Creamy Tuscan Chicken Pasta
This is the pasta dish that makes people ask for the recipe every single time. Creamy garlic parmesan sauce, juicy chicken, sun-dried tomatoes that add little pops of tangy sweetness, and fresh spinach that wilts right into the sauce. It tastes like something from an Italian restaurant but comes together in 30 minutes flat.
The trick is building layers of flavor - seasoning the chicken well, letting the garlic bloom in the oil, and using starchy pasta water to help the sauce cling to every piece of penne. Do not skip the pasta water step because it makes all the difference in achieving that silky restaurant-quality sauce.
My family requests this at least twice a month, and I never say no because it is secretly one of the easiest impressive dinners I make. Serve it with garlic bread and a simple salad and watch it disappear from the table.
Ingredients
- 1 pound penne pasta
- 1.5 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh baby spinach
- 1 cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- 1
Cook Pasta and Chicken
Cook penne according to package directions in salted water, reserving 1 cup pasta water before draining. While pasta cooks, season chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken 6-7 minutes per side until golden brown and cooked through. Transfer to a cutting board and let rest before slicing into strips.
- 2
Build the Cream Sauce
In the same skillet with the chicken drippings, add minced garlic and cook for 30 seconds until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Add the chopped sun-dried tomatoes and cook for 2-3 minutes, allowing the flavors to meld together. Gradually stir in the parmesan cheese until completely melted and the sauce is smooth.
- 3
Add Fresh Spinach
Add the fresh baby spinach to the sauce and stir continuously until wilted, about 1-2 minutes. The spinach will reduce significantly in volume. Taste the sauce and adjust seasoning with additional salt and pepper as needed. The sun-dried tomatoes add saltiness so taste before adding more.
- 4
Combine Everything
Add the drained pasta and sliced chicken to the skillet. Toss everything together gently, adding reserved pasta water a splash at a time to loosen the sauce if it seems too thick. The starch in the pasta water helps the sauce coat every piece of pasta beautifully. Serve immediately topped with fresh basil leaves and extra parmesan.
Maya Quick Tips
- Save that pasta water! The starch helps the sauce cling to pasta perfectly.
- Pound chicken thin. Even thickness means even cooking with no dry spots.
- Use jarred sun-dried tomatoes. Ones packed in oil have more flavor.
- Make it lighter. Substitute half and half for heavy cream.
- Protein swap. Shrimp or Italian sausage work great too.
Nutrition Facts
Per serving