This Creamy Tuscan Chicken Pasta is so deliciously flavored. Garlicky and cheesy, it’s easy to make and takes only 30 minutes.
If you love chicken pasta, you should try our cajun chicken pasta and serve it with this Foccacia bread.
Creamy Tuscan Chicken Pasta 30-minute dinner
Creamy Tuscan Chicken Pasta looks as good as it tastes. And it only takes half an hour to make! This dish is perfect when you want to make something yummy, but don’t have a lot of time. The flavors come together so well, you’ll love the way the garlic, Parmesan, spinach, and sweet-tart sun-dried tomatoes taste. With a creamy sauce, penne pasta, and chicken, this Tuscan pasta is going to become a family favorite. And it’s even better when you pair it with a tasty spinach salad and some buttery bread and dipping oil.
What will I need to make the 30-minute pasta dish?
- Meat: Boneless skinless chicken tenders
- Vegetables: Fresh spinach, garlic, and sun-dried tomatoes
- Pasta type: Penne pasta
- Sauce ingredients: Unsalted butter, heavy cream, Parmesan cheese, salt, pepper, and Italian seasonings.
How to Make Creamy Tuscan Chicken Pasta
- Cook the chicken. Sprinkle both sides of the chicken tenders with salt and pepper. Pour the olive oil into a cast iron pan and cook the chicken over medium-high heat. Set aside.
- Cube the chicken. Once the chicken is cool, cut it into cubes.
- Make the sauce. Saute the butter, garlic, sun-dried tomatoes, and spinach in a pan over medium heat. Cook until the spinach wilts.
- Add the cream. Pour in the heavy cream, stir, and then let it come to a simmer.
- Add the seasonings and cheese. Remove the sauce from the heat and add the salt, pepper, Italian seasoning, and Parmesan cheese. Stir until everything is incorporated.
- Add the chicken and pasta. Add the chicken cubes and cooked penne pasta, and give a final stir. Serve with some delicious bread on the side.
Can I make it ahead of time?
Yes, you can make it ahead. Just follow the directions to make the chicken and sauce, and then store them in the refrigerator in an airtight container until you are almost ready to serve the dish. Then, reheat them and add freshly cooked pasta in when you are ready to serve.
Can I use chicken breasts instead?
Yes, you can. Slice the chicken breasts into cutlets before cooking them. This allows the meat to cook faster and also increases the surface area, so more of the chicken gets that crisp, golden brown outside.
Can I omit the spinach?
Yes, you can leave out the spinach if you prefer. You can also substitute it with other veggies, such as broccoli or asparagus.
How to make the Tuscan chicken pasta lighter
If you’d like a lighter cream sauce, then you could substitute Half & Half for the heavy cream. This will keep the sauce creamy, but slightly less rich.
Does it freeze well?
This Creamy Tuscan Chicken Pasta does freeze well, making it a great make-ahead meal. Just place the fully cooled pasta dish in an airtight container or ziplock freezer bag and it will keep in the freezer for about 3 months. To reheat it, just place it in the refrigerator overnight or in a bowl of water for about 20 minutes to thaw. Then, you can either microwave it or heat it on the stovetop.
Watch how to make this chicken pasta
Full Recipe Instructions
Creamy Tuscan Chicken Pasta
Ingredients
- 2 Tbsp olive oil
- 2 tbsp unsalted butter
- 2 lb boneless skinless chicken breast
- 1/2 tsp Salt
- 1/8 tsp black pepper
- 1 tsp Italian seasoning
- 2 garlic cloves 
- 3 cups baby spinach
- 8 oz sun-dried tomatoes in oil drained
- 3 cups heavy cream
- 1/2 cup Parmesan cheese
- 1/2 lb penne pasta
Instructions
- Season the chicken tenders with salt and pepper on both sides.
- Fill a large cast-iron skillet with the olive oil and cook both sides of the seasoned tenders over medium-high heat.
- Now set them aside to cool, then dice them up into cubes.
- Now make the sauce by sautéing the butter, minced garlic, sun-dried tomatoes (oil drained) and spinach over medium heat.
- Once the spinach has wilted, add the cream and let it come to a simmer.
- Now remove from heat and add the salt, pepper, Italian seasoning, and grated Parmesan cheese.
- Then add your cooked hot penne pasta and cubes chicken back in. Give it a quick stir and serve.
Notes
Nutrition
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Jim says
I made this… only change I made was I used Greek yogurt instead of heavy cream to cut the calories. IDK if it was the acid of the tomatoes or if the mixture was too hot, but it curdled. My fault. This was really good, so I’m going to try it again. But I’ll use half the heavy cream and after it’s added, I’ll try adding milk until it’s the correct consistency.
Dina says
Hi Jim, there is a chance that the Greek yogurt curdled from the acidity of the tomatoes or from the high temperature. I hope you give this another shot and it turns out terrific!
Liz says
I have made this recipe more than once adding different vegetables and we love it.
Dina says
Glad to hear that Liz! 🙂 Awesome to hear that you love this pasta recipe and that it is a repeat in your home! Thank you so much for taking the time to leave your feedback Liz! 🙂
Marilu says
Can’t wait to try it. I’m wanting something wonderful but something that I can make ahead of time so I can just stick in the oven. I noticed you said to heat fresh pasta with reheated chicken….Have you tried mixing it all together ahead of time and putting it in the oven as a casserole?
Dina says
Hi Marilu, that sounds like a lovely idea. I have never tried it but I don’t see why it wouldn’t work 🙂
FreyaFL says
I tweaked this in order to make it in my instant pot and, WOW, delicious! Thank you for an amazing recipe!
Dina says
I am so happy to hear that you loved this chicken pasta dish! Thank you for the kind feedback!
Janita says
This was so easy and literally tasted like it came from a restaurant. Absolutely delicious!
Dina says
Janita, I am so glad that you loved this pasta recipe! Thank you for your kind feedback!
Zoe Lafayette says
Any recommendations on how this could be made in the crock pot? Think it would taste the same? I have loved this recipe over the stove before but need it to be ready when i get home 😂
Dina says
Hi Zoe, I think the best way to make this in the crockpot is to cook the chicken beforehand. It won’t taste the same if it’s cooked in the slow cooker. A lot of the flavor in the dish comes from the pan-seared chicken. Also, you may need to add extra liquid since the pasta will absorb a lot of it. I hope that helps 🙂
Janita says
This was to DIE FOR!! I will probably have to make it again tomorrow, because my fam loved it so much and it is gone!!!!
Dina says
Wow, Janita that is incredible! I am so happy that your family loved this recipe so much! Thank you for your kind words 🙂