This Creamy Tuscan Chicken Pasta recipe is packed with flavor and only requires a few ingredients. Juicy and tender pan-fried chicken breast is cooked with sun-dried tomatoes and spinach in a creamy parmesan sauce then mixed with penne pasta. It’s simple, delicious and the perfect dinner recipe the whole family will love!
To be honest this recipe was my first time cooking with sun-dried tomatoes and omg where have I been! It gives this dish so much flavor. And who doesn’t love a good creamy sauce. The parmesan cream sauce is flavored with the rest of the ingredients (especially those sun-dried tomatoes) and covers the pasta and chicken perfectly. This is honestly our new favorite chicken pasta recipe for an easy weeknight meal!
WHAT INGREDIENTS DO YOU NEED?
Chicken Breast - Boneless, skinless chicken breast, cut in half lengthwise.
Sun-Dried Tomatoes - gives this pasta so much flavor! You can find it in a jar with oil on the aisle, usually with pasta and Italian food.
Baby Spinach - an easy addition for a little color and extra greens.
Onion & Garlic - a classic combination and adds great flavor to this recipe.
Pasta - I love using penne pasta for this recipe, but feel free to use linguine or another favorite.
Heavy Cream & Chicken Broth - to help make the cream sauce.
Parmesan Cheese - helps finish the delicious sauce. I like grabbing the freshly grated parmesan cheese or grating it myself. It tastes better than prepackaged cheese and melts better in the skillet.
Seasoning - adding seasoning throughout this dish with each step is key!
Flour - to lightly coat the chicken breast.
Butter & Oil
HOW TO MAKE TUSCAN CHICKEN PASTA
Full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Add the pasta to a large pot of salted boiling water and cook according to the box instructions. If you have a 1 lb box of pasta only use half of the box (8 oz) and save the rest. Drain and set pasta aside once done.
Step Two: In a large skillet on medium heat, add olive oil and butter and cook lightly floured & seasoned chicken breasts until done. Remove chicken from skillet and transfer to a plate.
Step Three: In the same skillet add more butter and diced onion. Saute onion 2-3 min until translucent. Next add minced garlic, sun-dried tomatoes and spinach. Cook for 1-2 minutes. Add chicken broth and stir well.
Step Four: Slowly add heavy cream and grated parmesan cheese on medium-low heat. Stir well until the cheese is melted. Season the sauce with salt and Italian seasoning.
Step Five: Add the cooked pasta and cooked chicken back to the skillet. Mix well and enjoy!
HOW TO KNOW WHEN YOUR CHICKEN BREASTS ARE DONE
The only safe way to know when your chicken breasts are done is to use a meat thermometer. Your chicken should reach an internal temperature of 165°F with a meat thermometer inserted into the thickest part of your chicken breast. Digital meat thermometers are inexpensive and simple to use. This is the digital meat thermometer that I use.
STORING LEFTOVERS
This Tuscan Chicken Pasta stores well in an airtight container in the refrigerator for up to 3 days. I like using these glass containers for storage and reheating.
GOT EXTRA PARMESAN CHEESE OR HEAVY CREAM?
If you have extra fresh parmesan cheese or heavy cream leftover, don't let it go to waste. Heavy Cream usually lasts about a week in the fridge after opening and fresh cheese about 10-14 days if properly wrapped and stored. Try my Cajun Chicken Pasta recipe next! It uses both of these ingredients to also make a delicious creamy sauce.
WANT MORE EASY DINNER IDEAS?
Check out more reader favorites below:
- Cajun Chicken Pasta
- Chicken Sausage Stir-Fry
- Asian Ground Turkey Stir-Fry
- Chicken Fajitas
- Sheet Pan Sausage, Potatoes & Brussels Sprouts
TUSCAN CHICKEN PASTA
- Total Time: 40 minutes
- Yield: 4 1x
Description
Creamy Tuscan Chicken Pasta with tender chicken breast, sun-dried tomatoes, spinach and a creamy parmesan sauce.
Ingredients
- 2 boneless, skinless chicken breasts (cut in half lengthwise)
- 8 oz penne pasta
- ½ yellow onion, diced
- ½ cup sun-dried tomatoes, drained
- 4 garlic cloves, minced
- 3-4 cups packed baby spinach
- 1 ½ cups heavy cream
- ½ cup chicken broth
- ½ cup grated parmesan cheese
- 3 tablespoons butter, divided
- 2 tablespoons oil
- ½ cup flour
- 2 tsp kosher or sea salt, divided
- 2 tsp Italian seasoning, divided
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt & Pepper to taste
Instructions
- In a large pot of salted boiling water, add your pasta and cook according to box instructions. If you have a 1 lb (16 oz) box of pasta only use half of the box and save the rest for another day.
- On a cutting board, cut the chicken breast in half lengthwise to make 4 chicken cutlets. Season with salt, pepper, Italian seasoning and paprika. Rub seasoning into the chicken breasts thoroughly.
- In a shallow dish, add flour and season flour with salt, pepper and garlic powder. Lightly flour each chicken breast cutlet and shake off any excess.
- In a large 12 inch skillet, heat 2 tablespoon of oil and 1 tablespoon butter over medium heat. Add chicken breasts and cook for 4 minutes on each side until done. Chicken should reach 165°F with a digital meat thermometer. Once done, remove to a plate and set aside.
- In the same skillet, melt 2 tablespoon butter and add diced onion. Saute for 2-3 minutes then add minced garlic, sun-dried tomatoes and spinach. Saute for another 1-2 minutes.
- Next slowly pour in chicken broth and stir. Then slowly add heavy cream and turn heat down to medium-low. Add grated parmesan cheese, 1 teaspoon of Italian seasoning and 1/2 teaspoon sea salt. Stir well.
- Once parmesan cheese is melted add the cooked pasta back to the skillet with the sauce. Mix well until all the pasta is fully coated with the sauce.
- Slice the chicken breasts into strips or cut into bite size pieces. Add chicken on top of the pasta or mix in with the pasta and the sauce.
- Sprinkle more parmesan cheese on top and enjoy!
Notes
Make sure to use kosher or sea salt. If you’re using fine table salt, cut the salt measurements in half
If you prefer your spinach not to cook as long, you can add it last at the same time as the pasta
- Prep Time: 15 min
- Cook Time: 25 min
Keywords: tuscan chicken pasta, tuscan chicken, chicken pasta
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