This Tuscan-style creamy chicken pasta is a weeknight-friendly dish that tastes like it took longer than it did. Tender bite-sized chicken, sun-dried tomatoes, wilted spinach and a silky Parmesan cream sauce coat penne for a comforting, dinner-table favorite that’s easy to scale for guests. If you like rich, simple chicken pastas, also try this other weeknight winner: creamy garlic parmesan chicken pasta for a slightly different garlic-forward take.
Why you’ll love this dish
This recipe hits familiar comfort notes—creamy sauce, cheesy finish, and quick-cooking pasta—but with bright pockets of sun-dried tomato and fresh spinach for balance. It’s ideal for busy nights, picky eaters, or anyone who likes a restaurant-style pasta without fuss.
“A perfect weeknight pasta: quick, creamy, and everyone asks for seconds.” — home cook review
Reasons to make it:
- Fast: Most of the work is hands-on for under 30 minutes once the sauce starts.
- Flexible: Easily doubles or halves; freezes well (with a few caveats).
- Crowd-pleasing: Mild, creamy flavors that kids and adults enjoy.
- Low-prep protein: Cooked in the same skillet for fewer dishes and more flavor.
How this recipe comes together
Start by boiling penne to al dente and reserving a bit of the pasta water; that starchy liquid is your shortcut to silky sauce. Cook seasoned, bite-sized chicken in oil and butter until browned and cooked through, then set it aside to keep juices in the pan. Sauté garlic and sun-dried tomatoes briefly to release flavor, wilt the spinach, then pour in cream and milk and simmer until the sauce thickens. Return the chicken and pasta to the skillet, finish with grated Parmesan and toss until everything is glossy and coated. Finish by seasoning to taste and serving immediately.
What you’ll need
- 12 oz penne pasta
- 1½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper (to taste)
- 1–2 tsp garlic powder (adjust to preference)
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and chopped (oil-packed or rehydrated)
- 2 cups baby spinach
- ¾ cup heavy cream
- ½ cup milk (whole milk preferred for richness)
- 1 tsp dried basil
- ½ tsp dried thyme
- ¾ cup grated Parmesan cheese (freshly grated melts best)
Notes and substitutions:
- For a lighter version, swap half-and-half for heavy cream, but the sauce will be thinner.
- For a no-fuss option, substitute cooked shredded rotisserie chicken and see how a similar creamy combination works in creamy rotisserie chicken broccoli pasta.
- Use grated Parmesan from a block for better flavor and smoother melting than pre-grated packets.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve ½ cup pasta water, drain pasta, and set aside.
- Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Pat dry so they brown properly.
- Heat the olive oil and butter in a large skillet over medium heat until foaming. Add chicken in a single layer and cook, without overcrowding, until golden and cooked through, about 6–8 minutes depending on piece size. Transfer chicken to a plate. (Tip: internal temp should reach 165°F/74°C.)
- In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant and the tomatoes release some oil. Scrape up any browned bits from the pan for flavor.
- Add the baby spinach and toss until just wilted, about 1–2 minutes.
- Pour in the heavy cream and milk, then stir in dried basil and thyme. Bring to a gentle simmer and cook 3–4 minutes until the sauce thickens slightly. If the sauce seems too thick, whisk in a splash of the reserved pasta water.
- Return the cooked chicken to the skillet and add the drained penne. Toss to combine and heat through for 1–2 minutes.
- Stir in the grated Parmesan until it melts and the sauce becomes smooth. Adjust seasoning with salt and pepper. Serve immediately.
Useful timing: total active time is roughly 25–35 minutes depending on multitasking and pasta cook time.
Best ways to enjoy it
- Plate simply: twirl a portion of penne into a shallow bowl, nestle chicken pieces on top, and finish with extra Parmesan and a crack of black pepper.
- Garnishes: chopped fresh parsley, lemon zest (a light hit brightens the cream), or thinly sliced basil.
- Side dishes: a crisp green salad with vinaigrette, garlic bread, or roasted asparagus.
- Wine pairing: a chilled Pinot Grigio or an unoaked Chardonnay complements the cream without overpowering it.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container within two hours of cooking. Keep for 3–4 days.
- Freeze: For longer storage, cool completely, then freeze in a shallow airtight container for up to 2 months. Sauces with cream change texture when frozen; expect slight separation that can be remedied on reheating.
- Reheat: Gently reheat on the stovetop over low heat with a splash of milk or cream (1–2 tbsp per serving) to loosen the sauce. Microwave works in a pinch—cover and reheat in 30–45 second intervals, stirring between bursts.
- Food safety: Always reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Dry the chicken pieces before seasoning to encourage a golden sear; wet chicken steams instead of browns.
- Use the reserved pasta water — its starch helps the sauce cling to the penne and gives body without extra cream.
- Don’t overcook the spinach; add it last to retain color and a little texture.
- Grate your own Parmesan and add it off the heat to prevent graininess. If the sauce cools too much, finish over very low heat while stirring.
- If the sauce becomes too thin, simmer a little longer; if it gets too thick, stir in small amounts of reserved pasta water or milk until you reach the desired consistency.
Creative twists
- Add heat: toss in red pepper flakes with the garlic or finish with Calabrian chili oil.
- Mushroom variation: sauté sliced cremini or shiitake with the garlic for an earthy layer.
- Keto/low-carb: swap penne for shirataki or zoodles; reduce milk and use extra cream.
- Seafood swap: use shrimp instead of chicken—cook shrimp 2–3 minutes per side until just opaque.
- Make it smoky: replace sun-dried tomatoes with roasted red peppers and finish with smoked paprika.
Common questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs add more fat and richness; cook slightly longer (about 1–2 extra minutes) until they reach 165°F.
Q: Is it safe to freeze cream-based pasta dishes?
A: You can freeze them, but the texture of cream sauces may change and become slightly grainy when thawed. Reheat slowly with added liquid (milk or broth) and whisk to help smooth it out.
Q: How can I make this dairy-free?
A: Substitute full-fat coconut milk or a cashew cream for heavy cream and use nutritional yeast instead of Parmesan for a cheesy flavor. The result will be different but still tasty.
Q: What if I don’t have sun-dried tomatoes?
A: Use roasted red peppers or omit them and add a squeeze of lemon to lift the creaminess.
Q: Can this be prepped ahead?
A: Yes—cook the chicken and pasta separately, store in the fridge, and make the sauce just before serving. Combine and reheat for best texture.
Enjoy making this Tuscan-style creamy chicken pasta — it’s a fast, flavorful staple that’s easy to adapt to what you have on hand.
Print
Tuscan-Style Creamy Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A creamy and comforting Tuscan-style chicken pasta that comes together quickly for a weeknight favorite.
Ingredients
- 12 oz penne pasta
- 1½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper (to taste)
- 1–2 tsp garlic powder (adjust to preference)
- 1 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 (whole milk preferred)
- 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 the penne according to package directions until al dente. Reserve ½ cup pasta water, drain pasta, and set aside.
- Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Pat dry so they brown properly.
- Heat the olive oil and butter in a large skillet over medium heat until foaming. Add chicken in a single layer and cook until golden and cooked through, about 6–8 minutes. Transfer chicken to a plate.
- In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
- Add the baby spinach and toss until just wilted, about 1–2 minutes.
- Pour in the heavy cream and milk, then stir in dried basil and thyme. Simmer 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 for 1–2 minutes.
- Stir in the grated Parmesan until it melts and the sauce becomes smooth. Adjust seasoning with salt and pepper.
- Serve immediately.
Notes
For a lighter version, swap half-and-half for heavy cream. Use grated Parmesan from a block for better flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian