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This creamy Tuscan chicken pasta combines tender chicken strips with a rich sun-dried tomato sauce, creating a restaurant-quality dinner that's surprisingly easy to make at home. The velvety sauce clings perfectly to the pasta, while spinach adds color and nutrition to this comforting Italian-inspired dish.
I first made this Tuscan chicken pasta when hosting an impromptu dinner party, and it's become my go-to impressive meal that never fails to wow guests while still being manageable enough for regular weeknight cooking.
Ingredients
- Boneless skinless chicken breasts: provide lean protein and absorb all the flavors in the dish
- Penne pasta: offers the perfect shape for catching the creamy sauce in its ridges and hollow center
- Olive oil: adds authentic Mediterranean flavor while helping the chicken brown beautifully
- Fresh garlic: creates an aromatic foundation that defines Italian cooking
- Sun-dried tomatoes: deliver concentrated sweet tangy flavor and beautiful red color throughout the dish
- Heavy cream: creates the luxurious sauce base that makes this dish feel indulgent
- Chicken broth: adds depth while keeping the sauce from becoming too rich
- Parmesan cheese: brings nutty saltiness and helps thicken the sauce naturally
- Dried basil and oregano: provide classic Italian flavor that permeates the entire dish
- Red pepper flakes: add a gentle warmth that balances the creaminess
- Fresh spinach: wilts perfectly into the sauce, adding color, nutrition and a slight earthiness
- Fresh parsley: brightens the finished dish with color and fresh herbaceous notes
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions until al dente, usually 10-12 minutes. Before draining, reserve about half a cup of the starchy pasta water which can help thin the sauce if needed later. Drain the pasta but do not rinse it, as the starch helps the sauce adhere better.
- Prepare the Chicken:
- Season chicken breasts evenly on both sides with salt, pepper, and dried basil. Heat olive oil in a large skillet over medium heat until it shimmers. Place the chicken in the hot pan without crowding and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from pan and let rest for 5 minutes before slicing into strips against the grain.
- Create the Sauce Base:
- Using the same skillet with all the flavorful chicken bits, add minced garlic and sauté for just one minute until fragrant but not browned. Add the chopped sun-dried tomatoes and stir briefly. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the heavy cream and bring the mixture to a gentle simmer.
- Combine and Finish:
- Reduce heat to medium-low and let the sauce simmer for 3-4 minutes until it begins to thicken slightly. Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Return the sliced chicken to the pan. Sprinkle in the Parmesan cheese, dried oregano, and red pepper flakes, stirring continuously until the cheese melts completely. Add the fresh spinach and gently fold it in until it wilts, about 2 minutes. If the sauce seems too thick, add a splash of the reserved pasta water.
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Sun-dried tomatoes are truly the star ingredient here. I discovered their intense flavor impact when I first started cooking Italian food, and now I keep a jar in my pantry at all times. During a family dinner last month, my nephew who typically avoids vegetables actually asked for seconds, pointing specifically to the sun-dried tomatoes as his favorite part!
Make-Ahead Tips
This Tuscan chicken pasta can be prepared up to two days in advance and stored in an airtight container in the refrigerator. When reheating, add a splash of cream or chicken broth to refresh the sauce, as it will thicken considerably when chilled. Warm it gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. The flavors actually develop further after a day, making this an excellent meal prep option.
Smart Substitutions
If you are looking for a lighter version, substitute the heavy cream with half and half or whole milk whisked with a teaspoon of cornstarch. Vegetarians can skip the chicken entirely and double the spinach and sun-dried tomatoes, or add sautéed mushrooms for a meaty texture. For those avoiding gluten, simply swap in your favorite gluten-free pasta and ensure your chicken broth is certified gluten-free. The sauce works beautifully with any of these adjustments.
Flavor Variations
The beauty of this Tuscan pasta lies in its adaptability. For a seafood twist, replace chicken with sautéed shrimp or scallops, reducing the cooking time accordingly. Adding a quarter cup of white wine before the broth creates an elevated flavor profile with minimal effort. Incorporating fresh herbs like thyme or rosemary during cooking adds aromatic complexity, while a squeeze of lemon juice just before serving brightens all the flavors. For a more substantial vegetable presence, roasted red peppers or artichoke hearts make wonderful additions.
Common Queries
- → How can I ensure the chicken stays juicy?
Sear the chicken breasts over medium heat until golden and let them rest before slicing. This helps retain their moisture.
- → Can I substitute the penne with other pasta?
Yes, shapes like fettuccine, rigatoni, or farfalle also pair well with the creamy sauce and chicken.
- → Is it possible to make the sauce lighter?
You can use half-and-half or light cream instead of heavy cream, though the sauce may be less rich.
- → Are there alternatives for sun-dried tomatoes?
Roasted red peppers work well for a milder flavor and similar color contrast in the dish.
- → What can be used for extra flavor?
Additional herbs like thyme or rosemary add complexity. A splash of white wine can enhance the sauce, too.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently with a splash of broth or cream.