This Tuscan-style pasta plate delivers tender, pan-seared chicken tossed in a silky, herb-scented cream sauce studded with sun-dried tomatoes and spinach. It’s the kind of weeknight dinner that looks and tastes like you spent hours on it but really comes together in about 30–40 minutes. If you’re already a fan of rich, garlicky weeknight classics, this version hits the spot — and if you love other creamy chicken dinners, you might also enjoy this take on creamy garlic chicken for another easy family meal.
Why you’ll love this dish
This recipe balances quick prep with restaurant-style flavor. You get a golden sear on the chicken, a comforting cream sauce that clings to ridged penne, and bright pops from spinach and sun-dried tomatoes. It’s great for:
- Busy weeknights when you want something satisfying fast.
- Small dinner parties where you want a comforting, upscale plate without fuss.
- Leftovers that reheat well for lunches.
"Simple ingredients, big payoff — juicy chicken, silky sauce, and bright tomato bites. It’s become my go-to for busy nights." — home cook review
Why this works: searing the chicken creates a fond (the caramelized bits) that flavors the sauce; sun-dried tomatoes add concentrated umami; a splash of reserved pasta water (see Tips) ties the sauce and pasta together.
How this recipe comes together
- Boil the pasta until al dente and reserve a little pasta water.
- Sear seasoned chicken in olive oil and butter until golden and cooked through, then remove.
- Sauté garlic and sun-dried tomatoes, wilt the spinach, then add cream and milk and simmer to thicken.
- Return the chicken, toss in the penne, and finish by stirring in Parmesan until silky.
This quick overview shows the flow: pasta → sear chicken → build sauce in same skillet → combine and finish. Expect about 30–40 minutes from start to table.
Key ingredients
- 12 oz penne pasta — ridged penne holds sauce well; use whole-wheat or gluten-free penne if needed.
- 1½ lbs boneless skinless chicken breasts, cut into bite-sized pieces — cut evenly so pieces cook uniformly.
- Salt and freshly ground black pepper, garlic powder, Italian seasoning — simple dry seasoning for the chicken.
- 2 tbsp olive oil and 3 tbsp butter — butter adds richness; olive oil raises smoke point for searing.
- 4 cloves garlic, minced — fresh garlic is best for fragrance.
- ½ cup sun-dried tomatoes, drained and chopped — packed in oil gives extra flavor; rehydrate dry-packed in warm water if needed.
- 2 cups baby spinach — adds color, nutrients, and a tender texture.
- ¾ cup heavy cream and ½ cup milk — heavy cream gives silkiness; you can substitute a 1:1 mix of half-and-half for a lighter sauce, or coconut cream for dairy-free (note flavor change).
- 1 tsp dried basil, ½ tsp dried thyme — classic Tuscan herb notes.
- ¾ cup grated Parmesan cheese — use freshly grated for best melting and flavor.
Ingredient notes: if you prefer more acid, finish with a squeeze of lemon. To reduce calories, use ½ cup heavy cream + ¾ cup milk, or substitute Greek yogurt stirred in off heat (to avoid curdling).
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook 12 oz penne according to package directions until al dente. Reserve ½ cup pasta water, then drain and set pasta aside.
- Heat 2 tbsp olive oil and 3 tbsp butter in a large skillet over medium heat until foaming. Add chicken pieces in a single layer. Season with salt, pepper, ½–1 tsp garlic powder, and 1–2 tsp Italian seasoning. Cook, stirring occasionally, until golden and cooked through, about 6–8 minutes. Transfer chicken to a plate.
- In the same skillet, add the minced garlic and ½ cup chopped sun-dried tomatoes. Sauté 1–2 minutes until fragrant, scraping up browned bits from the bottom of the pan.
- Add 2 cups baby spinach and toss until wilted, about 1–2 minutes.
- Pour in ¾ cup heavy cream and ½ cup milk. Stir in 1 tsp dried basil and ½ tsp dried thyme. Bring to a gentle simmer and cook 3–4 minutes until the sauce thickens slightly. If the sauce becomes too thick, loosen with a few tablespoons of the reserved pasta water.
- Return the cooked chicken to the skillet and add the drained penne. Toss to combine and heat through so the pasta is coated.
- Remove the skillet from the heat and stir in ¾ cup grated Parmesan until melted and smooth. Taste and adjust seasoning with salt and pepper. Serve immediately.
Quick timing tip: prep (chop tomatoes, mince garlic, cut chicken) while the water comes to a boil to speed things up.
