Can I use a different type of pasta?

Yes! While penne works best, you can also use rotini, farfalle, rigatoni, or even spaghetti. Just adjust the cooking time based on the pasta shape.

What can I use instead of heavy cream?

For a lighter version, use half-and-half or whole milk. If you need a dairy-free option, coconut milk or cashew cream works well, though it may slightly alter the flavor.

How do I make this dish spicier?

Add a pinch of red pepper flakes when sautéing the garlic, or stir in a teaspoon of hot sauce or chili paste for an extra kick.

Can I make this recipe ahead of time?

Yes! Prepare the dish and store it in an airtight container in the fridge for up to four days. When reheating, add a splash of milk or broth to bring back the creamy texture.

Creamy Tuscan Chicken Pasta

Name: Creamy Tuscan Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 pounds boneless, skinless chicken breasts; ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 1 cup sun-dried tomatoes, drained and roughly chopped; 1 tablespoon Italian seasoning; 1 cup heavy cream; 2 cups milk (dairy or non-dairy); 1 cup freshly grated Parmesan cheese; 8 ounces penne pasta (uncooked); 3 cups baby spinach

Description

This Creamy Tuscan Chicken Pasta is a rich, flavorful one-pot meal perfect for busy weeknights. Tender chicken, sun-dried tomatoes, and spinach are tossed in a luscious garlic-Parmesan cream sauce, all coming together in just 30 minutes.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup sun-dried tomatoes, drained and roughly chopped
1 tablespoon Italian seasoning
1 cup heavy cream
2 cups milk (dairy or non-dairy)
1 cup freshly grated Parmesan cheese
8 ounces penne pasta (uncooked)
3 cups baby spinach

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Instructions

Prepare the Chicken: Season both sides of the chicken breasts with salt and black pepper. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown. Remove from the pan, let rest for a few minutes, then cut into bite-sized pieces.
Sauté the Aromatics: In the same pot, melt the butter over medium heat. Stir in the minced garlic, sun-dried tomatoes, and Italian seasoning. Cook for about 1-2 minutes until fragrant, stirring frequently to prevent burning.
Cook the Pasta: Pour in the heavy cream, milk, and Parmesan cheese, stirring to combine. Add the uncooked penne pasta and bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the pasta is al dente and the sauce begins to thicken. If the sauce reduces too quickly, add a small splash of milk or water.
Add the Chicken and Spinach: Return the cooked chicken pieces to the pot and add the baby spinach. Stir well and cook for another 1-2 minutes until the spinach wilts and the chicken is heated through. Taste and adjust seasoning if needed.
Serve and Enjoy: Remove from heat and let the pasta rest for a couple of minutes to allow the flavors to meld. Serve warm, garnished with extra Parmesan cheese and freshly cracked black pepper.

Notes

Dairy-Free Alternative: Substitute heavy cream with coconut milk and Parmesan with nutritional yeast for a dairy-free version.
More Vegetables: Mushrooms, zucchini, or kale can be added for extra nutrients.
Storage & Reheating: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, adding a splash of milk to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One-Pot Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 portion
Calories: 695 kcal
Sugar: 12g
Sodium: 780mg
Fat: 35g
Saturated Fat: 17g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 46g
Fiber: 4g
Protein: 50g
Cholesterol: 181mg