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This Creamy Tuscan Chicken Pasta transforms simple ingredients into restaurant-worthy comfort food with tender chicken swimming in a luscious sun-dried tomato cream sauce with wilted spinach and parmesan. Best of all, it’s a one-pan wonder that goes from stove to table in just 30 minutes.

Creamy Tuscan Chicken Pasta

Tender chicken in a rich sun-dried tomato cream sauce with spinach and parmesan tossed with pasta. This one-pan Italian-inspired dinner is comfort food at its finest, ready in 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian, Quick Meals

Servings 4 servings

Calories 720 kcal

Equipment

Grill or cast iron skillet

Tongs

Whisk

Cutting board

Sharp knife

Mixing bowl

Ingredients

  

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Chicken and Pasta

• 1 lb boneless skinless chicken breasts cut into bite-sized pieces
• 1 tsp Italian seasoning
• 1 tsp kosher salt divided
• 1/2 tsp black pepper divided
• 2 tbsp olive oil
• 12 oz penne or rigatoni pasta

Tuscan Cream Sauce

• 3 tbsp unsalted butter
• 4 cloves garlic minced
• 1/2 cup sun-dried tomatoes oil-packed, chopped
• 1 1/2 cups heavy cream
• 1 cup chicken broth
• 1/2 cup parmesan cheese grated
• 2 cups fresh spinach packed
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes optional

For Serving

• fresh basil chopped, for garnish
• parmesan cheese extra for serving

Instructions

 

• Cook pasta in salted boiling water according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
• While pasta cooks, season chicken pieces on cutting board with Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Heat olive oil in grill or cast iron skillet over medium-high heat. Add chicken and cook for 5-6 minutes using tongs, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
• In the same skillet, reduce heat to medium and melt butter. Add minced garlic and cook for 1 minute in mixing bowl, stirring constantly until fragrant.
• Add sun-dried tomatoes and cook for 1 minute. Pour in heavy cream and chicken broth, stirring to combine.
• Bring to a simmer and cook for 3-4 minutes, stirring with whisk occasionally, until sauce thickens slightly.
• Stir in parmesan cheese and Italian seasoning until cheese melts. Add spinach and cook for 2 minutes until wilted.
• Return chicken to skillet along with cooked pasta. Toss everything together until well coated. If sauce is too thick, add reserved pasta water 1 tablespoon at a time.
• Season with remaining salt, pepper, and red pepper flakes if using. Serve immediately garnished with fresh basil and extra parmesan cheese.

Notes

This is a one-pan meal after the pasta is cooked – minimal cleanup! You can use chicken thighs instead of breasts for extra juicy results. Sun-dried tomatoes in oil add the best flavor – drain them before chopping. Fresh spinach wilts down significantly, so don’t worry if it looks like too much. The dish thickens as it sits, so serve immediately or thin with a splash of pasta water when reheating. For a lighter version, substitute half-and-half for heavy cream, though the sauce won’t be quite as rich. Add grilled vegetables like zucchini or mushrooms for extra nutrition. This reheats well for lunch the next day.

ALLERGEN INFORMATION: Contains dairy (butter, cream, parmesan) and gluten (pasta). Always check ingredient labels if you have food allergies.

Nutrition

Serving: 2gCalories: 720kcalCarbohydrates: 58gProtein: 42gFat: 36gSaturated Fat: 20gCholesterol: 175mgSodium: 820mgFiber: 4gSugar: 6g

Keyword 30 Minutes, Chicken, Comfort Food, Cream Sauce, Dinner, Italian, One Pan, Pasta, Quick Meals, Weeknight

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