Best ways to enjoy it
- Plate in shallow bowls so the sauce pools around the pasta. Finish with extra grated Parmesan and a grind of black pepper.
- Garnish with chopped fresh parsley or a few basil leaves for color and freshness.
- Pair with a crisp green salad (vinaigrette cuts the cream) and crusty bread to mop up the sauce.
- Wine pairing: a medium-bodied Chardonnay or an Italian Pinot Grigio works well; for red, a light Sangiovese complements the herbs and tomatoes.
Storage and reheating tips
- Refrigeration: Cool the dish within two hours and store in an airtight container for 3–4 days.
- Freezing: Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stove over low heat, adding a splash of milk or cream to loosen the sauce and prevent it from drying or separating. Microwave reheating works—heat in short intervals and stir in between.
- Safety: Reheat leftovers to at least 165°F (74°C) before serving. Discard any food left out longer than two hours.
Pro chef tips
- Even pieces: Cut the chicken into uniform bites so everything finishes together.
- Don’t overcrowd the pan: If the skillet is crowded, pieces steam instead of sear. Sear in batches if needed.
- Build flavor: After searing the chicken, deglaze the pan with a tablespoon of water or white wine if bits are stubborn before adding the cream — that fond enriches the sauce.
- Cheese technique: Remove from heat before adding Parmesan to avoid graininess. Stir until smooth.
- Use reserved pasta water: A tablespoon or two of starchy pasta water helps the sauce cling to the penne and creates a silkier texture.
Creative twists
- Protein swaps: Use boneless, skinless chicken thighs for more fat and flavor; adjust cooking time to ensure they’re cooked through.
- Lighter version: Replace heavy cream with half-and-half or a mixture of Greek yogurt + milk added off heat.
- Dairy-free: Use coconut cream and a dairy-free Parmesan alternative; the flavor will change but texture remains rich.
- Add char: For smokier notes, use roasted red peppers instead of sun-dried tomatoes.
- For a Parmesan-forward option, try my Creamy Garlic Parmesan Chicken Breast recipe as inspiration for a richer, cheese-centric variation.
Common questions
Q: How long does this take from start to finish?
A: About 30–40 minutes, including boiling pasta. Hands-on time is closer to 20–25 minutes with efficient prep.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs are forgiving and more flavorful. Sear until golden and ensure internal temperature reaches 165°F (74°C).
Q: Can I make this ahead for meal prep?
A: You can cook everything and store separately (pasta, chicken, sauce). Reheat gently and toss together to avoid overcooking the pasta. For best texture, prepare no more than 2–3 days ahead.
Q: What’s a good substitute for heavy cream?
A: Half-and-half or a 50/50 mix of milk and mascarpone will work. For a lower-fat option, use Greek yogurt thinned with milk and add off heat to prevent splitting.
Q: Is this freezer-friendly?
A: Yes — freeze in an airtight container for up to 2 months. Thaw in fridge and reheat slowly on the stove with a splash of milk to refresh the sauce.
If you’d like, I can also provide a printable grocery list or scale this recipe up or down to feed a crowd.
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Tuscan-Style Creamy Chicken Pasta
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Poultry
Description
A restaurant-style creamy chicken pasta dish featuring tender chicken, sun-dried tomatoes, and spinach in a silky sauce, ready in about 30-40 minutes.
Ingredients
- 12 oz penne pasta
- 1½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper to taste
- ½–1 tsp garlic powder
- 1–2 tsp Italian seasoning
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and chopped
- 2 cups baby spinach
- ¾ cup heavy cream
- ½ cup milk
- 1 tsp dried basil
- ½ tsp dried thyme
- ¾ cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve ½ cup pasta water, then drain and set pasta aside.
- Heat olive oil and butter in a large skillet over medium heat until foaming. Add chicken pieces and season with salt, pepper, garlic powder, and Italian seasoning. Cook for 6–8 minutes until golden and cooked through. Transfer chicken to a plate.
- Add minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1–2 minutes until fragrant.
- Add baby spinach and toss until wilted, about 1–2 minutes.
- Pour in heavy cream and milk. Stir in basil and thyme, then bring to a gentle simmer and cook for 3–4 minutes until the sauce thickens slightly.
- Return the cooked chicken to the skillet and add the drained penne. Toss to combine and heat through so the pasta is coated.
- Remove from heat and stir in grated Parmesan until melted and smooth. Taste and adjust seasoning with salt and pepper. Serve immediately.
Notes
For a lighter version, replace half the heavy cream with milk. The dish can also be prepared with boneless, skinless chicken thighs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Italian