.
Nutrition
| Serving Size | 1 plate |
|---|---|
| Calories | 650 calories |
| Sugar Content | 3 grams |
| Sodium Content | 800 mg |
| Fat Content | 40 grams |
| Saturated Fat Content | 20 grams |
| Unsaturated Fat Content | 15 grams |
| Trans Fat Content | 0 grams |
| Carbohydrate Content | 50 grams |
| Fiber Content | 3 grams |
| Protein Content | 30 grams |
| Cholesterol Content | 150 mg |